Sluttishly Vegetarian: Brazilian Feijoada

Feijoada is such a meaty Brazilian dish that I never would have dreamed it could be vegetarianised if I hadn't been served it in a tiny vegan cafe. Oh, and it's pronounced fay-zwah-da, apparently, although the nice waitress didn't bat an eyelid when I asked for the fer-joe-der.

Feijoada is a big hearty stew, traditionally made with black beans and fresh, smoked, and salted meats. This meat-free version uses veggie sausages and smoked paprika (and a heap of other yummy ingredients) to create a similar deep, bold flavour. Eat it with rice, cous-cous or bread. It's even nicer the next day, heated up for your lunch. Add kidney beans to the black beans for some different contrast and flavour.

Brazilian Feijoada (serves 4)
You will need:

• 1 garlic clove, crushed
• 1 medium onion, chopped
• 1 red pepper, chopped
• 4 veggie sausages, sliced into 1cm thick pieces
• 1 tin of black beans, drained
• 1 tin of chopped tomatoes
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried thyme
• 500ml vegetable stock
• 4 bay leaves
• Optional, to serve - 4 spring onions, bunch of coriander, half a lime

Make it!

1. Get an enormous saucepan. Biggest you can find. Bigger than your head. That's the one. 
2. Heat a little oil over a medium heat and fry the garlic, onion and pepper until soft. Add the veggie sausage and leave to brown for a couple of minutes.
3. Tip in the beans, chopped tomatoes, paprika, cumin and thyme and bring to a simmer. Add the stock and bay leaves and just let it bubble away for about half an hour until it's really thickened up.
4. Season to taste, then serve garnished with chopped spring onions, coriander and a squeeze of lime.