Feijoada vegana

Brazilian recipes

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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 Preparation Share

Ingredients

Rations:
  • 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

  1. Cook the beans: Place the black beans and bay leaves in a pot and cook over medium heat for 5 minutes.
  2. Sauté the aromatic base: In another pot, heat the oil and sauté the garlic and onion until golden and fragrant.
  3. Add plant-based proteins: Add the vegan sausages and textured soy, browning them slightly for a few minutes.
  4. Combine with the beans: Pour the beans (with their cooking liquid) into the sauté pan. Bring to a boil and simmer for 5 minutes.
  5. Add mushrooms: Add the mushrooms and cook for about 10 more minutes, allowing the flavors to blend.

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Products for the recipe

Black beans

Black beans

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Goya Extra Virgin Olive Oil

Goya Extra Virgin Olive Oil

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