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I love veganizing traditional Portuguese recipes!
The challenge of recreating the flavors of a culture and, mostly, the flavors that live in the gustatory and olfactory memory of each one, is something extremely attractive.
Many people don´t go to a strictly vegetarian diet because they don’t want to give up the flavors of tradition, so being able to recreate these dishes with 100% plant based ingredients and achieving the same or very similar result is a victory!
If there’s one thing that makes me happy, it’s getting to a dinner table, having everyone taste the food I brought, and hearing “Wow! The taste is really very similar! I wouldn’t even miss the meat if they didn’t tell me it was a vegetarian!” or “That way it´s easy to be vegetarian!”
Says who knows that you conquer by the stomach, it is not? So I think the way to bring more people to vegetarianism and to consume less animal protein is to prove, through recipes that leave everyone surrendered, that a strictly plant-based diet is just as or even tastier than a diet based on animal protein.
EASY | CHEAP | FOR THE FAMILY | JUICY
This version of Feijoada à Transmontana that I share with you today is a recipe that takes me straight to my childhood. I loved feijoada à transmontana, despite only eating beans and meat chorizo, with rice.
It was one of the dishes I had on my wishlist to veganize and here it is.
Made with simple ingredients in an equally simple recipe, with no complicated process, perfect for anyone to make at home.
In addition to the red beans and the plant based alternatives of the traditional sausages, I also used the Plant Protein Nuggets from Dragon SuperFoods to replace the pieces of meat that are also used in the original recipe.
These nuggets are large pieces made with pea protein and fava bean protein that, due to their characteristics, have a texture very similar to meat and, in addition, as they have a neutral flavor, they absorb well all the seasonings that are added to it. I think it’s a super versatile and very practical product, in addition to being very rich in protein, which makes it a good plant based alternative to make dishes more balanced and complete.
In addition to these ingredients, we also have Portuguese kale, carrots, onions, garlic and other common and typical seasonings of Portuguese cuisine.
Without further ado, let’s get to know all the ingredients in detail, quantities and step by step.
40g of Plant Protein Nuggets from Dragon SuperFoods
3 tbsp of olive oil
1 chopped onion
2 minced garlic cloves
1 carrot cut into thin slices
1 bay leaf
3 skinless tomatoes, diced
1/2 cup of white wine
250gr rughly chopped Portuguese kale
250g pleurotos mushrooms, rughly shredded
1/2 vegan chorizo, cut into slices
1/2 vegan black pudding cut into slices
700g cooked red beans
salt and black pepper
40g of Plant Protein Nuggets from Dragon SuperFoods
3 tbsp of olive oil
1 chopped onion
2 minced garlic cloves
1 carrot cut into thin slices
1 bay leaf
3 skinless tomatoes, diced
1/2 cup of white wine
250gr rughly chopped Portuguese kale
250g pleurotos mushrooms, rughly shredded
1/2 vegan chorizo, cut into slices
1/2 vegan black pudding cut into slices
700g cooked red beans
salt and black pepper
1- Start by putting the protein nuggets to soak in boiled water.
2- Put the olive oil in a pan and let it heat up, when it is hot add the onion, garlic and bay leaf and let it cook until the onion is translucent.
3- Add the carrot slices and let it sauté until the onion is golden. Stirs from time to time.
4- Now add the tomato and let it cook with the pan closed until the tomato is practically undone.
5- Add the white wine and let it cook for about 5 minutes to reduce the alcohol content.
6- Add 2 cups of hot water, the cabbage and protein nuggets (previously drained), salt and pepper and let it cook for about 10 minutes.
7- Add the slices of chorizo and black pudding, the mushrooms and 2 more cups of hot water and let it cook for another 5 minutes.
8- Finally add the beans and let it cook for about 15 minutes. Stirring gently from time to time. Adjust the seasonings.
9- Serve with white rice.
1- Start by putting the protein nuggets to soak in boiled water.
2- Put the olive oil in a pan and let it heat up, when it is hot add the onion, garlic and bay leaf and let it cook until the onion is translucent.
3- Add the carrot slices and let it sauté until the onion is golden. Stirs from time to time.
4- Now add the tomato and let it cook with the pan closed until the tomato is practically undone.
5- Add the white wine and let it cook for about 5 minutes to reduce the alcohol content.
6- Add 2 cups of hot water, the cabbage and protein nuggets (previously drained), salt and pepper and let it cook for about 10 minutes.
7- Add the slices of chorizo and black pudding, the mushrooms and 2 more cups of hot water and let it cook for another 5 minutes.
8- Finally add the beans and let it cook for about 15 minutes. Stirring gently from time to time. Adjust the seasonings.
9- Serve with white rice.
*This recipe was supported by Pronatural.com.pt
*You can find the Plant Protein Nuggets from Dragon SuperFoods in the Pronatural online store with a 10% discount when using the code TAVG.
*If you cook the beans at home, use the cooking water in the recipe, whenever you need to add water.
*If you use canned beans, rinse well until all the water comes out clean and without foam, this way you not only discard excess preservatives but also reduce the salt content.
*This recipe was supported by Pronatural.com.pt
*You can find the Plant Protein Nuggets from Dragon SuperFoods in the Pronatural online store with a 10% discount when using the code TAVG.
*If you cook the beans at home, use the cooking water in the recipe, whenever you need to add water.
*If you use canned beans, rinse well until all the water comes out clean and without foam, this way you not only discard excess preservatives but also reduce the salt content.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!