Vegan Feijoada (Brazilian Black Bean Stew)
A vegan black bean stew with a Brazilian twist, full of protein, spices and robust flavors, ideal for a warm, comforting vegetarian option. A vegan version of Brazil's signature dish, Feijoada, reimagines the beans and spices into a filling and nutritious meal. This stew is rich in plant protein and is a good source of fiber, making it perfect for a quick weeknight meal and a great addition to rice, fresh vegetables, or for a full meal, traditional Brazilian sides.
Instructions
- Rinse and drain soaked black eyed peas. Add to a food processor and pulse until a coarse paste.
- Pour bean mixture into a large mixing bowl.
- Mix in the onion, garlic, flour, flaxseed, water, baking powder, salt, paprika, cumin, coriander, cayenne pepper and black pepper. Stir thoroughly until well blended.
- In a large stovetop pot that is deep and has a heavy bottom, saute approximately 2 inches of oil over medium-high fire.
- Form the mixture into small balls, 1-1 1/2 inches in diameter, with a spoon or cookie scoop.
- Carefully place the balls in the hot oil and fry 5–7 minutes on each side, turning the balls occasionally, until the balls are golden brown and crisp.
- Use a slotted spoon to remove and drain on paper towelling.
- Serve hot, topped with chopped tomatoes, chopped green onions, hot sauce or your choice of toppings.