Smoky Brazilian Feijoada with Jackfruit and Black Beans

Smoky Jackfruit Feijoada – A Hearty Vegan Take on Brazilian Black Bean Stew

Let’s turn your dinner into a vibrant Brazilian carnival? This vegan feijoada is not just a meal; it’s an explosion of flavors that brings a piece of Brazil right to your table. Perfect for anyone looking to explore international cuisines with a plant-based twist, this dish will show you why Brazilian food is loved around the globe.

Brazilian Inspiration:

Feijoada, often considered the national dish of Brazil, typically features a mix of black beans with pork or beef. Our vegan version captures all the soul of the traditional stew but uses jackfruit and smoky seasonings to mimic the meaty texture and depth, proving that compassion has a place in haute cuisine.

Why You’ll Love It

• Authentic Taste: Enjoy the rich layers of flavor, traditionally achieved with meat, now crafted with wholesome plant-based ingredients.
• Nutrient Rich: Jackfruit and black beans make this dish a fiber and protein powerhouse.
• Perfect for Gatherings: Large batches are easy to make, ensuring you have a crowd-pleaser on your hands for any event.
• Adaptable: Suitable for various dietary needs, including gluten-free options.

Quick Grocery List

For the Jackfruit Base:

• Young green jackfruit
• Smoked paprika
• Ground cumin

For the Black Bean Stew:

• Black beans
• Red bell pepper
• Tomato paste

For Serving:

• Rice (although, I like it on it’s own!)
• Fresh herbs (parsley or cilantro)

Things to Consider Before Preparing Your Meal

Prep & Cook Time: 1 hour and 10 minutes total

Equipment Checklist:

• Skillet
• Dutch oven or large pot
• Strainer or sieve

Dietary Adjustments:

• Gluten-free (use tamari instead of soy sauce)

Serving Size: Serves 4 to 6 people generously.

Vegan Brazilian Feijoada with Jackfruit and Black Beans – Smoky, Hearty, and Gluten-Free Dinner Recipe

DifficultyMedium

Servings4

Prep time25 minutes

Cook time45 minutes

Total time1 hour10 minutes

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Ingredients

For the Jackfruit Base:

• 1 can (20 oz) young green jackfruit, in brine (not syrup), drained and shredded
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper, (optional for heat)
• Salt and pepper, to taste

For the Black Bean Stew:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups cooked black beans , (or 1 can, drained and rinsed)
• 1 tbsp tomato, paste
• 1 tsp liquid smoke, (optional, for deeper smokiness)
• 1/2 tsp dried oregano
• 2 bay leaves
• 1/2 tsp ground black pepper
• Salt , taste
• 2 cups vegetable broth

For Serving:

• Cooked white or brown rice
• Orange, slices (traditional garnish)
• Chopped fresh parsley or cilantro
• Lime, wedges

Instructions:

• 1

  Prepare the Jackfruit

  1. Drain and rinse the jackfruit. Use your hands or two forks to shred it into strands, removing any hard core pieces or seeds.

  2. In a skillet over medium heat, add olive oil and sauté the shredded jackfruit.

  3. Season with smoked paprika, cumin, cayenne (if using), salt, and pepper.

  4. Cook for 8–10 minutes until slightly crispy and browned. Set aside.

• 2

  Cook the Stew

  1. In a large pot or Dutch oven, heat olive oil over medium heat.

  2. Sauté onions until soft and translucent (about 5 minutes).

  3. Add garlic and red bell pepper, and cook another 3–4 minutes.

  4. Stir in tomato paste, liquid smoke, oregano, bay leaves, and black pepper.

  5. Add cooked black beans, jackfruit, and vegetable broth. Mix well.

  6. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. The stew should thicken and become rich.

• 3

  Serve

  1. Remove bay leaves before serving.

  2. Plate over rice, garnish with orange slices, herbs, and lime wedges.

Equipment Used

• Large skillet
• Dutch oven or deep pot
• Cutting board and knife
• Wooden spoon or spatula
• Can opener
• Strainer or sieve

Nutrition

Calories	280
Carbohydrates	35g
Cholesterol	0mg
Fat	10g
Fiber	9g
Protein	8g
Saturated Fat	1.2g
Sodium	580mg
Sugar	4g
Trans Fat	0g
Unsaturated Fat	8.5g

General Notes

This stew is all about building layers of flavor from the ground up. The spices and slow cooking method allow each ingredient to meld perfectly, creating a stew that’s robust and satisfying.

Substitutions

• Jackfruit: Not a fan? Use mushrooms or vegan meat substitutes.
• Black Beans: Kidney or pinto beans are great alternatives.
• Liquid Smoke: If unavailable, a dash of smoked paprika can also do the trick.

Variations

• Spicier Kick: Add more cayenne pepper or a few dashes of hot sauce to the stew.
• Less Heat: Reduce or omit the cayenne pepper.
• Different Veggies: Throw in some zucchini or squash for added nutrition and variety.

Let’s Get Cooking: Pro Tips

• Tip 1: Sauté the jackfruit until it’s golden-brown to enhance its texture and flavor.
• Tip 2: Allow the stew to simmer slowly to develop a deeper flavor.
• Tip 3: Make the chimichurri sauce ahead of time; the flavors intensify as it sits.

Art Of: Perfecting Vegan Stews

Achieving a hearty texture and complex flavor in vegan stews involves using umami-rich ingredients like mushrooms or fermented condiments, which help to compensate for the lack of meat.

Nutrition Breakdown (Per Serving)

• Calories: 280 – A lighter yet satisfying option for a hearty meal.
• Carbohydrates: 35g – Primarily from beans and vegetables, providing energy and fiber.
• Protein: 8g – Essential for muscle repair and growth, contributed by jackfruit and beans.
• Fat: 10g – Healthy fats from olive oil, beneficial for heart health.
• Fiber: 9g – Great for digestive health, mostly from beans and vegetables.
• Saturated Fat: 1.2g – Minimal saturated fats, making this a heart-healthy choice.
• Sodium: 580mg – Moderate amount, adjust salt intake elsewhere if needed.
• Sugar: 4g – Naturally occurring sugars from vegetables, no added sugars.
• Trans Fat: 0g – Free from harmful trans fats.
• Unsaturated Fat: 8.5g – Includes mono- and polyunsaturated fats, which are good for the heart.

Storing and Reheating

Feijoada is perfect for meal prep, as it stores and reheats well, maintaining its texture and flavor. Keep it in the fridge or freeze for later use, and simply reheat on the stove or in the microwave when ready to serve.

Frequently Asked Questions (FAQ)

Q: Can I make feijoada in a slow cooker?
A: Yes, slow-cooking feijoada allows flavors to meld beautifully.

Q: What’s the best way to shred jackfruit?
A: Use two forks to pull apart the jackfruit pieces after they’ve been softened by cooking.

Q: How can I make this dish more protein-rich?
A: Add quinoa or an extra can of beans to the stew.

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