- Prepare the Ingredients
Rinse and sort 1 lb dried black beans. Finely chop 1 large yellow onion and 1 red bell pepper. Mince 6 garlic cloves. Chop ½ cup sun-dried tomatoes. Quarter 8 oz cremini mushrooms. Peel and cube 1 ripe plantain. Have 6 cups vegetable broth, 3 tbsp olive oil, 2 bay leaves, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp liquid smoke, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, and 2 tbsp fresh orange juice ready.
- Cook the Beans & Build the Base
In a large, heavy pot or Dutch oven, combine the rinsed black beans, bay leaves, and enough water to cover by 2 inches. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes. Meanwhile, heat 2 tbsp olive oil in a skillet over medium-low. Add the onion and bell pepper with a pinch of salt. Cook, stirring, for 15-20 minutes until very soft and sweet. Add the garlic, smoked paprika, and cumin, cooking for 1 minute until fragrant. Stir this sofrito mixture into the pot with the partially cooked beans.
- Simmer the Stew
To the pot with the beans and sofrito, add the chopped sun-dried tomatoes, vegetable broth, and liquid smoke. Bring to a gentle simmer, cover, and cook for 1 to 1.5 hours, until the beans are perfectly tender. Stir occasionally and add a splash of water if it gets too thick.
- Prepare the Mushrooms & Plantains
While the stew simmers, marinate the mushrooms. In a bowl, combine 1 tbsp olive oil, soy sauce, and apple cider vinegar. Add the quartered mushrooms, toss to coat, and set aside. In your skillet, heat the remaining 1 tbsp olive oil over medium-high. Add the plantain cubes and cook for 3-4 minutes per side until deeply caramelized and golden. Set aside.
- Finish and Serve
When the beans are tender, stir in the marinated mushrooms (with their liquid) and the caramelized plantains. Cook uncovered for a final 10 minutes to heat through and let the flavors meld. Stir in the fresh orange juice. Season generously with salt and black pepper to taste. Remove the bay leaves. Serve your feijoada vegetarian hot over rice with orange wedges and sautéed greens.
- Calories:320 kcal
- Protein:15 g
- Carbohydrates:55 g
- Sugar:12 g
- Salt:0.8 g
- Energy:1340 kJ
- Fat:8 g
I remember the first time I tasted traditional feijoada in São Paulo—that profound, slow-cooked, meaty richness was unforgettable. But the beauty of great food is that its soul can be translated. This feijoada vegetarian captures that soul with a deep, smoky savoriness that comes from an orchestra of vegetables, spices, and a little culinary trickery. I promise, one spoonful of this Brazilian black bean stew vegetarian masterpiece, served over fluffy rice with a spritz of orange, and you’ll know exactly what I mean. It’s a pot of pure, comforting magic.
The Story Behind the Stew
Brazil’s national dish, feijoada, has origins as rich as its flavor, often linked to resourcefulness and communal feasts. Traditionally brimming with various cuts of pork and beef, it was a dish of celebration and patience. This vegan feijoada pays homage by focusing on that same long-simmered harmony. The smokiness and ‘umami’ depth that usually comes from meat is instead coaxed from charred vegetables, sun-dried tomatoes, smoked paprika, and the essential, humble bay leaf. It’s history, reinvented for your table.
What Makes This Vegan Feijoada Special
The secret here is texture and layers. We don’t just want soft beans in a tasty broth; we want chewy, meaty bites. That’s where marinated mushrooms and seared plantains come in. The mushrooms absorb a tangy, garlicky marinade and, when added at the right time, hold their shape beautifully. The caramelized plantains offer a sweet, caramelized contrast. Together, they create a satisfying complexity that makes this Brazilian black bean stew vegan version stand tall on its own.
The Pro-Tip: Don’t Rush the Sofrito
This is the non-negotiable step. Your onion, garlic, and bell pepper need to cook low and slow until they are meltingly soft and sweet, not just translucent. This ‘sofrito’ base is where the foundational flavor lives. Letting it cook for a good 15-20 minutes, stirring occasionally, builds a sweetness that balances the smokiness and acidity later. It’s the difference between a good stew and a great one.
Serving & Pairing Ideas
Serve this hearty mixture piping hot over steamed white or brown rice. The absolute must-haves are fresh orange wedges (the bright, acidic juice cuts through the richness perfectly) and a simple, garlicky sautéed collard green, known as ‘couve.’ For an extra kick, offer a bottle of homemade hot sauce or a vibrant salsa. A cold, crisp lager or a caipirinha (the classic Brazilian cocktail) is the ideal beverage partner for this feast.
Variations & Substitutions
This easy feijoada recipe is wonderfully adaptable. Don’t have black beans? Use pinto or kidney beans. For a heartier vegan feijoada recipe, add diced sweet potato or butternut squash with the beans. If you’re not strictly vegan, a sprinkle of grated queijo coalho or Parmesan on top adds a salty bite. You can even turn this into a feijoada recipe vegetarian with a quicker cook time by using canned black beans (just reduce the simmer). Explore more hearty stews in our recipe collection.
Make-Ahead & Storage Tips
Like most stews, this one tastes even better the next day. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months—just thaw overnight in the refrigerator before reheating gently on the stovetop.
Your Feijoada Vegetarian FAQs
Can I make this in a slow cooker? Absolutely! Sauté your sofrito and spices first, then transfer everything (except the mushrooms and plantains) to the slow cooker. Cook on low for 6-8 hours, adding the marinated mushrooms and seared plantains in the last 30 minutes.
What can I use instead of liquid smoke? If you don’t have it, double the smoked paprika. For more depth, a splash of soy sauce or tamari works wonders. For thorough technique deep-dives, I often turn to Serious Eats.
Is it spicy? As written, it’s warmly spiced but not hot. The heat level is fully in your control—add a minced jalapeño with the sofrito or serve with extra hot sauce on the side.
Ready, Set, Simmer
There you have it—a pot of deep, smoky comfort that’s waiting to fill your kitchen with the most incredible aroma. This isn’t just a meatless alternative; it’s a celebration of beans and vegetables done right. So gather your ingredients, put on some samba music, and get that pot simmering. I can’t wait to hear how your feijoada vegetarian turns out—share your stories in the comments below!
