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This vegan Feijão Tropeiro recipe (Brazilian beans with collard greens and sausage) is a meat-free, traditional Brazilian dish. This savory dish has beans, “sausage”, tofu, collard greens, and cassava flour for a creamy texture. A one-pan, 30-minute meal that’s delicious, authentic, and super easy to make!
What is Feijão Tropeiro?
Feijão Tropeiro is a Brazilian dish of pink beans, bacon, sausage, collard greens, and eggs. “Tropeiros” would transport goods across Brazil in the 17th century by horse, and this dish was a common meal for them as it traveled well without refrigeration, and was a hearty, nourishing meal.
It’s high in protein and a popular, beloved dish in Brazil. Although Feijoada is sort of the go-to dish to make when celebrating Carnaval, I personally like this bean dish just a little more 😉
It’s packed with flavor, easy to make, and feels like comfort food to me. It comes together in one pan, and doesn’t take much time at all! You can prepare this dish in about 30 minutes or less, and you can simultaneously cook a pot of rice to eat it with.
What Makes This Recipe Great
Making a Vegan Feijão Tropeiro is actually fairly simple to put together! To make feijão tropeiro vegetarian or vegan, we’ll be swapping those ingredients out for delicious vegan alternatives.
In place of sausage, we’ll use vegan, soy-based chorizo, and instead of eggs, we’ll use extra firm tofu. You can choose to also add vegan bacon too, but I found that it was really flavourful with the sausage alone. You can also use a vegan egg substitute like JUST Egg if you prefer something a little more realistic.
This feijão tropeiro recipe is best enjoyed with rice, and it stores well so you can easily reheat leftovers!
Ingredient Notes
Collard leaves: You will need 5 small collard leaves for the collard greens in this recipe.
Yellow onion: Use one small, yellow onion, finely diced.
Garlic cloves: You’ll need 3 fresh garlic cloves, peeled and smashed.
Pink beans: For this recipe, you’ll need roughly 16oz. You can use homemade beans or pinto beans too.
Extra firm tofu: You’ll need about 4oz, crumbled.
Vegan sausage: I used soyrizo from Trader Joe’s. It’s super flavorful and the texture is perfect.
Cooked chickpeas: This is optional, but adds even more heartiness.
Garnish: This is optional. You can garnish with fresh parsley, scallions, fresh lime, and Brazilian pickled chilies.
Step-by-Step Instructions
Prepare your collard greens. Wash leaves well, pat dry, remove the tough spine, and lay them on top of each other in a pile.
Roll the stack of leaves and using a very sharp knife, finely slice them into strips.
In a large saucepan over medium heat, add a touch of oil if using, and crumble your vegan sausage.
Add the sausage to the pan in a small pile, then add diced onion in another small pile, beans in another, garlic in another, and chickpeas. Let cook for a few minutes until aromatic, without moving the piles.
Using a spatula, sauté and toss all of your ingredients, cooking for a few more minutes.
Add tofu, then add collard greens and using a fork, toss to distribute collards. Let cook for a few minutes, but avoid overcooking. Remove the pan from the heat.
Season with salt and pepper to taste if needed (the dish should be salty enough with the vegan sausage), then sprinkle yuca flour over the dish, cover the pan, and let sit for a few minutes.
When ready to serve, garnish with fresh parsley and scallions in the center of the dish and slices of fresh lime.
Serving Tips
Serve warm over a bed of rice and garnish with fresh parsley and scallions in the center of the dish and slices of fresh lime.
Storage Tips
Store leftovers in an airtight container in the refrigerator. Reheat and serve over fresh rice.
Swaps & Substitutions
If you prefer a different vegan sausage, feel free to use it.
You can also use JUST egg instead of the tofu, and add in vegan bacon if desired.
Recipe FAQs
What is Yuca Flour?
Yuca flour, also called “farinha” or “toasted sour manioc flour” is derived from cassava root. Cassava root is native to Brazil. It’s used in many dishes in various forms and flours and is naturally gluten and grain-free. Tapioca and tapioca flours are derived from this root too!
For this specific recipe we’ll be using toasted sour manioc flour, which you can find at a Brazilian store, or online. It’s a little more difficult to find at conventional western grocery stores, but you can also experiment with using other flours, it just won’t be authentic.
How to Serve a Vegetarian Carnaval Celebration
Brazilian classics I’d recommend include this Vegan Feijão Tropeiro, along with dishes like:
This vegan Feijão Tropeiro recipe (Brazilian beans with collard greens and sausage) is a meat-free, traditional Brazilian dish. This savory dish has beans, “sausage”, tofu, collard greens, and cassava flour for a creamy texture. A one-pan, 30-minute meal that’s delicious, authentic, and super easy to make!
Ingredients
UnitsScale
5 small collard leaves
1/2 small yellow onion, finely diced
3 cloves garlic, smashed
1 can pink beans, roughly 16oz (you can use homemade beans/pinto beans too)
1/4 pack of extra firm tofu, about 4oz, crumbled
6oz vegan sausage (I used soyrizo from Trader Joe’s)
Start by preparing your collard greens. Wash leaves well, pat dry, remove the tough spine and lay on top of each other in a pile. Roll the stack of leaves and using a very sharp knife, finely slice into strips.
In a large saucepan, add a touch of oil if using and crumble your vegan sausage. Add it to the pan in a small pile, then add diced onion in another small pile, beans in another, garlic in another and chickpeas. Let cook for a few minutes until aromatic, without moving the piles.
Using a spatula, sauté and toss all of your ingredients, cooking for a few more minutes. Add tofu, then add collard greens and using a fork, toss to distribute collards. Let cook for a few minutes, but avoid overcooking. Remove the pan from the heat.
Season with salt and pepper to taste if needed (the dish should be salty enough with the vegan sausage), then sprinkle yucca flour over the dish, cover the pan and let sit for a few minutes.
When ready to serve, garnish with fresh parsley and scallions in the center of the dish and slices of fresh lime.
Notes
Serving: Serve warm over a bed of rice and garnish with fresh parsley and scallions in the center of the dish and slices of fresh lime.
Storage: Store leftovers in an airtight container and serve over fresh rice.
Swaps: If you prefer a different vegan sausage, feel free to use it. You can also use JUST egg instead of the tofu, and add in vegan bacon if desired.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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