If the meat is weak, the vegetables are loaded like springs! And vegetables will be the main ingredient of the recipe of the day. I would like to revisit a typical Spanish dish, paella, from a concentrate of shellfish, fish and meat, to a triumph of vegetables. Let's find out the recipe in a veg way!
Video of the Recipe
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Identity Card of the Recipe
- 89 KCal Calories per serving
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Ingrediants
- Parboiled quality: 300 g of brown rice
- Q.b. of salt
- 3 tablespoons (about 30 ml) of extra virgin olive oil
- 1 sachet of saffron
- Homemade food: 30 g of vegetable cube
- A few basil leaves
- 1 sprig of parsley
- 150 g of peppers
- 150 g of seitan
- 150 g of carrots
- 150 g of zucchini
- 150 g of cherry tomatoes
- Fresh, shelled food: 150 g of broad beans
- 750-780 ml of water approximately
- Q.b. of pepper
Materials Needed
- Paella pan
- Chopping board
- Lid
- Table spoon
- Casserole
Preparation
- Bring the water to a boil and season with a spoonful of homemade vegetable cube cream.
Did you know that
In this recipe we suggest the use of the vegetable cube in cream. Alternatively, it is possible to prepare a vegetable broth at the moment: in this case, it is advisable to bring to the boil some water with vegetables of your choice and a pinch of salt. Everything must be cooked for at least an hour. The broth can then be used as desired and possibly flavored with spices.- Meanwhile, wash all the vegetables. Shell and shell the broad beans, cut the pepper into flakes (after removing the seeds and internal filaments), diced courgettes and carrots and small pieces of tomatoes.
- Heat three tablespoons of oil in a large saucepan, then combine all the vegetables, except for the broad beans, adding salt and pepper to taste. Brown the vegetables over high heat for 5 minutes.
- Sauté the diced seitan in a pan and season with salt and pepper.
- Rinse the parboiled brown rice and add it to the vegetables. Add the beans and mix thoroughly.
- Pour in the water, cover with the lid and cook without stirring, for about 15-20 minutes.
Alternatively
In this recipe we suggest the use of wholemeal parboiled rice which requires a cooking of 15 minutes. Alternatively, other types of rice can be used, such as parboiled rice, Venere rice, original rice or other. rice, check the package.- Five minutes before the rice is cooked, dissolve a sachet of saffron in a tablespoon of hot water and add it to the rice.
- Turn off the heat and finish with aromatic herbs to taste, such as parsley and basil.
Alice's comment - PersonalCooker
What do you think? Is my vegetable paella really tempting? Of course you can add or change vegetables or enrich the paella with tofu or other spices, to give a very personal touch to your dish!Nutritional values and Health Comment on the recipe
The Vegan Paella is a first course, or single dish, free from food of animal origin. It has a moderate caloric intake, consisting mainly of carbohydrates, followed by lipids and finally proteins.
The carbohydrates are of the complex type, the unsaturated (monounsaturated) fatty acids and the peptides of medium biological value. Cholesterol is absent and fibers are well present.
Vegan Paella is a food suitable for any diet, including lactose intolerance; however, as it contains gluten, it is not suitable for celiac nutrition.
In case of overweight, type 2 diabetes mellitus and hypertriglyceridemia, it should be taken in moderate portions.
The average portion of COOKED Vegan Paella is around 400-450g (355-395kcal).
The nutritional values on the side refer to 100 grams of cooked vegan Paella, prepared with commercial seitan.
