Vegan Paella and Albóndigas, Exquisite Rice from Valencia, Spain (In Spanish)   
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Serves 8
For all ingredients, please use organic versions if available

Vegan “Mandonguillas” (Meatballs)
200 grams textured soy protein (finest crumble)
2 tablespoons spelt flour
Chopped fresh parsley to taste
1 garlic, minced Cinnamon powder to taste
Paprika to taste
Salt to taste
Olive oil
Vegan Paella
4 cups rounded white rice
100 grams white beans, fresh or dry (soaked the night before)
100 grams lima beans (optional)
200 grams green beans
½ - 1 red pepper
¼ cabbage
150 grams
button mushrooms
1 tomato, crushed
Turmeric to taste
Salt to taste
Olive oil
4 artichokes
12 vegan meatballs

Vegan “Mandonguillas” (Meatballs)
  1. Chop the garlic, and then the parsley.
  2. Soak the soy protein in hot water for approximately 10 minutes. Then, drained it very well.
  3. Add some pine nuts to the soy protein, and then the garlic, and the parsley.
  4. Add in the sweet pepper and very little of cinnamon.
  5. Add some salt.
  6. Add in 2 tablespoons ofwhole spelt flour.
  7. Mix everything together very well.
  8. Take the batter and shape them round. Make approximately a dozen balls.
  9. Pre heat a pan with enough olive oil and when it’s hot, add in the vegan meatballs one by one.
  10. Fry until they all cook and then place them on a dish with paper towel so that the oil can be absorbed.
Vegan Paella:
  1. Soak the rice in water for an hour before hand.
  2. Cut the fresh green beans into 3 parts.
  3. Cut the cabbage into half. Use the thinner part and cut it in triangular shape, neither too little nor too large. Remove the hard core.
  4. Cut ad slice the mushroom.
  5. Cut the artichoke at the end, because artichoke oxidizes very fast and turns black.
  6. Preheat some olive oil in a pan.
  7. Add in the fresh green beans, and then garrofon beans. Stir.
  8. Add in the red pepper, and lightly stir-fry for a while.
  9. Add in the cabbage and then the mushrooms.
  10. Stir all the time.
  11. Add in the crushed tomato, about half amount otherwise it would be too sour. Keep stirring.
  12. Turn off the heat, and start cutting the artichoke by cutting it leaf by leaf because the outside leaves are too hard. And then cut in 4 parts.
  13. To prevent it from oxidizing, once it has been cut add some water to it and leave it near the pan and add some drops of lemon juice.
  14. Turn on the heat back, put it very low and and the rice so that it can be stir fried.
  15. Stir fry a little so that the rice will enlarge a bit in that oil and with the vegetables that always release some liquid.
  16. Add in a bit of sweet pepper powder and some salt.
  17. Add in the water. For 1 cup of rice use about 2 or 3 cups of water.
  18. Add in the turmeric. Stir.
  19. Check for the salt because once the rice is done we can not add water .
  20. Put to the lowest heat.
  21. Add the vegan meatballs and the artichoke.
  22. The paella will be finish when the rice is nice and soft.

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