Vegetable Paella – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: It s true ladies and gentleman! Certain fast food restaurants are now offering veggie burgers, as well as salads. While most of the salads may come with chicken or meat, you can ask them to leave it off. Just be careful of the dressings, as most have tons of sugar and calories. You also have baked potatoes, or fruit and yogurt options.
Ingredients (use vegan versions):
- 2 tablespoons olive oil
- 2 onions chopped
- 5 garlic cloves, crushed
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 4 ripe tomatoes, peeled and chopped
- 2 cups long grain rice
- 4 cups vegetable stock (page 20)
- 1/2 cup dry vegan white wine
- 1 teaspoon saffron threads
- 1/2 cup green beans, cut into 1/2-inch pieces
- 2 16oz. cans garbanzo beans, drained
- 1 cup frozen peas
- 1/2 black olives
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
Directions:
*Not only is paella the name of the food, but it is also the
name of the vessel in which the food is prepared. In lieu
of a paella pan, a frying pan or Dutch oven will do.
In a large pot, in the oil, sauté the onions, garlic, and
bell peppers for about 5 minutes. Add the tomatoes, rice, 1
cup of the stock, and the vegan white wine. Cook slowly,
uncovered, over medium heat until the liquid is mostly
absorbed. Add the remaining 3 cups of stock, saffron, green
beans, garbanzo beans, peas, olives, paprika, and salt and
pepper. Cook for 20 to 30 minutes.
Serves: 4
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