PCOS Friendly Vegan Brazilian Feijoada

Total time9 hr 30 min

Prep time20 min

Cook time1 hr 10 min

4.7

(8)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

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
Chef's tip
Match both the style and form—such as breakfast, Italian, or smoked sausage, and links versus bulk or crumbled.
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
½ tsp dried oregano
2 bay leaves
1 tbsp soy sauce
1 tbsp apple cider vinegar
4 cups vegetable broth
salt and pepper, to taste

For serving

cooked white rice, for serving
Chef's tip
Already-cooked brown rice swaps in 1:1 with no other changes to the recipe.
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 4–5 minutes total. Transfer to a plate and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!