Black Bean and Jackfruit Feijoada

Plant Based Version of Brazil's national dish using black beans. Traditionally a sharing dish billed as 'food for the soul' cooked slowly in a clay pot.

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.
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.
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.