Back to “Viva Vegan!” by Terry Hope Romero for another new recipe. Portobello Feijoada, or Brazilian Black Bean Stew With Portobello Mushrooms. Shown here with a side of rice (yeah, that’s Basmati, decidedly non-Latin) and a side of sauteed spinach.
This is a delicious, super hearty stew with rich, rich flavours. Cumin and liquid smoke, mushrooms and black beans. Satisfying and earthy. I LOVE the TVP in this recipe. The big chunks have amazing texture and really add an extra something special to the dish.
My only issue with the recipe is that I think there was a little too much liquid in my beans when they were done cooking. I think next time I’ll cook them with the lid ajar so it can cook down more. And there will be a next time. This is a stew to get you through the winter!