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Pressure Cooker Vegan Feijoada

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  • Author: Annie
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40

Ingredients

Scale
  • 2 cups dried black beans, soaked overnight, rinsed and drained
  • 1 cup soy curls, softened in hot water for about 15 minutes, drained
  • 2 large onions, sliced into half moons
  • 2 large carrots, peeled and cut into 1/4-inch circles
  • 1 large red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp. cumin
  • 1/2 Tbsp. dried thyme
  • 1/2 Tbsp. smoked paprika
  • 1/2 Tbsp. Liquid Smoke
  • 1/2 tsp. ground black pepper
  • 1/3 cup dry red wine
  • 2 bay leaves
  • 1 spicy vegan sausage (such as Field Roast), chopped
  • 2 1/2 cups vegetable broth or water

Instructions

  1. Set the pressure cooker to “sauté” and add a splash of vegetable broth or water and the onions, carrots, bell pepper, and garlic. Cook, stirring occasionally, for about 5 minutes. Add the cumin through the black pepper and cook for another minute or so. Add the red wine and cook for another 1-2 minutes, then add the bay leaves, sausage, broth, black beans, and soy curls. Stir to combine the ingredients.
  2. Cover/close the pressure cooker and change the setting to Bean/Chile. Set the time to 30 minutes. Now, go about your business.
  3. After 30 minutes, let the cooker de-pressurize, carefully uncover and test the beans. If they are soft and falling apart a little, then the stew is done! If not, stir and crank up the pressure cooker for additional time.
  4. Serve the feijoada with chopped avocado, chopped onions, cilantro – whatever strikes your fancy.

Notes

  • I use an Instant Pot. The settings on your pressure cooker may be a bit different.

Nutrition

  • Serving Size: 6
  • Calories: 328
  • Sugar: 7
  • Sodium: 2829
  • Fat: 4
  • Saturated Fat: 1
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 54
  • Protein: 20
  • Cholesterol: 6