Vegan Feijoada recipe ( Brazilian Black Beans and Pork Stew)
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Vegan Feijoada 🐖Pork & Black
Vegan Feijoada 🐖Pork & Black Bean Stew 🫘 🇧🇷 Brazil’s National Dish has just been made Plantbased by the best. This is hands down the best bean dish I’ve ever created or had in MY LIFE! If you didn’t know this Brazilian Soul Food 😆 and this should be on the Dinner Table like yesterday.
Keep your cultural foods recommendations coming because I Love veganizing the dishes you love and grew up on.
1 white onion diced
5 garlic garlic cloves#finn
2 bay leaves
1 lb of dried black beans soaked overnight
2lbs of Beyond Spicy Italian Sausage sliced
2 tbsp vegan Worcestershire sauce
1 tbsp of my Red House Seasoning
1 tbsp liquid smoke
1 tsp of vegan beef bouillon
1 tsp or more of vegan pork bouillon
1 tsp smoked paprika powder
2 tsps of garlic powder
1 tbsp of onion powder
1 tsp of cumin
1 tsp or more of black pepper
2 tsps of tomato paste
salt
5 tbsp of olive oil
1-2 tsp of Red Wine Vinegar
Vegetable stock or enough water to cover the beans almost double
Sautee onions and garlic in 3 tbsp olive oil for about 5 mins. Add in black beans, vegan bouillons, pepper, cumin, garlic and onion powder, smoke paprika, liquid smoke, and vegan Worcestershire. Cover with cooking liquid and add to the pressure cooker for 1hr 35 mins. You can do this in a crockpot and cook for 8 hours on low, or stove top for 2 hours.
While the beans are cooking add some olive oil to the pan and add in your spicy Italian sausage with my red house seasoning and cook until slightly crispy, do not discard the oil. Once the beans are done and the pressure is released, add in the sausage, tomato paste, salt to taste, and red wine vinegar. Allow to simmer for 15 mins while you prepare your Farofa and Collards. Serve with Orange slices for the most elevated tongue dancing experience. Serve over rice, sautéed Collards on the side, and Farofa on top.
#chefjoya #vegan #plantbasedrecipes #brazilianfood #brazilian
Keep your cultural foods recommendations coming because I Love veganizing the dishes you love and grew up on.
1 white onion diced
5 garlic garlic cloves#finn
2 bay leaves
1 lb of dried black beans soaked overnight
2lbs of Beyond Spicy Italian Sausage sliced
2 tbsp vegan Worcestershire sauce
1 tbsp of my Red House Seasoning
1 tbsp liquid smoke
1 tsp of vegan beef bouillon
1 tsp or more of vegan pork bouillon
1 tsp smoked paprika powder
2 tsps of garlic powder
1 tbsp of onion powder
1 tsp of cumin
1 tsp or more of black pepper
2 tsps of tomato paste
salt
5 tbsp of olive oil
1-2 tsp of Red Wine Vinegar
Vegetable stock or enough water to cover the beans almost double
Sautee onions and garlic in 3 tbsp olive oil for about 5 mins. Add in black beans, vegan bouillons, pepper, cumin, garlic and onion powder, smoke paprika, liquid smoke, and vegan Worcestershire. Cover with cooking liquid and add to the pressure cooker for 1hr 35 mins. You can do this in a crockpot and cook for 8 hours on low, or stove top for 2 hours.
While the beans are cooking add some olive oil to the pan and add in your spicy Italian sausage with my red house seasoning and cook until slightly crispy, do not discard the oil. Once the beans are done and the pressure is released, add in the sausage, tomato paste, salt to taste, and red wine vinegar. Allow to simmer for 15 mins while you prepare your Farofa and Collards. Serve with Orange slices for the most elevated tongue dancing experience. Serve over rice, sautéed Collards on the side, and Farofa on top.
#chefjoya #vegan #plantbasedrecipes #brazilianfood #brazilian
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در تاریخ 1401/12/29 منتشر شده
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