Brazil is a diverse country, incorporating cultures from the most varied origins in its history and creative cuisine. If we think about how Brazilian gastronomy was developed, we can see segregation in historical influences. At first indigenous, then added to Portuguese (Portugal), African, and finally a blend of all migratory waves resulting in a unique gastronomic culture.

To bring a bit of the Brazilian diversity and maybe add new tastes to your day-to-day meal routine, I've decided to share the top three recipes that most represent Brazil, according to my Brazilian family and friends who participated in a poll. However, they did not know that those recipes, including dairy and meat, as mostly all renowned Brazilian dishes, would become Vegan.

The popular dishes included here start with the Brazilian Cheese Bread, usually eaten at breakfast or in a small afternoon break, followed by coffee. We then turn to Feijoada, a rich meal for lunchtime, and finally, we end at Brigadeiro, one of the top three candies in Brazil - if not the number one.

PÃO-DE-QUEIJO (Cheese bread)

Pão-de-Queijo, also known as Cheese Bread.

The iconic Pão-de-Queijo or Cheese Bread has an uncertain origin, but it is connected with the "Ciclo-do-Ouro" (known as Brazilian Gold Rush) in Minas Gerais, a state in southeastern Brazil. It could have been in the 18th century, during times of shortage and poor wheat quality, where this was substituted in the recipe by "polvilho" or cassava flour, brought to Brazil by the Portuguese.

Adding leftover cheese, eggs, and milk to the recipe, which were easily accessible ingredients due to the expansion of livestock, would start the story of cheese bread.

Another version of the recipe's origin mentions the period of slavery, when the mixture of eggs and milk (inherited from the Portuguese) was mixed with cassava, the basis of indigenous food, thus creating the base of the bread. The cheese was added later on to bring flavor to the dough.

The fact is, the recipe was created in Minas Gerais and spread in the 50s and 60s by Arthêmia Chaves Carneiro, who started sharing the recipe and selling the Pão-de-Queijo all over the state. Nowadays, it's a must when people visit Brazil, and it is also exported to over 50 countries, including Portugal, Italy, Japan, and the United States.

The vegan version of the "bread" is perfect and does not leave the textures - which it is so famous for - behind. The recipe is an original from @_paveg.

Ingredients for the Vegan “Cheese” Bread.

INGREDIENTS:
- 400g Golden Potatoes peeled, cooked, and smashed (no salt)
- 270g of Tapioca Flour Unsalted (I bought it at Amazon)
- 30g of Manioc Starch "Polvilho Doce" (I bought it at Amazon)
- 1 1 ⁄ 2 teaspoon of salt
- 1 tablespoon of baking powder
- 1 tablespoon of nutritional yeast
- 2 tablespoons of olive oil
- 1 tablespoon of water (room temperature)

INSTRUCTIONS:
Step 1: In a large bowl, mix with your hands the potatoes already smashed, the tapioca flour, manioc starch, salt, baking powder, and nutritional yeast.
Step 2: When you can see that the ingredients are all together, add the olive oil and the water. It will help to be non-sticky.

Ingredients all together before add water and oil.

Step 3: Preheat the oven to 350 F.
Step 4: Make the balls with almost 1 1 ⁄ 2 inch diameter and bake them for 35-40 min, till it gets a bit gold.
TIPS: Brush some olive oil all over the cheese bread before bake. If you want to freeze them, make sure you place them in a pan, stick them in the freezer for half an hour, and then you can put them in a bag. This will help them to not stick to each other.

FEIJOADA

The Feijoada, a dish with European technique, similar to types of stews, such as those from Portugal, Spain, France, and others, was spread in Brazil by the end of the 19th century at Rio de Janeiro's restaurants. For a long time, people believed it was created by the slaves, who would cook black beans (originating) from America with the scraps of meat that the sugar mill owners rejected. As it turns out, that story isn’t too accurate since no meat was ever dismissed. Studies also claim that Feijoada came from the European settlers due to its low-maintenance and lost-cost production, becoming a European dish.

Regardless of the origins, it's a well known fact that the Feijoada has become a Brazilian symbol. The meal unites (mythically) Indians, Portuguese, and Africans in its roots, and it represents Brazil's racial miscegenation. It is not hard to find a good Feijoada in any state of Brazil, and each of them is a somehow different but very similar version, also using red or brown beans.

The vegan Feijoada was created with all flavors and textures of the original one, which has all parts of a pig's body – kind of bizarre even for those who eat meat. The recipe is an adaptation of @kombicura – a fantastic project that teaches conscious, vegan recipes around Brazil.

