Known for its base of saffron rice, we combine artichoke hearts with olives, tomatoes and peas to create a wonderful texture of rich flavour and taste.
Vegan Paella (Serves 4) *Adapted from Minimalist Baker
- ½ teaspoon saffron
- 3 tablespoons lemon juice
- 1 large yellow onion
- 6 garlic cloves, minced
- 1 red pepper, diced
- 3 tablespoons filtered water
- 2 cups Arborio rice
- 2 teaspoons smoked paprika
- 1 tablespoon No Salt seasoning
- 4 cups vegetable broth
- 2 cups seitan
- 1 cup No Chicken vegan broth
- 1 cup quartered artichoke hearts
- 10 green olives, cut in half
- 1 cup cherry tomatoes, cut in half
- 1 cup frozen peas
In a small bowl combine the saffron with lemon juice to bloom the saffron. Set aside.
In a large pan, add onion, garlic, red pepper and 3 tablespoons filtered water. Sauté until softened (approximately 5 Minutes).
Add the rice, paprika, No Salt seasoning and stir. Lightly toast the grains cooking 2 minutes.
Add the vegetable broth and the saffron and lemon juice, and stir well.
Bring broth to a boil, then reduce heat to low. Cover and cook 25 minutes or until grains are tender and liquid fully absorbed.
While the rice cooks, add seitan, cut in medium cubes, to a fry pan with No Chicken broth. Bring to a boil and cook for 10 minutes so seitan absorbs chicken flavor. Drain the broth off seitan and set aside.
Test rice to be sure it is cooked. If it needs more time add ½ cup filtered water and cover again for a few minutes. When rice is tender, turn heat off.
Add the artichokes, olives, tomatoes, peas and seitan cubes. Mix well and cover to warm for 2 minutes.
Adjust seasoning if needed.
Enjoy.