Veggie Rice Paella Vegan Recipes
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
VEGETARIAN PAELLA
IGA, the supermarket chain in Montreal hands out recipes to its shoppers in order to sell its inline products. I sometimes buy those products, depending on my budget, but I mostly don't, because I like using my favourite brands.
Provided by Studentchef
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pour 3 tablespoons water over saffron in a small bowl and set aside.
- Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
- Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
- Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
- Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
- Fold in the mushrooms, green beans and chickpeas.
- Cook for another 15 minutes and serve immediately.
Nutrition Facts : Calories 372.2, Fat 8.7, SaturatedFat 1.2, Sodium 279.7, Carbohydrate 65.8, Fiber 11.1, Sugar 7, Protein 10.1
VEGETABLE AND BROWN RICE PAELLA
From Shape magazine, this is a vegetarian dish that looks and tastes great! You don't have to use the veggies that they list - I use anything that's in season and looks good at the market here! You can also substitute one 14-ounce can of diced tomatoes for the fresh ones in the ingredients list
Provided by Anomalyk
Categories Brown Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- In a saucepan, bring the broth to a simmer and stir in saffron, paprika, cayenne, and salt. Remove from heat; set aside.
- Heat oil in a large ovenproof skillet on medium-high heat. Add onion, bell pepper, and garlic. Cook for 5 minutes, stirring often.
- Add tomatoes and rice; stir to combine. Pour in reserved broth and bring to a boil. Cover, place in the oven, and bake for 30 minutes.
- Remove skillet from oven, uncover, and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter peas over the top. Cover and return to oven for 10 minutes.
- Uncover and cook for 5 minutes more, or until all the broth is absorbed. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 396.6, Fat 6.1, SaturatedFat 1.2, Cholesterol 2.4, Sodium 1161.9, Carbohydrate 75.3, Fiber 12.8, Sugar 10, Protein 14.9
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