TEMPEH FEIJOADA

This vegan feijoada captures the essence of autumn with its rich, earthy flavors. As the leaves turn and the days grow shorter, the hearty blend of cubed tempeh, black beans, and aromatic spices offers a comforting, plant-based twist on the beloved Brazilian classic.

240g tempeh, cut into cubes
2 tablespoons cooking oil of your choice
1 large onion, chopped
2 cloves garlic, minced
1 large bell pepper, diced (any color)
2 large tomatoes, chopped
1 cans black beans, drained and rinsed
2 bay leaves
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and pepper to taste
2 cups vegetable broth
2 tablespoons fresh cilantro or parsley, chopped
1 orange, cut into wedges (optional, for serving)
Cooked rice, to serve (traditionally served with orange slices and collard greens)

Prepare the Tempeh:
Heat a large skillet over medium heat and add 1 tablespoon of cooking oil.
Add the cubed tempeh and sauté until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
Cook the Aromatics:
In the same skillet, add the remaining tablespoon of cooking oil.
Add the chopped onion and garlic, cooking until the onion is translucent and soft, about 3-4 minutes.
Add the diced bell pepper and continue to sauté for another 2-3 minutes until the pepper softens.
Simmer the Stew:
Add the chopped tomatoes to the skillet along with the smoked paprika, ground cumin, and bay leaves. Stir to combine.
Add the black beans and the sautéed tempeh back into the skillet.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook, uncovered, for about 20-25 minutes, or until the stew has thickened.
Season and Serve:
Season with salt and pepper to taste. Remove the bay leaves.
Stir in the chopped cilantro or parsley just before serving.
Serve the feijoada hot over rice, garnished with orange wedges on the side for a traditional touch.