Feijoada Portobello

About the Recipe

Ingredients

Makes 4 Servings

4 portobello mushrooms, halved and sliced
1/2 onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 c (123 g) eggplant, cut into cubes
1/2 c chayote (66 g) peeled and cubed, or equal amounts of any summer squash, such as zucchini
1 carrot, peeled and cubed
1 can (360 g) black beans
3 c (700 mL) vegetable broth, separated
1 sprig cilantro
1 tbsp (15 mL) smoked paprika
1/4 tsp (1.2 mL) red pepper flakes
1/3 tbsp (5 mL) soy sauce
1/4 c (60 mL) orange juice, fresh

Directions

1. Heat a large pot over medium-high heat.

   
   
   

2. Add the portobello mushrooms and cook for 8 to 10 minutes or until it begins to brown and become tender. If it begins to stick to the pot, add a little water or vegetable broth. Mix constantly.

   
   
   

3. Add onion, garlic, and 1/2 c (120 mL) vegetable broth. Cook for 3 minutes or until onion is tender.

   
   
   

4. Add the eggplant and 1/2 c (120 mL) of vegetable broth and cook for 3 to 4 minutes or until eggplant is tender.

   
   
   

5. Add the chayote, carrots, and 1/2 c (120 mL) of vegetable broth and cook for 4 minutes or until vegetables are tender.

   
   
   

6. Pour beans, remaining 1 1/2 c (350 mL) vegetable broth, paprika, red pepper flakes, soy sauce, orange juice, and cilantro into the pot and boil gently for 20 minutes.

   
   
   

7. Season with salt and pepper to taste. Serve with brown rice and sautéed chard.

   
   
   

Nutrition Facts