Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

2. 2

   Add 1 large chopped onion and 1 medium chopped red bell pepper to the pot and sauté for 8 minutes until softened.

3. 3

   Stir in 4 minced garlic cloves and 400 grams of seitan cubes, cooking for 5 minutes until the seitan is lightly browned.

4. 4

   Pour in 4 cups of cooked black beans and 1 can (400 grams) of diced tomatoes, then add 3 cups of vegetable broth, 2 teaspoons of smoked paprika, 2 whole bay leaves, and 1 teaspoon of salt.

5. 5

   Bring the mixture to a gentle boil, then reduce the heat to low, add 1 strip (5 cm long) of orange peel, cover the pot, and simmer for 1 hour and 30 minutes, stirring occasionally.

6. 6

   Remove the orange peel and bay leaves, stir in 0.5 teaspoon of freshly ground black pepper, and taste to adjust seasoning if necessary.

7. 7

   Serve the Feijoada Vegana com Seitan hot with 200 grams of thinly sliced fresh collard greens and 4 cups of cooked white rice on the side.