Name: Easy Vegan Paella
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 6 servings
Ingredients: 0.5 tsp saffron; 3 tbsp lemon juice; 1 tbsp olive oil ((if oil-free, sub vegetable broth)); 1.5 cups diced yellow onions ((~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 arborrio rice; 4 cups vegetable broth; 1 cup quartered, marinated artichoke hearts ((~12-ounce jar as recipe is written)); 2 tbsp artichoke marinade; 1 cup cherry tomatoes, halved; 1 cup frozen peas; 1 batch vegan chorizo ((or sub store-bought such as El Burrito Soyrizo and avocado oil for cooking)); null null lemon wedges

Instructions

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1

Combine saffron (0.5 tsp) with lemon juice (3 tbsp) in a small bowl; set aside.
2

Heat olive oil (1 tbsp) in a large skillet or paella pan. Add diced yellow onions (1.5 cups), diced red bell pepper (1 cup), and minced garlic (3 tbsp); sauté for 5 minutes, until softened. Stir in smoked paprika (2 tsp) and sea salt (2 tsp).
3

Add arborrio rice (2 cups) and stir to lightly toast for 2 minutes. Pour in vegetable broth (4 cups) and the saffron-lemon mixture; stir well to evenly distribute.
4

Bring broth to a boil. Reduce heat to low, cover, and simmer for 20 minutes undisturbed, until rice grains are tender and liquid is absorbed.
5

Meanwhile, prepare vegan chorizo (1 batch) if including.
6

If serving with optional [vegan chorizo], heat [avocado oil] in a 10-inch nonstick or cast iron skillet over medium heat. Add [vegan chorizo] in a single layer. Cook for 3-4 minutes undisturbed until browned. Flip and brown the other side for 3 minutes. Break it up and toss for 2 minutes to brown all sides. Repeat with any remaining chorizo and set aside.
7

After 20 minutes, check rice for tenderness. If needed, add water (0.5 cup) and cover again for a few minutes. When rice is tender, turn off heat. Add quartered, marinated artichoke hearts (1 cup), artichoke marinade (2 tbsp), cherry tomatoes (1 cup), and frozen peas (1 cup); toss gently. Cover for 2 minutes to warm through. Taste and adjust seasoning with more [sea salt], [artichoke marinade] for acidity, or [smoked paprika] for depth/smokiness. Serve optionally with [vegan chorizo] and [lemon wedges].
8

Best when fresh. Leftovers will keep for up to 4 days in the refrigerator. Not freezer friendly.