Bruna’s Feijoada

Name: Bruna’s Feijoada
Total time: 1 h
Cuisine: Brazilian
Ingredients: 1½ x 400 g/1 oz cans black beans or 250 g/1 oz/1½ cups dried black beans (see Tip); 1½ tablespoons dark soy sauce (gluten free); 1 teaspoon smoked paprika; 1½ x 400 g/1 oz cans black beans or 250 g/1 oz/1½ cups dried black beans (see Tip); 2 tablespoons water (optional); Pinch of sea salt; 1½ tablespoons olive oil; 1½ teaspoons ground cumin/jeera; 200 g/1 oz vegan sausages or smoked firm tofu (optional); 200 g/1 oz vegan sausages or smoked firm tofu (optional); 1½ tablespoons tomato purée/paste; 2 bay leaves; 1½ teaspoons ground cumin/jeera; 1½ tablespoons tomato purée/paste; 2 carrots; 1 large potato (or you can use 1 sweet potato or ¼ butternut squash or 1 patty pan squash); 1 large potato (or you can use 1 sweet potato or ¼ butternut squash or 1 patty pan squash); 1 large potato (or you can use 1 sweet potato or ¼ butternut squash or 1 patty pan squash); 1 fresh red chilli; 2–3 cloves garlic; 1 large onion; 150 g/5½ oz mushrooms; 1 large potato (or you can use 1 sweet potato or ¼ butternut squash or 1 patty pan squash)

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“Feijoada is Brazil’s go-to Saturday lunch when loved ones gather for a hearty feast accompanied by samba tunes and caipirinhas flowing all afternoon. My plant-based version offers a lighter take that’s packed with nutrition and flavour. Beans are the star, loaded with fibre for gut health and protein. They’re not just good for filling you up – they’re a powerhouse of nut

Ingredients

Americas
Brazil
Lunch
Gluten-free
Vegan

Ingredients

Method