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You are here: Home / Recipes / Brazilian Roasted Vegetable Feijoada {Gluten Free & Vegan}

Brazilian Roasted Vegetable Feijoada {Gluten Free & Vegan}

Published on March 5, 2019 by Helen Best-Shaw 49 Comments
Last Updated on April 29, 2020

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Tasty vegetable feijoada is an easy veggie version of the classic Brazilian black bean stew. This speedy dish is packed with vegetables and is ready in just 45 minutes, making it perfect for a mid-week meal. Vegan and naturally gluten free. 

A top down view of a shallow casserole dish of Brazilian roasted vegetable feijoada, placed on a hessian cloth. Surrounding the dish are a small bowl holding a serving of feijoada, half an avocado, some coriander leaves, wooden spoons and fork, and a red and green chilli.

Everything You Need To Know

  • What is Feijoada?
  • Vegetable Feijoada
  • How to make Brazilian Roasted Vegetable Feijoada
  • How do I serve Brazilian Roasted Vegetable Feijoada?
  • Hints and tips for Brazilian Roasted Vegetable Feijoada
  • How to use Brazilian Roasted Vegetable Feijoada Leftovers
  • Brazilian Roasted Vegetable Feijoada
  • Love canned tomatoes? Find lots of fuss free easy recipes using tinned tomatoes here …

What is Feijoada?

Feijoada (‘fezhwada’ – from feijão, Portuguese for bean)  is a Brazilian staple, a spiced bean stew that is slow cooked for hours, traditionally made with either smoked chicken or beef. This vegan version makes an economical meal that’s ready in 45 minutes, so it’s perfect for week-night suppers.

Vegetable Feijoada

Vegetable feijoada is a delicious and quick dish based on the Brazilian favourite comfort food. It has a lovely depth of flavour from the smoked paprika and earthiness of the black beans. It also contains several portions of vegetables, as well as protein from the black beans.

The secret to this speedy veggie feijoada is to roast the vegetables while the bean stew is cooking, then combine the two parts of the dish just before serving. This means that dinner can be on the table in about three quarters of an hour.

It’s a very scalable, forgiving and largely hands off recipe; simply adjust quantities for the number of people. There is no need to worry about exact amounts and you can mix and match ingredients to use whatever vegetables you have.

Leftovers keep well, so make extra for a packed lunch, or to turn into soup.

A bowl full of Brazilian roasted vegetable feijoada, garnised with coriander leaves and a wedge of lime. Around the bowl are a red and green chilli, a cloth, half a lime and some more coriander leaves.

How to make Brazilian Roasted Vegetable Feijoada

A collage of the stages of making Brazilian roasted vegetable feijoada. The ingredients are assembled, the vegetables are chopped, and then transferred to a pan and roasted.

Step one – Heat the oven 170°C (Fan) / 325°F (Fan) / Gas Mark 5. Assemble the ingredients.

Step two – Peel and dice the sweet potato into 1.5 cm / 1/2″ cubes, and cut the peppers into long slices. Discard the pepper seeds. Cut the red onion into chunks.

Step three – Place the sweet potato and peppers into a shallow baking tray. Add the oil and stir to evenly cover the vegetables with oil. Season with salt and pepper.

Put the tray in the oven to cook for 30-35 minutes. Now get on with making the stew while the vegetables cook! 

Step four – Give the roasting vegetables a shake half way through cooking.  Once they are done they will have reduced by about half. 

A collage of four top down pictures of making Brazilian roasted vegetable feijoada. Diced onions are fried, the spices are added and then the black beans and tomato paste are added.

Step five  – While the vegetables are roasting, peel and chop the onion. Then fry in the oil until golden and translucent. 

Step six – Add the spices (paprika, coriander, thyme) to the onion. Stir well to coat the onion with the spices, and cook for two minutes until fragrant.

Step seven – Add the black beans, tomato puree and stock to the onion and spices. Give the stew a good stir. 

A collage of four top down pictures of making Brazilian roasted vegetable feijoada. The black beans are cooked and the roasted vegetables added.

