Rachel Dana was our October 2012 Daring Cooks’ Challenge hostess! Rachel brought Brazil into our lives by challenging us to make Feijoada and Farofa along with some other yummy side dishes traditionally served with Feijoada, which is a delicious black bean and pork stew.
I made a vegetarian feijoada as we don’t eat pork. And since we don’t eat cereals with beans, I substitued the rice with quinoa.
I served the Feijoada with quinoa, cornmeal farofa, vinagrete and turnip greens.
I love Brazilian cuisine, as i had Brazilian friend, and they introduced me to the most tasty cuisine. I also had the opportunity to go to Curitiba for a month and I ate Pastel, Coxinha, real Churrasco, Brigadeiro, Sugar Cane juice, Corn juice, Pamonha etc. Before going pork free I use to prepare Fejoada quite often, and making it once agin brings back sweet memories.
I have been away for a while from the, I needed a short break. And guess what, I started learning crochet, and I am loving it.
I also have e new recipe in substitution to the smoked salmon 
Cheers!
Tips: add salt once the bean has been cooked, this makes the beans softer.
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Vegetarian Feijoada
By Published: October 14, 2012
- Yield: 2 Servings
- Prep: 30 mins
- Cook: 60 mins
- Ready In: 1 hr 30 mins
Rachel Dana was our October 2012 Daring Cooks' Challenge hostess! Rachel brought Brazil into our lives by challenging us to make …
Ingredients
- 200 g Beans soaked overnight, drained
- 2 Bay leaves
- 1 tsp Thyme fresh
- 1 tsp Cumin
- 2 tbsp Rice Oil
- 1 Red Onion chopped
- 1 clove Garlic minced
- Salt
Instructions
- Soak the beans overnight. Drain the water.
- I use a pressure cooker. Put the beans, thyme, bay leaves and the cumin in the pan and add water and cook for 20 minutes.
- Heat oil in a pan and sauteé the onions and garlic.
- Once the beans are cooked, add the sauteed onions and garlic and continue to cook for another 30 minutes. Add the salt.
- Serve with quinoa, turnip greens, farofa and vinagrete.
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October 14, 2012 at 20:33
Way to go on doing up a vegetarian version. It looks yummy.
October 16, 2012 at 18:33
Hi Andy, it actually was so yummy and I guess the cumin gives it (slightly) the original taste. Cheers!
October 14, 2012 at 21:00
I did wonder how the vegetarians would deal with this traditionally meat heavy meal, and your take looks quite good.
October 16, 2012 at 18:38
Hi Claudia, thank you for your comment. I looked at your blog and post, and I love the ingredients you used to marinate the meat. I am a “big” meat eater and I will try to use them in my next meat based meal. Thumbs up!
October 15, 2012 at 01:01
Great job adapting the recipe to all your needs vegetarian feijoada with quinoa farofa sounds delicious!!
October 16, 2012 at 18:45
Hi Shelley, thank you so much. Sometimes the Daring Cook and Baker Challenges double up as I have to make the recipes adapting them to my wheat-free diet. And I am grateful to their website because I am learning a lot. Thumbs up for your blog too, It must be wonderful to cook homemade meals for your kids and family, and sharing with them the process of preparing the beautiful recipes you make each day. Cheers!
October 17, 2012 at 21:27
Your vegetarian version looks great. We enjoyed this whole meal too. As for learning Crochet, I hope you enjoy it, I am constantly moving from one project to another, and if you have not seen it yet ravelry.com is a great website with many many patterns. Enjoy.
October 21, 2012 at 16:11
Hi Kim, thank you for the website, I have subscribed and I am finding it very useful. Cheers!