Vegetarian Vegan Brazilian Feijoada

Total time9 hr 30 min

Prep time20 min

Cook time1 hr 10 min

Smoky, deeply savory, and built for a big pot on a lazy weekend, this stew layers browned mushrooms and sliced sausage rounds into a base of softened onion, garlic, and bell pepper before everything simmers low and slow with black beans until the broth turns thick and velvety. Smoked paprika, cumin, and oregano give it that classic feijoada warmth, while a splash of soy sauce and apple cider vinegar add depth and a little brightness to cut through the richness. Mashing a portion of the beans right in the pot is the trick that turns this from a soup into a proper, spoonable stew with real body. Piled over fluffy white rice with a few slices of orange on the side, it's the kind of comforting, one-pot dinner that tastes even better the next day. Since every component here is plant-based from the start, this is a genuinely easy win for a vegetarian table — no extra thinking required, just a big bowl and good bread on the side.

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
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz La Preferida Black Beans Wild Harvest Organic Black Beans Jyoti Black Beans 10 oz
See all

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.

Want the full recipe?

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