Spanish Vegan Paella
A vegan twist on the classic Spanish dish, made with saffron-infused rice, vegetables, and a touch of smokiness.
Ingredients
- ●1 cup Quick Spanish Rice
- ●1/2 teaspoon Vegan Saffron
- ●1 medium Red Bell Pepperdiced
- ●1 medium Yellow Oniondiced
- ●1 cup Mushroomssliced
- ●1 can Artichoke Heartsdrained and chopped
- ●2 cups Tomatocanned or diced fresh
- ●1/2 teaspoon Smoked Paprika
- ●2 tablespoons Olive Oil
- ●1 teaspoon Salt
- ●1/2 teaspoon Black Pepper
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the diced onion and red bell pepper, and cook until tender, about 5 minutes.
- 3
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 4
Add the smoked paprika and cook for 1 minute.
- 5
Stir in the tomato, artichoke hearts, and saffron. Cook for 2-3 minutes.
- 6
Add the quick Spanish rice to the pan and stir to combine with the vegetables and spices.
- 7
Add 2 cups of water to the pan and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- 9
Remove the pan from the heat and let it rest for 5 minutes before serving.
- 10
Season with salt and black pepper to taste.