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ROASTED VEGETABLE FEIJOADA

Serves: 4

Cost CuttingEco FriendlyFreezes Well

This popular Brazilian stew by TV chef Dean Edwards will be sure to get your taste buds sambaing!

Ingredients:

Bacofoil Non-Stick Foil

700g sweet potatoes, peeled and cubed

1 green pepper, cut into 8

1 red pepper, cut into 8

1 red onion, peeled and cut into 8

For spice:

1 onion, diced

3 garlic cloves, crushed

2 tsp smoked paprika

1 heaped tsp ground coriander

3-4 sprigs fresh thyme

2 tbs tomato puree

2 x 400g tins black beans, drained

500ml vegetable stock

For flavour/salsa:

100g baby plum tomatoes

150g roasted red pepper from a jar

½ red onion, finely diced

1 green chilli, chopped

Juice of 1 lime

30ml olive oil

2 tbs coriander chopped

Sour cream for serving

method:

  • Place the cubed sweet potato, pepper and red onion into a bowl then drizzle on the oil and a sprinkling of salt and pepper then stir well to cover. Take a piece of Bacofoil Non-Stick Foil then line a roasting tin with the dull non-stick side facing up. Scatter on the vegetables then cook in a preheated oven set at 190C/Gas Mark 5 for 30-35 minutes.
  • Gently cook the diced onion and garlic in a large saucepan with a dash of oil for 5 minutes, then add in the paprika, coriander, thyme and puree. Cook for a minute, then add in the beans and stock before bringing up to a simmer. Finally, add in the roasted vegetables from the Non-Stick Foil-lined tray and cook for 40 minutes.
  • Meanwhile, to make the salsa, finely chop the tomatoes, peppers, onion, chilli and coriander and place into a bowl. Season, then dress with lime juice and olive oil. Serve the feijoada with some wholegrain rice, a dollop of sour cream, the salsa and some fresh coriander.
Print Recipe http://www.bacofoil.co.uk/
Veggie Subs 3for6

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