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Christian Vegetarian Association Presents:
Take Heart!

Vegan Paella

Total servings: 6


2 cups rice

4 cups water or vegetable stock

3 Tbs olive oil

1 medium onion, sliced

2 celery ribs, cut in small pieces

2 chili peppers

1/2 cup cappers

1 tsp dried tarragon

1/2 tsp saffron powder

1/2 cup green olives

250 g tempeh, cut in small cubes

1 small cans of peas, drained

salt and pepper to taste

2 Tbs parsley, minced


- Heat oil in nonstick skillet over medium heat. Cook tempeh, onion and chili pepper for about 5 minutes.

- Add rice and vegetable stock. Heat to boiling, reduce heat to medium low. Cover and let cook until rice is done and liquid absorbed, stirring occasionally.

- Add cappers, tarragon, saffron, peas, olives and salt and pepper. Simmer for one minute.

- Sprinkle the vegan paella with parsley and serve hot.

Your question and comments are welcome

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