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.
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.
How to use Brazilian Roasted Vegetable Feijoada Leftovers