Vegan Paella
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Recipe Summary Vegan Paella
This is a twist on a Spanish-favorite. Use seitan, tofu, or tempeh to add a protein element. I substituted turmeric for the traditional saffron to cut costs.Ingredients | Dibujo Paella Png2 cups boiling water1 cup white rice1 tablespoon olive oil1 onion, chopped3 cloves garlic, minced1 green bell pepper, sliced1 red bell pepper, sliced1 tomato, diced2 cups vegetable broth1 tablespoon paprika1 teaspoon salt1 teaspoon ground turmeric1 cup peas1 cup drained and quartered canned artichoke heartsDirectionsMix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.Info | Dibujo Paella Pngprep: 10 mins cook: 30 mins additional: 20 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Vegan PaellaWorld Cuisine Recipes, European, Spanish,