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Vegan Paella













½ teaspoon saffron, 2 tablespoons hot water, 6 tablespoons olive oil, 1 chopped onion, 3 minced cloves garlic, 1 red bell pepper, seeded and chopped, 1 orange bell pepper, seeded and chopped, 1 big eggplant, diced, 200 g rice, 625 ml vegetable stock, 450 g tomato, peeled and chopped, salt, pepper, 115 g chopped mushrooms, 115 g halved green snap beans, 1 (400 g) can pinto beans


Combine the saffron and water in a small bowl and let soak for a few minutes.
Heat oil in a paellera. Add the onion and sauté over medium heat for 2-3 minutes until tender, stirring constantly. Add the garlic, bell peppers and eggplant and sauté for 5 minutes, stirring frequently.
Add the rice and sauté, stirring constantly, until translucent and covered in oil. Add the stock, tomatoes, saffron and soaking water, salt and pepper. Bring to a boil, then reduce the heat and cook for 15 minutes, stirring and swirling the paellera occasionally.
Stir in the mushrooms, snap beans and pinto beans with liquid. Cook for 10 minutes and serve immediately.

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