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How to Make Vegan Feijão Tropeiro
We’re making a Vegan Feijão Tropeiro and it’s actually fairly simple to put together! As the traditional dish typically involves bacon, sausage and eggs, to make feijão tropeiro vegetarian or vegan, we’ll be swapping those ingredients out for vegan alternatives. In place of sausage, we’ll use vegan sausage (I used a 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.
To make, add neutral oil to a pan and make little piles of onion, garlic, beans, sausage and chickpeas to let them cook individually. After a few minutes, sauté everything together, and cook until you get a nice brown. Then, add collard greens and using a fork, sauté and make sure they don’t clump up. Toss in tofu, followed by sprinkles of yucca flour, remove from heat and cover to let absorb. Garnish with parsley and scallions and serve with fresh lime.
This feijão tropeiro recipe is best enjoyed with rice, and it stores well so you can easily re-heat leftovers!
What is Feijão Tropeiro?
Feijão Tropeiro is a dish of Brazilian pink beans with sausage, collard greens, bacon 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 hearty, high in protein and definitely popular 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 flavour, easy to make and feels like comfort food to me. It comes together 1 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.
How to Serve a Vegetarian Carnaval Celebration
Brazilian classics I’d recommend include this Vegan Feijão Tropeiro of course, along with dishes like:
Yucca flour, or “farinha” or “toasted sour manioc flour” is derived from cassava root. Cassava root is native to Brazil and used in many of their dishes in various forms and flours. it’s naturally gluten and grain free and 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.
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.
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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