Brazilian Vegetarian Feijoada – Bean Stew


Apr 24, 2017

A hearty Brazilian stew served with a Vegetarian twist


1Preheat your oven to 180 Degrees Celcius. Toss together your sweet potatoes, peppers, sweet paprika, pinch of salt, and a drizzle of coconut oil in a baking dish and roast for about 25-30 minutes, tossing once always through, until sweet potatoes have softened.

2As you roast your veggies, heat 1 tablespoon of coconut oil in a large pan and add your onion. Reduce to a low heat and cook until softened, about 8 minutes, stirring frequently. Add in your garlic, smoked paprika, tofu, and bay leaves and pan fry for a 5 minutes minute before adding your beans along with 1 cup of vegetable stock or water. Simmer uncovered until vegetables are done roasting, then add them to the pan and simmer for a further 20 minutes or until the stew is nice and thick.

3*As your feijoada stew is cooking, make your farofa.*

4Heat 1 tablespoon of oil in a frying pan over low heat, then add your onion and cook until softened, about 8 minutes. Add your garlic and cook for a further minute on very low heat.

5Uncover and add your gluten free bread crumbs, stirring until toasted and fragrant. Add in the sliced banana, taste and adjust any seasoning. It should resemble a slightly wet, crunchy flour. Place in a serving bowl and set aside until ready to eat.

6Serve the bean stew with either Cauli Rice, Coconut Rice or even Quinoa, along with sliced oranges, and the crunchy farofa. You can serve lemon wedges and coriander at the table or already add some to individual bowls.

7* A nice touch is to toast some desiccated coconut and sprinkle over the top of your dish for an extra nutty flavour



400g sweet potato, chopped into 3cm chunks

3 mixed peppers, chopped into 3cm chunks

1 teaspoon sweet paprika

1 onion, chopped

5 cloves garlic, minced

1 teaspoon smoked paprika

5 bay leaves

200g smoked tofu, chopped into 3cm chunks

800g cooked black beans (or 2 tins)

1 cup vegetable stock or water

Sea salt, to taste

Coconut oil, for cooking


½ onion, finely chopped

2 cloves garlic, minced

1 sliced banana

2 cups gluten free bread crumbs (traditionally we use cassava flour)

1 teaspoon dried thyme

1 teaspoon dried sage

Sea salt, to taste

Coconut oil, for cooking


Grated Cauliflower (Cauli Rice) or Grated Coconut Flesh (Coconut Rice)


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