Warm Up With This Delicious Dish!
Craving a holiday in the Mediterranean to get a break from the winter cold? When traveling isn’t an option, bring delicious warming spices into your kitchen with our easy, one-pot vegan paella!
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 eggplant, halved and cut into half moons
- 2 garlic cloves, thinly sliced
- 1 tablespoon sundried tomato purée
- 300 g paella rice
- 850 ml vegetable stock
- 100 gcooked large artichokes,halved and cut into pieces
- 75 g mixed pitted olives
- 75 g sundried tomatoes, sliced
- Small bunch of fresh flat-leaf parsley, chopped
- Lemon wedges
- Tabasco to serve (optional)
STEP 1: Pre-heat the oven to 375 F. On the stove over medium-high heat, warm the olive oil in a pan to cook the onions, peppers and eggplant with a pinch of salt for 10 minutes or until they’ve started to caramelize and soften. Then, add the garlic and cook for one minute before stirring in the tomato purée and rice. Continue stirring until all the grains are coated.
STEP 2: Transfer the vegetable mixture into a casserole dish.Pour in the stock, artichoke pieces, olives and sundried tomatoes. Season and mix well. Bake for 45 minutes or until the rice is cooked and crisping on top.
STEP 3: Scatter fresh parsley over the finished dish and serve with lemon wedges and Tabasco, if desired.
Fat: 14.5 g
Carbohydrates: 71.3 g
Sugar: 13.3 g
Fiber: 9.3 g
Protein: 9.6 g
Salt: 1.8 g
Recipe adapted from olivemagazine.com.