A flavorful vegan paella with peppers, artichoke hearts, tomatoes, peas, and more – you won’t miss the meat!
- 1/2 tsp saffron
- 3 Tbsp lemon juice
- 1 Tbsp olive oil (if oil-free, sub vegetable broth)
- 1 ½ cups diced yellow onion (~1 medium onion as recipe is written)
- 1 cup diced red bell pepper (~1 medium pepper as recipe is written)
- 3 Tbsp minced garlic (~6 cloves garlic as recipe is written)
- 2 tsp smoked paprika
- 2 tsp sea salt
- 2 cups arborio rice
- 4 cups vegetable broth
- 1 cup quartered, marinated artichoke hearts, marinade reserved (~12-ounce jar as recipe is written)
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas
For complete directions, visit Minimalist Baker at minimalistbaker.com.
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