Brazilian Roasted Vegetable Feijoada {Gluten Free & Vegan}

Name: Brazilian Roasted Vegetable Feijoada
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 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; 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

Published on March 5, 2019 by Helen 46 Comments
Last Updated on May 4, 2019

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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.

Table of Contents

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, 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. 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.

How to make Brazilian Roasted Vegetable Feijoada

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.

Step five – While the vegetables are roasting, peel and chop the onion, and 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.

Step eight – Give the stew a good stir and bring to a gentle simmer.

Step nine – Cover with a lid on the pot and 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.

4.94 from 32 votes

Brazilian Roasted Vegetable Feijoada

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Course: Main

Cuisine: Brazilian, Gluten Free, Vegan, Vegetarian

Keyword: Vegetable, Vegetable Feijoada

Servings: 4

Calories: 346 kcal

Author: Helen Best-Shaw

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.

Recipe 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

Nutrition Facts

Brazilian Roasted Vegetable Feijoada

Amount Per Serving

Calories 346 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Sodium 305mg 13%

Potassium 873mg 25%

Total Carbohydrates 51g 17%

Dietary Fiber 13g 52%

Sugars 8g

Protein 11g 22%

Vitamin A 277.1%

Vitamin C 84.6%

Calcium 7.6%

Iron 19.6%

* Percent Daily Values are based on a 2000 calorie diet.

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.