Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Vegan Paella

4

0 min

Vegan Paella

Vegan Paella Photo 1

Category

Vegan Recipes

Time

0 min

Serving

4 persons

Calories

308

Rating

4.00★ (58)

Cuisine

Spanish
Author: Victoria Buriak
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

  • boiling water: 2 cups
  • white rice: 1 cup
  • olive oil: 1 Tbsp
  • onion: 1 piece (chopped)
  • garlic: 3 clove (minced)
  • green bell pepper: 1 piece (sliced)
  • red bell pepper: 1 piece (sliced)
  • tomato: 1 piece (diced)
  • vegetable broth: 2 cups
  • paprika: 1 Tbsp
  • salt: 1 tsp
  • ground turmeric: 1 tsp
  • peas: 1 cup
  • and quartered canned artichoke hearts: 1 cup (drained)

Metric Conversion

Stages of cooking

Vegan Paella Photo 21
Vegan Paella Photo 32
Vegan Paella Photo 43
  1. Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
    Vegan Paella Photo 2
  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.
    Vegan Paella Photo 3
  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.
    Vegan Paella Photo 4

How did you like this article?

You may also like