Vegetable-packed Paella.

The past month I’ve been busy with exams (again) and didn’t find the time to focus on my blog. I’m so sorry for the small radio silence, but now I’m BACK and ready to spoil you guys again with some of my favorite recipes! Of course, just when I could finally start enjoying my vacation, summer decided to leave my country and make some space for pre-autumn weather… Optimistic as I always try to be, I decided to bring the summer back inside with a huge pan of heavenly paella!

I have vague memories of holidays in Spain with my parents and siblings where we used to buy some paella from local shops and bring it back home to eat in our rental house. Pure summer vibes! I also remember everyone being sick from the bad meat that was in it… πŸ˜› Luckily, with this plant based variation, we’ll never have that problem again πŸ˜‰

This recipe is one that scores with everyone! My parents love it, my family in law loves it, my boyfriend is hooked on it and I must admit that I am pretty addicted to it as well πŸ˜‰ Every time I cook paella for two, I end up with a pan that could feed the whole street. But that’s alright, because the leftovers are still as tasty, maybe even better, the next day!

I like to work with meat substitutes. For example you could easily add some vegan chicken to this paella. But for some reason I just enjoy it more with pure vegetables. I use oyster mushrooms as a meat/fish substitute, they’re fleshy like chicken, yet at the same time they get a bit chewy like calamari. And above all, it’s less expensive and very nutritious.

In the original vegetarian recipe from wessalicious.comΒ they used green beans in the paella and no mushrooms. I’ve made it a couple times like that, but always felt like something was missing. I started adding the mushrooms, which made it feel more complete, but still something didn’t taste or feel completely right. That’s when I decided to leave the green beans out and use peas instead. This change really made it all complete! The peas give a very nice bite to it all and also makes it look great in the pictures πŸ˜‰

I don’t know about the rest of the world, but here in Belgium summer is almost leaving and I think this dish is perfect to keep the sun in your plate for a little bit longer! So, let’s get in the kitchen and cook a great guilt free Spanish paella! πŸ™‚


 

  • What do you need? (1 big pan)
    – About 300g risotto/paella rice
    – 300g frozen peas
    – 1 red and 1 yellow bell pepper
    – 2 onions
    – 2 cloves of garlic
    – 250g oyster mushrooms
    – 6 tomatoes
    – 1l vegetable stock
    – 0,05g saffron
    – Paprika powder
    – Olive oil
    – Salt and pepper

 

  • How do you make it?
    Chop the onions and garlic. Cut the bell peppers in bars, the oyster mushrooms in big pieces and the tomatoes into cubes. Heat some olive oil in a big wok or paella pan and bake the onions with the garlic for about two minutes. In the mean time, put the saffron in a small bowl, add a couple spoons of vegetable stock and mix. Add the rice to the onions and garlic and bake with for another minute. Add the saffron mixture and stir through. Add the bell peppers, peas and oyster mushrooms and bake with the rice for another minute. Add the rest of the vegetable stock and let simmer for about 15 minutes. Then add the tomato cubes, stir through and let simmer for another couple minutes. 


    Finish off with some salt, pepper and paprika powder. Enjoy all by yourself or with some good company! πŸ™‚ Even your omni guest will love it!

     

 

2 Comments Add yours

  1. This looks delicious I love vegetable paella – we add vegan chorizo sausage to ours for an extra bit of spice!

    Like

    1. Thanks! πŸ™‚ I’m gonna keep that in mind!

      Like

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