Feijoada Vegetariana - Vegetarian Portuguese bean stew

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Feijoada vegetariana, é um dos pratos preferidos aqui em casa. Faço-o desde que me tornei vegetariana, e é dos maiores sucessos entre vegetarianos e carnívoros (risos).
Só agora partilho este farto repasto, pois nunca antes apontei a receita, as quantidades são sempre a olho e os temperos é conforme o humor...
Costumo também fazer em grandes quantidades para poder congelar. Como eu adoro feijoada requentada!

Serve 6-8 pessoas
Ingredientes
1200gr de feijão vermelho cozido
água da cozedura do feijão
100gr de nacos de soja demolhados
1 cebola grande
azeite
500ml de polpa de tomate
3 cenouras grandes
1 repolhinho pequeno
2 dentes de alho
2 chouriço de soja (não usei desta vez)
2 c.chá de segurelha
1 c.chá cuminho moído
2 c.chá paprika
sal e pimenta cayenna a gosto
1 c.sopa de manteiga

Faz-se assim
Para uma panela grande picamos a cebola, regamos com azeite; refogamos até que a cebola fique transparente.
Adicionar a cenoura cortada em meias luas finas; envolver bem e regar com a polpa de tomate.
Escoar bem os nacos de soja, juntando-os ao preparado anterior; salpicar com as especiarias e sal. Envolver tudo carinhosamente.Cobrir com água da cozedura do feijão e deixar cozer em lume brando durante 15-20 minutos, para que a soja absorva todos os sabores.
Chega a vez do feijão, adiciona-lo ao nosso preparado.
Entretanto lavar bem o repolho e cortar grosseiramente.

Juntar o repolho à feijoada envolvendo tudo muito bem; completar com 2 dentes de alho bem picadinhos (gosto do sabor a alho por isso só os adiciono no final). Se necessário adicionar mais água da cozedura do feijão. Deixar cozinhar tapado, que deverá levar uns 10-15 minutos minutos. Se optarem por incluir o chouriço de soja, deverão adiciona-lo agora, cortado às rodelas.
No final, rectificamos os temperos e retocamos com uma colherzinha de manteiga que vai dar um toque final especial.

Acompanhar com arroz branco.

English Version

Vegetarian Portuguese bean stew

This vegetarian version of Portuguese Feijoada, is one of my favorite dishes ever. I started doing it since I dicided to go on a meat free diet (7 years now); and I have to say it is a big success between vegetarians and meat-eaters (smile).
Despite doing it quite often, I was never writing down the recipe, quantities were always measured by eye and the seasoning as my humor demanded. But finally I sat down, and wrote down my own version for the future generations!
It is also a good choice for frozen meals, as refried Feijoada is just the best thing in the world!! You have to try it!

Serves 6-8 people

Ingredients 

1200gr red kidney beans (cooked)
water from the cooked kidney beans
100gr soya meat (the big chunks)
1 large onion
good quality olive oil
500ml tomato pulp
3 large carrots
1 small savoy cabbage
2 garlic cloves
2 soya saussage (I didn't use it this time, but you should definitively include it)
2 tsp savory
1 tsp ground cumin
2 tsppaprika
salt and cayenne pepper to the taste
1 Tbsp butter

Methode
Soak the soya meat in just enough water until covered.

In a large pot place the diced onion, and sprinkle with olive oil, braising until soft.

Time to peel the carrot and cut it into thin half moons, stir them well with the onions and cover with tomato pulp, combine everything nicely.
Take the soya meat, and drain it well. Add it in to the pot, and sprinkle with the all spices including salt; mix well once again. Cover the preparation with just enough bean broth, or the water from the cooked beans. Simmer for 15-20 min. until the soya meat is actually cooked, and had time to absorb all the yummy juices. Add more bean broth if needed.
Meanwhile prepare the savoy cabbage, washing every leaf, and cutting ruffly into big pieces. Reserve.
After this, time to add in the beans, making sure you combine them gently with the previous soya preparation.
Now sink the reserved cabbage in the bean pot; if there is not enough liquid to cover, add a bit more bean broth, and re-season with more salt and cayenne pepper.
Complete with 2 crushed garlic cloves before covering the pot with the lid and let it simmer for 10-15 min., until the cabbage is cooked through. Stir occasionally.
If you are using the soya sausage, cut now into slices and add it in.
As a final touch I always like to stir in a tbsp of butter.

It's best served warm with some white rice, and here you have one of the best Portuguese comfort foods!