Vegan paella

Ingredients for 3 servings:

• 2 bell peppers, ideally red and orange
• 1 small leek
• 1 small onion(s), white
• 1 garlic clove(s)
• 4 tbsp olive oil
• 150 g risotto rice
• 600 ml vegetable stock
• 70 g peas, frozen
• 300 g smoked tofu
• 1 small jar of black olives
• 1 small can of tomato paste
• 3 tbsp parsley
• 1 organic lemon(s)
• salt and pepper
• Paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple, affordable

Wash the vegetables. Dice the bell peppers, halve the leek lengthwise and cut into rings. Finely chop the onion and garlic. Dice the tofu. Heat a little olive oil in a large pan and then fry the tofu over medium heat for 6-8 minutes, turning regularly. Remove the tofu and set aside. Heat the remaining olive oil and fry the vegetables for 3-5 minutes. Drain the olives, halve them, and add them to the pan. Defrost the frozen peas in the microwave at 800 watts for 2 minutes and then add them to the remaining vegetables. Simmer the risotto rice with the vegetable stock over low heat for about 17-20 minutes until the vegetable stock has completely evaporated. Add the cooked rice and tofu to the pan. Heat everything up again briefly, stir in the tomato paste, season with the spices to taste, and stir everything once. Wash the lemon, cut it into wedges, and chop the parsley. Garnish the paella with the lemon wedges and parsley.