Vegan

Vegan Feijoada (Brazilian Black Bean Stew)

Name: Vegan Feijoada (Brazilian Black Bean Stew)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup black-eyed peas, soaked overnight, sorted and drained.; 1 small onion chopped into small pieces.; 2 garlic cloves, minced; 2 tbsp all-purpose flour; 1 tbsp ground flaxseed; 1 tbsp water; 1 tsp baking powder; 1 tsp salt; 1 tsp paprika; ½ tsp cumin; ½ tsp coriander; ¼ tsp cayenne pepper; ¼ tsp black pepper; Cooking Oil, vegetable oil for frying.; Optional toppings:; Chopped tomatoes; Sliced green onions; Hot sauce

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.