Austin Veggie Chef
  • Home
  • About Us
  • Personal Chef Services
  • Private Dinners
    • Service for any Event
    • Private Event Quotes
  • Blog
  • Contact
  • Archives

    • November 2014
    • July 2014
    • June 2014
    • April 2014
    • March 2014
    • February 2014
    • January 2014
    • December 2013
    • November 2013
    • October 2013
    • September 2013
    • August 2013
    • July 2013
    • June 2013
    • May 2013
    • April 2013
    • March 2013
    • December 2012
    • November 2012
    • October 2012
    • September 2012
    • August 2012
    • July 2012
    • May 2012
    • April 2012
    • March 2012
  • Categories

    • Austin Veggie Garden
    • Recipes
    • Special Events
    • Uncategorized

Vegan Feijoada: A tasty challenge

Doryan Rice, staff chef

I admit it. I love Anthony Bourdain. I don’t always agree with everything that he says, but he has a unique perspective on culture via cuisine that’s fascinating to watch. On my last trip abroad, I had the pleasure of watching one of his “layover” episodes from Sao Paulo. In it, he ate a phenomenal amount of food in 24 hours. But the best was watching him talk about feijoada, describing it as a: “Big plate of piss poor, poor people food elevated into something that everybody loves.”

Sometimes it’s the foods developed by the poorest people in the world that become a staple of national cuisine. And those dishes, so simple and yet elegant, are now national treasures. Feijoada fits into that category perfectly. Slaves and poor people who couldn’t afford anything but the leftover meats mixed it with beans and rice to create a sublime comfort food.

bourdain-brazil-2

“Sightseeing after feijoada? Inadvisable.”

Because it’s so meat-centric, I’ve always struggled to find a way to make a vegetarian version of this. For years, I just put in more sweet peppers, yuca and sweet potato. It was always a hit, but just not the same. I think this version may have finally hit the right combination, now that vegan meat technology has advanced a bit.

Vegan FeijoadaIMG_1160

 

1 Onion, diced
6 cloves Garlic, mincedIMG_1147
1 Serrano, chopped fine
1 Fresno pepper, diced
1 package Tempeh Bacon
8 Oyster or Cremini mushrooms, chopped
2 Chipotle Peppers, chopped well
1 Yuca root, peeled, quartered, and sliced
2 T Thyme
1 package Seitan, chopped
2 medium cans Black Beans
2 cubes Vegan No-Beef Bullion
3-4 cups Water
2T Red Wine Vinegar
Garnishes (see below)

IMG_1148-Saute the tempeh bacon in oil until it starts getting crispy (but not too crispy). Then, chop it up while you saute the onions and mushrooms.

 

 

 

 

 

 

-Once the onions are translucent, add in the bacon, peppers, IMG_1150thyme and garlic. Stir that for a bit, and deglaze with the vinegar.

-Stir in the bouillon and seitan, incorporating well, then add water.

 

 

 

 

 

 

IMG_1151-Mash 1/4 of the beans, keeping the others whole. Add them all in with the yuca, water to cover, and bring the mixture to a boil. Then simmer for at least an hour.

 

 

 

 

 

 

-Adjust seasonings. It shouldn’t be too spicy. Traditionally, it’s actually rather salty.

IMG_1154A note on beans: You can choose weather or not to add in the liquid of the canned beans. Or you can go the long route and use dry beans. Either of these options will give you a much darker (and likely more traditional) broth/sauce. You’ll notice mine looks creamier, due to the inside of the mashed beans adding their coloring.

 

Now, while all of that is stewing take care of prepping and cooking your garnishes.

Garnishes and Rice
3 oranges, wedges sliced out of their pith
2 cups rice, uncooked
3 cups stock
Manioc meal or almond flour, toasted in a dry pan
1-2 bunches Kale or collards, thinly choppedkale
Oil for Sauteing
Garlic Powder
Salt and Pepper
1 T Red Wine Vinegar
-Cook the rice in the stock for 20 minutes.
-Saute the greens in the oil and season with the other ingredients.

 

 

Serve the feijoada over rice and garnish with your choice of any or all the garnishes. Have some hot sauce handy if you like the heat!IMG_1159
Posted in Recipes on 07/24/2013 12:58 pm
 

Leave a Reply

Click here to cancel reply.


« Patriotic for Pies | Leftovers to the rescue! »
  • Our Services

    • Exclusive Personal Chef Services
    • Luxury Private Meal Services
    • In-Home Catering for Special Events
      512-994-6810
      FacebookTwitterrss
      Copyright © 2021 Austin Veggie Chef.
      Web site by Websy Daisy.
      • Pin It