Description
Vegetable paella with mushrooms It is very easy to prepare even at home. Our step by step recipe her cooking with photos will demonstrate this to you in great detail and clearly. Today we will be preparing Lenten paella with vegetables, mushrooms, canned corn and green peas, although very often chicken and seafood are added to rice in paella. This traditional Spanish dish cannot do without saffron: it is this that gives the whole paella its characteristic yellow tint. In addition to the vegetables already mentioned, you can also add sweet to your vegetable paella bell pepper different colors.
Tofu in this recipe will be its main feature and highlight. Roasted, it will add a unique, subtle cheesy flavor to rice and vegetables. Green peas we'll add it to the paella final stage cooking, so it will be able to retain its bright, refreshing taste. Lemon juice will add sourness to the rice and make its taste even more pronounced and unusual.
Such a mouth-watering description makes your mouth water, so let's quickly start preparing delicious paella with vegetables and mushrooms for dinner or lunch!
Ingredients
-
(1/4 cup) -
(1/8 tsp) -
(1 tsp) -
(100 g) -
(150 g) -
(1 piece) -
(3 pcs.) -
(1 glass) -
(100 g) -
(3 cloves) -
(120 g) -
(1 tsp) -
(1/2 tsp) -
(1/8 tsp) -
Canned peas
(1 glass) -
(1/4 cup) -
(3 stems)
Cooking steps
Let's prepare all the necessary ingredients to prepare vegetable paella with mushrooms.
Cut the entire specified amount of tofu into neat small cubes. Heat a couple of tablespoons of olive oil in a deep frying pan, add the tofu cubes and lightly fry them until golden brown.
Wash mushrooms in running water or just peel it, then cut it to match the tofu and also put it in the pan. Stir and continue frying the ingredients.
All required quantity Rinse the rice thoroughly and then cook in salted water until half cooked. We dilute the saffron in a small amount of water and after 5 minutes add it to the pan with the rice. We wash the carrots, peel them and cut them into half rings, add them to the pan with the tofu and mushrooms. We chop the onion very finely and send it after the carrots. Salt and pepper the ingredients to taste, add spices as desired, mix everything.
Add the specified amount of canned corn without liquid to the fried ingredients, as well as crushed tomatoes and garlic cloves pressed through a press.
Add half-cooked cooled rice and the required amount of broth to the vegetables.
* If the dish should be lean, then use vegetable or mushroom broth.
Mix the ingredients thoroughly and simmer under the lid closed for 10-15 minutes until all the liquid has evaporated.
Pour the prepared peas onto the surface of the rice and vegetables, but do not mix. Cover the pan with a lid and steam the peas for 1-2 minutes. Then remove the pan from the heat and add lemon juice and finely chopped green onion stalks, mix the paella.
We serve the finished dish and serve it hot. Paella with mushrooms and vegetables is ready.
Bon appetit!
Paella can safely be considered the hallmark of Spain; this dish is known in all corners globe. Today we will prepare one of its simplest versions - with fried mushrooms. Despite the minimal amount of ingredients, the dish turns out very tasty and satisfying, and the absence of meat makes mushroom paella indispensable for vegetarians and on fasting days.
Prepare all the necessary ingredients for the mushroom paella. Peel the onions and carrots, wash them together with the peppers and herbs under running water, and dry. Clean the mushrooms kitchen sponge. I used a couple of large portobello mushrooms, but any available fresh mushrooms will do.
Fry a few whole slices of mushrooms in a minimal amount of olive oil to garnish the finished dish.
Cut the remaining mushrooms into thin slices and fry on both sides until golden brown.
Carefully remove the mushrooms from the frying pan onto a dish and fry the finely chopped mushrooms in the same oil. onions and grate the carrots on a coarse grater until soft.
Peel the bell pepper from seeds and stalks, cut into small cubes, add to the pan, hold for 5 minutes.
Add the rice; do not rinse the paella rice. Pour in the wine and cook the rice for 5 minutes over low heat until the wine has evaporated. If you cook during the fasting period, you can omit the wine.
Now add half the broth, cover the pan with a lid, simmer for 7-10 minutes, during which time the liquid will evaporate completely.
Add the remaining broth, salt and pepper to taste and fried mushrooms. Stir gently, cover the pan with a lid and simmer for another 5-7 minutes, until the rice is completely cooked. The paella is stirred only once, at this stage.
When the broth has completely evaporated and the rice is cooked, divide the mushroom paella into portions.
Garnish with slices of fried mushrooms and parsley leaves and serve.
