Tagged "grain free paella"

Vegan & Grain-Free Paella Recipe

Posted by Amina AlTai on

Fun fact—I once lived in Madrid for six months and it was one of the happiest times in my life.  The culture, the amazing people and the incredible food were just a few ways I fell in love with that city!  And ever since I left, it's felt like a part of me.  I try to keep the culture alive in my music choices and also in my recipes.  

However, eating a grain-free diet and having a vegan husband, does mean I've had to modify the mostly-meat, heavy grain fair that Spain is known for.  So, when I was craving paella this week, I had to get creative.  Here's how to make grain-free, vegan paella without losing any of the fun, flavor or deliciousness.  

  • 1 package of extra-firm tofu chopped into cubes
  • 1 yellow onion, diced
  • 3 cloves of minced garlic
  • 1 red beller pepper cut into chunks
  • 1 medium zucchini, sliced 
  • 1/2 cup of dry white wine
  • 1 teaspoon of paprika
  • Himalayan salt to taste
  • Black pepper to taste
  • 1/2 teaspoon of real saffron
  • 1 1/2 cups of cooked green peas
  • 15 black olives slices into rings
  • about 10 sun dried tomatoes, chopped
  • 1 can of artichoke hearts, drained
  • 1 1/2-2 cups of grated cauliflower rice
  • 3 cups of vegetable broth
  • Red pepper flakes to taste
  • 1 lemon cut into wedges to serve
  • 3 piquillo peppers
  • 1 tbs of extra virgin olive oil 
  • A handful of parsley for garnish
In a 13" paella pan or a large sauce pan, add the extra virgin olive oil and heat on medium. Toss in the piquillo peppers, onions, bell peppers and tofu and cook for 10 minutes.  Then add in the garlic, paprika, saffron, zucchini, olives, peas, artichokes and tomatoes and simmer for another 10 minutes. 
Stir in the cauliflower rice and stock and bring to a boil.  Reduce the heat and simmer for another 10-15 minutes or until most of the stock has disappeared. Add the salt, pepper and pepper flakes to taste.  
Remove from the heat, cover with aluminum foil, and bake in the oven at 350 for another 10 minutes.  When ready to serve, add the lemon and parsley. 
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