Vegetable Paella

.

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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