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Vegan Paella

This vegan twist on a delicious classic is vegetable-filled and delicious! It does not take too long to make, and you won't be disappointed with the end result.


1 tablespoon olive oil

1 yellow onion

5 cloves of garlic

1 teaspoon of salt

1 teaspoon of thyme

1 teaspoon of paprika

1/2 teaspoon of black pepper

1/2 teaspoon of oregano

1/2 teaspoon of cayenne pepper

2 medium tomatoes, diced

1 red bell pepper, sliced to thin pieces

1 1/2 cups of uncooked rice

4 cups of boiling water

1 tablespoon of vegetable broth powder (or 2 bouillon cubes)

1 cup of frozen green peas

1 can of artichoke hearts, halved

Start by dicing the onion and mincing the garlic. Sauté on medium heat in a large saucepan for around 3 minutes with the olive oil. Add in the spices and fry for another minute.

Next, add in the tomatoes and bell pepper. Cook for 5 minutes, or until tender on medium heat.

Add in the rice, and fry for another minute, stirring consistently. Finally, pour in the water and stir in the vegetable broth powder. Bring everything to a boil, then reduce to a simmer and cook without a cover for 20-30 minutes. Taste and make sure the rice is fully cooked before removing from the heat.

Add in the peas and artichokes. Stir in extra seasonings if needed. Let cool for 10 minutes. Serve and enjoy!


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