Vegan Spanish Paella

Ingredients

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• Carrot Carrot 3 3
• Salad Tomatoes Salad Tomatoes 2 2
• Red Bell Pepper Red Bell Pepper 3 3
• Garlic Garlic 4 cloves 4 cloves
• Ginger Root Ginger Root 2cm 2cm
• Red Onion Red Onion 1 1
• Small Onions Small Onions 2 2
• Ground Turmeric Ground Turmeric 2 tsp 2 tsp
• Sweet Paprika Sweet Paprika 1 tsp 1 tsp
• Bouillon Vegetable Powder Bouillon Vegetable Powder 2 tsp 2 tsp
• Kidney Beans Kidney Beans 180g 1 cup
• Paella Rice Paella Rice 400g 2 cups
• Water Water 1 ltr 4 cups
• Spring Onion Spring Onion 1 1
• Lime Lime 1 1
• Coconut Oil Coconut Oil 2 tsp 2 tsp
• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Brown Sugar Brown Sugar pinch pinch

Instructions

1. 1.Peel and chop the onions. Peel and slice the carrot. Wash and slice the bell pepper. Peel and crush the garlic and ginger.
2. 2.Peel the tomatoes and dice into small pieces. Retain the liquid too.
3. 3.Boil the red beans (previously soaked for one night) for 20 minutes.
4. 4.Add the coconut oil to a saucepan and place on the stove on a medium heat. Once hot, add the turmeric, sweet paprika, vegetable powder and chopped onion. Saute until the onions become soft, then add the carrot, bell pepper, garlic and ginger. Stir and cook for 10 minutes.
5. 5.Then add the tomatoes, brown sugar, kidney beans and olive oil. Cook for 2 minutes.
6. 6.Meanwhile boil the water and wash the rice, then add the rice and boiled water to the saucepan. Cook for a further 20 minutes on a lower heat, stirring from time to time.
7. 7.Wash and chop the spring onion into short ribbons.
8. 8.Once the paella is cooked, serve with the lime and spring onion. Enjoy!

Nutritional Information

• Calories:
  507
• Fat:
  5g
• Sodium:
  665mg
• Carbs:
  104g
• Sugar:
  9g
• Protein:
  19g