Ingredients
For the feijoada base
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Onions 500 g
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Carrots 150 g
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Bay leaf 2 x
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Black Beans 700 g
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Vegetable oil 25 ml
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Water 2000 ml
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Red Chillies 20 g
for the dumplings
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Baby leaf spinach 40 g
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Self raising flour 300 g
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Light vegetable suet 150 g
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Lemon 1 pc
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Seasoning (salt+pepper) 3 g
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Carrots 50 g
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Water 150 ml
To finish
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King Oyster Mushrooms 100 g
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Crispy Fried Onions 25 g
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Vegetable oil 25 ml
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Jackfruit, tinned and drained 600 g
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Smoked paprika 4 g
Preparation
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For the feijoada base
- Slowly cook finely sliced onions and finely diced carrots in vegetable oil with KNORR Professional Garlic Puree and sliced red chilli.
- Make up KNORR Vegetable Bouillon by whisking into boiling water.
- Add KNORR Paste Vegetable Bouillon, bay leaves and black beans. Simmer for 20 minutes.
- Whisk in KNORR gluten Free Gravy Granules.
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for the dumplings
- Grate the carrots and finely slice baby leaf spinach, mix with self raising flour, light vegetable suet, seasoning, zest of lemon and water.
- shape into 20 balls and poach in the Feijoada base for 15 minutes.
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To finish
- Shred jackfruit and thinly slice king oyster mushrooms.
- Saute with vegetable oil and smokedPaprika till crispy.
- Serve Feijoada and dumplings in a bowl.
- Top with crispy jackfruit, king oyster mushroom slices and crispy fried onions.