Vegan paella with Smoked Tofu
Vegan paella with smoked tofu and chestnut mushrooms. This vegan Spanish paella recipe is budget-friendly, healthier and delicious packed with fibre, vitamin C, iron, calcium and protein.
Vegan paella recipe - the classic Spanish rice dish made veggie! This vegan paella recipe is budget-friendly, healthier and delicious.
Prep: 10 mins, Cook: 50 mins, Total: 60 mins
Makes: 3 servings at 500 calories each.
Fibre: 16g, Protein: 34g, Iron: 12mg, Vitamin C: 100mg, Calcium: 624mg, Cholesterol: 0mg
- 1 large white onion
- 5 cloves garlic
- 1 red pepper
- 1 small leek
- 100g chestnut or shiitake mushrooms
- 1 cup spinach
- 2tsp hemp oil, or water
- 250g brown rice
- 225g red lentils
- 1tsp turmeric
- 1tsp oregano
- 1tsp Himalayan pink salt
- 1/2tsp black pepper
- 1ltr vegetable stock, or water
- 1 cup peas
- 450g tofu
- 2tbsp hemp seeds
- 5g coriander
- 1 lemon
Finely chop the onion, garlic, and red pepper into separate piles. Slice the mushrooms and leek.
Add the oil, or water, to a large saucepan or frying pan over a medium heat and saute the onions for around 5 minutes before adding the garlic and frying for a further minute.
Add the spinach, red pepper, mushrooms, and leek. Continue to saute until the spinach begins to wilt.
Stir in the rice, lentils, turmeric, oregano, salt and black pepper.
Gradually add stock until all of the rice and lentils are submerged. Keep topping up as required and simmer for around 40 minutes, or until the rice is cooked.
Add the peas and tofu then simmer for around five to ten more minutes. Serve topped with the coriander and lemon - in chunks - to squeeze over your now finished vegan paella.
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