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Vegan Paella

"This is a twist on a Spanish-favorite. Use seitan, tofu, or tempeh to add a protein element. I substituted turmeric for the traditional saffron to cut costs."

Ingredients :

  • 2 cups boiling water
  • 1 cup white rice
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 tomato, diced
  • 2 cups vegetable broth
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 cup peas
  • 1 cup drained and quartered canned artichoke hearts

Instructions :

Prep : 10M Cook : 4M Ready in : 1H
  • Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
  • Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
  • Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.

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