Easy Vegan Paella
4one-cup servings
Cook Time
4one-cup servings
Cook Time
  • 1medium yellow onionfinely chopped
  • 1medium red bell pepperfinely chopped
  • 6tablespoons fresh garlicminced
  • 1large carrotsliced thin
  • 215 ounce cans artichoke hearts in waterdrained
  • 215-ounce cans no-salt-added diced tomatoes in juice
  • 1whole yellow squashdiced
  • 1bunch asparaguschopped into 2-inch pieces
  • 1cup fresh or frozen peas
  • 1/2cup fresh parsleyminced
  • 2cups cooked brown rice
  • 1-2cups low-sodium vegetable brothenough to cover rice
  • 8-12 saffron threads
  • 1/2 teaspoon Spanish paprika
  • 1 teaspoon black pepper
  • 1teaspoon red pepper flakes(optional)
  1. Gently spray nonstick cooking spray onto heated nonstick pan over medium heat on stove top. Add onion, peppers, carrots and garlic and cook just until lightly browned, about 3-5 min.
  2. Add artichoke hearts and tomatoes. Continue to cook on medium heat until tomatoes begin to brown.
  3. Stir in brown rice, yellow squash, peas and asparagus. Add just enough vegetable broth to cover the rice. Lower heat to medium-low, add saffron, paprika, bay leaves, pepper and crushed red pepper. Let simmer about 30 min.
  4. Stir in freshly chopped parsley just before you are ready to serve. Enjoy!