Total servings: 6
2 cups rice
4 cups water or vegetable stock
3 Tbs olive oil
1 medium onion, sliced
2 celery ribs, cut in small pieces
2 chili peppers
1/2 cup cappers
1 tsp dried tarragon
1/2 tsp saffron powder
1/2 cup green olives
250 g tempeh, cut in small cubes
1 small cans of peas, drained
salt and pepper to taste
2 Tbs parsley, minced
- Heat oil in nonstick skillet over medium heat. Cook tempeh, onion
and chili pepper for about 5 minutes.
- Add rice and vegetable stock. Heat to boiling, reduce heat to
medium low. Cover and let cook until rice is done and liquid absorbed,
- Add cappers, tarragon, saffron, peas, olives and salt and pepper.
Simmer for one minute.
- Sprinkle the vegan paella with parsley and serve hot.
Your question and comments are welcome