Living Free From: Vegan Paella
Michael Weldon & Dani Venn
Vegan Paella with Miso Roasted Vegetable Stock
Serves 4-6 | Prep 15 mins | Cook 30 mins, if not making your own stock
Miso Roasted Vegetable Stock
– 2tbs White Miso
– 1 onion, diced roughly
– 2 carrots sliced thinly
– 2 celery sticks, sliced thinly
– 1 red capsicum, sliced thinly
– 4 mushrooms sliced thinly
– 4 dried shitake mushrooms
– 1 sheet of Kombu or Dried Kelp
– 4ltr water
– 1 brown onion, diced finely
– 3 garlic cloves, diced
– 1 carrot, diced
– 1 celery stick diced
– 2 tbs tomato paste
– 200g button mushrooms, quartered
– 400g paella rice or Arborio
– 1tsp Coles smoked paprika
– a pinch of Saffron (Optional)
– 1200mls Miso Roasted Vegetable stock or packet vegetable stock
– 1 red capsicum, diced
– 1 green capsicum diced
– 100g Coles Frozen peas
– ¼ cup chopped flat-leaf parsley
– 1 lemon
– Sea Salt
– Coles Olive Oil
Miso Roasted Vegetable stock
1. Preheat an oven to 190deg C
2. Combine all the fresh vegetables the miso and a drizzle of olive oil in a large bowl. Mix together until all the vegetables are coated in miso and oil. Lay the vegetables onto a couple of oven trays in a thin layer. Place in the oven and roast until dark brown and caramelized. The darker you make the vegetables the more intense the stock will be. But don’t burn them.
3. Add the vegetables into a large saucepan. Pour over the water, place on medium-high heat and bring to the boil. Once boiling reduces the heat so the stock simmers. Cook for 30 minutes, strain and chill the stock.
1. In a paella pan or large flat saucepan over a medium heat add a drizzle of olive oil and the onion, cook until the onion begins to soften. Add the garlic, carrot and celery, cook until they soften. Add the tomato paste and cook until the colour gets darker and the tomato paste thickens. Add the mushrooms and cook for a minute or so.
2. In a pot over low heat combine the stock, smoked paprika and saffron. Bring to a gentle simmer.
3. Add the rice and gently mix through the vegetables. Add the stock and bring to the boil. From this stage don’t mix the paella. Let the stock boil then reduce the heat slightly. Cook until the level of the stock goes below the rice.
4. At this stage add the capsicum and peas to the top of the rice and continue cooking.
5. Once all the rice is cooked and the stock has been absorbed turn off the heat. Season with a pinch of salt and a squeeze of lemon. Sprinkle over the parsley and serve straight away.
Approved by Consulting Dietician Ingrid Hilton
An Australian-based health professional. Ingrid is trained as a Dietitian and has a practice located in Brighton Victoria.
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