Recipe Image

VEGAN PAELLA

Full recipe at plantbased-passport.com

  • 4 Roma tomatoes
  • 1 onion (sliced thinly)
  • ⅓ teaspoon organic granulated sugar
  • ⅓ teaspoon salt
  • ⅓ teaspoon sweet paprika
  • 1/2 cup extra virgin olive oil
  • 1 bay leaf
  • ⅓ cup homemade sofrito (see recipe above, or substitutions in recipe notes below.)
  • 1 onion (chopped)
  • 5 cloves of garlic (minced)
  • 1 1/4 cup mushrooms ((4 ounces), sliced)
  • 1/4 cup roasted red bell pepper ((jarred), sliced into 1-inch strips )
  • 1/2 cup canned artichoke hearts (drained and sliced)
  • 1 15-oz can cannellini beans (drained)
  • 1/4 cup green peas
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron (crushed)
  • 1/2 teaspoon cayenne pepper
  • 3 cups vegetable broth
  • 1 vegan chicken bouillon cube (or substitute 1 teaspoon vegan chicken bouillon paste)
  • 1 cup dry white wine (vegan friendly)
  • 1 cup bomba rice (or substitute calasparra rice)
  • salt (to taste)
  • freshly cracked black pepper
  • lemon wedges
  • 1/4 cup roasted red bell pepper (sliced into 1-inch strips)
  • parsley
  • 1 Tablespoon black olives (pitted and sliced)

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

©illmagination 2023

All rights reserved