This is a spin on Paella, which is a hearty, comforting Spanish rice dish, loaded with veggies, protein, olives and wonderful spices such as Spanish smoked paprika and sometimes saffron. Paella is usually made with seafood or meat, but being vegan, I’ve replaced those with the use of tempeh. The best part about this dish is that everything is cooked using one pan – I love it! A meal on it’s own and so flavorful!!!
Note: Someone probably wants to spank me with a wooden spoon since I’ve departed from using the traditional short grain rice. Calasparra, Valencia or the Arborio, is often used in paella. However, I’ve simplified it by using long grain jasmine rice, which cooks fast and is easily available and still absorbs the wonderful flavors while maintaining a nice, not mushy texture. Quite honestly, it’s what I had on hand the first time I made this and really enjoyed it. I haven’t tested the above rice mentioned so cooking time will vary and the amount of liquid used.
Have you tried this recipe? We’d love to hear your comments below.
- 8 ounce tempeh steamed 12 minutes then chopped into medium chunks
- 1 medium onion chopped
- ½ red bell pepper chopped
- 1 jalapeno minced seeds removed
- Large pinch red pepper flakes
- 3 large cloves garlic minced
- 2 medium carrots sliced into rounds
- 1 tsp Spanish smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp crushed dried oregano
- 1 cup jasmine rice rinsed until water runs clear
- ½ tsp sea salt
- 14 oz can fire roasted tomatoes
- ¾ cup organic corn – frozen is fine but thaw under warm water
- ¼ cup sliced green olives with pimento
- 1 ¾ cup veggie broth
- 1 tsp maple syrup
- Lemon and parsley or cilantro to garnish - avocado is nice too
- Use a large pan with shallow sides that has a lid – enough room to cook all the ingredients together.
- Saute the onion and red pepper for 4 minutes on medium heat using olive oil with hefty pinch of sea salt and cracked red pepper. Add the garlic, tempeh, carrots, paprika, cumin, chili powder, oregano and stir to combine, followed by the rice. Stir for two minutes until fragrant. Add crushed tomatoes, corn, green olives and stir followed by the veggie broth and maple syrup. Taste for seasoning and add more salt and pepper if needed. Bring to a low boil then turn down heat to low and simmer covered for 17 minutes or until liquid is absorbed. Don't stir the rice during cooking
- Remove from heat.
- Spoon in bowl and top with fresh herbs – avocado mash is great too.