Paella with bell peppers, beans, and peas

Votes: 6
Rating: 3.83
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Paella is a classic dish in Spanish cuisine. Axel Meyer created this delicious veggie version, with vegetables and pulses as a base.

ingredients

portions

1 Spanish onion
1–2 garlic cloves
1 red bell pepper
3–4 tbspolive oil unrefined
200 gbasmati rice
75 mlwhite wine alternatively, vegetable stock
½ tspsaffron threads
1 cinnamon stick organic
500 mlvegetable broth
100 ggreen beans
100 gpeas (fresh or frozen)
1 tspsweet paprika powder organic
1 pinchground cloves organic
2 sprigsrosemary
1 pinchchilli powder
1 heaped tspherb salt
black olives for garnishing
lemon for garnishing
parsley for garnishing

instructions

  1. 1

    Peel and chop the onion and the garlic cloves. Wash, deseed, and chop the peppers.

  2. 2

    Heat the olive oil in a heavy frying pan and sauté the chopped ingredients on a medium heat for 2–3 minutes. Then stir in the rice (do not wash it beforehand, otherwise it will become soft and sticky too quickly) and sauté it as well. Deglaze with white wine.

  3. 3

    Using a wooden spoon, stir in the saffron threads and the cinnamon stick. Deglaze with the vegetable stock and let everything simmer for 10–15 minutes on a low heat.

  4. 4

    Clean and chop the beans. Stir them into the mixture, along with the peas, and simmer for another 10–15 minutes. Stir in the paprika powder, clove powder, and rosemary. Season to taste with chilli and herb salt.

  5. 5

    Before serving, garnish the paella with the black olives, lemon slices, and parsley.

Recipe notes

If the paella's fish flavour is not pronounced enough, you can use the vegetable stock to bring some algae, for example, wakame, to the boil, let it stand for a while, then stir into the paella. Other scrumptious additions include plant-based scampi or king prawns, which you can find in online shops or vegan supermarkets.

Course Main course
Cuisine Spanish
Special diets Free from celery, Free from sesame, Gluten-free, Lupin-free, Mustard-free, No added sugar, Nut-free, Peanut-free, Soya-free
Difficulty Level 3 (difficult)
Cooking time 30-60 minutes
Season Spring, Summer
Number ingredients 15-20 ingredients
Taste Spicy, Sweet-and-sour
Preparation method Sauté
Type of dish Vegetable dish
https://proveg.com/wp-content/uploads/2020/08/die-kunst-vegan-zu-kochen.jpg
Axel Meyer

Die Kunst vegan zu kochen

Kosmos 2016,
160 pages, €22.99
ISBN 978-3-440-14994-2
© Rogge & Jankovic Fotografen / Kosmos Publishing

German only

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