Brazilian Vegetable Feijoada

Experience the vibrant flavors of Brazil with this hearty and satisfying Brazilian Vegetable Feijoada! This plant-based twist on the classic Brazilian stew combines tender black beans with a medley of colorful vegetables like sweet potatoes, zucchini, and red bell peppers, all simmered in aromatic spices such as smoked paprika, cumin, and oregano. A splash of freshly squeezed orange juice adds a citrusy brightness, while a garnish of orange slices and chopped cilantro brings freshness to every bite. Perfectly paired with fluffy white rice, this wholesome dish is a comforting and nutritious meal ideal for cozy dinners or gatherings. Packed with protein, fiber, and bold flavors, this vegan feijoada is a must-try recipe for anyone looking to explore Brazilian cuisine.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 cups black beans (dried)
• 3 tablespoons olive oil
• 1 large onion (diced)
• 4 pieces garlic cloves (minced)
• 1 large red bell pepper (diced)
• 2 medium carrot (sliced into rounds)
• 1 medium zucchini (sliced into half-moons)
• 1 medium sweet potato (diced)
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 piece bay leaf
• 4 cups vegetable broth
• 0.5 cup orange juice (freshly squeezed)
• 0.25 cup cilantro (chopped)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups cooked white rice (for serving)
• 1 orange orange slices (for garnish)

Directions

Step 1

Rinse and soak the black beans in water overnight or for at least 8 hours. Drain and set aside.

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the diced red bell pepper, sliced carrots, zucchini, and sweet potato. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the smoked paprika, ground cumin, dried oregano, and bay leaf. Cook for 1-2 minutes to toast the spices.

Step 6

Add the soaked and drained black beans to the pot. Pour in the vegetable broth and bring to a boil.

Step 7

Lower the heat, cover, and simmer for 1 hour, or until the beans are tender. Stir occasionally to prevent sticking.

Step 8

Once the beans are cooked, stir in the freshly squeezed orange juice, chopped cilantro, salt, and black pepper. Taste and adjust seasoning as needed.

Step 9

Remove the bay leaf before serving.

Step 10

Serve hot with cooked white rice and garnish with orange slices for a fresh and zesty contrast.

Nutrition Facts

Serving size	3242 grams (3242.0g)

Amount per serving	% Daily Value*
Calories	2837

Total Fat 58.00g	74%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 7.70g
Cholesterol 0mg	0%
Sodium 5567mg	242%
Total Carbohydrate 500.70g	182%
Dietary Fiber 63.20g	226%
Total Sugars 54.30g
Protein 86.90g	174%

Vitamin D 0IU	0%
Calcium 578mg	44%
Iron 32mg	178%
Potassium 5503mg	117%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.2%

Protein: 12.1%

Carbs: 69.7%