Name: Brazilian feijoada (vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 800 g black beans, cooked; 200 g smoked tempeh; 1 large onion; 4 cloves garlic; 2 leaf bay leaves; 2 tbsp tomato paste; 800 ml vegetable broth; 2 tbsp olive oil; 600 g cooked white rice

Recipes
Brazilian feijoada (vegan)
VeganVegetarian📦 Batch cook❄ Freezer-friendly

Smoky tempeh stands in for the traditional pork. 22 g protein, freezes for weeks.

kcal

430

P

22g

C

60g

F

10g

⏱ 45 min✂ 15 prep👤 6 serves🧊 4fridge

Ingredients

800 g black beans, cooked
200 g smoked tempeh
1 large onion
4 cloves garlic
2 leaf bay leaves
2 tbsp tomato paste
800 ml vegetable broth
2 tbsp olive oil

Steps

Dice onion, mince garlic. Cube tempeh.
Sauté onion in olive oil 4 min. Add garlic + tempeh, sear 3 min.
Add beans, broth, tomato paste, bay leaves. Simmer 25 min until thickened.
Discard bay leaves. Salt to taste.
Serve over white rice. Freezes 3 months.

Per serving micros

% of adult daily reference intake (FDA/EFSA averaged)

Iron
29%
Calcium
10%

600 g

cooked white rice

B12

0%

Omega-3

18%

Zinc

31%

This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).

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