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: Extra sautéed collards - a common side dish Vegetarian feijoada - another hearty bean stew Pao de queijo - classic cheezy Brazilian snack bread Coxhina – made with tofu or vegan alternative fillings (broken link!) Brigadeiros - for something sweet

Easy Vegan Feijão Tropeiro Recipe

Name: Easy Vegan Feijão Tropeiro Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Brazilian
Ingredients: 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); 1/4 cup cooked chickpeas (optional); 1/4 cup toasted yucca flour, “farinha”; neutral oil of choice; salt and pepper to taste; parsley; scallions; fresh lime; Brazilian pickled chilies

Description

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

Units Scale

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)
1/4 cup cooked chickpeas (optional)
1/4 cup toasted yucca flour, “farinha”
neutral oil of choice
salt and pepper to taste

To garnish

parsley
scallions
fresh lime
Brazilian pickled chilies

Instructions

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main dishes
Method: Sautéing
Cuisine: Brazilian

Keywords: Feijão Tropeiro, beans, brazilian, brazilian beans, vegan sausage, gluten free, vegan