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Feijoada with smoked tempeh, served with lime and fresh coriander
Flavours of Brazil: Feijoada with tempeh and rich spices

Vegan smoky tempeh feijoada

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
A vegetarian interpretation of the Brazilian favourite, where the smoked meat is replaced by tempeh made from fermented soybeans. The texture and smoky seasoning of the tempeh bring the character of the original dish surprisingly well, while coconut oil and lime add a tropical, fresh twist. This dish proves that meat-free courses can also be deep, substantial, and satisfying.
🕒 Prep Time 30 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Large pot
  • Frying pan for browning tempeh
  • Lemon squeezer

Allergen Information

⚠️ Soya

Instructions

1 ✓

Cut the tempeh into cubes. Heat olive oil in a frying pan and fry the cubes until dark golden brown and crisp.

Tip: Frying the tempeh is key: this brings out the 'meaty', umami flavours and texture (Maillard reaction).
2 ✓

Dice the onion, pepper, and tomato, mince the garlic, slice the carrots.

Tip: Uniform chopping ensures that everything cooks at the same time.
3 ✓

Heat the coconut oil in a large pot. Sauté the onion and garlic in it, then add the carrots and pepper.

Tip: Coconut oil adds a mild, sweet base flavour that goes well with beans and the South American profile.
4 ✓

Stir in the tomato, cumin, salt, and pepper. Simmer until the tomato breaks down and releases juice.

Tip: Frying spices in fat (blooming) intensifies their aroma.
5 ✓

Top up the vegetables with water, add the soaked beans and half of the fried tempeh (set the other half aside for serving, to keep it crisp). Cook covered for 40-50 minutes until the beans are soft.

Tip: While the beans cook, starch is released, naturally thickening the soup.
6 ✓

At the end, squeeze in the lime juice, sprinkle with fresh coriander and the reserved crispy tempeh.

Tip: Acid (lime) should always be added at the end to keep the flavour fresh and sharp.

Recipe FAQ

What is tempeh?
A block of fermented soybeans. It has a grainier, firmer structure than tofu and a nuttier flavour.
Can I use tinned beans?
Yes, you can significantly shorten the cooking time with this, but the flavours will amalgamate less than if you cooked from dried beans.

Ingredients

  • 3 tbsp Olive oil
  • 1 pc Onion
  • 4 cloves Garlic
  • 200 g Smoked tempeh
  • 300 g Pre-soaked beans (black or red)
  • 2 pcs Carrots
  • 2 pcs Tomatoes
  • 1 pc Green bell pepper
  • 1 tbsp Coconut oil
  • 1 tsp Ground cumin
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 pc Lime
  • 1 bunch Fresh coriander