🫘Black bean feijoada (Brazilian stew) - Cooked Vegan🫘
🚀3 DAYS to go before the Plant-Based Bundle November 2024 is launched!

I’m making this for Mr Jazz Guitarist, I’m having fruit for dinner.
INGREDIENTS
500g frozen, chopped onions (or 5 small fresh onions, chopped)
5 tbsp frozen, chopped garlic (or 4 tsp garlic powder)
5 tsp smoked paprika
800g frozen, chopped butternut squash (or 1 large butternut squash peeled and cubed)
4 cans black beans, drained and rinsed
200g frozen spinach 5 bay leaves
1 tsp black pepper
Salt to taste
5 tbsp lime juice
10 tbsp fresh, chopped coriander

INSTRUCTIONS
Add the quinoa and 1000ml boiled water to a pan, add the lid and bring to the boil. Then simmer for 15 minutes, or until the water has been absorbed and the quinoa is tender.
While that’s cooking, steam-fry the onions for 6 minutes. Add the garlic and paprika and cook for a further 1 minute.
Add the butternut squash, black beans, spinach, bay leaves, black paper, salt and 330ml boiled water.
Cover, bring to the boil, then lower to a simmer and cook for 7 minutes with the lid off, stirring occasionally.

Add the lime juice and coriander, stir through and then serve with the quinoa.
Stays fresh in the refrigerator in an airtight container for 3 days or in the freezer for 1 month.

For more recipes, you can find it in the SPEEDY VEGAN eBook in the upcoming bundle.
SPEEDY VEGAN

YouTube: @HenchHerbivore 62.3k
💥30 Mouth Watering Vegan Recipes
💥Speedy Meal Prep Time of 15mins or Less
💥Written by a Plant-Based Chef & PT