EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
And who says that in the paella there must be meat and/or fish?
Once you have tried this recipe you will change your mind! It is also suitable for those who are on a diet and want to opt for a lighter version of this delicious plate which originates from Spain.
Ingredients for 4 people: 360 g of rice – 2 red peppers – 100 g of mushrooms – 1 eggplant – 1 onion – 1/2 glass of peas – green olives q.b. – cherry tomatoes q.b. – tofu natural q.b. – salt and spices q.b. – 2 tablespoons of tomato concentrate – 1 l abundant vegetable broth
Begin by peeling the onion, slice it thinly and brown in a large pan with a drizzle of olive oil. Add the mushrooms and vegetables washed and cut into cubes; wet with a drop of water and cook for the time necessary for the vegetables to soften.
After about 15 minutes, add tomato paste, broth and spices.
Salt if necessary and add the rice, green olives and tofu cut in cubes. Stir so that the rice and seasoning melt and cook first over a high heat for 7/8 minutes, then lower to a minimum and cook for another 10 minutes.
Once cooked, turn off the heat, flavored with herbs if you like and serve immediately.
The vegetable paella prepared following this recipe can be stored in the refrigerator for 2-3 days at most inside an airtight container or well covered with plastic wrap.
Enjoy your meal!