Method:

1. First, start the vegan feijoada. In a pressure cooker, pan fry one of the onions and three cloves of garlic. Add the vegan bacon and stir until lightly cooked. Add the vegan sausage and let it cook for about 2 minutes, then add the rinsed black beans. 

Add the salt and the bay leaf, mix well then add boiling water – enough to cover the beans. Put the lid on, ensure it is well locked and that the steam will release properly. Leave to cook for 25 to 30 minutes or when it starts to noisily steam.

2. While the vegan feijoada cooks, prepare the farofa. In a small pan on a medium heat, add one tbsp of vegetable oil and fry the vegan bacon until crispy, add the garlic and the onions and let it simmer until transparent. Add one tbsp of vegan butter then the manioc flour. 

It’s important to keep mixing once you put the manioc flour in because it tends to brown quite quickly. Add the salt and mix more. Remove from the heat when it’s brownish but not too much. Add the chopped parsley and it’s ready!

3. Make the rice: In a medium pan, add the vegetable oil and fry the garlic until light brown. Add the rice and mix it with the garlic, add the salt and boiling water. Mix it well together and put the lid on. Lower the heat to number 2 and let it cook for around 20 minutes, do not remove the lid otherwise as the steam used to cook the rice will escape and it might burn before it’s properly cooked.

4. Once the beans of the vegan feijoada are ready, add one tbsp of vegetable oil into a large pan, fry the remaining chopped onion, and three minced garlic cloves. When transparent, add the beans in and adjust the salt. Let it boil for 10 more minutes, and add water if it gets dry; feijoada has to have caldo (sauce). Simmer occasionally.

5. To prepare the couve (greens), wash the leaves and place them all on top of eachother, make a roll and finely chop it. Now, in a medium pan at medium heat, add the oil and fry the garlic slightly, before it gets brown, add the finely chopped greens, add the salt and mix all well together. 

Let it sweat on a low heat with the lid on for one minute. Remove from the heat, let it sweat a bit more with the lid on until serving. I like to do it at the last minute so it’s still green and fresh.

6. To make the fried plantains, in a frying pan, add 3 tbsp of vegetable oil. Once the oil is hot, add the cut plantains and fry until golden brown then turn to brown the other side. Remove and let drain on kitchen towel.

7. To serve, on a plate or dish, add two generous spoons of rice, then a spoon of the vegan feijoada on top or on the side, like I do, and complete on the sides with some farofa to absorb the sauce of the beans, couve (greens), and plantains to finish. 

Eat and enjoy!