Vegetarian Feijoada – Brazilian Black Bean Stew
Feijoada is a classic Brazilian stew with meat, black beans, garlic, and tomatoes. This vegetarian version made using Quorn Pieces has been tweaked to make a delicious meat-free dinner. With chunks of flavoursome sweet potato, black beans, peppers, courgette and fresh coriander, this vegetarian feijoada is such a tasty dish.
Served topped with yoghurt and with a side of rice, this filling meal will warm you up on a chilly winter day.
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A Little Effort
2.2 g fat
- 300g Quorn Pieces
- 2 tins black beans in water
- 1 large onion
- 4 cloves garlic
- 2 large sweet potatoes
- 1 red pepper
- 1 courgette
- 1 tbsp smoked paprika
- 2 bay leaves
- 1 red chilli, whole
- 15g coriander
- 50g yoghurt
- 2 large tomatoes, de seeded and diced
- Peel and roughly dice the sweet potato, place into a saucepan, and just cover with water. Bring to the boil and cook until just tender.
- Peel and quarter the onion. Half each quarter into wedges. Peel and roughly slice the garlic
- De-seed and roughly dice the pepper, roughly dice the courgette.
- In a large pan over a medium high heat fry the onion and garlic for 4-5 minutes in 1tbsp oil.
- Add in the pepper and courgette and cook for a further 3 minutes.
- Add in the spices and toast in the pan for 1-2 minutes. Split the chilli and add in.
- Add in the beans, with half their liquid. Bring to the boil.
- Reduce to a simmer and cook for 15 minutes until beginning to thicken.
- Add in the Quorn Pieces and the reserved sweet potato. Simmer for a further 10 minutes.
- Remove from the heat, add chopped coriander, and mix through.
- Transfer to a serving dish and top with yoghurt and diced tomato.
- Accompany with rice or serve on its own.
This dish pairs well with a selection of collard greens.
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