INGREDIENTS:
- 500 gr Dried Black Beans
- 1 1 ⁄ 2 Onion
- 2 Medium Carrots clean, peeled, and cut in circles
- 7 Small to Medium Garlic Cloves, minced
- 4 Bay Leaves
- 50 gr Shitake in Slices
- 50 gr White Mushrooms in Slices
- 1 1 ⁄ 2 teaspoon of Smoked Paprika
- Olive Oil
- Liquid Smoke

To taste:
-Black Pepper
-Salt
-Cumin
-Fresh Green Onions and Fresh Parsley (an extra to finalize the plate)

INSTRUCTIONS:
Step 1: Cook the beans: It's good to soak the dried beans with a bit of vinegar or lime from 24- 48 hours before cook. This will reduce your time cooking it on the pan and decrease flatulence and phytic acid's action, making digestion lighter. You can cook the beans in a pressure cooker or a slow cooker. I choose a pressure cooker. On a large pan, medium to high heat, add the beans with water – approximately three fingers above the beans. Salt (as much you would like, but I recommend less because you will add more after) and the bay leaves. Close the pressure cooker. Once the pan gets pressure and makes noise, reduce to medium-low heat and leave it for 5-10 min. It is better a bit harder than too soft.

PS.: You can also cook in a standard pan, but it will take longer, and you will need to stir once in a while.

Step 2: Prepare veggies: In a medium skillet on high to medium heat, add 1 1⁄2 tablespoon of olive oil, make sure it is warm, and add the carrots. Add a splash of Liquid Smoke, cook, often stirring, until carrots are soft and a bit golden. Reserve the carrots. In the same skillet, add a bit more oil, Shitake, salt, and smoked paprika to taste, often stir till it looks golden on both sides, reserve. Repeat the Shitake process with the White Mushrooms and reserve.

Step 3: When your beans are ready, in a large pan on medium to low heat, add 1 1⁄2 tablespoon of olive oil and the onions, often stirring until they are almost translucent. Add the garlic, and stir till garlic starts to smell but not till they become gold. Add 1⁄4 of the beans cooked and all the veggies, let it cook, often stirring for a few minutes, and then add the remaining beans. The secret is adding the beans slowly, then it will get a bit thick. Add the smoked paprika, salt, pepper, and cumin as desired. Finalize with fresh green onions and fresh parsley

TIP: It's traditional to serve it with white rice, fried kale, and orange.

BRIGADEIRO

The most famous Brazilian candy it's basically a mixture of condensed milk, cocoa powder, and butter covered in sprinkles. Still, it has a significant, emotional connection with almost every person in Brazil. These candies are used to celebrate birthdays, graduations, small parties, and often served with a cake.

The candy was created in Rio de Janeiro and became popular in the 40s due to its main ingredient, condensed milk, invented to sterilize pre-cooling milk in times of war and became an essential ingredient for the desserts of the time. History claims that Brigadeiro also became famous because it was sold by most women at rallies in defense of Eduardo Gomes, presidential candidate, and Air Force brigadier, during the first national election in which all women could vote. History apart, the candy is so remarkable that you can find it in snack shops, bakeries, groceries, and in lots of different flavors, like pistachio, coconut, strawberry, and more, and it is, for sure, a sensation.

Brigadeiro is probably one of the most challenging recipes – at least for me – when turning it into vegan due to the very particular condensed milk's flavor. There are plenty of recipes on the internet, and I have tried four to five different ones, and till the following version, I wasn't happy with the final result. This recipe, an adaptation of the original from @vegcomcarinho, is a favorite.

INGREDIENTS:
- 3 ⁄ 4 cup raw cashew (no salt)
- 3 ⁄ 4 cup + 1 tablespoon of cane sugar
- 1 ⁄ 2 cup boiling water
- 2 tablespoons of chocolate powder 'drink mix' (I used Nescau, but you can use any other without milk on its ingredients or you can use Cocoa Powder and add a bit more sugar to the recipe)
- 1 ⁄ 4 Semi-sweet chocolate (I used the brand Enjoy Life, which is Vegan)
- 1 tablespoon of vegan butter
- Sprinkles (Vegan)

INSTRUCTIONS:
Step 1: Soak cashew in boiling water for at least 20 min.
Step 2: Sift the cashews and put them in a blender. Add the sugar and the boiling water. Blend for at least 5 min or till it is smooth, without any piece of cashew. This is your new "vegan condensed milk."
Step 3: In a pan on medium to low heat, add your "vegan condensed milk" with the chocolate powder and the butter. Stir frequently till it starts to tick, add the pieces of semi-sweet chocolate and stir till you can see the bottom of the pan. As longer it stays, the better it will be to make the little balls, after all, but be careful to not crystalize the sugar.
Step 4: Put your Brigadeiro in a bowl and leave it on the fridge for at least 4 hrs. In Brazil, it is also common to eat the Brigadeiro in a spoon right after it comes out of the stove, so feel free to eat like this or cool it off and then eat it in a spoon.

Step 5: Take the Brigadero out of the fridge. Pass a bit of butter on your hands then the Brigadeiro won't stick into them. Grab 1 tablespoon of Brigadeiro and make a ball. Pass it on the sprinkles, and it will be ready to eat. It also can stay covered on a plate or in tapware on your fridge for a few days.

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As previously mentioned, Brazil is so diverse and englobes so many influences that if you are at North, South, West or East, you may feel you are in a different country and experiencing new tastes in each place. The selected recipes are a small part of the immense Brazilian gastronomy, but we hope you've enjoyed them.

The Best Brazilian Food Goes Vegan

PÃO-DE-QUEIJO (Cheese bread)

FEIJOADA

BRIGADEIRO