Vegan Feijoada Recipe | Vegetarian Times Skip to main content

Vegan Feijoada

Feijoada (fay-zhwah-duh), the national dish of Brazil, is traditionally made with slow-cooked black beans and lots of meat. Here, canned beans cut down on the cooking time while tempeh strips give the dish hearty flavor. Serve with steamed rice and orange slices.



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4 ½ tsp. olive oil, divided
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1 6-oz. pkg. smoky tempeh strips, such as Lightlife Fakin' Bacon
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1 medium red onion, chopped (about 1 ¼ cups)
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1 rib celery, chopped (about ⅓ cup)
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1 tsp. dried thyme
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4 15-oz. cans black beans, rinsed and drained
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2 cups low-sodium vegetable broth
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4 cloves garlic, minced (about 4 tsp.)
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1 chipotle chile in adobo sauce, minced
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¼ cup minced fresh parsley


1. Heat 2 tsp. oil in large skillet over medium-high heat. Add tempeh strips, and sauté 2 minutes on each side.

2. Heat remaining 2 1/2 tsp. oil in saucepan over medium-high heat. Add onion, celery and thyme, and sauté 6 minutes, or until onion is golden. Stir in black beans, tempeh, broth, garlic and chipotle chile. Bring to a simmer, and reduce heat to low. Cover, and cook 45 minutes, stirring occasionally. Remove from heat, and stir in parsley. Season with salt and pepper.

3. To reheat, place feijoada in skillet over medium-low heat. Cover, and heat, stirring occasionally, 15 to 20 minutes, or until heated through.

Nutrition Information: 

13 g
Total Fat: 
4.5 g
Saturated Fat: 
0.5 g
38 g
0 mg
423 mg
9 g
8 g
Serves 8

Comments on this Recipe

A hit among veg and meat fans alike. However, I find that it really needs more like 2 packages of tempeh and its a very good excuse to use up any remaining hot sauce you may be trying to get rid of.

This turned out excellent. Filling and very flavorful.

Fabulous fast and easy dish. Super flavorful. Smoky and meaty from the chipotle and the tempeh bacon. Next time, I think I will chop the tempeh bacon into small pieces and crisp them up - save half for garnish. Will be making this one again and again. Yum.