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Brazilian Feijoada, Vegan Style

Reading Time | 10 mins

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September 19th, 2019

By Plenty Farms

Brazilian Feijoada, Vegan Style

By: Victoria Granof

 

As soon as each dish is finished, just keep it in its cooking vessel to serve or transfer to a platter or bowl.  This is casual, big-crowd, family style food. No stress.

 

Shopping List

Black Beans

Garlicky Starlight Baby Kale

Toasted couscous

Coconut Rice

Pickled purple onions

Fresh oranges

 

For the beans:

1 lb. black beans, cooked or  4 x 15 oz cans cooked black beans

1/3 c. olive oil

4 cloves garlic, peeled and smashed

1 ½ tsp ground cumin, toasted in a dry skillet until fragrant

1 tsp. dry oregano

2 bay leaves

Sea salt and freshly ground black pepper

Directions

In a large saucepan, heat the olive oil over medium heat until it shimmers.  Fry the garlic, stirring, until it becomes fragrant and starts to turn brown.  Immediately add the beans with their cooking (or canning) liquid, the cumin, oregano, bay leaves, and sea salt and pepper to taste.  Simmer on low heat for an hour, stirring occasionally.

For the kale:

9 oz. (2 bags) Plenty Starlight kale

3 tbsp. olive oil

3 cloves garlic, peeled and crushed

flaky salt and freshly ground black pepper or hot chile flakes

Place the kale in a large bowl.

 

In a medium skillet, heat the olive oil until it shimmers.  Add the garlic and cook, stirring, until the garlic becomes fragrant and just begins to take on some color.  Remove from the heat and while still hot, pour over the kale and toss thoroughly. Kale will wilt but retain some texture.  Add salt and pepper and chile flakes.

 

For the couscous:

1 1/2 c. instant couscous

1 c. boiling salted water

Place couscous in a large skillet over medium heat.  Cook and stir constantly until the couscous turns a deep, toasty brown.   Turn the heat off and add the boiling water. Cover tightly and let sit for 15 minutes.  Fluff with a fork before serving.

For the Coconut Rice:

2 c. raw jasmine rice, rinsed in cold water until water runs clear

1 c. coconut milk

2 c. vegetable broth

2 tsp. sea salt

 

Heat oven to 350 degrees.

In a large saucepan with a tight-fitting lid, combine the rice, coconut milk, broth and salt.  Bring up to the boil over high heat, then turn the heat down to medium and let the rice boil gently, stirring once or twice until the liquid is nearly absorbed.  Cover tightly and transfer to the preheated oven for another 20 minutes. Turn off the oven and leave the rice in to stay warm. If it forms a crunchy layer on the bottom then lucky you; you’ve created a delicacy that people fight over!

 

For the pickled onion:

1 purple onion, thinly sliced top to tail

1 c. white vinegar

2 Tbsp. sugar

2 tsp sea salt

1 red jalapeno or red fresno chile, halved, seeds removed

 

Place the sliced onion and the halved chile in a heatproof jar.  Bring the vinegar, sugar and salt to a boil in a small saucepan, stirring to dissolve the sugar.  Immediately pour this into the jar and cool to room temperature. Store in the refrigerator for up to a week.

 

For the oranges:

4 large navel oranges

 

With a sharp knife, remove the skin and pith of the oranges.  Slice crosswise into wheels and arrange on a platter.

 

Serves 4-6

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