Keto Vegetarian Feijoada

Why this?
This Keto Vegetarian Feijoada is a delightful twist on the traditional Brazilian stew, tailored for a vegetarian diet while adhering to keto guidelines. By substituting meat with shiitake mushrooms and tempeh, this recipe maintains the hearty and robust flavors typical of a classic Feijoada, but in a plant-based form. It's perfect for a wholesome, satisfying dinner that doesn't compromise on taste or dietary needs.

Ingredients:

200 grams of shiitake mushrooms, chopped

100 grams of tempeh, cubed

1 large onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

400 grams canned black soybeans, drained and rinsed

1 liter vegetable broth

Salt and black pepper to taste

2 tablespoons fresh cilantro, chopped

1 tablespoon green onions, chopped

Preparation Steps:

Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, and bell pepper, and sauté until the onions are translucent.
Add the chopped shiitake mushrooms and cubed tempeh to the pot. Cook for about 5 minutes, or until the mushrooms begin to soften.
Stir in the smoked paprika and ground cumin, cooking for another minute until fragrant.
Add the black soybeans and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
Season with salt and black pepper to taste.
Garnish with chopped cilantro and green onions before serving.

Cooking Time: 35 minutes

Diet Types: Keto, Vegetarian

Serving Size: 1 bowl

Servings: 4

Nutritional Facts Per Serving:

Calories: 250 kcal

Total Fats: 15 g

Sodium: 450 mg

Dietary Fiber: 10 g

Total Sugars: 5 g

Proteins: 12 g

Calcium: 100 mg