For the feijoada base

for the dumplings

  • Baby leaf spinach 40 g
  • Self raising flour 300 g
  • Light vegetable suet 150 g
  • Lemon 1 pc
  • Seasoning (salt+pepper) 3 g
  • Carrots 50 g
  • Water 150 ml

To finish

  • King Oyster Mushrooms 100 g
  • Crispy Fried Onions 25 g
  • Vegetable oil 25 ml
  • Jackfruit, tinned and drained 600 g
  • Smoked paprika 4 g
  1. 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.
  2. 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.
  3. 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.