Easy vegan paella

Name: Easy vegan paella
Prep time: 50 min
Total time: 50 min
Yield: 4 people
Ingredients: 300 g paella rice; 1.000 ml vegetable stock; 400 g cannellini beans; 100 g garden peas; 300 g artichoke hearts; 1 onion; 3 cloves garlic; 1 red pepper; 2 tomatoes; 1 tbsp olive oil; 1 tsp ground turmeric; 0,5 tsp paprika; 0,5 tsp ground cumin; 0,5 tsp dried thyme; 0,5 tsp dried oregano; to taste salt and pepper; 15 g fresh parsley; 100 g cherry tomatoes

Paella rice with cannellini beans, artichoke and turmeric instead of saffron

Active: 50 min 500 kcal per person 18 g protein per person World cuisine

Shopping list for this recipe

Protein source: cannellini beans · Carb source: paella rice

one-pot gluten-free soy-free

Ingredients for 4 people

300 g paella rice, or risotto rice
1.000 ml vegetable stock
400 g cannellini beans, canned, drained
100 g garden peas, frozen
300 g artichoke hearts, in oil, in pieces
1 onion, finely chopped
3 cloves garlic, cloves, finely chopped
1 red pepper, diced
2 tomatoes, medium, diced
1 tbsp olive oil
1 tsp ground turmeric, replaces saffron
0,5 tsp paprika
0,5 tsp ground cumin
0,5 tsp dried thyme
0,5 tsp dried oregano
to taste salt and pepper
20 g fresh parsley, to garnish
100 g cherry tomatoes, to garnish

Method

Heat the olive oil in a large pan or paella pan. Sauté the onion and garlic for 2 to 3 min until the onion is translucent. Add pepper and salt.
Add the red pepper and tomato and fry for 2 to 3 min. Add the paprika, thyme, cumin and oregano and stir through.
Add the paella rice and fry for 1 to 2 min. Stir regularly.
Pour the vegetable stock over the rice. Stir well and add the turmeric so the rice turns yellow.
Bring to the boil over high heat and simmer for 2 min. Lower the heat and let the rice absorb the liquid in 25 to 30 min. Stir regularly and add extra stock if needed.
Add the cannellini beans and garden peas for the last 5 min. Cut the artichoke hearts into pieces and stir them in last.
Take off the heat and let it rest for a few minutes.
Garnish with the fresh parsley and cherry tomatoes. Serve from the pan.