Tempeh Paella

* Exported from MasterCook *

Tempeh Paella

Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 127
Serving Size : 4 Preparation Time :0:00
Categories : Soyfoods Main Dishes, Vegetarian
Rice Vegetables
Mitchell: Complete Soy Cookbk

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups vegetable stock
1/4 teaspoon powdered saffron -- (see Tip)
1 cup uncooked basmati rice
1 tablespoon olive oil
8 ounces tempeh -- cut into strips
1 about 3 inches long by 1/2 inch wide
1/4 cup coarsely chopped onion
2 teaspoons minced garlic
14 1/2 ounces canned diced tomatoes -- with juice
14 ounces canned artichoke hearts packed in water
drained and quartered
1/2 cup frozen peas -- thawed
1/4 cup oil-packed sun-dried tomatoes
drained and coarsely chopped
1/4 teaspoon red pepper flakes -- or to taste
1/4 teaspoon freshly ground black pepper -- or to taste
1 dash salt -- or to taste
garnish -- (optional)
1 sprig fresh flat-leaf parsley

Makes 4 servings

Paella, a Spanish classic, traditionally includes seafood and chicken.
This vegetarian version featuring tempeh captures the spirit of the dish in
a minimum of time but with a maximum of flourish.

Combine the vegetable stock and saffron in a medium saucepan; stir in the
rice. Bring the liquid to a boil over high heat. Reduce the heat to
medium-low; cover tightly and simmer until the liquid is completely
absorbed, about 15 minutes.

While the rice is cooking, heat the oil in a medium nonstick skillet over
medium-high heat. Add the tempeh, onion, and garlic; cook, turning the
tempeh strips occasionally, until lightly browned, about 5 minutes.

When the rice is done, fluff it with a fork. Reduce the heat to low. Stir
in the tomatoes and juice, artichoke hearts, peas, sun-dried tomatoes, red
pepper flakes, black pepper, and salt; cover until heated through, about 3
minutes. Adjust the seasonings to taste.

To serve, spread the rice-vegetable mixture on a large serving plate; top
with the tempeh strips and garnish.

TIP: Saffron, derived from a small purple crocus, is the world's most
expensive spice. Fortunately, it is pungent and aromatic, so a little goes
a long way. Saffron can be purchased in threads (which should be crushed
just before using) or in powdered form. Store saffron in an airtight
container in a cool, dark place for up to 6 months. Turmeric will impart a
similar yellow color to food, but there is no substitute for saffron's
exquisite flavor and earthy aroma.

Per serving: Cal 446, Pro 21.4g, Carb 70.2g, Far 8.8g, Chol 0mg, Sod 301mg

Converted by MC_Buster.



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