Step eight  – Bring to a gentle simmer.

Step nine – Cover with a lid. Then cook over a low heat until the roast vegetables are done.

Step ten – Add the roasted vegetables to the bean stew and stir in. Serve immediately.

How do I serve Brazilian Roasted Vegetable Feijoada?

This dish is delicious just as it is, served in a bowl with a spoon of your favourite salsa (I made a red pepper and avocado salsa) and a squeeze of lime.

To make it go further, serve with the traditional cornmeal/polenta (fubá in Portuguese) or with rice, couscous or quinoa. Our slow cooker cornbread would be delicious with it!

Alternatively, this recipe makes an excellent side dish as part of a South American feast.

Hints and tips for Brazilian Roasted Vegetable Feijoada

  • Roasting the vegetables while the onions and black bean stew saves time in this traditionally slow-cooked recipe, meaning it can be ready in 45 minutes.
  • Mix up the roasted vegetables. Try adding:-
    • peppers
    • squash or pumpkin
    • aubergine / eggplant
    • beetroot / beets or other root vegetables
    • cauliflower
    • courgette / zucchini
  • Adjust the spicing to your taste. If you want some extra heat, add some chili along with the other spices.

How to use Brazilian Roasted Vegetable Feijoada Leftovers

Leftovers freeze well, or can be kept in the fridge for several days. 

I like to pack into plastic trays with some rice for a frozen ready meal, perfect for dinner or to take to work as a packed lunch.

Make into soup by whizzing up leftovers with some stock.

Another recipe using peppers and onion is my delicious easy gazpacho soup. Perfect for summer!

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A close up of a blue bowl full of Brazilian roasted vegetable feijoada. A wedge of lime and leaves of coriander garnish the dish.
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4.95 from 35 votes

Brazilian Roasted Vegetable Feijoada

Tasty vegetable feijoada is an easy veggie version of the classic Brazilian black bean stew. This speedy dish is packed with vegetables and is ready in just 45 minutes, making it perfect for a mid week meal. Vegan and naturally gluten free.
Servings: 4
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
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Ingredients

Roasted vegetables

  • 350 g sweet potatoes (peeled and cubed)
  • 1 green pepper (deseeded and cut into bite sized chinks)
  • 1 red pepper (deseeded and cut into bite sized chinks)
  • 1 red onion (peeled and cut into chunks)
  • 2 tbsp oil
  • salt

Black bean stew

  • 1 tbsp oil
  • 1 onion (diced)
  • 2 cloves garlic (crushed)
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp dried thyme
  • 1 tbs tomato puree
  • 400 g black beans ((drain and rinse one can))
  • 250 ml vegetable stock

Instructions

  • Heat the oven to 170°C (Fan)/ 375°F (Fan)/ gas mark 5
  • Peel and cube the sweet potato, and slice the peppers and the peeled red onion. Place in a shallow baking tray, add the oil and season. Mix well to cover all the vegetables evenly,
  • Roast the vegetables for 30-35 minutes.
  • As the vegetables are cooking, dice the onion. Heat the oil in a shallow casserole dish or large, heavy frying pan with a lid, on a medium-low heat Fry the onion for a few minutes, then add the garlic.
  • When the onion is turning translucent, add the paprika, and coriander. Stir to coat the onion in the spices evenly, and cook for a couple of minutes. 
  • Add beans, vegetable stock, tomato puree and thyme. Turn up the heat until the stock is just boiling, then turn down to a gentle simmer. Cover with the lid and cook for 20 minutes,
  • Just before serving, add the roast vegetable to the casserole dish and stir together gently.

