Vegan Feijoada | Cooking With Jade

Vegan Feijoada

Vegan Feijoada
Vegan Feijoada


Savoring Tradition, Embracing Compassion: Vegan Feijoada

Brazilian cuisine is renowned for its vibrant flavors and rich cultural heritage. At the heart of this culinary tapestry lies Feijoada, a beloved dish that celebrates the fusion of indigenous, African, and Portuguese influences. Traditionally, Feijoada is a hearty stew made with black beans and various cuts of pork, a true embodiment of Brazilian comfort food. In this blog post, we’ll explore the world of Vegan Feijoada, a compassionate twist on this iconic dish that captures the essence of Brazil’s culinary tradition while embracing a plant-based lifestyle.


Feijoada: A Taste of Brazil’s Heritage

Feijoada’s roots date back to the days of Portuguese colonization in Brazil. During this period, European settlers brought the concept of slow-cooked stews, which merged with indigenous ingredients and African culinary traditions. The result was Feijoada, a flavorful concoction that quickly became a national treasure.


The Vegan Transformation

Vegan Feijoada takes the essence of this traditional dish and reimagines it through a compassionate lens. Instead of pork and other animal products, plant-based ingredients are used to recreate the depth of flavor and heartiness that Feijoada is known for.


The Magic of Black Beans

At the heart of both traditional and vegan Feijoada is the humble black bean. Black beans provide not only a hearty base but also a wealth of nutritional benefits. They are a superb source of plant-based protein, dietary fiber, and essential vitamins and minerals.


Compassion on the Plate

Vegan Feijoada reflects a growing awareness of the ethical and environmental implications of our food choices. By choosing plant-based alternatives, we reduce the demand for animal products, which can lead to a more sustainable and compassionate food system.


The Art of Crafting Vegan Feijoada

Creating Vegan Feijoada is a culinary journey that requires careful selection of ingredients and a dash of creativity. Here’s a brief overview of the process:

1. Bean Preparation: Black beans are soaked and cooked until tender, forming the foundation of the dish.

2. The Flavor Base: To replicate the savory umami of traditional Feijoada, a combination of sautéed onions, garlic, and spices is essential.

3. The Vegan Meat: Plant-based meat substitutes or mushrooms are often used to mimic the texture and flavor of pork traditionally found in Feijoada.

4. Seasoning: Various spices and herbs, such as bay leaves and cumin, are added to infuse the dish with layers of flavor.

5. Sides and Garnishes: Vegan Feijoada is traditionally served with rice, orange slices, and farofa (toasted cassava flour), which add complementary textures and flavors.


Variations and Customizations

Vegan Feijoada is highly adaptable, allowing for creativity and personalization. Some variations incorporate ingredients like tofu, tempeh, or seitan to replicate the meaty texture. Others experiment with additional vegetables for extra nutrition and flavor.


Vegan Feijoada

Indulge in a hearty and wholesome vegan rendition of the renowned Brazilian classic, Feijoada, made with rich and robust black beans. This delightful dish pairs perfectly with rice and a subtle touch of citrus. Simply toss the ingredients into your pressure cooker for a speedy and nourishing dinner. Alternatively, refer to my notes for instructions on preparing it effortlessly in your Instant Pot or on the stovetop.

Prep Time 10 minutes
Cook Time 35 minutes

Course Main Course
Cuisine Brazilian

Servings 6
Calories 339 kcal



  • 1 ½ kg of Pinto Carioca beans
  • 4 medium carrots
  • 5 large mushroom cups
  • 2 zucchinis
  • 2 onion brown or Spanish
  • 4 large cloves of garlic
  • Small bunch of spring onions
  • 4 bay leaves
  • Salt to taste
  • ½ teaspoon paprika
  • ½ teaspoon thyme
  • ¾ teaspoons rosemary
  • ¼ teaspoon cumin
  • Chilli powder to taste
  • 3 tablespoons of rice bran oil
  • Farofa to serve



  • Wash the beans and soak in cold water overnight.
  • When the beans are ready to cook, add them to the pressure cooker and follow the instructions for water limits on the pan. If cooking in a pot, add the beans and cover with water (about 5 fingers above the beans).
  • Add the bay leaves and salt and cook over medium heat until the bean are cooked (slightly soft).
  • In the meantime, prepare the seasoning. In a pan, add the oil and the chopped onion and garlic. Cook until soft, then add the spring onions and the remaining seasonings.
  • After 30 minutes, check the beans (if cooking in a pressure cooker, to open the pan, remove from heat, put pan under running tap water and let lever release all pressure before opening lid.
  • If beans are half way cooked, add the vegetables and let cook a little longer. After 10 more minutes (on pressure cooker, it should be ready, repeat process to open pan) add the seasoning and taste for salt. If need more cooking, leave pan open and cook until ready.
  • Serve with farofa and enjoy.

Keyword Brazilian Food

Vegan Feijoada is a delightful testament to the fusion of tradition and innovation. It embraces the rich history of Brazilian cuisine while championing compassion and sustainability. Whether you’re a long-time vegan or just curious to explore plant-based alternatives, this dish offers a captivating taste of Brazil’s cultural heritage. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that celebrates tradition, embraces compassion, and invites you to savor the flavors of Brazil—one delicious bowl at a time.

Inspired by: Eat Yourself Green

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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