Vegetarian Paella Recipes

Healthy Low Carb Paella : The Fit Habit

WEBNov 7, 2019 · Instructions. Sauté onion and garlic in a deep non-stick skillet with the olive oil until soft. Add the cauliflower rice and saffron and cook, …

Rating: 5/5(1)
1. Sauté onion and garlic in a deep non-stick skillet with the olive oil until soft.
2. Add the cauliflower rice and saffron and cook, stirring, for another 2 minutes.
3. Add paprika, cumin, cayenne, tomatoes, peppers, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 7 minutes.
4. After 7 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth.

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Cauliflower Rice Paella {vegan, keto option} Power …

WEBSep 22, 2021 · Begin by making the cauliflower rice. If using packaged cauliflower rice, skip to step 2. In a paella pan or large skillet, heat the …

Rating: 5/5(2)

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Cauliflower Rice Paella Wholesomelicious

WEBMar 15, 2018 · Set aside. Heat a large skillet over medium heat. Add 1 tbsp oil, then saute garlic and onion for 3-4 minutes. If using raw chorizo, add …

Rating: 4.9/5(27)
1. Place cauliflower florets into a food processor or blender. Pulse for about 10-20 seconds until cauliflower resembles a rice texture. Do not over pulse, or it will become mushy. Set aside.
2. Heat a large skillet over medium heat. Add 1 tbsp oil, then saute garlic and onion for 3-4 minutes. If using raw chorizo, add it here and cook for 4-5 minutes. Now add bell pepper and cauliflower rice. Continue to saute for 5-6 minutes, consistently stirring.
3. Now add tomatoes, paprika, saffron, salt, and chorizo. If using precooked sausage, slice into bite size pieces and toss into the mixture. Now add the shrimp.
4. Place white wine, lemon juice, and tomato paste into the skillet. Increase heat to medium high and bring to a quick boil. Now reduce the heat to a simmer, and let the flavors meld while the shrimp cooks. Continue to stir and cook for another 8-10 minutes.

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Vegan Paella The Picky Eater

WEBAug 25, 2023 · This paella is already gluten free, vegan, low calorie, high protein, and low sugar, thanks to the brown rice and plant based …

1. Heat oil in a large pan over medium-high heat. Add tofu when oil is heated through, season with salt. Sauté 10 minutes, or until tofu is browned, stirring occasionally.
2. Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.
3. Meanwhile, cook your brown rice. Add in saffron at the same time you add the rice to the boiling water. Stir and cook on low - let sit until all water is absorbed. Back to the tofu/mushroom mixture: Stir in carrots, corn, tomatoes, garlic, and all of your spices (including salt & pepper), and sauté 2-5 minutes more.
4. Stir in rice, and about 4 oz veggie broth. Cover with lid, and simmer 10-15 minutes, or until all liquid is absorbed.

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