Vegan Eggplant and Artichoke Paella

With Farm Fresh Organics

GF, DF, Vegan & Refined Sugar Free

RECIPE

Ingredients:

Serves 6

2 tablespoons extra virgin olive oil

1 red onion, finely chopped

3 garlic cloves, minced

1 red capsicum, roughly chopped

1 small eggplant (200g), cut into cubes

200g Arborio rice

1.5 teaspoons turmeric powder

1 teaspoon paprika

Sea salt and pepper

1/2 cup red wine

2 cups vegetable broth

2 tomatoes, roughly chopped

200g tofu, cut into 3cm cubes

2 tablespoons tamari sauce

1 cup peas

10 kalamata olives, halved

10 sun-dried tomatoes, drained
1 jar (275g) artichoke hearts, drained

1/2 lemon, cut into wedges

Parsley, to garnish

Method

Heat olive oil in a large skillet over medium heat. Sauté garlic and onion until fragrant and translucent.

Add capsicum, eggplant and rice and cook for another 2-3 minutes. Stir in turmeric, paprika, salt and pepper for a few seconds. Deglaze with red wine and allow to cook for 1-2 minutes.

Add the vegetable broth and tomatoes. Cover the skillet with a lid and allow to simmer for 20 minutes until all liquid has absorbed. While this is cooking, heat a seperate smaller skillet with olive oil over medium heat. Add in tofu and fry for 5 minutes, stirring frequently. Pour in tamari and cook for a further 4-5 minutes, until the sauce has absorbed into the tofu. Set aside.

Stir peas, olives, sun-dried tomatoes, artichokes and tofu carefully into the paella. Make sure all ingredients are evenly distributed. Cover paella to rest for 5 minutes and allow flavours to develop.

Before serving, season with a pinch of salt and pepper. Garnish with fresh parsley and serve with lemon wedges. Enjoy!