Vegan Paella with Red Pepper
10 min Prep, 50 min Cook
A one-pot package deal with so many goodies tucked in, one just can’t help but fall in love.
Bring 3 cups of water and a hefty pinch of salt to a boil, add the rice, and cook for about about 20 minutes, or until the rice begins to soften. Drain and set aside. (Par-boiling the brown rice speeds up the overall cooking time.)
Combine RawSpiceBar’s Paella Spices and 3 tablespoons of warm water in a small bowl and set aside. Bring the broth to a simmer, then reduce the heat and keep at a low simmer until needed.
Meanwhile, heat the olive oil in a large cast iron skillet, and sauté the onions until soft and fragrant. Add the garlic slices and peppers. Cook until soft, about 7 minutes. Mix in the crushed tomatoes, tomato paste, RawSpiceBar’s Paella Spices (along with the water), and season generously with salt and freshly cracked pepper. Let it cook for a few minutes.
Make sure to have your vegetable broth simmering nearby. Fold in the green beans, artichoke slices, and chickpeas. Then stir in the par-boiled, drained rice. Ladle the simmering broth over the rice. Bring to a boil and simmer for 20 minutes, or until the rice is tender and the liquid has evaporated. A few minutes before the rice is fully cooked, scatter the peas over top. Sprinkle with parsley just before serving.
Serving Size 2837 g
|Amount Per Serving|
|Calories 1408 cals||70%|
|% Daily Value*|
|Kilojoules 6122 kJ||70%|
|Fat 34.9 g||54%|
|Sodium 5143.8 mg||224%|
|Carbohydrate 218.4 g||73%|
|Protein 68.8 g||138%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|