Vegan feijoada

The creamy vegan feijoada is the plant-based version of Brazil’s most famous dish. It draws from the traditional carioca feijoada, which was shaped by Portuguese and African influences, but here it gets an entirely plant-based twist.
The flavor is rich and full: the beans provide an earthy base, the spices create a strong and cozy aroma, and a smoky touch is reminiscent of meat-based versions — if you want to explore regional variations with different flavors, also try the bahian feijoada or other local variations.
What makes it special is the creaminess that comes through without any dairy, and the convenience of making everything in a single pot using ingredients you typically have in your pantry — for meal ideas using pantry staples, see tips on how to make the most of what you already have at home.
In this recipe, black beans come together with hearts of palm and textured soy protein to add body and protein. Onion and garlic release aroma and flavor, while peeled tomatoes and a bit of tomato paste bring acidity and color. A drizzle of olive oil helps bind everything together, and bay leaves, cumin, and smoked paprika add fragrance and that barbecue-like taste without any meat. Carrot and mushrooms add sweetness and texture, and a handful of powdered vegetable broth or water adjusts the intensity. To make everything creamy, a touch of coconut milk is added at the end, and salt and pepper balance the whole dish — served with rice, finely sautéed collard greens, and orange slices, it becomes a complete and irresistible meal. If you’d like to complement it, a crispy farofa is a classic accompaniment.

Ingredients

• Cooked black beans: 500 g (or 2 cans of 400 g, drained) (food nutritional composition table)

• Textured soy protein (TSP): 150 g (dry)

• Hot water to rehydrate the TSP: 250 ml

• Canned hearts of palm: 200 g, chopped

• Onion: 1 large, chopped

• Garlic: 3 cloves, chopped

• Peeled tomatoes: 1 can (400 g), chopped

• Tomato paste: 2 tablespoons

• Olive oil: 2 tablespoons

• Bay leaves: 2 leaves

• Ground cumin: 1 teaspoon

• Smoked paprika: 1 teaspoon

• Carrot: 1 medium, finely diced

• Mushrooms (champignon or other): 150 g, sliced

• Powdered vegetable broth (optional) or water: 500 ml of water + 1 teaspoon of broth powder (or 500 ml of vegetable broth)

• Coconut milk: 200 ml (half a can)

• Salt: 1 to 2 teaspoons (adjust to taste)

• Black pepper: to taste

• White or brown rice to serve: 2 cups of raw rice (serves 4–6)

• Finely sliced collard greens for sautéing: 200 g

• Oranges: 2, sliced for serving

For information on food choices and legume consumption, consult the official dietary guide on healthy eating.

Instructions

• Rehydrate the soy protein: place the TSP in a bowl and cover with 250 ml of hot water. Let it sit for 10 minutes. Drain and squeeze out the excess water.

• Heat a large pot with olive oil over medium heat. Sauté the onion until translucent (3–4 minutes).

• Add the garlic and sauté for 1 minute. Add the carrot and mushrooms. Cook for 4–5 minutes until softened.

• Add the rehydrated soy protein and the chopped hearts of palm. Stir for 2 minutes to absorb the flavors.

• Add the chopped peeled tomatoes and tomato paste. Mix well.

• Season with bay leaves, cumin, and smoked paprika. Stir for 1 minute to release the aromas.

• Add the cooked black beans and water or broth (500 ml). Stir. Bring to a boil, then reduce the heat. Cook for 15–20 minutes with the pot semi-covered. Learn more about the nutritional benefits of beans and legumes and how to make the most of them.

• To make it creamy: mash some of the beans with a spoon directly in the pot or use a quick masher. This creates body without using any dairy.

• Stir in the coconut milk during the last 3 minutes of cooking. Taste and adjust salt and pepper. If you’d like a smokier flavor, add a bit more paprika.

• While the feijoada is cooking, prepare the rice and the collard greens: heat a drizzle of olive oil, brown 1 chopped garlic clove, and add the sliced greens. Sauté quickly until tender and bright. Set aside.

• Serve the creamy vegan feijoada with rice, sautéed collard greens, and orange slices. If you’d like an extra side, add a portion of crispy farofa.

This recipe can be made entirely in one pot. It tastes even better the next day.
Some benefits and qualities of the ingredients

• Black beans are rich in fiber and plant protein. They support satiety and gut health.

• Soy protein provides extra protein without meat.

• Hearts of palm, carrot, and mushrooms bring fiber, vitamins, and great texture.

• Tomato and garlic contain antioxidants that benefit the body.

• Coconut milk adds creaminess and healthy fats, in moderate amounts.

• Olive oil and natural spices add flavor without the need for unhealthy fats.

Yield and serving occasions

• Yields about 4 to 6 servings, depending on appetite.

• Great for family lunches, dinners with friends, cold days, or whenever you want a comforting and practical meal. It also works well for batch cooking and storing in the fridge for the week. For storage guidance, see the safe refrigerator storage times.

If you’d like to mix things up, try other feijoada recipes and styles — there are paulista, mineira, and even a feijoada à moda da casa with its own personal touches.