Soak <quantity>1<unit>cup</unit></quantity> of black beans in water overnight to hydrate

Peel and small dice <quantity>3</quantity> onions

Small dice <quantity>5</quantity> garlic cloves

Peel and medium dice <quantity>2</quantity> carrots

Clean and quarter <quantity>500<unit>g</unit></quantity> of portobello mushrooms

Medium dice <quantity>500<unit>g</unit></quantity> of smoked tofu

Strain the beans and discard the water

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil and cumin powder, and <quantity>½<unit>tbsp</unit></quantity> of smoked paprika to a pan over medium heat. Stir and heat until fragrant

Add the diced onion and stir

Add the diced carrots and stir

Add the mushrooms and salt to taste. Stir

Add the tofu and stir

Add a little water to release the spices from the bottom and add the soaked beans

Cover all the ingredients with water

Add <quantity>3</quantity> dried bay leaves

Cook over medium-low heat until the beans and carrots are tender. The vegan feijoada is ready

Melt <quantity>2<unit>tbsp</unit></quantity> of vegan butter on a skillet over medium heat

Add <quantity>1<unit>cup</unit></quantity> of cassava flour and salt to taste. Stir over low heat until the flour starts to brown. Remove from the heat and the vegan farofa is ready

Thinly slice <quantity>1</quantity> orange

Serve with rice, farofa and orange slices. Enjoy!