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Vegan paella

By KACHEN

A harmonious blend of Spanish tradition and Ayurvedic cuisine, this vibrant and nutritious vegan paella, served at Parkschlösschen, offers a culinary journey that balances body and mind. Each bite is a celebration of authentic flavours and holistic benefits.

Find more information about the Parkschlösschen, click here.

Vegan paella

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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100 g snow peas
  • 1 sweet pepper
  • 180 g courgette
  • ½ aubergine
  • 750 ml vegetable stock
  • 180 g Kenya beans
  • 1 pinch or 3 threads of saffron (powder)
  • ¼ tsp turmeric, for the colour
  • olive oil
  • 400 g parboiled rice
  • 1 pinch of brown sugar
  • salt
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp sweet paprika powder
  • 1 onion
  • 1 clove of garlic
  • 100 g fresh or frozen peas
  • 150 g soaked wakame seaweed
  • 1 small chilli pepper, mild
  • 1 jar of chunky tomatoes (400 g)
  • parsley or afila sprouts, to garnish

Instructions

  1. Wash the peppers, courgettes and aubergine and cut into medium-sized cubes. Finely chop the onion and garlic.
  2. Bring the vegetable stock to the boil in a pan and cook the Kenya beans in it for approx. 8 - 9 minutes.
  3. Remove the beans with a slotted spoon and rinse in cold water. Add the saffron and turmeric powder to the vegetable stock, bring to the boil once and put to one side.
  4. Heat the olive oil in another pan, add the rice and sauté gently for about 1 minute with a pinch of sugar, a little salt, thyme and paprika powder.
  5. Pour in the saffron stock and cook the rice for approx. 15 - 20 minutes. Then pour the stock through a sieve (if there is any excess) and put the rice to one side.
  6. Sauté the onion and garlic in a pan with olive oil. Add the beans, peppers, courgette, aubergine, peas, snow peas, seaweed and peppers and fry for approx. 5 minutes. Then add the rice and fry everything for a few more minutes and season with salt.
  7. Finely puree 1 - 2 tbsp of the tomato pieces and place on the plate as a decorative sauce. Fold in the remaining tomato pieces or, alternatively, heat briefly, season with a little salt and place on top of the paella. Garnish with fresh, chopped parsley or afila sprouts.

Recipe & photo: Parkschlösschen 

KACHEN
KACHEN

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