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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:

  1. In a large pot, heat coconut oil over medium heat.
  2. Add chopped onions and garlic, sauté until soft.
  3. Include the mushrooms and sauté until they start to release their juices.
  4. Stir in the soaked black beans, vegetable broth, coconut milk, liquid smoke, and cumin.
  5. 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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