Spicy Tempeh Paella
Ingredients: Serves 6
- 2 cups rice
- 4 cups water or vegetable stock
- 3 Tbs olive oil
- 1 medium onion, sliced
- 2 celery ribs, cut in small pieces
- 2 chilli peppers
- 1/2 cup capers
- 1 tsp dried tarragon
- 1/2 tsp saffron powder
- 1/2 cup green olives
- 227 g Impulse Foods tempeh, cut in small cubes
- 1 small can of peas, drained
- salt and pepper to taste
Heat oil in nonstick frying pan over medium heat. Cook tempeh, onion and chilli pepper for about 5 minutes.
Add rice and vegetable stock. Heat to boiling, reduce heat to medium low. Cover and let cook until rice is done and liquid absorbed, stirring occasionally.
Add capers, tarragon, saffron, peas, olives and salt and pepper. Simmer for one minute.
Sprinkle the vegan paella with parsley and serve hot.