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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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