Vegan Vegetable Paella Recipe
A vegetarian paella or rice with vegetables is a very rich dish that anyone likes. It is also a very healthy dish, high in carbohydrates that provide us with energy. To balance the dish and introduce plant-based protein and more properties that benefit our health, I have added some white beans and tempeh to the vegan vegetable paella, a preparation based on fermented soybeans that is widely used in Asian cuisine and vegan. The two ingredients provide a high amount of vegetable protein without cholesterol, with fiber, and help improve digestion and prevent cardiovascular diseases. I hope you like this version!
Ingredients to make Vegan Vegetable Paella:
- 200 grams of rice
- ½ cup cooked white or kidney beans
- 200 grams of tempeh
- 1 onion
- 1 red bell pepper
- ½ cup of peas
- ½ cup sweet corn
- ¼ cup green olives
- ¼ cup of cooked broad beans
- 2 cloves of garlic
- 1 can of crushed tomato
- 1 carrot
- 2 tablespoons of oil
- 1 teaspoon turmeric or yellow food coloring
- 1 teaspoon sweet paprika
- water or vegetable broth
- 1 pinch of salt
- 1 bay leaf
How to make Vegan Vegetable Paella:
- Chop the onion, garlic, pepper and carrot into small cubes.
- Heat a pan-peeler with oil and fry the garlic and onion. Add the red pepper and carrot and fry well. Add the peas, the corn, the beans, the olives, cook for several minutes, stirring from time to time, and add the crushed tomato, the salt, the bay leaf, the paprika and the turmeric. Mix very well and cook the vegan vegetable paella for several more minutes.
- Pour into the pan the same amount of vegetable broth or water that you have prepared for rice. Bring the broth to a boil and keep boiling for 5 minutes. Add the rice, cover the pan with aluminum foil and cook the vegetarian vegetable paella for about 10 minutes over high heat until all the water evaporates.
- On the other hand, cut the tempeh into slices and brown it on the grill on both sides. Place it on top of the rice and serve the vegan vegetable paella with several lemon slices.
