Eosinophilic Esophagitis Friendly Vegan Brazilian Feijoada
Total time9 hr 30 min
Prep time20 min
Cook time1 hr 10 min
4.7(8)
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Learn more āIngredients
6 servings
For the beans
- 1 lb dried black beans
For the stew
- 8 oz cremini mushrooms, roughly chopped
- 6 oz vegan sausage, sliced into rounds
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 green bell pepper, finely diced
- 2 medium tomatoes, diced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- Ā½ tsp dried oregano
- 2 bay leaves
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp apple cider vinegar
- 4 cups vegetable broth
- salt and pepper, to taste
For serving
- cooked white rice, for serving
- sliced oranges, for serving
- fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the dried black beans in a large bowl, cover with cold water by at least 3 inches, and soak for 8 hours or overnight. Drain and rinse well.
- 2
Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the vegan sausage rounds and cook, turning once, until browned on both sides, about 4ā5 minutes total. Transfer to a plate and set aside.
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