Yummy Vegan
Vegan Fiduea (Noodle Paella)
Ingredients (serves 4-6)
1-12 oz package thin noodles
4 tbsp extra virgin olive oil
1 red pepper, diced
1 green pepper, diced
8oz frozen peas
7oz frozen artichoke bottoms, quartered
1-28oz can diced tomatoes
 2 cups water
1 tbsp salt
½ tbsp sweet paprika
Preheat the oven at 400F
In a large paella pan or large oven proof skillet. Add diced peppers, sweet paprika and salt and cook until tender, about 10 minutes.
In a large baking sheet, spread noodles to form a single layer. Toast in the oven until golden brown, about 10 minutes. Set aside.  Watch the noodles carefully, you don’t want them to burn!
In the mean time, empty the can of tomatoes  through a strainer and over a bowl,  mashing them to remove as much liquid as possible. Set aside.
Add frozen peas and artichokes to the pan and cook until tender. Add drained tomatoes and continue cooking for a few minutes to remove some of the moisture and allowing  the flavors to combine.
 Add tomato juice and water and bring to a boil. Lightly crush noodles all over the pan and carefully mix until well combined with all the ingredients.
Let simmer until noodles are tender.
Remove from heat and place pan in the over. Bake at 400F for a few minutes, until most of the liquid has been absorbed and the noodles start to brown slightly.
via mayihavethatrecipe.com

Vegan Fiduea (Noodle Paella)

Ingredients (serves 4-6)

  • 1-12 oz package thin noodles
  • 4 tbsp extra virgin olive oil
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 8oz frozen peas
  • 7oz frozen artichoke bottoms, quartered
  • 1-28oz can diced tomatoes
  •  2 cups water
  • 1 tbsp salt
  • ½ tbsp sweet paprika
  1. Preheat the oven at 400F
  2. In a large paella pan or large oven proof skillet. Add diced peppers, sweet paprika and salt and cook until tender, about 10 minutes.
  3. In a large baking sheet, spread noodles to form a single layer. Toast in the oven until golden brown, about 10 minutes. Set aside.  Watch the noodles carefully, you don’t want them to burn!
  4. In the mean time, empty the can of tomatoes  through a strainer and over a bowl,  mashing them to remove as much liquid as possible. Set aside.
  5. Add frozen peas and artichokes to the pan and cook until tender. Add drained tomatoes and continue cooking for a few minutes to remove some of the moisture and allowing  the flavors to combine.
  6.  Add tomato juice and water and bring to a boil. Lightly crush noodles all over the pan and carefully mix until well combined with all the ingredients.
  7. Let simmer until noodles are tender.
  8. Remove from heat and place pan in the over. Bake at 400F for a few minutes, until most of the liquid has been absorbed and the noodles start to brown slightly.

via mayihavethatrecipe.com

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