Another Awesome Vegan Paella

Dear Turkey,

The big veggies give

Paella experience

But without the eyes

Another Awesome Vegan Paella

(serves 6, adapted from here)

Ingredients:

- 3 c veggie broth (I used Better than Bouillon, but I mixed it a little light)

- 1 t saffron (or skip it if you want, but it definitely comes through if you use it)

- 2 T olive oil

- 1 onion, chopped

- 3 leeks, chopped

- 2 T minced garlic (jarred is fine)

- 2 c rice (I used arborio)

- 1 T smoked paprika

- salt and pepper (go light)

- 1 bag, 9-12 oz, frozen quartered artichoke hearts (no need to thaw), or use a 15 oz can, drained

- 2 T fresh thyme, cut up small

- 4 tomatoes, quartered

- 1 c green beans, ends cut off and snapped in half

- 6-8 piquillo peppers (they come in a jar)

- 1 c peas (frozen is fine)

- 1/2 c parsley, chopped

- juice of 1-2 lemons or limes (bottled is fine)

Instructions:

- Heat the broth and the saffron gently on the stove until it's hot. I was tempted to skip this step but I think it's worth it.

- Meanwhile, in a large pan, heat the olive oil, leeks, garlic, onions, paprika, salt and pepper, and thyme and cook until the onions are soft, about 5 minutes. 

- Add the rice and cook, stirring, until you are sure it's about to burn if you cook it any more, about 2 minutes. Add the broth and simmer, covered, for 10 minutes. 

- Add the tomatoes, beans, artichokes, and peppers and simmer, covered, for 5-10 more minutes, or until the rice is done. Stir in the peas.

- Turn your burner on high and cook uncovered, without stirring, until the bottom starts to turn brown/black. Be brave. Remove from heat and garnish with parsley, lemon juice, and some more olive oil. 

Enjoy,

Tofu