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vegetarian feijoada dish
Margarida Stone & Oliver Simões

Feijoada Vegetariana

A hearty twist on Brazil’s beloved national dish, this vegetarian feijoada brings all the comfort and depth of flavor without the pork. Made with black beans simmered slowly with fresh vegetables, aromatic spices, and smoky notes, it’s a wholesome, satisfying stew that celebrates tradition in a lighter, plant-based way. Perfect for sharing with friends and family, this dish pairs beautifully with rice, collard greens, and orange slices for a truly authentic experience.
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Prep Time 8 hours
Cook Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Brazilian
Calories: 420
Ingredients Method Video Notes

Ingredients
  

  • 1.5 cup black beans (rinsed and soaked overnight)
  • 6-8 vegetarian sausage links (cut in 3-4 chunks each)
  • 14 oz firm tofu (1 pack)
  • 2 medium carrots (semi-circular slices)
  • 2 green bell peppers (cubed)
  • 2 medium yellow onions (chopped)
  • 3 cloves of garlic (minced)
  • 2 bay leaves
  • 1 handful cilantro (chopped)
  • 1 tsp cumin
  • 1 tsp coriander
  • 4 tbsp olive oil
  • black pepper (ground) to taste
  • salt to taste

Method
 

  1. Place the rinsed beans in a large pot and cover them with 2 quarts of water, salt, and 2 bay leaves. Let them soak overnight to soften and reduce cooking time.
  2. In a large saucepan, heat 2 tablespoons of oil over medium heat. Add the chopped onions, garlic, and carrots (cut in half lengthwise, then chopped), and sauté until fragrant and lightly golden. Stir in the sausage pieces and cook until lightly browned.
  3. When the beans are nearly tender, add the sautéed onion, garlic, and sausage mixture to the pot. Add more water, as needed. Stir well to combine.
  4. In a separate saucepan, heat 2 tablespoons of oil over medium heat. Add the tofu cut into small cubes and sauté until golden and lightly crispy on all sides. (Note: You may use 3 boiled Russet potatoes instead, cut into medium-sized chunks, if you prefer.)
  5. Gently stir the sautéed tofu into the bean and sausage mixture.
  6. Add the cubed bell pepper, then finish with cilantro and the seasonings. Gently stir to combine.
  7. Turn off the heat and let the feijoada sit for a few minutes to allow the cilantro flavor to develop.

Video

Notes

Serve with white rice (or brown, if you prefer), orange slices, sautéed collard greens, and farofa (toasted cassava flour with veggie bacon, store-bought).
Tip: I recommend Italian Garlic & Fennel sausage by Field Roast — it’s well seasoned and works perfectly in this recipe. Avoid sweeter varieties, such as Smoked Apple & Sage.
A complete meal of vegetarian feijoada
BRAZILIAN IDIOMS:
uma farofa: /ˈumɐ faˈɾɔfɐ/ (fig.) boasting; idle talk, without purpose; something insignificant. Depending on the context, it may convey a positive meaning: "O evento, que será uma verdadeira farofa, contará com performances de peso de La Carmen Uabba, Everest, Patrícia Fonttine, Klaudia Kay..." (Jornal Tribuna, 7/30/25). (The event, which will be a real feast, will feature top-notch performances by La Carmen Uabba, Everest, Patrícia Fonttine, Klaudia Kay...)
arroz com feijão: /aˈʁɔs kõ fejˈʒɐ̃w̃/ (lit. "rice with beans", the staple of everyday Brazilian meals). Figuratively, it’s used to describe something basic, simple, or traditional, often with a connotation of reliability or straightforwardness. Example: "Hoje em dia chamam nas academias [a remada curvada] [de] de estilo arroz com feijão, porque virou o básico do treino de costas..." (Academia Dynamo). (Nowadays, in gyms, they call [the bent-over row] the no-frills routine, because it has become the basics of back training...)