Vegan Feijoada
All the smoky depth of the classic, from black beans, mushrooms, sweet potato and smoked paprika.
- Time1 hr 15
- LevelEasy
- Costabout £0.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan and fry the onion for 6 minutes until soft. Add the mushrooms and cook for 6 minutes until browned and dry.
12 min - 2
Stir in the garlic, smoked paprika, cumin and tomato purée and cook for 1 minute until it smells smoky.
- 3
Add the sweet potato, beans, bay leaves and water. Bring to the boil, then cover and simmer for 25 minutes.
25 min - 4
Take the lid off and mash a few spoonfuls of beans against the pan to thicken the stew. Cook for 10 more minutes.
10 min - 5
Stir in the lime juice and season to taste.
- 6
Cook the rice for 12 minutes and drain. Serve the feijoada over the rice.
12 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.