Vegan Brazilian Feijoada
Feijoada is Brazil's most beloved comfort food — a deeply savory black bean stew that has warmed tables for generations — and this plant-based version delivers every bit of that soul-satisfying richness. Cremini mushrooms and vegan sausage stand in for the traditional smoked meats, and the trick of browning both separately before adding them back to the pot means you get real depth of flavor, not just a watery bean soup. Smoked paprika, cumin, soy sauce, and a splash of apple cider vinegar layer in that smoky, complex backbone that makes feijoada so craveable, while mashing a quarter of the beans at the end thickens everything into a glossy, spoonable stew. The whole pot simmers low and slow until the beans are completely tender and the broth has turned rich and dark — the kind of thing that makes your kitchen smell absolutely incredible. Served over white rice with bright slices of fresh orange on the side, it hits that perfect balance of hearty and fresh that the dish is known for. This recipe makes six generous servings, so it's ideal for feeding a crowd or stocking the fridge with leftovers that honestly taste even better the next day.
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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
- 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
- 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.
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