AAVF let me know that the vegan version of this traditional Brazilian dish is one of their favorite meals ever and there was no recipe here in the website yet, so here you go!
I’ve added the recipe of Orange “Farofa”, a side that goes with it but it’s made with a Brazilian product ( toasted manioc flour) so if it’s to hard for you to get it, just leave it out
Feijoada & Orange “Farofa”
For the feijoada:
– 2 1/2 cup of black beans (you can use canned black beans as well, 2 cans)
– 3-4 bay leaves
– 1.8 L water
– 1 tablespoon peeled and crushed garlic
– 1 small onion, chopped
– 120g of any type of vegan ham or bacon or seasoned textured vegetable protein (TVP)
– 34 cup smoked tofu cut into small cubes
– 1 small zucchini , diced
– 3 vegan sausages, sliced
– Salt, pepper and spices to taste
For the orange “farofa”:
– 2 tablespoon vegan margarine
– 1 small red onion , chopped
– 1 small chili , diced
– 1 medium carrot , grated
– 1 vegetable stock cube dissolved in 1 cup of hot orange juice
– 1/2 cup sliced green olives
– 2 tablespoon fresh parsley
– 3 1/2 cups of toasted manioc flour or “ready to go farofa”
(this is a Brazilian product so you might have to go to a Brazilian shop in your area to get it!)
Salt to taste
Put the beans, bay leaves and water in a pressure cooker. Let them cook for around 15 minutes after the cooker got pressure on it. This time varies from cooker to cooker, but 15 minutes is usually the minimum time of cooking. After leaving all the pressure going out, open the cooker and make sure the beans are soft . If not, return pan to heat and cook a little longer , until they reach the desired point.
Meanwhile, in a saucepan or large skillet, saute onion and garlic in olive oil until golden. Add the vegan ham or bacon or seasoned TVP and fry it for 3 minutes. Add the smoked tofu and sausage. Fry it for 2 minutes more . Finally place the zucchini and keep it frying until zucchini starts getting hopscotch.
In another bowl, add two shells of the cooked beans and mash it well. Add the mashed beans to the pan and leave it for a few more minutes , until all ingredients are well mixed . Combine this mixture with the remaining cooked beans. Add salt, pepper and spices to taste and let the beans cooking in a low fire with the pan uncovered , stirring from time to time , until the broth thickens to the desired extent.
Melt margarine in a large saucepan and fry the onion until golden. Add the carrot, pepper and orange juice with the vegetable broth and manioc flour, stirring it all. Finally, place the olives, fresh parsley and salt. Keep stirring constantly and turn off the heat after 15 minutes.
Precious tip: The feijoada and orange “farofa” can be served accompanied by white rice, fried banana and kale steamed with garlic and olive oil.
AAVF note: If you do NOT consume fake meats or aren’t a fan of them, use just vegetables to make the Feijoada. Best ones would be potatoes, carrots, zucchini and beetroot.