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Vegetarian Feijoada – Brazilian Black Bean Stew

Vegetarian Feijoada with black beans and Quorn Pieces in a bowl and pot

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.

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 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


  1. 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.
  2. Peel and quarter the onion. Half each quarter into wedges. Peel and roughly slice the garlic
  3. De-seed and roughly dice the pepper, roughly dice the courgette.
  4. In a large pan over a medium high heat fry the onion and garlic for 4-5 minutes in 1tbsp oil.
  5. Add in the pepper and courgette and cook for a further 3 minutes.
  6. Add in the spices and toast in the pan for 1-2 minutes. Split the chilli and add in.
  7. Add in the beans, with half their liquid. Bring to the boil.
  8. Reduce to a simmer and cook for 15 minutes until beginning to thicken.
  9. Add in the Quorn Pieces and the reserved sweet potato. Simmer for a further 10 minutes.
  10. Remove from the heat, add chopped coriander, and mix through.
  11. Transfer to a serving dish and top with yoghurt and diced tomato.
  12. Accompany with rice or serve on its own.

Chefs tip

This dish pairs well with a selection of collard greens.

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