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Recipe submitted by Curtis Cooks with Heart & Soul, Curtis Aikens

Vegetable Paella

Ingredients (use vegan versions):

    2 tablespoons olive oil
    2 onions chopped
    5 garlic cloves, crushed
    1 red bell pepper, julienned
    1 green bell pepper, julienned
    4 ripe tomatoes, peeled and chopped
    2 cups long grain rice
    4 cups vegetable stock (page 20)
    1/2 cup dry white wine
    1 teaspoon saffron threads
    1/2 cup green beans, cut into 1/2-inch pieces
    2 16oz. cans garbanzo beans, drained
    1 cup frozen peas
    1/2 black olives
    1 teaspoon paprika
    Salt and freshly ground black pepper to taste

Directions:

*Not only is paella the name of the food, but it is also the name of the vessel in which the food is prepared. In lieu of a paella pan, a frying pan or Dutch oven will do.

In a large pot, in the oil, sauté the onions, garlic, and bell peppers for about 5 minutes. Add the tomatoes, rice, 1 cup of the stock, and the vegan white wine. Cook slowly, uncovered, over medium heat until the liquid is mostly absorbed. Add the remaining 3 cups of stock, saffron, green beans, garbanzo beans, peas, olives, paprika, and salt and pepper. Cook for 20 to 30 minutes.

Serves: 4

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This was delicious.  I can't say enough about how good it was.  And, if you don't mind slicing veggies, it was very easy too.  It would have been enough all by itself as a meal, but we having company so I added an avocado salad.  When I make it again just for my family, we will eat it with just avocado slices.

Archived comment by: beth

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Thanks for this recipe! I made this tonight and it was excellent. I made a couple of adaptations: I used asparagus instead of green beans, used arborio rice instead of long-grain, and infused the vegan white wine with the saffron before adding it to the mix.  Finally, I mixed it up with a little tofu chorizo sausage that I got from here:  http://www.naturalland.com/cv/soy/chorrec.htm It makes a great combination!

Archived comment by: philip

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I forgot to put in saffron. A while after it started cooking, I ran to the store to get some, and it was 15 dollars for a few threads, so I ended up having it without saffron, and it really didn't taste much like paella.  So its a good recipe, but don't skip the saffron!

Archived comment by: buJu

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I traveled through Spain in search of the perfect vegetarian paella, and pretty much everyone over there also puts artichoke hearts in it. Theyre a nice consistency that doesn't get soft like some other vegetables. Make sure your olives are good quality- it makes me sad to think of this delicious paella recipe wih those canned water-packed black olives!

Archived comment by: sharway

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This is a great recipe, I just wanted to clarify that the name of the pan is a paellera.  (I live in Mexico and speak Spanish.)

Archived comment by: luisal

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Great recipe! I added a few things: artichoke hearts, soy chicken, tofu cutlet, diced red chili, and cayenne. It was fantastic!

Archived comment by: jKricket

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Oh wow. This was excellent. We made a half recipe (cuz there are just two of us), and we modified a few things based on other reviewers comments. First, definitely don't skip the saffron threads as they provide so much of the flavor. And don't think its ok to cheap out and buy the crappy saffron powder, because its just not the same. The $15 for the threads really is worth it!  Second, we used long grain brown rice, homemade veggie stock (maybe a tiny bit more than called for) and ended up covering it with a lid for a while to make sure the rice cooked all the way (takes longer for the brown rice to cook). We skipped the olives and oil altogether (too much fat for us), but we did add artichoke hearts (canned ones) and mushrooms. This was just fabulous. The half recipe still made enough so that we have 5 one cup servings left over in our fridge (food for the week! yay!).  Now, I've never had real paella, but my hubby says that the flavor was right on. This recipe rocks, and everyone should try it.  :-)

Archived comment by: speltrong

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this was tasty I too made a half batch which was almost too much for our biggest skillet! next time I will add the peas a little later so they are a little more fresh tasting, also cook it closer to 20 minutes rather than 30 so its a little more soupy. I also used marsala instead of white wine which was a nice addition

Archived comment by: okterok

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