VEGAN PAELLA
This vegan paella with artichokes, smoked tofu, and sun-dried tomatoes feels like a vacation to spain! It's packed with flavor and it's perfect for summer!
Provided by Sina
Categories Main Course
Time 37m
Number Of Ingredients 19
Steps:
- Heat some oil in a large pan and fry the smoked tofu cubes over medium heat until brown and crispy on all sides. Put aside.
- Heat some more oil in the same pan and sauté the onion and the garlic for about 2-3 minutes. Then add the red bell pepper and the zucchini and cook for another 3 minutes. Stir in the rice and cook about 2-3 more minutes.
- Deglaze with white wine. Season with salt, pepper, and paprika powder. Dissolve the saffron in 2 tablespoons of warm water and add to the pealla.
- Add the vegetable broth (I recommend starting with 3 cups) and cook for about 15-20 minutes or until the rice is tender and has absorbed all the liquid. If necessary add more vegetable broth.
- Once the rice is tender, stir in the cooked peas, the sun-dried tomatoes, the olives, the smoked tofu, and the artichokes. Cook for about 2 minutes or until heated through. Sprinkle with fresh parsley and serve with lemon slices.
Nutrition Facts : Calories 507 kcal, Carbohydrate 86 g, Protein 21 g, Fat 9 g, SaturatedFat 1 g, Sodium 1323 mg, Fiber 9 g, Sugar 10 g, UnsaturatedFat 4 g, ServingSize 1 serving
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.
Provided by chefcs
Categories World Cuisine Recipes European Spanish
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Mix 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.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 58.8 g, Fat 4.6 g, Fiber 6.8 g, Protein 8.2 g, SaturatedFat 0.7 g, Sodium 1103.3 mg, Sugar 7.8 g
VEGETABLE PAELLA
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.
- Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
- Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
- Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired
VEGAN PAELLA
Achieve four of your 5-a-day with this vegan paella - it makes a satisfying yet low-calorie supper. We've included broad beans, a valuable source of plant protein
Provided by Sara Buenfeld
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Put the kettle on to boil. Tip the saffron, tomato purée and bouillon powder into a large heatproof bowl, then pour over 1 litre boiling water and set aside.
- Heat the oil in a large paella pan or frying pan over a medium heat and fry the onion for 5 mins, stirring often until starting to soften. Add the peppers, garlic and thyme, and cook for a few minutes more. Tip in the rice and paprika, and continue to cook, stirring for about a minute. Pour in the saffron stock, then cover and simmer for 10 mins.
- Uncover and gently stir, then add the frozen beans and courgettes. Return to a simmer, then cover and cook for another 10 mins until the rice is tender and has absorbed the stock. Leave to stand for 5 mins, then stir in the parsley. Serve half the paella straightaway with lemon wedges for squeezing over. The other half will keep chilled for up to three days. To enjoy on another day, reheat in the microwave until piping hot throughout.
Nutrition Facts : Calories 396 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 15 grams protein, Sodium 1.02 milligram of sodium
VEGETABLE PAELLA
An easy, healthy and filling paella-style dish of vegetables and rice.
Provided by quierounvaquero
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Prepare all the ingredients and have them lined up in front of you in the order listed above - sounds a bit pedantic, I know, but always makes cooking easier.
- Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft. Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
- Make a well in the centre, put the tomatoes in the well and the paprika on top. Then add the stock (with the saffron if you have it), but make sure it doesn't overflow: if it gets more then half a cm close to the rim of the pan, stop adding stock and just use less rice. Season with pepper and stir.
- Scatter as much of the rice as you think will fit over the stock (depends on your pan, really), stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This could take about 20 minutes, stirring occasionally. Test a bit of the rice to see if it's cooked, add a bit of stock or hot water if it is not done.
- Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot. It's also pretty nice cold and should keep for a few days in the fridge.
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SPANISH VEGAN PAELLA - (GLUTEN-FREE) - VEGAN HUGGS
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5/5 (88)Total Time 45 minsCategory Dinner, EntreeCalories 366 per serving
- Add vegetable broth in a medium saucepan over medium-high heat. Break up the saffron and add it to the broth. When it begins to simmer, give it 1 minute, and then lower the heat just to keep it warm.
- Heat 2 tablespoons of oil in a 12-inch Paella Pan (or something similarly sized) over medium heat. Once heated, and the onions and peppers. Sauté until softened and lightly browned, about 3-5 minutes.
- Now add the tomatoes, smoked paprika, and sweet paprika. Sauté for 1-2 minutes. (if using dried thyme, add it with this step)
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- In a pot over medium-high heat, brown the cut-side of the onions in the oil until caramelized. Cover with the water. Watch out for splattering. Add the remaining ingredients. Bring to a boil. Simmer for 30 minutes. Strain through a sieve set over a clean pot. You should get 5 cups (1.25 litres) of broth. Season with salt. Cover and keep hot while you prepare the paella. Compost the aromatics.
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