The best Vegan Feijoada Recipe (Brazilian Black Beans)

This vegan Feijoada recipe is the perfect comfort food. Rich, delicious and full of flavour. Serve with traditional farofa, cassava or collard greens. 

Feijoada in a white clay pot

Feijoada is a popular Brazilian dish whose main ingredient is black beans. It is a hearty flavoursome stew traditionally made from pork but I've adapted it to make it vegan without sacrificing on taste.

Brazilian Cuisine

Brazilian cuisine is a melting pot of different cuisines due to the heritage of it's populace particularly European, Amerindian, African, and Asian. It varies greatly by region, which is a reflection this diverse country's mix of native and immigrant populations, and its location in the world. This has created a national cuisine that is diverse by nature.

Ingredients first mader popular by it's native population include include cashews, cassavaguaranáaçaícumaru, and tucupi.

Immigrants of course also brought with them their own set of traditional recipes.

European immigrants brought with them wine, leafy vegetables, and dairy products which are now ever present in the Brazilian diet. Africans were key in extending Brazilian cuisine too. The Japanese immigrants introduced Asian cuisine to the country.

Root vegetables are popular in Brazilian cuisine, such as yams and the diet is fruit heavy with tropical fruits like açaí, mango, papaya and guava are prevalent.

Feijoada or black bean stew is considered the country's national dish.

Another Brazilian favourite is caruru, which is a dish made of okra, onion and toasted nuts.

About Feijoada

Historically, feijoada is a dish that was created by the country's African slaves. Slaves would gather the remnants of their owner's feasts and mix them with black beans to create what we now know as black bean stew.

This dish was and still is served with farofa, which is a dish made from cassava flour and bacon. It was also served with oranges to cut through the heaviness of this dish.

brazilian black bean stew in a pot

Feijoada is revered in Brazil and it is easy to see why it has become so popular, not just in Brazil but also outside the country.

When to eat it

Feijoada is a dish regularly consumed by Brazilian families, it isn't just a special occasion dish. It is a low cost dish and my vegan version is even more budget-friendly than the traditional feijoada recipe.

It is often seen as a winter dish due to it's rich and hearty taste but in certain parts of Brazil it is eaten all year round.

How to serve it

Feijoada is traditionally served with Brazilian rice, Brazilian collard greens and farofa toasted cassava flour - all of which are components of a complete feijoada.

But white rice and fried plantains all work well with this dish. For a delicious meal, I suggest pairing it with cocktails like caipirinhas.

Key ingredients

A feijoada recipe uses black beans, onion, garlic, tomatoes and cumin .

For my version, I am also using soy sauce, mirin and liquid smoke to replace the taste that you'd usually get from the pork.

I've also added eggplant, vegan sausages and kidney beans. Not traditional but damn tasty.

My feijoada recipe

This is a great recipe to make in batches. Just reheat and eat when ready.

You'll need to either soak your beans overnight or use the canned variety. Optionally, you can use the quick soak method which significantly cuts down the soaking time. Just add your beans to a pan filled with water, Then get your pan to the point where water is almost boiling. Turn off the heat and put a lid on your pan. Let sit for 1 hour then drain and rinse your beans.

You can freeze portions of this feijoada and they keep for up to three months. Reheat in the microwave.

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Vegan Feijaoada Recipe (Brazilian Black Beans)

Feijoada in a white clay pot

This vegan Feijoada recipe is the perfect comfort food. Rich, delicious and full of flavour. Serve with traditional farofa, cassava or collard greens. 

  • Prep Time: 25 minutes
  • Cook Time: 150 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 8 servings 1x
  • Category: Main Course, Main Dishes
  • Cuisine: Brazilian

Ingredients

Scale
  • 2 cups black beans (soaked over night (see tips above))
  • 1 can kidney beans
  • 2 tbsp olive oil
  • 6 vegan sausages
  • 1 onion diced
  • 4 cloves garlic (minced)
  • 3 tomatoes (diced)
  • 3/4 cup light soy sauce
  • 1 tbsp miso paste
  • 2 tbsp liquid smoke
  • 1 eggplant diced

