This vegan paella is so delicious and filled with your favorite veggies. Paella is something I’ve always wanted to make but one of it’s unique ingredients is saffron. It’s quite pricey so I’ve been trying to find a recipe that doesn’t use it. In this vegan Spanish paella, I used turmeric instead to get that rich yellow color. I’ve always thought paella would be so complicated to make, but I was wrong! This was very easy and manageable if you don’t want something so complicated. This recipe is very customizable because you can add whatever veggies your heart desires. You’ll be amazed by the flavors you get in this paella. It is a healthier and lighter take on the traditional Spanish paella. I love all the veggies in it and it makes for an easy dinner. It’s a must try if you love rice and vegetables. Vegan Paella
1 1/2 Tbsp extra virgin olive oil
4 cloves of garlic, minced
½ onion, diced
1 red bell pepper, diced
2 tomatoes, diced
1 can of artichoke hearts
3/4 cup green beans, diced
½ cup frozen peas
1¼ cups arborio rice
3 1/2 cups vegetable broth
2 tsp turmeric powder
1 tsp sweet paprika
Salt and black pepper to taste
Heat the oil in a big pan or pot over medium heat. When it’s hot, add the garlic, onion, red peppers. Cook until golden brown.
Add the chopped tomatoes and green beans and cook for another 5 or 10 minutes.
Add the frozen peas and artichoke hearts and cook for 5 minutes more.
Add the rice and cook until it begins to be translucent. Pour the vegetable broth, add the turmeric powder, the sweet paprika, and salt and black pepper to taste.
Stir the paella until all the ingredients are mixed and cook over medium or medium high heat for 15 or 20 minutes covered or until the rice is cooked all the way through. Add more vegetable broth if the rice is hard and dry.
Let it stand (covered) for at least 5 or 10 minutes.
(Adapted from the Simple Vegan Blog)