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vegan feijoada

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vegan feijoada

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Tempo de preparo

1 hour(s)


8 servings

Arícia Ridan

  • 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)
  1. Soak the beans overnight for 24 hours, changing the water at least once
  2. Cook the beans in a pressure cooker with bay leaf and salt
  3. After the pressure starts, count 8 minutes and turn it off
  4. Chop the onion and garlic very small
  5. Cut the pumpkin into cubes leaving the skin
  6. Clean the okra by cutting off the tip but keep them whole
  7. Sauté the onion and garlic well with plenty of olive oil
  8. Let it get very golden and add the dry seasonings, including the paprika (that way they release more flavor and aroma)
  9. Add a ladle of beans to the stew and then return everything to the pan.
  10. Put the pumpkin to cook while the beans reduce over low heat.
  11. Cut the tofu into cubes, season with lemon, salt, black pepper, soy sauce and cumin
  12. In a very hot skillet, sauté the tofu, let it brown on each side.
  13. Then saute the okra over a very high heat and add some of the spices used in the feijoada as well.
  14. Taste the flavors of the feijoada and adjust the seasonings to your liking, you can also add liquid smoke
  15. In the assembly, I put the tofus and okra on top to have a contrast of colors, flavors and textures
  16. Serve with fresh rice and a very crispy farofa 😋

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