Vegan paella

Bring the taste of Spain to your table with this vibrant vegan paella, a plant-based twist on the classic dish. Made with colorful vegetables like carrots, peas, green beans, mushrooms, and bell peppers, and enriched with protein-packed crumbled tempeh, this paella is both nourishing and deeply flavorful.

Ingredients

  • 1.0 cups uncooked rice
  • 3.0 carrots
  • 0.75 cups green beans
  • 0.25 cups peas
  • 2.75 cups mushrooms
  • 0.25 cups corn
  • 3.25 oz crumbled tempeh
  • 0.5 onion, finely chopped
  • 2.0 cloves of garlic
  • 1.0 red bell pepper, roughly chopped
  • 1.0 green bell pepper, roughly chopped
  • parsley
  • 2.0 bay leaves
  • 0.125 tsp. turmeric
  • 1.0 tbsp. soy sauce
  • 1.0 vegetable broth cube
  • 1.0 olive oil
  • 1.0 pinch of salt
  • 1.0 lemon juice

Preparation

 

  1. Crumble the tempeh. 
  2. Wash all the vegetables and cut them into small pieces. 
  3. Finely chop the garlic and onion and sauté for 5 minutes in a frying pan with olive oil. 
  4. Add the vegetables, parsley, and bay leaves, then stir. 
  5. Add the tempeh and soy sauce and cook for 5 more minutes.
  6. Add the rice and sauté for a few more minutes.
  7. Turn up the heat and add the vegetable broth, salt, 3 glasses of water, and the saffron (or turmeric).
  8. When it comes to a boil, lower to medium-low heat. Simmer for 15 minutes or until the rice is done and all the water has been soaked up. 
  9. Serve hot with lemon juice.

 

Tips

 

Season with any other spices you have on hand, such as oregano, thyme, and basil.