🌟 Vegan Lentil Feijoada It is a delicious and healthy reinterpretation of one of Brazil's most traditional dishes.

Full of flavor, it replaces meat with lentils and vegan smoked meats, maintaining the richness and tradition of this iconic dish.

Perfect for a Sunday lunch or any time you want to celebrate with health and flavor! 🌱

Revenue Information 🍽️

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Performance: 4 to 6 servings
• Difficulty: Easy
• Cost: R$ 25.00 (approximately, depending on the region and brands of ingredients)
• Restrictions: Vegan, Gluten-free, Soy-free (if you choose the soy-free version), Lactose-free, Low saturated fat
• Storage: Can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Ingredients: 🍲📝

Tasty Base:

• 500g brown lentils (rich in iron and protein)
• 200g of vegan sausage with calabresa flavor (choose a smoked one to give it that classic flavor)
• 200g smoked vegan bacon (cubed, for crunchiness and smoky flavor)
• 2 medium onions, chopped 🧅 (if you prefer, use red onion for a sweeter touch)
• 4 cloves of minced garlic 🧄 (garlic is essential to give that unmistakable flavor)
• 2 bay leaves 🍃 (for a delicious aroma)
• 1 tablespoon ground cumin (the cumin will give it that earthy touch!)
• 1 tablespoon sweet paprika 🌶 (responsible for the vibrant color and mild flavor)
• 1 teaspoon freshly ground black pepper (adjust the quantity according to your taste)
• Salt to taste (sea or Himalayan salt, if you prefer)
• Calabrian pepper to taste (optional, for those who love a spicy touch 🔥)

For the Broth and Citrus Fruits:

• 4 cups homemade vegetable broth 🍲 (homemade, it tastes much better, but you can use the industrial one too)
• 2 oranges 🍊 (peeled and diced for a sweet and refreshing touch)
• 4 lemons 🍋 (peeled and chopped, to give that citrus freshness)

Green and Crispy Finish:

• 300g chopped kale 🌿 (sautéed, it will give a delicious crunch)
• Extra virgin olive oil (to sauté with flavor and without losing the benefits)

Sides (optional, but highly recommended!):

• Vegan Farofa (prepare with cassava flour, red onion, garlic and olive oil)

Preparation method: 🍽️

1. Preparing the Lentils:
   • Wash the lentils well in running water and let it soak for 30 minutes. This will help to soften it and reduce cooking time.
   • In the pan, place the drained lentils, the vegetable broth, to the bay leaves, the cumin, the paprika and the salt. Cook over high heat until boiling, then lower to medium and let sit for 30 minutes or until the lentils are soft but still firm (al dente).
2. Sautéing the Flavors:
   • While the lentils cook, heat olive oil in a pan and add the onions chopped. Sauté until golden and very soft (about 5 minutes).
   • Then add the chopped garlic and sauté for another 1 minute.
3. Integrating the Smoked Products:
   • Add to vegan sausage and the vegan bacon cut into small pieces. Cook for 5 minutes until they turn golden brown and release that wonderful smoky flavor.
4. Citrus Touch:
   • Add the oranges and lemons chopped. Stir well, and also add the black pepper and the Calabrian pepper (if you like it spicy). Cook for more 2 minutes, letting the flavors mix.
5. Final Mix:
   • When the lentils are ready, add the vegan sausage and bacon sauté to the lentil pot. Mix well and cook for another 5 minutes so that all the flavors come together.
6. Finishing with the Kale:
   • In a separate skillet, heat olive oil and sauté the butter cabbage until wilted but still crispy. Don't overcook it, so it stays vibrant and textured!
7. Serving with Love:
   • Serve the vegan feijoada warm, accompanied by white rice, vegan stuffing and orange and lemon slices for a refreshing touch. Decorate with green smell chopped to give it that charm.

Nutritional Table per Serving: 🥗

Common Mistakes and How to Avoid Them: ❌💡

1. Undercooked lentils: Make sure to soak the lentils before cooking. This helps reduce cooking time and prevents them from becoming tough.
2. Excess salt: Since the vegan sausage and bacon are already seasoned, add salt in moderation it is essential to not compromise the flavor of the recipe.
3. Very wilted cabbage: To ensure the kale retains its crunch, sauté it for a short time, just until it wilts slightly.

Storage Tips: 🏠💚

• Refrigerator: Vegan Feijoada can be stored in an airtight container for up to 3 days in the fridge.
• Freezing: If there is any left over, the feijoada can be made frozen for up to 2 months. When reheating, add a little vegetable broth or water to bring back the creaminess.
• Freezing Kale: Avoid freezing already sautéed kale, as it may lose its crispiness. Store the kale separately and sauté it again when reheating.

Alternative Versions: 🔄

Gluten free:

• Use cassava flour in farofa instead of wheat flour. The rice can also be replaced with brown rice, if preferred.

Soy Free:

• To replace the vegan bacon and the vegan sausage, you can use smoked mushrooms or tempeh, both of which have great flavor and texture.

Low Carb Version:

• Replace the white rice for cauliflower rice or even roasted pumpkin to reduce carbohydrates and keep the meal light.

Extra Information: 📚💡

• Benefits of Lentils: Lentils are an excellent source of vegetable protein, fiber, iron and B vitamins. They also help with digestion and controlling cholesterol levels.
• Origin of Feijoada: Feijoada has deep roots in Brazilian cuisine, originally being a dish of African origin, prepared with pork and black beans. Today, this vegan version allows more people to enjoy this delicacy, respecting different lifestyles and diets.

History of Vegan Lentil Feijoada: 📝

THE vegan feijoada was born from the desire to bring the traditional flavor of feijoada to a lighter and more accessible version for everyone. By replacing the meats with lentils and vegan smoked meats, we were able to maintain the spirit of the dish, but with a modern and sustainable touch, perfect for those who want to eat healthier without losing flavor.

Ideal Accompaniments: 🍚

• White Rice: the classic! 🧑‍🍳
• Vegan Farofa: crunchy and delicious! 🥣

FAQ – Vegan Feijoada with Vegetables