Vegan Feijoada

Feijoada is a Brazilian black bean and meat stew typically garnished with toasted manioc flour and served with rice, collard greens, oranges, and hot pepper sauce.  I have veganized it by using untraditional means to achieve a meaty-tasting stew with vegan proteins. Feijoada can be made by pressure cooker, slow cooker, or stove-top.  Consider pairing it with a nice, refreshing caipirinha.

2 cups dried black beans, soaked overnight

3 tablespoons virgin olive oil

1 large onion, diced

1 red bell pepper, diced

1-2 teaspoons Marmite (adjust to level of saltiness preferred)

1-2 tablespoons red miso paste (adjust to level of saltiness preferred)

1/2 to 1 teaspoon chipotle powder

2 teaspoons liquid smoke

1 teaspoon smoked paprika

juice of one orange (~1/4 cup) plus zest of 1/2 orange (about 1 teaspoon)

2 cans of vegetable stock

May need additional stock or water

Your favorite vegan sausages, roasted tofu, seitan chunks, or other protein sources

Ground cashews and orange wedges for garnish

In a cast iron skillet, sauté diced onion and red bell pepper in olive oil.

Transfer sautéed veggies to your preferred cooking vessel/pot. Add the rest to pot.

If using stove-top pot, bring to boil then reduce to simmer. Cook until beans are tender, ~2 to 4 hours.

If using pressure cooker, bring to full pressure and cook for 6-8 minutes, then release pressure quickly by running cold water over pressure cooker.

If using slow cooker, cook 6-8 hours on low.

Then, add your favorite vegan meat substitutes....vegan sausages, roasted tofu etc.

Serve with orange wedges and sprinkle top of your bowl of beans with ground cashews to simulate the traditional manioc flour garnish.