Feijoada is the national dish of Brazil. Usually, it consists of a stew of beans and pork, but this version is made with portobello mushrooms and mixed with eggplant.
Makes 4 Servings
Heat a large pot over medium-high heat.
Add the portobello mushrooms and cook for 8 to 10 minutes or until it begins to brown and become tender. If it begins to stick to the pot, add a little water or vegetable broth. Mix constantly.
Add onion, garlic, and 1/2 c (120 mL) vegetable broth. Cook for 3 minutes or until onion is tender.
Add the eggplant and 1/2 c (120 mL) of vegetable broth and cook for 3 to 4 minutes or until eggplant is tender.
Add the chayote, carrots, and 1/2 c (120 mL) of vegetable broth and cook for 4 minutes or until vegetables are tender.
Pour beans, remaining 1 1/2 c (350 mL) vegetable broth, paprika, red pepper flakes, soy sauce, orange juice, and cilantro into the pot and boil gently for 20 minutes.
Season with salt and pepper to taste. Serve with brown rice and sautéed chard.
Per serving (1/4 of recipe)
Fat: 2 g
Saturated Fat: 0 g
Calories from Fat: 5%
Cholesterol: 0 mg
Protein: 14 g
Carbohydrate: 50 g
Sugar: 8 g
Fiber: 18 g
Sodium: 1,333 mg
Calcium: 124 mg
Iron: 4 mg
Vitamin C: 13 mg
Beta-Carotene: 1,897 mcg
Vitamin E: 1 mg
Potassium: 990 mg
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