DINNER
Vegan Paella
Serving: 4 servings Total cook time: about 45 min.
INGREDIENTS 1 whole medium yellow onion, diced 1 medium red bell pepper, diced 6 tbsp fresh garlic, minced 1 large carrot, sliced thin 2 15-oz. can artichoke hearts in water, drained
2 15-oz. can no-salt-added diced tomatoes in juice
2 cups cooked brown rice
1-2 cups low-sodium vegetable broth, just to cover rice
8-12 saffron threads ½ tsp Spanish paprika 2 bay leaves 1 tsp black pepper 1 tsp red pepper flakes, optional 1 yellow squash, diced 1 bunch asparagus cut into 2” pieces 1 cup fresh or frozen peas ½ cup fresh parsley, minced
PREPARATION
1. Spray nonstick oil onto heated nonstick pan on medium heat. Add onion, peppers, carrots and garlic, cooking until just lightly browned, about 3-5 min.
2. Add in artichoke hearts and tomatoes. Continue to cook on medium until tomatoes just begin to brown.
3. Stir in brown rice, yellow squash, peas, and asparagus and just enough vegetable broth to cover the rice. Lower heat to medium-low, add in saffron, paprika, bay leaves, black pepper and crushed red pepper, let simmer about 30 min.
4. Stir in fresh chopped parsley just before you are ready to serve and enjoy!
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