The dish looks vibrant on a deep, warm serving dish. The dark, almost ebony stew, generously speckled with colorful cubes of bell pepper, chunks of roasted plantains, and dark leafy greens. A garnish of bright orange slices and fresh herbs rest casually on the side, providing a burst of natural, lively color.

Vegan Feijoada with Roasted Plantain and Winter Greens

Name: Vegan Feijoada with Roasted Plantain and Winter Greens
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 2 servings
Cuisine: Brazilian
Ingredients: 1 cup black beans soaked overnight and drained; 2 ripe plantains peeled and cut into chunks; 2 bell peppers (red and yellow) diced; 1 cup winter greens (kale or spinach) chopped; 1 onion finely chopped; 4 cloves garlic minced; 1 vegetable stock cube; 2 tablespoons olive oil; 1 teaspoon cumin; to taste salt and pepper; 1 orange sliced into thin rounds for garnish; Handful fresh coriander leaves for garnish

A succulent vegan Brazilian black bean stew.

Category Main Course

Prep 15 minutes

Cook 90 minutes

Style Brazilian

Technique Simmering

Diet Friendly Vegan

Daily recipe · December 18, 2025

A little about this dish

For this special recipe, we're embracing the tropical allure of Brazilian cuisine and wrapping it lovingly in plant-based goodness. The stars of the dish are black beans and plantains, both traditional Brazilian staples. Black beans are a nutrient powerhouse packaging protein, fiber and antioxidants, while plantains add a delightful sweetness and are laden with potassium, fiber and vitamin C. We've brightened up these rich flavours with seasonal winter veggies, creating a feast for the senses!

Ingredients (for 2)

Black beans — 1 cup — soaked overnight and drained
Ripe plantains — 2 — peeled and cut into chunks
Bell peppers (red and yellow) — 2 — diced
Winter greens (kale or spinach) — 1 cup — chopped
Onion — 1 — finely chopped
Garlic — 4 cloves — minced
Vegetable stock cube — 1
Olive oil — 2 tablespoons
Cumin — 1 teaspoon
Salt and pepper — to taste
Orange — 1 — sliced into thin rounds for garnish
Fresh coriander leaves — Handful — for garnish

Preparation

Step 1 — 🔥🌡️🍌

Preheat oven to 375°F for roasting the plantains.
Step 2 — ⏳🍌🔥

Place the chunks of plantains in the oven and roast for 15-20 minutes until they turn golden and tender.
Step 3 — 🍳🧅🧄

Heat up olive oil in a large pan. Add onion and garlic and gently sauté them until they become soft.
Step 4 — 🍳🌶️⏲️

Stir in the diced bell peppers to the pan and cook for another minute.
Step 5 — 💦🍲🌡️

Scatter in cumin, soaked black beans, and a vegetable stock cube. Add 3 cups of water and bring the mixture to a boil.
Step 6 — ⏳🔥🍲

Reduce heat and allow it to simmer, keeping it covered for about 1 hour or until the beans are tender and soft.
Step 7 — 🍲🥬⏰

Five minutes before serving, stir in the chopped winter greens.
Step 8 — 🍲🍊🌱

Serve the dish hot, with the tender roasted plantains on top. Garnish with thin orange slices and freshly chopped coriander leaves.

A final fox tip

Feijoada is traditionally a meat-heavy Brazilian dish, but this vegan version proves that flavor has nothing to do with meat. For an added crunch and freshness, why not serve it with a raw kale salad doused with a citrusy vinaigrette? Kids can help by tearing up the greens and stirring the stew. Enjoy the colours and flavors of Brazil in the comfort of your own kitchen!