Ah…the things we do for our kids….
Any parent out there knows what I’m talking about, right? We would give anything to see them happy. And a Jewish mother would do anything to see her daughter well, married.
Here’s a perfect example. This vegan version of a popular Spanish dish called “Fideua”, traditionally made with fish and shellfish. My mom came up with this idea when I decided to bring Lee (my future husband) over for dinner for the first time… and forgot to mention he was vegan! She had to “create” something at the last minute, and this delicious yet simple recipe was the result.
Lee must have loved it, because I’m pretty sure he bought the ring the next day.
Ah… the things we do for our kids…
Vegan “Fideua” – Spanish Noodle “Paella”
Prep time
Cook time
Total time
Author: http://mayihavethatrecipe.com
Recipe type: Vegetarian entree
Cuisine: Kosher / Spanish
Serves: 4-6
Ingredients
- 1-12 oz package thin noodles
- 4 tbsp extra virgin olive oil
- 2 medium size onions, diced
- 4 cloves of garlic, minced
- 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
Instructions
- Preheat the oven at 400F
- In a large paella pan or large oven proof skillet, sauté diced onions in olive oil, until translucent. Add minced garlic and cook at medium low heat, for about 3 minutes. 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.
Nice idea!
Lee is lucky to have such a great future mother in-law. Love the colors of this dish!
This dish looks Yummy!! I can’t wait to try it. Adding chicken or ground turkey would make it a complete meal! Serve with a salad & some crusty bread & you’re done! Thanks for all the great posts! I’ve tried some of the other dishes and they were not only simple but everyone loved them!!
Wow! this is wonderful and so unique! Would love to try this one
Thank you!! You should try it, it’s delicious!!!
Would you mind sharing what kind of noodles those are? Egg noodles? I can only see the top of the package in the video.
Hi Heather,
Yes, these are egg noodles. For this dish we used Manischewitz brand thin noodles. Please let us know if you have any more questions!
How is this dish vegan if you used egg noodles?
You can use any type of noodles for this dish. It works perfectly with egg less noodles as well.
This absolutely delicous!!! I love dthe flavor combination and i love the beautoful colors in it…..its a dish that will really impress your guest!
I plan on using rice noodles. At which point do you add the two cups of water?
You should add the water on step 6 (after you add the veggies and the drained tomatoes), same as when using regular noodles.
We have never tried this recipes with rice noodles, so we suggest that you start by adding one cup of water, once it is absorbed if the noodles are still not cooked then add another 1/2 cup of water and if you need it the other 1/2 cup. RIce noodles may require less water. It is very important to toast the noodles, don’t skip that step just check them and make sure they don’t burn since you are using a different type of noodle
I made this tonight & it was delish! I used thin vermicelli noodles and subbed the artichokes and peas with mushrooms. I also put a little feta cheese on top (I’m not vegan) SO YUM.
Sooo glad you like it. We love when our readers share with us their variations on a dish