Cozida à Portuguesa

🛒 Ingredients

• #Base & Vegetables;
• 250 g dried red kidney beans (soaked overnight and drained, or 2 cans rinsed well)
• 2 medium potatoes, peeled and cut into large chunks
• 2 carrots, peeled and thickly sliced
• 1 turnip or sweet potato, peeled and cubed
• 2 ripe tomatoes, chopped.. 2 tbsp olive oil.. 1 bay leaf
• 1 tsp sweet paprika.. ½ tsp ground cumin
• 1 litre vegetable stock.. Sea salt and black pepper to taste
• #Plant‑Based “Meats”;
• 150 g vegan chorizo, sliced
• 150 g vegan black pudding or spiced lentil loaf, thickly sliced
• 200 g firm tofu or seitan, cut into large chunks
• #Garnish; Fresh parsley, chopped

👩‍🍳 Instructions

1. 1

   Prep & simmer beans: If using dried beans, place them in a large pot, cover with fresh water, and boil for 10 minutes, then drain. Return to the pot, add the vegetable stock, bay leaf, onion, and garlic. Bring to a boil, then reduce heat, cover, and simmer gently for 25–30 minutes until the beans are half‑cooked.

2. 2

   Add root vegetables: Stir in the potatoes, carrots, turnip, chopped tomatoes, paprika, cumin, salt, and pepper. Simmer for another 15 minutes until the vegetables start to soften.

3. 3

   Add plant proteins: Gently stir in the vegan chorizo, vegan black pudding, and tofu or seitan. Simmer for a further 10 minutes so all the flavours blend together.

4. 4

   Finish with greens: Add the cabbage or kale, cover, and cook for the final 5–8 minutes until wilted but still bright and tender. Taste and adjust seasoning if needed.

5. 5

   Serve: Ladle the rich stew into deep bowls, scatter generously with fresh parsley, and serve alongside crusty bread to soak up every drop of the savoury broth.