4.94 from 32 votes
A close up of a blue bowl full of Brazilian roasted vegetable feijoada. A wedge of lime and leaves of coriander garnish the dish.
Brazilian Roasted Vegetable Feijoada
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

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.

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
  1. Heat the oven to 170°C (Fan)/ 375°F (Fan)/ gas mark 5

  2. 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,

  3. Roast the vegetables for 30-35 minutes.

  4. 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.

  5. 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. 

  6. 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,

  7. Just before serving, add the roast vegetable to the casserole dish and stir together gently.

Recipe Notes

How to use Brazilian Roasted Vegetable Feijoada Leftovers

Nutritional Information

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.