Vegan Paella recipe

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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

Nutrition Info

308.1 calories
carbohydrate: 58.8 g
cholesterol: : -
fat: 4.6 g
fiber: 6.8 g
protein: 8.2 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1103.3 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix boiling water and rice together in a bowl, let stand for 20 minutes. Drain.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

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.

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