Simple and very tasty. Have a nice one.
- Flatbread a la FOCACCIA WITH PESTO. Recipe with photos and videos
Flatbread a la focaccia with basil will serve as an excellent addition to soup or main course as bread. And this is a completely independent delicious pastry, similar to pizza.
- Delicious vitamin raw salad from beets with nuts. Raw beet salad. Recipe with photos and videos
Try this wonderful vitamin salad made from raw beets with carrots and nuts. It is ideal for winter and early spring, when so much is lacking fresh vegetables!
- Tarte Tatin with apples. Vegan (lenten) apple pie shortcrust pastry. Recipe with photos and videos
Tarte Tatin or upside-down pie is one of my favorite recipes. This is a chic French pie with apples and caramel on shortcrust pastry. By the way, it looks very impressive and will successfully decorate your festive table. The ingredients are the simplest and most affordable! The pie does not contain eggs or milk, it is a Lenten recipe. And the taste is great!
- Vegan soup! “Fish” soup without fish. Lenten recipe with photos and videos
Today we have a recipe for an unusual vegan soup - fish soup without fish. For me it's simple delicious dish. But many say that it really looks like fish soup.
- Creamy pumpkin and apple soup with rice. Recipe with PHOTO AND VIDEO
I suggest you prepare an unusual creamy soup from baked pumpkin with apples. Yes, yes, exactly soup with apples! At first glance, this combination seems strange, but in fact it turns out very tasty. This year I grew portioned pumpkins of the variety...
- Ravioli with greens is a hybrid of ravioli and Uzbek kuk chuchvara. Recipe with photos and videos
Cooking vegan (lenten) ravioli with herbs. My daughter called this dish Travioli - after all, the filling contains grass :) Initially, I was inspired by the recipe for Uzbek dumplings with herbs kuk chuchvara, but I decided to modify the recipe in the direction of speeding it up. Making dumplings takes too long, but cutting out ravioli is much faster!
I offer you a recipe for Zebra manna pie without eggs and milk. This is a completely vegan (lenten) baked product. The peculiarity of this manna is that it has layers of different colors, like the stripes of a zebra. Regular dough alternates with chocolate dough, creating a pleasant combination of flavors and an impressive appearance.
contains onions
suitable for vegans
At one time, the Italians spread a simple flatbread tomato sauce, sprinkled with cheese, baked, called it a short word... and now every town has its own pizzeria and even the most remote village on the outskirts of the world. The Spaniards didn’t disappoint either: they threw everything they had at hand into a frying pan with rice, fried and stewed it, and called it a beautiful word“paella”... and now this dish is known and adored throughout the world.
Eh, I wish I could plop something down somewhere, mix it up, give it a sonorous name and finally gain the long-awaited fame and worldwide recognition. In the meantime, no one knows about us, we will use the fruits of other people’s resourcefulness, in the sense of preparing a luxurious vegetarian paella with vegetables and mushrooms. And enjoy!
For vegetable paella we need:
- 1 cup rice;
- 200 grams of mushrooms;
- 200 grams of green beans (fresh or frozen);
- 200 grams of green peas (fresh or frozen);
- 1 tomato;
- 1 onion;
- 1 carrot;
- 2.5 glasses of water;
- 2 tbsp. soy sauce;
- 2 tbsp. olive oil;
- 1/4 tsp. turmeric;
- salt to taste.
For me, the mushrooms were cooked in advance; for those who didn’t, we started with mushrooms; for those who did, we started with onions. IN olive oil fry finely chopped onion for a couple of minutes along with turmeric and a pinch of salt. 
Cut the carrots into cubes and add them to the onion – let them fry together for about five minutes. 
Then pour the beans and peas into the frying pan, add the diced tomato and pour in soy sauce. Let the vegetables cook together for another five to seven minutes. 
For now, let's cut the boiled mushrooms into small slices. 
Finally, rice appears on the scene. And it immediately goes straight to the vegetables along with the mushrooms.
Now pour water into the frying pan, close the lid and leave the paella to bubble until all the liquid is absorbed (about 20 minutes). There is no need to stir the contents of the frying pan, even so - NO NEED AT ALL. We're waiting... 
When the liquid is no longer visible on the surface, turn off the heat and cover the frying pan with a warm towel or a special heating pad for literally five minutes. That's all! The job is done, the paella is ready. 
To my taste, this combination of vegetables gives our vegetarian paella some similarity to traditional seafood paella. Next time I’ll add a teaspoon of dried kelp to enhance the effect. And try it if you want. Bon appetit!