Via Simple Vegan Blog
It’s a delicious twist on traditional paella that’s made with vegetable stock instead of chicken or fish stock. Serve it warm, alongside a fresh garden salad for a satisfying meatless meal your family will love.
It’s a delicious twist on traditional paella that’s made with vegetable stock instead of chicken or fish stock. Serve it warm, alongside a fresh garden salad for a satisfying meatless meal your family will love.
| Via Simple Vegan Blog It’s a delicious twist on traditional paella that’s made with vegetable stock instead of chicken or fish stock. Serve it warm, alongside a fresh garden salad for a satisfying meatless meal your family will love. |
Ingredients
2 tbsp
Extra Virgin Olive Oil
4
Garlic Cloves chopped
1/2
Onion chopped
1/2
Red Bell Pepper chopped
1/2
Green Bell Pepper chopped
2
Tomatoes chopped
1 cup
Frozen Artichoke Hearts
1/2 cup
Frozen Green Beans
1/2 cup
Frozen Peas
1 1/4 cups
Basmati Rice
4 cups
Vegetable Stock Heated
2 tsp
Tumeric Powder
1 tsp
Sweet Paprika
Sat and Pepper to taste
Servings:
Instructions
- Heat the oil in a pan over medium heat. Once it’s hot, add the garlic, onion, red and green pepper. Cook until golden brown.
- Add tomatoes and cook for another 5 or 10 minutes.
- Add the frozen veggies and cook 5 minutes more.
- Add the rice and cook until it begins to be translucent. Add the hot vegetable stock, turmeric powder, sweet paprika, and salt and black pepper to taste.
- Stir the paella until all the ingredients are mixed and cook over medium heat for 15-20 minutes, or until the rice is cooked. Add more vegetable stock if the rice is hard and dry.
- Let the paella stand (covered) for 5-10 minutes.
Recipe Notes
TIP: The beauty of this recipe is its versatility. Play around with the vegetables in your kitchen- both fresh or frozen work.
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