Of which 8.6 g sugars and 1.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (beans and seitan) · Iron (kidney beans)
Allergens gluten
Vegan feijoada (bean stew)
Red kidney beans, seitan standing in for the sausage, and cabbage, in the spirit of feijoada.
Ingredients
- 500 g (1 lb) cooked red kidney beans, drained
- 150 g (5½ oz) seitan, in thick pieces — stands in for the sausage
- 150 g (5½ oz) carrot, sliced into rounds
- 200 g (7 oz) savoy cabbage, cut into strips
- 200 g (7 oz) canned peeled tomatoes
- 1 large chopped onion (150 g / 5½ oz)
- 3 cloves garlic, minced (15 g / ½ oz)
- 2½ tbsp olive oil (25 g / 1 oz)
- 1 tbsp smoked paprika (6 g)
- 2 bay leaves (0.4 g)
- salt and black pepper, to taste
- 1 glass (200 ml) water (200 g / 7 oz)
Method
- In a large saucepan, heat the olive oil and sear the seitan until golden on all sides. Set aside.
- In the same pan, sauté the onion and garlic for 5 minutes. Add the smoked paprika and stir for 1 minute.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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