Easy Vegan Paella Your Non-Vegan Family Will Love
Author: 
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: a buttload of people
 
Ingredients
  • 1.5 cups of Pictsweet seasoning blend (a combo of onions, red bell peppers, and celery - found in the frozen foods section. It's one of my favorite shortcut items!)
  • 2 cloves of garlic, minced
  • 1 15oz can of quartered artichoke hearts
  • 1 jar of pimento-stuffed green olives, chopped fine
  • 1 can garbanzo or great northern beans
  • 1 teaspoon turmeric (or saffron if you're lucky enough to have it!)
  • 1 teaspoon smoked paprika (totally optional)
  • 2 cups assorted vegetables (I had diced carrots, broccoli and peas)
  • 2 cups rice
  • 4.5 cups vegetable broth
Instructions
  1. Optional first step: toast the raw rice over medium high heat for a few minutes and then remove from the pot. Whatever you do, do NOT look away from the pan! Stir constantly.
  2. Cook the onion blend over high heat in a 6 quart pot, stirring constantly, until the water has evaporated. Turn the heat down to medium and add the olive oil. When the oil is hot and the onion blend is beginning to sizzle, add the garlic and cook for one to two minutes.
  3. Add the drained artichokes, olives, beans, and vegetables and continue cooking for abut five minutes more.
  4. Stir in the dry rice.
  5. Add the turmeric and optional paprika and cook, stirring, until the spices are well incorporated.
  6. Pour in about a cup of the broth, scraping the bottom of the pot to get up the yummy little pieces stuck to the bottom (fancily known as deglazing).
  7. Add the rest of the liquid and bring to a boil.
  8. Turn the heat down to low, cover the post, and let it cook undisturbed for 25-30 minutes, or until the rice is tender.
Recipe by Dishwasher Required at http://dishwasherrequired.com/easy-vegan-paella/