• 200g black beans
• 1 ½ liter water
• Gluten
• 50g granulated soy protein, soaked in hot water for 5 minutes
• 50g vegetarian hot dogs
• ½ aubergine, finely chopped
• ½ bell pepper, finely chopped
• 4 tablespoon oil
• Onion
• Garlic
• Salt

Toasted maize flour:

• 4 tablespoons of oil
• 4 tablespoons chopped chive
• 50g finely chopped green olives
• 1 tablespoon soy protein grains
• 100g corn meal

Braised Butter Collard:

• 4 tablespoons of oil
• 1 chopped garlic clove
• Salt
• Butter Collard, chopped

Hot Sauce:

• ½ chopped onion
• Chopped tomatoes
• 4 tablespoons chopped coriander
• 2 scoops of broth from prepared feijoada
• 1 lemon, squeeze juice out from it
• 2 teaspoons of hot chili.

1. Black beans that have been washed and cooked in a pressure cooker with 1 ½ litter of water for 20 minutes.
2. Preheat the pan, pour the oil in then add onion and garlic. Turn up the heat a little.
3. Sauté the gluten roll a little long, so that a crispy layer form, and it won’t fall apart later.
4. Add the soy protein and continue to sauté.
5. Add Aubergine, bell pepper, vegetarian hot dogs and beans. Mix well.
6. Cover, let it braise on medium heat for 20 minutes. Season with salt to taste.

Toasted Maize Flour:

1. Heat up the oil. Add chopped olive and soy protein in. Mix well without letting it burn.
2. Add onion. Turn up the heat, fry until the soy protein turns very yellow. Lower the heat.
3. Add corn meal. Add salt to taste and continue to roast for about 5 minutes.

Braised Butter Collard:

1. Heat up the oil, then fry the garlic a little then add butter collard.
2. Add salt, fry it a little more. If you like it mushier, fry it a little longer.

Hot Sauce:

1. Mix in a bowl: chopped onion, tomatoes, coriander, feijoada broth, lemon juice, and hot chili.

VEGETARIAN: A SUSTAINABLE LIVING