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Guest Recipe: Brazilian black bean stew with a yellow pepper and red tomato salad (ve)
We're sharing this authentic school lunch recipe from the public food programme of Humane World for Animals Brazil to celebrate International School Meals Day 2026. This is a plant-based version of a traditional Brazilian dish, "feijoada" (pronounced fay-jwah-da). This recipe has been adapted to meet School Food Standards in the UK and serves 10 primary school portions.
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
Ingredients
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25 goil
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100 gmushrooms sliced
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250 gbutternut squash peeled and cut into 1-2 cm cubes
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200 gaubergine cut into 1-2 cm cubes
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160 gsmoked/ regular tofu drained and cut into small 2-3 cm cubes
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5 gsmoked paprika
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2.5 gsalt
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40 gonion finely chopped
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9 ggarlic peeled and finely chopped
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500 gtinned black beans drained and rinsed
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5 gsalt
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600 mlwater
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4.6 gsmoked paprika
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4 gcumin powder
Yellow Pepper and Red Tomato Salad
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400 gfresh tomatoes diced
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250 gyellow pepper diced
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20 gspring onions diced
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30 gof roughly chopped green herbs coriander/ parsley
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40 glemon juice
Instructions
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Preheat the oven to 200℃.
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Put the butternut squash, mushrooms and aubergine on an oven tray and lightly cover with ½ tbsp of oil. Mix well to make sure all the vegetables are covered. Then roast in the oven for 30 minutes until cooked. Set to one side.
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Put the tofu pieces into a mixing bowl and add ½ tbsp of oil and 1 tbsp of smoked paprika. Mix to make sure the tofu is covered in the spice and oil and then put the tofu on a baking tray and put into the oven to roast for 20-30 minutes until the tofu is golden brown. Set to one side.
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Put a large pot on the stove and add the remaining 1 tbsp of oil and heat. Once warm add the onion and gently sauté for 10 minutes. Next, add the garlic and lightly fry for one minute. Then add the black beans, the roasted vegetables, salt, smoked paprika, and cumin. Cover with 600ml of water and bring the stew to a gentle simmer.
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Cook the stew for 30 minutes. You can lightly mash the stew with a potato masher so that the vegetable and beans break down and thicken the sauce.
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You can either add the baked tofu pieces to the stew or serve on top. Serve the stew with 45g brown rice (dried weight) per child, the red tomato and yellow pepper salad and slices of fresh orange for an authentic Brazilian lunch.
For the Yellow Pepper and Red Tomato Salad
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Combine all the ingredients in a mixing bowl and mix well.
Notes
Key facts per serving:
Fibre: 8.4g
Protein: 10.9g
Saturated fat: 0.5g
Other Nutrition Facts: Contains iron, zinc & calcium
Allergens: Soya, sulphites
C02 Emissions: 0.61kg, low carbon (B rated)
