I’m very excited to share this recipe with you today, inspired by my friend Marco who told me if I was to make any Brazilian dish it should be Feijoada Vegana.
This is one of those recipes I know we will enjoy for the rest of our lives, it’s delicious and has my two favourite flavours in it Smoked Paprika and Garlic you can also make it all in one big pot!! Win win.
The main ingredients are vegan sausage, carrot, green beans, black beans and aubergine.
We served it with plain rice but traditionally this dish would be served with rice, sautéed collard greens or kale, orange slices and topped with toasted cassava flour (farofa).
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- 1 400g tin of cooked black beans
- 1 large carrot, chopped
- 2 medium potatoes, diced
- 2 medium onions, sliced
- 250g green beans
- 1 small aubergine, diced
- 6 vegetarian sausages
- 3 cloves garlic
- 2-heaped tbsp. smoked paprika
- 2 bay leaves
- 2 tsps bouillon or other veg stock + 500ml boiling water
- Salt and pepper to taste
- 1 small green chilli
- Pre-heat the oven to gas mark 5.
- Prep the veg and put the kettle on for the veg stock.
- Put the sausages in the oven on a baking tray and cook according to the instructions (usually 20mins).
- Heat a glug of oil in a large saucepan and sauté the onions for 2-3mins.
- Add the garlic, 1min.
- Add the potatoes, beans, smoked paprika, thinly sliced green chilli with seeds and bay leaves, stir.
- Add the veg stock and simmer for 5mins.
- Add the aubergine, carrot, drained black beans; cook until the potato is tender.
- Once the sausages have cooked chop them up into small rounds and put them in with the vegetables, stir.
- Salt and pepper to taste. Add more spice if needed.
Other stews and soups you’ll love on this blog: