Vegan Paella

Recipe View 20 mins Prepare the Rice: Combine the boiling water and rice in a bowl. Let stand for 20 minutes, then drain well. (20 minutes)

Recipe View 5 mins Sauté the Aromatics: Heat the olive oil in a large paella pan or skillet over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent and fragrant, about 5 minutes. (5 minutes)

Recipe View 3 mins Add the Vegetables: Add the sliced green and red bell peppers and diced tomato to the pan. Cook, stirring occasionally, until the peppers are slightly tender, about 3 minutes. (3 minutes)

Recipe View 20 mins Combine and Simmer: Stir in the rice and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer gently. Add the smoked paprika, sea salt, and turmeric. Cover the pan and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. (20 minutes)

Recipe View 1 mins Final Touches: Stir in the frozen peas and quartered artichoke hearts (and cooked seitan, tofu, or tempeh, if using). Cook until heated through, about 1 minute more. (1 minute)

Recipe View Serve: Remove from heat and let stand for a few minutes before serving. Garnish with fresh parsley or lemon wedges, if desired.