Feijoada vegana
Brazilian recipes
Legumbres
Launch
Easy
15'
A plant-based take on Brazil’s most iconic dish. This vegan feijoada combines Goya black beans with plant-based proteins like textured soy, vegan sausages, and oyster mushrooms. The result: a flavorful, comforting, and fully plant-based dish—perfect for anyone looking for a healthy alternative without compromising on taste.
Ingredients
- 1 cup of Black beans
- 2 bay leaves
- 2 tablespoons of Goya Extra Virgin Olive Oil
- 6 garlic cloves
- 0.5 chopped onion
- 2 sliced vegan sausages
- 400 grams of hydrated and drained textured soy protein
- 2 cups of chopped oyster mushrooms
- 1 cup (per serving) of steamed white rice for serving
Preparation
- Cook the beans: Place the black beans and bay leaves in a pot and cook over medium heat for 5 minutes.
- Sauté the aromatic base: In another pot, heat the oil and sauté the garlic and onion until golden and fragrant.
- Add plant-based proteins: Add the vegan sausages and textured soy, browning them slightly for a few minutes.
- Combine with the beans: Pour the beans (with their cooking liquid) into the sauté pan. Bring to a boil and simmer for 5 minutes.
- Add mushrooms: Add the mushrooms and cook for about 10 more minutes, allowing the flavors to blend.
