Vegan Vegetable Paella

INGREDIENTS:

• 2 sliced red peppers
• 200 g of chopped mushrooms
• 250-300 g of frozen green peas
• 200 g green beans
• 2 teaspoons cayenne pepper
• 4 teaspoons ground peppers
• 2 lemon juice, plus a little for serving
• Olive oil
• 4 cloves garlic, broken through
• 20 grains of cherry tomatoes
• 1 teaspoon saffron
• 500 g brown rice
• 400 g of canned coconut milk
• 1 bunch coriander green or parsley

PREPARATION:

1.) Put the peppers in a pan with the mushrooms, green peas, green beans, cayenne pepper, ground peppers, lemon juice, a large portion of olive oil, garlic, and salt, and fry until the vegetables begin to soften.

2.) Cut the cherry tomatoes into quarters.

3.) Add the tomatoes and saffron to the mixture, and after a few minutes, add the coconut milk and rice and 700 ml of water.

4.) Cover the pan, boil the paella. After boiling put on low heat and it boil only a little bit, then cook for an hour. Stir about every 20 minutes.

5.) In an hour, the rice will be cooked, but it will still be a bit elastic.

6.) Add the juice of the other lemon as well.

7.) Serve with lemon cloves.