Recipe of Vegan Battenberg

Vegan Paella

When this recipe is cut up into long rectangles, it can be made into this super healthy battenberg cake.

Recipe Summary 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.

Ingredients | Vegan Battenberg

2 cups boiling water

1 cup white rice

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 tomato, diced

2 cups vegetable broth

1 tablespoon paprika

1 teaspoon salt

1 teaspoon ground turmeric

1 cup peas

1 cup drained and quartered canned artichoke hearts

Directions

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.

Info | Vegan Battenberg

prep: 10 mins cook: 30 mins additional: 20 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Vegan Paella

World Cuisine Recipes, European, Spanish,