Notes

  • Roasting the vegetables separately while the onions and black bean stew is cooking saves time in this traditionally slow cooked recipe, meaning it can be ready in 45 minutes.
  • Mix up the roasted vegetables - try adding
    • any peppers
    • squash or pumpkin
    • aubergine / egg plant
    • beetroot / beets or other root vegetables
    • cauliflower
    • courgette / zucchini
  • Adjust the spicing to your taste. If you want some extra heat, add some chili along with the other spices.
How to use Brazilian Roasted Vegetable Feijoada Leftovers
  • Leftovers freeze well, or can be kept in the fridge for several days. I like to pack into plastic trays with some rice for a frozen ready meal or to take to work for a packed lunch.
  • Make into a veggie feijoada soup by whizzing up with some stock.
Nutritional Information
  • This recipe is 8 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Brazilian Roasted Vegetable Feijoada
Amount Per Serving
Calories 346 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 305mg13%
Potassium 873mg25%
Carbohydrates 51g17%
Fiber 13g54%
Sugar 8g9%
Protein 11g22%
Vitamin A 13855IU277%
Vitamin C 69.8mg85%
Calcium 76mg8%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main
Cuisine: Brazilian, Gluten Free, Vegan, Vegetarian
Keyword: Vegetable, Vegetable Feijoada
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Update Notes: This recipe was originally posted in 2016, but was rewritten and republished with new photos, step by step instructions and hints & tips in February 2019.

Love canned tomatoes? Find lots of fuss free easy recipes using tinned tomatoes here …

A collage of recipes using canned tomatoes

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Filed Under: Beans & Lentils, Easy Ways to Extra Veg (and Fruit), Main Meal, Quick & Easy, Recipes, Recipes by Cuisine, Vegan Recipes, Vegetables, Vegetarian Recipes, £ Ingredients: Beans & Pulses, Chilli, Garlic, Herbs, Lime, Onion, Paprika, Peppers, Stock, Sweet Potato, Tomatoes, Tomatoes (Canned / Tinned)

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    Recipe Rating




  1. Stephanie Jane

    5 stars
    This looks really good. I love all the colours! Do you think it would work without the paprika and chili though? My OH can’t eat hot spices.

    Reply
    • Helen

      I’d think so, maybe add in some more garlic and lots of fresh herbs?

      Reply
  2. Jemma @ Celery and Cupcakes

    5 stars
    This looks so vibrant and I bet it’s delicious. I love Mexican food!

    Reply
    • Helen

      It is so good, and I love how adaptable it is.

      Reply
  3. Rebecca @ Strength and Sunshine

    5 stars
    These look so good! I wish I had a plate now (for breakfast!)

    Reply
    • Helen

      It would make the perfect breakfast!

      Reply
  4. Gloria @ Homemade & Yummy

    5 stars
    The stew sounds wonderful – perfect for a cold day

    Reply
    • Helen

      It is perfect in the winter.

      Reply
  5. Laura | Wandercooks

    5 stars
    This looks so gorgeous and satisfying. Love the mix of spice – so much flavour AND vegetarian too? Can’t wait to try!

    Reply
    • Helen

      Doesn’t it look lovely.

      Reply
  6. Florentina

    5 stars
    These roasted veggies are to die for. I can’t get over that gorgeous color. Wowza!

    Reply
    • Helen

      Isn’t it a lovely recipe

      Reply
  7. Tamara

    5 stars
    Helen, this is a lovely fejoada! We had a Brazilian student for a year, and for his going-away party, I made a traditional fejoada with a beef tongue as the centerpiece. It was a huge hit, but tons of work! This looks to have all the flavor in a fraction of the time. Pinning!

    Reply
    • Helen

      I need to try a beef one

      Reply
  8. Alida @My Little Italian Kitchen

    5 stars
    I love the look of this dish and those vegetables make my mouth water! So many colours! This is also healthy great as a midweek meal too.

    Reply
    • Helen

      Absolutely! I want to keep a bowl of it in the fridge.

      Reply
  9. Rhian Westbury

    5 stars
    I love Brazilian food. My friends husband is Brazilian and we always get great food when we go round and he cooks for us x

    Reply
    • Helen

      I’ve not really had that much Brazilian food, but this one does look a must try.

      Reply
  10. Ana De- Jesus

    5 stars
    Oh my god this is literally perfect mmm I love everything in this Brazilian dish especially since I am Portuguese!

    Reply
    • Helen

      Isn’t it lovely – all that flavour, and it is good for you.

