Candle 79 Vegan Paella Recipe

Looking for an easy Candle 79 vegan paella recipe? Learn how to make Candle 79 vegan paella using healthy ingredients.


Submitted by janenova

Makes 6 servings



Candle 79's recipe without the meatless sausage - if you want to add, use 1 cup seitan sausage and add at the very end with the set aside vegetables.

Recipe Ingredients for Candle 79 vegan paella

2 large ear, raw Corn Sweet
7/8 grams Saffron
3 tbsp Olive Oil
8 oz Mushroom, Oyster
0.4 medium White Onion
2 medium raw Bell Pepper Red
0.5 medium Green Bell Pepper
1 cup Food You Feel Good About Cauliflower Florets
1 cup, chopped Tomatoes, Red, Ripe
3.5 cup Vegetable Broth
2 cup Valencia Rice
2 serving Green Onion
2 cloves, raw Garlic
0.5 tsp Sea Salt
1 dash Pepper, Black
1.25 serving Paprika Smoked

Recipe Directions for Candle 79 vegan paella

  1. Using tongs, hold the corn over a gas flame and cook, turning, until nicely charred. When cool enough to handle, cut the kernels off the cobs and set aside.

  2. Soak the saffron in 1 cup of hot water. Set aside.

  3. Heat 1 tablespoon of olive oil in a large sautÚ pan over medium heat and sautÚ mushrooms, adding salt and pepper to taste, for 5 minutes. Remove from heat, transfer to large bowl, and set aside.

  4. Using the same pan, heat another tablespoon of olive oil. Add the onion, garlic, red and green bell peppers, and 1 teaspoon of smoked paprika and cook over medium heat until just tender, about 3 minutes. Add reserved corn, cauliflower, and tomatoes. Cook over medium heat, stirring occasionally, for about 5 minutes. Remove from heat and add to mushrooms.

  5. Heat vegetable stock in a saucepan and let simmer. Heat the remaining tablespoon of olive oil over medium heat in large soup pot. Add rice and stir until well coated, about 30 seconds. Add the reserved saffron water and cook, stirring, until it is absorbed. Add the simmering vegetable stock, one-half a cup at a time, and cook, stirring, until rice has absorbed it all. Rice should be tender, not mushy, and retain its bite.

  6. To get the socarrat (caramelized crust on the rice), uncover pan and increase heat to high. Cook until rice crackles and smells toasty, being careful not to burn it. Add reserved vegetables and stir. Cook over medium heat, scraping bottom of pot so rice doesn?t stick, for about 3 minutes.

  7. Remove pan from heat and cover with a kitchen towel for 10 minutes. Taste and adjust seasonings, if necessary.

  8. Sprinkle paella with remaining ╝ teaspoon of smoked paprika and green onions. Garnish with lemon wedges and serve.

Categories

Rice, Vegetables, Main Dish, Spanish, Saute, Simmer, Vegetarian

Nutrition Facts
Serving Size 432.3g
Amount Per Serving
Calories
361
Calories from Fat
72
% Daily Value*
Total Fat
8.0g
12%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Sodium
698mg
29%
Potassium
450mg
13%
Total Carbohydrates
65.2g
22%
Dietary Fiber
4.5g
18%
Sugars
6.5g
Protein
8.3g
Vitamin A 61% Vitamin C 164%
Calcium 1% Iron 15%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
B+
  Good points
  • Low in saturated fat
  • High in vitamin A
  • Very high in vitamin C
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