The first time I had paella, a Spanish rice dish, it was certainly not vegan. It was, however, a dish that I have always remembered and replicated several times in my own kitchen after transitioning to veganism. This time around was the most successful of my paella attempts. A combination of protein and veggies with some tumeric infused brown rice and delicious seasonings are just the ticket.
1 cup uncooked brown rice
1/4 teaspoon tumeric
2 Tablespoons tomato sauce
1/4 cup dry lentils
1/2 cup ribboned greens (collards, kale, or spinach)
1/4 cup cubed tofu
1 diced Field Roast sausage link
5 green olives, diced
salt and pepper to taste
olive oil for cooking
1/4 cup thinly sliced onions
1 large clove garlic, minced
In a rice cooker, (or on your stovetop) cook the rice with 2 cups of water, the tumeric, the lentils, and the tomato sauce. In a large frying pan, sauté garlic and onion in oil. Add the Field Roast and tofu, and continue to cook until well incorporated into the onion and garlic and golden. Remove from heat, and add the cooked rice, olives, and greens, stirring to incorporate fully. Add salt and pepper to taste and serve immediately.
In the summer, use fresh local tomatoes cut into chunks, adding them with the onions and garlic until they “melt” and form a sauce with their own juices.