Delicious Vegan Paella Recipe

This vegan paella recipe is a delicious twist on the classic Spanish dish. Made with a flavorful blend of vegetables, spices, and plant-based protein, it's a satisfying and hearty meal. The combination of saffron-infused rice, tender vegetables, and savory spices creates a dish that is bursting with flavor and color. Whether you're a vegan or simply looking to incorporate more plant-based meals into your diet, this vegan paella is sure to impress!

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 cup chopped tomatoes
• 1 cup frozen peas
• 1 cup artichoke hearts, quartered
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1 teaspoon dried oregano
• 1/2 teaspoon saffron threads, soaked in 1/4 cup warm water
• 2 cups vegetable broth
• 2 cups short-grain rice
• 1 cup vegan chorizo, sliced
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. In a large paella pan or skillet, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic to the pan and sauté until they become translucent.
3. Stir in the sliced bell peppers and continue cooking for another 5 minutes, until they start to soften.
4. Add the chopped tomatoes, frozen peas, artichoke hearts, smoked paprika, turmeric, dried oregano, and soaked saffron threads with water to the pan.
5. Cook for another 2 minutes to allow the flavors to meld together.
6. Pour in the vegetable broth and bring it to a boil.
7. Add the short-grain rice and vegan chorizo to the pan, ensuring that they are evenly distributed.
8. Reduce the heat to low and cover the pan with a tight-fitting lid.
9. Allow the paella to simmer for 30-40 minutes, or until the rice is cooked and the liquid has been absorbed.
10. Once the paella is ready, remove it from heat and let it sit covered for 5 minutes to allow the flavors to develop further.
11. Season with salt and pepper to taste and garnish with fresh parsley before serving.

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