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340
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Recipe Overview
- Author’s name:Vegor
- Recipe type:Main
- Allergens:coconut
- Seasons:all
- Cuisines:
- Courses:dinner,lunch
Recipe Description
Savor the rich flavors of Brazil with this unique vegan Feijoada featuring juicy Portobello mushrooms and hearty beans, slowly simmered with a blend of traditional spices and coconut milk for an indulgent, creamy texture.
Ingredients
- 1.5 cups black beans, soaked overnight
- 4 large Portobello mushrooms, gills removed and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (400 ml) coconut milk
- 1 tbsp liquid smoke
- 1 tsp cumin
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 tbsp coconut oil
Steps:
- In a large pot, heat coconut oil over medium heat.
- Add chopped onions and garlic, sauté until soft.
- Include the mushrooms and sauté until they start to release their juices.
- Stir in the soaked black beans, vegetable broth, coconut milk, liquid smoke, and cumin.
- Season with salt and pepper. Bring to a boil then simmer for about 1.5 hours until the beans are creamy and tender.
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