On a cold and rainy day, there's nothing quite as comforting as a big warm pot of food. Brazilians have a cure for cold and rainy days; it's an all-day dish called feijoada, their national dish. Its a combination of slow simmered black beans, various types of meat, bay leaves and other spices, with wine or beer. The vegan way, of course, involves some substitutions, but its still incredibly rich, comforting and delicious, especially with sides of rice and braised kale.

The real, "from scratch" recipe takes several hours, given that you use dried beans to get a luscious broth. But I do a short-cut recipe that captures most of the appeal of the original without the many hours of stirring. I definitely recommend trying the traditional recipe, however- many vegans cook books offer awesome versions. I'm sure we all suffer from the same ailment known as time and to make this dish as traditional as possible you NEED time. In my case. I don't have time and I think my version holds up fairly decently.

served with quinoa and garnished with cayenne pepper

What you need:
2 16 oz cans black (turtle) beans, drained and rinsed
2 medium onions, diced
6 cloves garlic, diced
2 cups mushrooms, cleaned and sliced
1 cup red wine
1/4 c. balsamic vinegar
2 Tbs. soy sauce
2 cups vegetable broth
1 sprig fresh thyme, or 1 tsp. dried
1 bay leaf
1 and 1/2 Tbs. cumin
1 and 1/2 tsp. smoked paprika
  1. In a large, sturdy pot, heat a few good glugs of oil over medium low heat. When hot, add in onions and stir to coat. After 1-2 minutes, add in garlic. When garlic and onions are soft, season well with salt and pepper and pour in red wine to deglaze, cooking a few minutes more.
  2. Add in mushrooms and cook for 5 more minutes, then add in beans, veg broth, and remaining ingredients. Bring mixture to a boil, then lower heat to low. Let stew simmer for 30 minutes, stirring occasionally. Meanwhile, prepare rice or quinoa to accompany.
  3. After stew has boiled down and sauce has become thick, taste and adjust seasonings. (I added a bit more soy sauce and balsamic at this point.) Let cook a bit longer until plenty thick, and serve hot with plenty of rice and hot sauce. Leftovers are even better the next day


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