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Vegetarian Brazilian Feijoada -Black Bean Stew


Vegetarian Brazilian Feijoada -Black Bean Stew
Brazilian Feijoada is a recipe for black bean stew originally developed by slaves to use lesser cuts of meat. We’re giving this fragrant dish a happier –and vegan- fate by transforming it into a rich and aromatic black bean stew with seitan and vegetables. The dish requires a bit of work, but the result is well worth it. You can freeze any leftover stew for another time.
Serve this hearty dish with steamed basmati rice and greens.

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes


  • For the beans:
  • 1 cup black beans, soaked overnight in cool water
  • 2 bay leaves
  • 1 clove garlic, chopped fine
  • 1 tomato, chopped, or 1 tablespoon tomato paste
  • For the stew:
  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon orange zest
  • 1 teaspoon ground cumin
  • 1 small dried chili (optional)
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 1 pound seitan, sliced and patted dry on paper towels
  • Sea salt and freshly ground pepper
  • Chopped fresh parsley or cilantro for garnish


Place the beans in fresh water with the bay leaves, garlic and tomato. Cover and cook 1 ½ hours.
While the beans are cooking, heat 1 tablespoon of olive oil in a skillet. Sauté the onion, carrot, garlic and celery for five minutes, or until the onion is translucent. Add the zest, cumin and oregano and cook two minutes. Add the vegetable mixture to the beans. Make sure to add more water if the beans are getting dry; the mixture should be soupy.
Heat the remaining oil over medium high flame. Season the seitan and brown thoroughly, about 3 minutes on each side. Add the seitan to the beans, adjust seasoning, and cook until the beans are very tender, about 30 minutes more.
Serves 4-6
Copyright 2010 by Jen Hoy
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