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Sunblush tomato and olive vegan paella
Recipe:
Ingredients:
2 tbsp olive oil
2 onions
thinly sliced
1 red pepper
sliced
1 yellow pepper
sliced
1 courgette
halved and cut into half moons
2 cloves garlic
thinly sliced
1 tbsp sundried tomato purée
300g bomba paella rice
850ml vegetable stock
100g chargrilled artichokes
large pieced halved
75g mixed pitted olives
75g SunBlush tomatoes
a small bunch flat-leaf parsley
chopped
1 lemon
wedged
Tabasco
to serve
Instructions:
step 1
Heat the oven to 200C/fan 180C/gas 6. Heat the olive oil in a shallow 30cm casserole over a medium-high heat and cook the onions, peppers and courgette with a pinch of salt for 10 minutes or until starting to caramelise and soften. Add the garlic and cook for a minute before stirring in the tomato purée and rice, stirring until all the grains are coated.
step 2
Pour in the stock, artichoke pieces, olives and Sunblush tomatoes, season and mix well. Put into the oven for 45 minutes or until the rice is cooked and crisping on top.
step 3
Scatter over the parsley and serve with lemon wedges and Tabasco, if you like.
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