Feijoada Vegan (Ragoût Brésilien de Haricots Noirs)
Le ragoût brésilien en version végétale : haricots noirs mijotés avec tofu fumé, champignons, paprika fumé et laurier, servis avec riz, chou vert à l'ail et oranges.
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Brown the tofu and mushrooms
Heat 2 tbsp oil in a large heavy pot and fry the smoked tofu and mushrooms over high heat until well browned and crisp at the edges. Lift out and set aside.
Build the base
Lower the heat, add the onions and pepper to the pot and cook until soft. Add three-quarters of the garlic, the smoked paprika, cumin and bay leaves and stir for a minute.
Cook the beans
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Finish the stew
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Cook the rice and greens
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Serve
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Brown the tofu and mushrooms
Heat 2 tbsp oil in a large heavy pot and fry the smoked tofu and mushrooms over high heat until well browned and crisp at the edges. Lift out and set aside.
Build the base
Lower the heat, add the onions and pepper to the pot and cook until soft. Add three-quarters of the garlic, the smoked paprika, cumin and bay leaves and stir for a minute.
Cook the beans
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish the stew
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the rice and greens
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Serve
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The Story Behind the Dish
Feijoada takes its name from feijão, Portuguese for 'bean'. It descends from the slow-cooked bean and meat stews of Portugal, transformed in Brazil with local black beans and served with rice, greens, farofa and orange.
A popular story says it was invented by enslaved people from leftover cuts of pork, but food historians believe it developed from European stew traditions. Either way, it has become Brazil's national dish, and this plant-based version keeps all its smoky depth with smoked tofu and mushrooms.
⭐ Why It's Famous
In Rio de Janeiro, feijoada is traditionally eaten on Wednesdays and Saturdays as a long, leisurely lunch shared with family and friends.
💡 Fun Fact
The orange slices aren't just decoration: their freshness cuts through the richness of the stew, and their vitamin C helps the body absorb the iron in the beans.
Brazil (especially Rio de Janeiro)
-22.91°S, -43.17°W
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