This vegan Feijão Tropeiro (Brazilian beans with collard greens and sausage) is a meat-free version of a classic Brazilian favorite. Hearty and savory, it combines beans, plant-based “sausage,” crumbled tofu, tender collard greens, and cassava (yuca) flour for a slightly creamy, satisfying texture. Ready in one pan in about 30 minutes, it’s an authentic, easy weeknight meal.
What is Feijão Tropeiro?
Feijão Tropeiro is a traditional Brazilian dish originally prepared for muleteers (tropeiros) who traveled long distances and needed nourishing, shelf-stable meals. The classic version includes beans, bacon, sausage, collard greens, and eggs. This vegan adaptation keeps the spirit of the dish—nutritious, filling, and full of bold flavors—while replacing animal ingredients with plant-based alternatives.
High in protein and widely loved in Brazil, feijão tropeiro is comfort food that pairs beautifully with plain white rice. This recipe is simple to make, comes together in a single pan, and can be ready in roughly 30 minutes.
Why This Recipe Works
Converting feijão tropeiro to a vegan version is straightforward and still produces the rich, layered flavors the dish is known for. Plant-based chorizo-style sausage brings smoky, spicy notes, while crumbled extra-firm tofu replaces the texture and presence of eggs. Toasted cassava (yuca) flour—farinha—adds a traditional finish and a slightly creamy, grainy texture that makes the dish uniquely Brazilian.
This version stores well and reheats nicely, making it a great option for meal prep or leftovers served over fresh rice.
Ingredient Notes
- Collard leaves: Use about 5 small collard leaves, washed and finely sliced.
- Yellow onion: One small yellow onion, finely diced.
- Garlic cloves: Three cloves, peeled and smashed.
- Pink beans: About 16 oz (one can). Pinto or other canned/homemade beans work too.
- Extra firm tofu: Approximately 4 oz, crumbled.
- Vegan sausage: A soy-based chorizo-style sausage works great for smoky, spicy flavor.
- Cooked chickpeas: Optional—adds extra texture and heartiness.
- Cassava (yucca) flour: Also called farinha; toasted sour manioc flour is traditional and gives authentic texture.
- Cooking oil: Use a neutral oil such as vegetable or canola.
- Salt and pepper: To taste; vegan sausage may provide much of the saltiness.
- Garnish: Optional: fresh parsley, scallions, lime wedges, and pickled Brazilian chilies.
Step-by-Step Instructions
- Prepare the collards. Wash leaves, pat dry, remove the tough spine, stack them, roll tightly, and slice into thin strips.
- Sauté the sausage. In a large frying pan over medium heat, add a splash of oil if desired and crumble your vegan sausage into the pan.
- Add aromatics and beans. Without stirring at first, place the diced onion, beans, garlic, and chickpeas in separate small piles in the pan. Let them cook briefly until fragrant.
- Toss and cook. Use a spatula to combine and sauté the ingredients together for a few minutes until warmed through and aromatic.
- Add tofu and collards. Stir in crumbled tofu, then add the sliced collards and toss with a fork to distribute evenly. Cook just until the collards wilt but remain tender. Remove from heat.
- Finish with farinha. Season with salt and pepper if needed, sprinkle toasted cassava (yuca) flour over the mixture, cover the pan, and let it rest for a few minutes so the flour absorbs moisture and rounds out the texture.
- Garnish and serve. Transfer to a serving dish, garnish with chopped parsley and scallions, and serve with lime wedges and rice.
Serving Tips
- Serve feijão tropeiro warm over a bed of white rice. Garnish with parsley, scallions, and lime slices for brightness.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently and serve over freshly cooked rice.
Swaps & Substitutions
- Any plant-based sausage you prefer can replace the soyrizo. For a more egg-like texture, use a vegan egg product such as JUST Egg instead of crumbled tofu. Add vegan bacon if you want extra smokiness.
Recipe FAQs
Yuca flour—often labeled farinha or toasted sour manioc flour—is made from cassava root, a staple in Brazilian cooking. It’s naturally gluten-free and provides the traditional grainy, slightly toasted texture used to finish feijão tropeiro. If you can’t find authentic farinha, you can experiment with substitutes but the flavor and texture will be different from the traditional version.
This vegan feijão tropeiro pairs well with other Brazilian-inspired vegan dishes such as sautéed collard greens, vegetarian feijoada, vegan pão de queijo, and sweet treats like brigadeiros made with plant-based ingredients. Serve a selection of flavorful sides and rice to create a festive spread.
More Vegan Dishes Worth Celebrating
- Vegan Pão de Queijo
- Holiday Harvest Rice
- Vegan Japanese Hot Pot (Nabemono)
- Watermelon Açai Bowl
- Brazilian-style Potato Salad (vegan)
- Lentil and Walnut “Taco Meat”
Easy Vegan Feijão Tropeiro Recipe (Brazilian Beans)
Ingredients
- 5 small collard leaves
- 1/2 small yellow onion finely diced
- 3 cloves garlic smashed
- 1 can pink beans roughly 16oz (or use homemade/pinto beans)
- 1/4 pack extra firm tofu about 4oz, crumbled
- 6 oz vegan sausage chorizo-style works well
- 1/4 cup cooked chickpeas optional
- 1/4 cup toasted yucca (cassava) flour farinha
- neutral oil of choice
- salt and pepper to taste
- garnish: parsley, scallions, fresh lime, pickled chilies (optional)
Instructions
- Prepare collard greens: wash, dry, remove spine, stack, roll, and slice into thin strips.
- In a large pan with a little oil, crumble and cook the vegan sausage. Add onion, beans, garlic, and chickpeas in separate small piles and let them heat briefly until aromatic.
- Stir and sauté everything together for a few minutes. Add crumbled tofu and the sliced collards, tossing to combine. Cook just until collards wilt, then remove from heat.
- Season to taste, sprinkle with toasted cassava flour, cover the pan, and let rest for a few minutes to absorb moisture.
- Garnish with parsley, scallions, and lime slices before serving over rice.
Notes
Serving Tips
- Serve warm over a bed of white rice and finish with fresh herbs and lime for brightness.
Storage Tips
- Refrigerate leftovers in an airtight container and reheat gently before serving.
Swaps & Substitutions
- Swap the vegan sausage for another brand or variety, use JUST Egg instead of tofu for a different texture, or add vegan bacon for extra smoky flavor.
Nutrition information is an approximation and should be used as a guideline only.