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Vegan feijoada cake

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Vegan feijoada cake

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Tempo de preparo

1 hour(s)


10 servings

Arícia Ridan

  • Ingredients
  • Recipe
  • Black beans500 g
  • Cassava flour400 g
  • Onion2 unit(s)
  • Garlic10 unit(s)
  • Cabbage5 unit(s)
  • Vegetable sausage200 g
  • Olive oil200 ml
  • Salt1 to taste
  • Black pepper1 to taste
  • Blonde2 unit(s)
  • Smoke powder20 g
  • Cumin20 g
  • Smoked paprika20 g
  • Sunflower oil1 l
  1. Clean and chop the onions very small, the garlic well crushed and the cabbage in chifonade (thin strips)
  2. Cook the beans with the bay leaf and water in the pressure cooker (ideal to use the beans soaked for 12 hours previously and with the water changed!)
  3. In a frying pan, sauté half the garlic and all the onion, let it brown and add the manioc flour.
  4. Make a farofa, season it, let it get golden and set aside.
  5. With the cooked beans, discard the bay leaves, let it cool a little and blend the beans little by little with the cooking water in the blender (enough to make a thick cream)
  6. In this process, add the seasonings: cumin, paprika, smoke powder, salt and black pepper.
  7. Return the beaten beans to a pan and over low heat add the farofa, in this process we will make a bean tutu
  8. Stir the tutu well, add the farofa little by little, feel the dough
  9. The dough of the fast stitch, comes off the pan easily, if necessary add more cassava flour but remember: always little by little
  10. Taste the flavor, finish seasoning, remove from the pan and set aside your play dough.
  11. Sauté the finely chopped sausage with plenty of olive oil and garlic.
  12. Then, quickly sauté the cabbage in olive oil and garlic.
  13. Take your cookie dough, portion it into balls
  14. Prepare a bowl with a little manioc flour to coat
  15. Stuff the balls with the cabbage and sausage, bread and repeat the process.
  16. Put a pan with sunflower oil to heat
  17. Deep fry your dumplings! I know it sounds like a mission but the result is sooo worth it!

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