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Vegan Paella

March 01, 2017

Vegan Paella

 

4 serves; Prep 10 mins, Cooking 25 mins

 

Ingredients

45ml extra virgin olive oil

125gr trimmed and chopped asparagus

125gr green beans

3 cleaned and quartered artichokes

125gr chopped mushrooms

1/2 onion

1 garlic clove

1/2 green pepper

1/2 red pepper

2 tablespoons turmeric powder

125gr chopped tinned tomatoes

1L vegetable stock

pinch of salt

125gr cooked white beans

100gr frozen peas, defrosted

300 gr Basmati rice

 

Preparation

 

Place a paella pan (or a large frypan) over a medium heat and pour in 45ml of extra virgin olive oil. Add the asparagus, green beans, artichokes and wild mushrooms all chopped in small pieces. Stir with a wooden spoon and sauté for about 3 minutes. Add the onion and garlic chopped in small pieces and cook for a further 5 minutes.

 

Add the green and red pepper chopped in small pieces, and turmeric powder along with the tomato and sauté for 2 minutes. Pour in the stock, bit of salt and stir.  Add the white beans and peas. Finally add the rice, stir and let it cook for 15 minutes; keep cooking it without more stirring.

 

Remove from the heat and let it rest for 5 minutes before serving.  Serve with lemon slices.

 

Enjoy!





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