Instructions

  1. Heat the oil In a large stew pot, on a medium heat. When hot add the onions and garlic. Cook for 4-5 minutes until onions are softened.
  2. Add the eggplant and saute gently for a further 5 minutes.
  3. Add the tomatoes and cook for a further 1-2 minutes.
  4. Add both lots of beans. The generously season with salt and pepper. Add the bay leaves, liquid smoke, cumin, soy sauce and mirin.
  5. Add 8 cups of water and stir until thoroughly mixed.
  6. Bring to a boil and reduce the heat to low-medium.
  7. Cover and cook for 2 to 2 and a half hours, you want the black beans to be soft when you bite into them. If the soup is too thin, add a little cornflour mixed with water to thicken.
  8. Spoon into bowls.
  9. If serving with farofa, sprinkle it on top.

Notes

You'll need to either soak your beans overnight or use the canned variety. Optionally, you can use the quick soak method which significantly cuts down the soaking time. Just add your beans to a pan filled with water, Then get your pan to the point where water is almost boiling. Turn off the heat and put a lid on your pan. Let sit for 1 hour then drain and rinse your beans.

You can freeze portions of this feijoada and they keep for up to three months. Reheat in the microwave.

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I'm Adelaise. Ethically Living is a modern lifestyle site for the modern vegan. Here you'll find tasty and easy vegan recipes, sustainability tips, travel guides and cruelty-free beauty. Enjoy and stay a while.

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14 Comments

  1. Renia wrote:

    5 stars
    I've been testing out recipes for the Fall and this Black bean beauty is just what the doctor ordered. It's rich, flavorful and unique.

    Posted 8.6.20 Reply
  2. Shani wrote:

    5 stars
    I tried this recipe to use up some canned black beans i had in my pantry - absolutely delicious! I paired with cilantro-lime rice.

    Posted 8.6.20 Reply
  3. Crystal wrote:

    5 stars
    In Cape Verde we also make feijoada so I was super-excited to find this recipe! Kudos to you on your version! Great job omitting the meat without sacrificing the flavor!

    Posted 8.6.20 Reply
  4. Andrea wrote:

    5 stars
    Very flavorful and easy to make recipe.

    Posted 8.8.20 Reply
  5. Desirée wrote:

    5 stars
    This was so good! I added some eggplant and extra bell peppers I had on hand.

    Posted 8.9.20 Reply
  6. Samantha wrote:

    5 stars
    I didn’t have vegan sausages for this recipe, so I used chicken sausage. Aside from that, I included all of the other ingredients and it’s so delicious! I love eating black beans with plantains!

    Posted 8.9.20 Reply
  7. Chenée wrote:

    5 stars
    These black beans were so filling and delicious! I used the quick soak method and they were so easy!

    Posted 8.9.20 Reply
  8. Mila wrote:

    5 stars
    These were incredible and SO easy to make! Thank you for sharing this recipe - I loved this as a side!

    Posted 8.9.20 Reply
  9. Tamara wrote:

    5 stars
    These beans turned out absolutely delicious! The kiddos keep asking when I’ll make them again!

    Posted 8.9.20 Reply
  10. Katrina wrote:

    5 stars
    These beans were so good and I can’t wait to make them again!

    Posted 8.10.20 Reply
  11. Chef Mireille wrote:

    5 stars
    I loved your suggestions for recreating the smoky flavors of pork. I loved this and did not miss the meat at all. I am definitely going to be making this Vegan version often as a healthier version of feijoada

    Posted 8.10.20 Reply
  12. Marta wrote:

    5 stars
    I've always had the original feijoada, but I tried this because I was fascinated. If I hadn't made this myself, I wouldn't have ever believed it was vegan.

    Posted 8.10.20 Reply
  13. Kaluhi wrote:

    5 stars
    This is very similar to the Njahi stew we make here in Kenya. Love that you used liquid smoke as part of the ingredeints! This looks so freakin tasty!

    Posted 8.11.20 Reply
  14. Jazz wrote:

    5 stars
    I must admit I was a little intimidated by this recipe but it was surprisingly easy to recreate. Thank you!

    Posted 8.19.20 Reply