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
- Crumble the tempeh.
- Wash all the vegetables and cut them into small pieces.
- Finely chop the garlic and onion and sauté for 5 minutes in a frying pan with olive oil.
- Add the vegetables, parsley, and bay leaves, then stir.
- Add the tempeh and soy sauce and cook for 5 more minutes.
- Add the rice and sauté for a few more minutes.
- Turn up the heat and add the vegetable broth, salt, 3 glasses of water, and the saffron (or turmeric).
- 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.
- Serve hot with lemon juice.
Tips
Season with any other spices you have on hand, such as oregano, thyme, and basil.
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