This is a guest post from one of our friends in our Veglatino Facebook group. Thanks for the recipe Cynthia Marin-Soria.
Feijoada was originally made with leftover meats, feel free to replace or add different types of veggie meats of your choice. I have made this dish with left over faux hotdogs or Gardein meats. You can experiment with different types of veggie meats and make it your own.
3 Cups Black Beans previously soaked in water for at least 24 hours or canned beans
2 Large Oranges
3 Bay leaves
1 large white onion finely chopped
3 garlic cloves finely chopped
2 Boca Burger patties thawed
2 Chicken boca patties thawed
4 oz Soyrizo
1 or 2 Tofurky Kielbasa sausages
2 Tablespoons finely chopped spicy red peppers for topping (optional)
You can use canned beans, but for best taste I recommend cooking beans from scratch.
Cook beans in plenty of water, 1 garlic clove 2 bay leaves and 2 oranges with peel cut in half. When beans are tender but still in one piece, saute in a separate pan:
Onion, remaining garlic and soyrizo. You can use more or less depending on your preference.
Cut Boca patties in quarters and slice sausages in large chunks add to saute, when onion is tender add to beans add 1 bay leaf.
Season to taste and let simmer in low heat for about 30 -45 minutes. You can add to a crock pot and simmer for 1 to 1/12 hour if desired, the flavors blend well.
Serve with white rice and top with spicy pepper if desired, fresh orange slices on the side and yucca frita.