Easy Vegan Paella

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    Easy Vegan Paella
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    Servings4one-cup servings
    Cook Time45minutes
    Cook Time
    45minutes
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    Ingredients
    • 1 medium yellow onion finely chopped
    • 1 medium red bell pepper finely chopped
    • 6 tablespoons fresh garlic minced
    • 1 large carrot sliced thin
    • 2 15 ounce cans artichoke hearts in water drained
    • 2 15-ounce cans no-salt-added diced tomatoes in juice
    • 1 whole yellow squash diced
    • 1 bunch asparagus chopped into 2-inch pieces
    • 1 cup fresh or frozen peas
    • 1/2 cup fresh parsley minced
    • 2 cups cooked brown rice
    • 1-2 cups low-sodium vegetable broth enough to cover rice
    • 8-12 saffron threads
    • 1/2 teaspoon Spanish paprika
    • 1 teaspoon black pepper
    • 1 teaspoon red pepper flakes (optional)
    Instructions
    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!
    Search Recipes by Course or Cuisine!
    Ingredients
    • 1 medium yellow onion finely chopped
    • 1 medium red bell pepper finely chopped
    • 6 tablespoons fresh garlic minced
    • 1 large carrot sliced thin
    • 2 15 ounce cans artichoke hearts in water drained
    • 2 15-ounce cans no-salt-added diced tomatoes in juice
    • 1 whole yellow squash diced
    • 1 bunch asparagus chopped into 2-inch pieces
    • 1 cup fresh or frozen peas
    • 1/2 cup fresh parsley minced
    • 2 cups cooked brown rice
    • 1-2 cups low-sodium vegetable broth enough to cover rice
    • 8-12 saffron threads
    • 1/2 teaspoon Spanish paprika
    • 1 teaspoon black pepper
    • 1 teaspoon red pepper flakes (optional)
    Instructions
    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!

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