Ginger turmeric vegan paella 🥘
1 prepare 8 cups of veggie stock
2 heat olive oil in a large skillet
3 sauté minced ginger, sliced red and orange paprika, shimeji mushroom, and asparagus, sprinkle sea salt and black pepper and set aside
4 sauté soy curl (boil, and rinse, then squeeze water), sprinkle nutritional yeast, basil, oregano, parsley, sea salt and black pepper
5 in a same skillet, add more olive oil and sauté 2cups of rice (no need to rinse )and cook until translucent
6 add 1/4 cup white wine and bay leaf and cook until wine has evaporated
7 add about one cup warm stock and 1tsp turmeric, and cook over moderate heat, stirring constantly, until nearly absorbed.
8 continue adding the stock in batches, stirring constantly until the rice is al dente
9 add veggies back in a skillet and mix gently
10 squeeze lemon
Ginger and turmeric has anti-inflammatory, try to take them, and stay healthy!!!