Paella with Saffron Rice

Ingredients

  • 1 onion, chopped or sliced
  • 1 red bell pepper, sliced
  • 4 stalks celery, sliced
  • pinch sea salt
  • 1 can Mexican stewed tomatoes
  • 1/2 tsp. chili powder
  • 1 pound Lemon Broil Tempeh, cubed
  • 1/2 cup arame seaweed (optional)


  • SauteĀ“ onion, bell peppers, celery and salt. When vegetables are just about done, add stewed tomatoes and chili powder. Bake Tempeh until brown. Add to vegetable mixture. Add seaweed. Cook 5-10 minutes more. Serve over rice.


  • Rice


  • 2 cups water
  • 1 cup brown basmati rice
  • 1/2 cup tumeric
  • 1/2 teaspoon saffron
  • 1/2 tsp. sea salt

Instructions

  1. Put all ingredients in a pot. Bring to boil, lower heat and cook about 40 minutes.

  2. Recipe by: Modern Manna
http://www.modernmanna.org/bellavegan/vegan-recipes/mexican-dishes/paella-with-saffron-rice/