      Reply
  11. Dannii @ Hungry Healthy Happy

    5 stars
    I love this dish and I always order it when we go out for Brazilian food. I am going to have to try making it myself.

    Reply
    • Helen

      Isn’t it lovely – all those coloured veggies.

      Reply
  12. janet @ the taste space

    5 stars
    Oh wow, love the colours and flavours in this one, Helen!

    Reply
    • Helen

      If you eat a variety of colours then the rest looks after its self!

      Reply
  13. Becca @ Amuse Your Bouche

    4 stars
    Oh my gosh this looks so delicious, why have I never had this?! Just my kind of thing.

    Reply
    • Helen

      Delicious and packed with veggies!

      Reply
  14. Rach Gillian

    5 stars
    I looked at the name and my tongue got tied. Great dish, loads of flavour and so easy to make.

    Reply
  15. Robert Joy

    5 stars
    Mouth watering food, full of flavour and really easy to make. Great for mid-week meals.

    Reply
  16. Lorna Hindmarsh

    5 stars
    This looks absolutely delicious. Love the colours and the chunks. A great combination.

    Reply
  17. Janice Potter

    5 stars
    What a perfect meal idea for feeding the family. Would be so easy to re-heat, and easy to adapt a veggie version for my daughter. Great recipe.

    Reply
  18. Brenda

    5 stars
    I love dishes with sweet potatoes, so this is perfect for me with all those added flavours. Utterly delicious.

    Reply
  19. Cheryl Wright

    5 stars
    Roasted vegetables are so yummy, so tasty. Love the idea of this dish and can’t wait to try it.

    Reply
  20. Dan

    5 stars
    This looks so good. Love watching chefs at work, they always make it look so easy. A great veggie dish.

    Reply
  21. Amy

    5 stars
    A really tasty vegetarian dish. Ideal for the cooler evenings of Fall that are creeping in.

    Reply
  22. Harriet

    5 stars
    Yummy comfort food, this is the kind of thing I make in the morning, then reheat when I get in after work. I get in late, so if I don’t motivate myself earlier in the day, I really cannot be bothered.

    Reply
  23. Tricia L

    5 stars
    Such a good looking meal, with yummy ingredients and the added spices. Perfect for mid-week feeding. My kids would love it.

    Reply
  24. Isaac Tucker

    5 stars
    Great recipe for a really tasty meal. Just what you need with the colder weather now.

    Reply
  25. Cynthia H

    5 stars
    I love dishes packed with delicious veggie flavours. This sounds amazing and such vibrant colours.

    Reply
  26. Melissa Porter

    5 stars
    Perfect all rounder dinner for our family. Could easily be made in advance and loads of flavors.

    Reply
  27. Chris F

    5 stars
    This looks like a great recipe. Packing the flavours with the spice and lots of vegetable goodness.

    Reply
  28. Selina Murton

    5 stars
    Anything with sweet potatoes in is my favourite and this looks yummy! Ideal for mid-week dining.

    Reply
  29. Pippa R

    4 stars
    Very tasty and a hearty veggie meal. I like the addition of spices.

    Reply
  30. Callum K

    5 stars
    Very easy to make and loads of good ingredients. I do like a dish full of veggies, always adding a lot of taste.

    Reply
  31. Aimee @ Wallflower Kitchen

    5 stars
    Wow, this looks so good – I’m gonna try it!!

    Reply
    • Helen

      Thanks Aimee!

      Reply
  32. Angela Viegas

    5 stars
    Hi Helen,
    Thank you for this! I have always done feijoadas, but either with meat , fish or sea food – this vegetable only version is perfect for those of us who are looking for veg only meal option for the family! Keep it up!
    With warmest wishes,
    Angela

    Reply
  33. Kristy D

    5 stars
    Looks such a good meal, I love the flavors of roast vegetables.

    Reply
  34. Florrie

    5 stars
    Deliciously perfect, some of my favourite foods all in one tasty dish.

    Reply
  35. Elizabeth C.

    5 stars
    This was amazing! The whole time my husband was eating it he kept saying, “This is the best thing I’ve ever eaten.” We definitely will make this a staple in our house.

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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