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.
Vegetable Feijoada
Vegetable feijoada is a delicious and quick dish based on the Brazilian favourite comfort food.
Feijoada is a stew made with black beans that’s spiced with ground coriander seeds and smoked paprika; this vegetarian version makes an economical meal that’s ready in 45 minutes, perfect for week night suppers.
This veggie feijoada has a lovely depth of flavour from the smoked paprika and earthiness of the black beans. This vegetarian feijoada 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 whilst the bean stew is cooking, then combine the two parts of the dish just before serving, which means that dinner can be on the table in about 45 minutes.
It’s also a very scalable, forgiving and largely hands off recipe; simply adjust quantities for the number of people you’re looking to serve. There is no need to worry about exact amounts and you can mix and match the ingredients and use whatever vegetables you have.
Leftovers can be reheated for a packed lunch, frozen or whizzed with some stock or broth into soup..
What is Feijoada?
Feijoada is a Brazilian staple, a spiced black bean stew which is slow cooked for hours, traditionally made with either smoked chicken or beef.
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 1.5cm / 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.
Place the tray into the oven to cook for 30-35 minutes. Now get on with making the stew whilst 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 & six – whilst the vegetables are roasting peel and chop the onion, and fry in the oil until golden and translucent.
Step seven – 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 eight – add the black beans, tomato puree and stock to the onion and spices.
Step nine & ten – Give it a good stir, bring to a gentle simmer and cook, pop a lid on the pot and cook over a low heat until the roast vegetables are done.
Step eleven & twelve – add the roasted vegetables to the bean stew and stir in and serve this Brazilian vegan dish immediately.
How do I serve Brazilian Roasted Vegetable Feijoada?
It is delicious just as it is, plonked into a bowl with a spoon of your favourite salsa (I made a red pepper and avocado salsa) and a squeeze of lime.
Or to make it go further serve as a main with rice, couscous or quinoa. Traditionally, feijoada is served with feijao – flavoured corn meal.
Alternatively this vegetarian feijoada makes an excellent Brazilian side dish as part of a South American feast.
Hints and tips for Brazilian Roasted Vegetable Feijoada
- Roasting the vegetables, at the same time as the onions and black bean stew is cooked 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 / eggplant
- 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 takeaway trays with some rice for a frozen ready meal, perfect for dinner or to take to work as a packed lunch.
Make into a veggie feijoada soup by whizzing up with some stock
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.
- 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
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Heat the oven to 170°C (Fan)/ 375°F (Fan)/ gas mark 5
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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,
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Roast the vegetables for 30-35 minutes.
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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.
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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.
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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,
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Just before serving, add the roast vegetable to the casserole dish and stir together gently.
- Roasting the vegetables separately at the same time as the onions and black bean stew is cooked are cooked 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
- 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 takeaway 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
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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.
Stephanie Jane
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.
Helen
I’d think so, maybe add in some more garlic and lots of fresh herbs?
Jemma @ Celery and Cupcakes
This looks so vibrant and I bet it’s delicious. I love Mexican food!
Helen
It is so good, and I love how adaptable it is.
Rebecca @ Strength and Sunshine
These look so good! I wish I had a plate now (for breakfast!)
Helen
It would make the perfect breakfast!
Gloria @ Homemade & Yummy
The stew sounds wonderful – perfect for a cold day
Helen
It is perfect in the winter.
Laura | Wandercooks
This looks so gorgeous and satisfying. Love the mix of spice – so much flavour AND vegetarian too? Can’t wait to try!
Helen
Doesn’t it look lovely.
Florentina
These roasted veggies are to die for. I can’t get over that gorgeous color. Wowza!
Helen
Isn’t it a lovely recipe
Tamara
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!
Helen
I need to try a beef one
Alida @My Little Italian Kitchen
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.
Helen
Absolutely! I want to keep a bowl of it in the fridge.
Rhian Westbury
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
Helen
I’ve not really had that much Brazilian food, but this one does look a must try.
Ana De- Jesus
Oh my god this is literally perfect mmm I love everything in this Brazilian dish especially since I am Portuguese!
Helen
Isn’t it lovely – all that flavour, and it is good for you.
Dannii @ Hungry Healthy Happy
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.
Helen
Isn’t it lovely – all those coloured veggies.
janet @ the taste space
Oh wow, love the colours and flavours in this one, Helen!
Helen
If you eat a variety of colours then the rest looks after its self!
Becca @ Amuse Your Bouche
Oh my gosh this looks so delicious, why have I never had this?! Just my kind of thing.
Helen
Delicious and packed with veggies!
Rach Gillian
I looked at the name and my tongue got tied. Great dish, loads of flavour and so easy to make.
Robert Joy
Mouth watering food, full of flavour and really easy to make. Great for mid-week meals.
Lorna Hindmarsh
This looks absolutely delicious. Love the colours and the chunks. A great combination.
Janice Potter
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.
Brenda
I love dishes with sweet potatoes, so this is perfect for me with all those added flavours. Utterly delicious.
Cheryl Wright
Roasted vegetables are so yummy, so tasty. Love the idea of this dish and can’t wait to try it.
Dan
This looks so good. Love watching chefs at work, they always make it look so easy. A great veggie dish.
Amy
A really tasty vegetarian dish. Ideal for the cooler evenings of Fall that are creeping in.
Harriet
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.
Tricia L
Such a good looking meal, with yummy ingredients and the added spices. Perfect for mid-week feeding. My kids would love it.
Isaac Tucker
Great recipe for a really tasty meal. Just what you need with the colder weather now.
Cynthia H
I love dishes packed with delicious veggie flavours. This sounds amazing and such vibrant colours.
Melissa Porter
Perfect all rounder dinner for our family. Could easily be made in advance and loads of flavors.
Chris F
This looks like a great recipe. Packing the flavours with the spice and lots of vegetable goodness.
Selina Murton
Anything with sweet potatoes in is my favourite and this looks yummy! Ideal for mid-week dining.
Pippa R
Very tasty and a hearty veggie meal. I like the addition of spices.
Callum K
Very easy to make and loads of good ingredients. I do like a dish full of veggies, always adding a lot of taste.
Aimee @ Wallflower Kitchen
Wow, this looks so good – I’m gonna try it!!
Helen
Thanks Aimee!