Vegan Veggie-Paella with Legumes
Vegan, low in histamine, and gluten-free, this skin friendly vegetable paella tastes just as delicious as the original without the seafood and chicken!
Equipment
- 1 Cutting board and knife
- 1 Sieve
- 1 Large wok pan
- 1 Citrus press
Ingredients
- 2 bell peppers yellow and red
- 1 onion snow-white
- 350 g mushrooms from the jar
- 2 tbsp coconut oil native
- 1 tbsp soup seasoning see basic recipe
- ½ tsp turmeric ground
- 1 tsp paprika powder sweet
- 2 tsp ayurvedic spice blend see basic recipe
- 1 tbsp salt
- 300 g risotto rice
- 100 ml white wine low-histamine variety, e.g. Grüner Veltliner
- 800 ml water
- 100 g green peas frozen
- 100 g kidney beans cooked and drained
- 100 g chickpeas cooked and drained
- 1 lemon
- 20 g parsley fresh
Instructions
- Wash, pit and finely dice the 2 bell peppers. Peel the 1 onion and chop finely. Drain and wash the 350 g mushrooms.
- In a large pan, heat the 2 tbsp coconut oil on the highest level and sear the vegetables in it. Season with 1 tbsp soup seasoning, ½ tsp turmeric, 1 tsp paprika powder, 2 tsp ayurvedic spice blend and 1 tbsp salt.
- Add the 300 g risotto rice and fry briefly, then deglaze with 100 ml white wine. Add the 800 ml water and bring everything to a boil. Reduce the heat and simmer covered on low for about 20 minutes.
- Wash the 100 g green peas, 100 g chickpeas and 100 g kidney beans and place them in a bowl. After about 15 minutes, add the legumes and simmer for another 5 minutes so that the peas are tender and soft, but still green and crunchy.
- Meanwhile, halve the 1 lemon. Squeeze one half and cut the other into wedges. Wash the parsley, shake dry, pluck off the leaves and chop finely. After 5 minutes, season the paella with lemon juice and stir in the 20 g parsley. Serve with the lemon wedges.
Nutrition
Calories: 488kcalCarbohydrates: 89gProtein: 15gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 2098mgPotassium: 849mgFiber: 11gSugar: 9gVitamin A: 2745IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 8mgVitamin B5: 3mgVitamin B6: 1mgVitamin B12: 0.05µgVitamin C: 112mgVitamin D: 0.2µgVitamin E: 2mgVitamin K: 96µgCalcium: 71mgCopper: 1mgFolate: 325µgIron: 7mgManganese: 2mgMagnesium: 79mgPhosphorus: 293mgSelenium: 22µgZinc: 3mgFolic Acid: 169µgCholine: 50mgNet Carbohydrates: 77g