Vegetarian Paella Topping with Tempeh and Artichokes
- Vegetarian
On a trip to Valencia, Spain, it was interesting to see the different methods and ingredients that went into the preparation of Paella – rice, beans, potatoes, pasta, as well as seafood and meat. In this version, we've added oven-roasted tempeh, a delicious protein-rich soy food.
Ingredients
- 1/4 cup (50 mL) extra-virgin olive oil
- 2 onions, peeled and thinly sliced
- 4 cloves garlic, minced
- 1 each red and yellow pepper, thinly sliced
- 4 celery stalks, thinly sliced
- 2 large tomatoes, cut into wedges
- 1 can 6 oz (170 g) artichoke hearts, drained and sliced
- 2 tsp (10 mL) sea or table salt
- 1/2 cup (125 mL) pitted olives, thinly sliced
- 3 tbsp (45 mL) olive liquid
- 3/4 cups (175 mL) *arame, soaked in 1 cup (250 mL) cold water for 5 minutes, drained (optional)
- 2 tbsp (30 mL) capers
- 2 tbsp (30 mL) caper liquid
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) hot sauce
- 1 tsp (5 mL) black pepper
- 1lb (500 g) baked tempeh (recipe follows)
- Cooked rice or pasta
Preparation
Heat oil in wok or large, deep skillet set over medium heat. Add onions and garlic. Cook for 5 minutes or until softened. Add peppers and celery. Cook for 5 minutes. Stir in tomatoes, 1 tsp (5 mL) of the salt, and artichoke hearts. Cover and cook for 5 minutes, stirring often. Stir in olives, olive juice, arame (if using), capers, caper juice, chili powder, hot sauce, pepper and remaining 1 tsp (5 mL) salt. Add in baked tempeh. Simmer uncovered for 15 minutes. Serve over rice or pasta.
Makes 8 servings.
Tip: *Arame is a mild-flavoured, thinly sliced sea vegetable. It is sold in a dried form that resembles black angel hair pasta. Available from health food stores.
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