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vegan feijoada
In a partnership with
@pangeia🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Pinto Beans500 g
- Blonde2 unit(s)
- Kabotia Pumpkin300 g
- Organic Soft Tofu300 g
- Cumin Powder2 tablespoon
- Paprika1 tablespoon
- Black pepper1 tablespoon
- Smoked paprika1 tablespoon
- Okra300 g
- Salt2 teaspoon
- Coriander Powder2 tablespoon
- White Onion1 unit(s)
- Garlic (tooth)5 unit(s)
- Olive oil50 ml
- Lime1 unit(s)
- Soak the beans overnight for 24 hours, changing the water at least once
- Cook the beans in a pressure cooker with bay leaf and salt
- After the pressure starts, count 8 minutes and turn it off
- Chop the onion and garlic very small
- Cut the pumpkin into cubes leaving the skin
- Clean the okra by cutting off the tip but keep them whole
- Sauté the onion and garlic well with plenty of olive oil
- Let it get very golden and add the dry seasonings, including the paprika (that way they release more flavor and aroma)
- Add a ladle of beans to the stew and then return everything to the pan.
- Put the pumpkin to cook while the beans reduce over low heat.
- Cut the tofu into cubes, season with lemon, salt, black pepper, soy sauce and cumin
- In a very hot skillet, sauté the tofu, let it brown on each side.
- Then saute the okra over a very high heat and add some of the spices used in the feijoada as well.
- Taste the flavors of the feijoada and adjust the seasonings to your liking, you can also add liquid smoke
- In the assembly, I put the tofus and okra on top to have a contrast of colors, flavors and textures
- Serve with fresh rice and a very crispy farofa 😋
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