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Vegan Paella

Ingredients

  • 1 tbsp. olive oil
  • 1 small onion finely chopped
  • 2 red green, or orange bell peppers, chopped
  • 1 small fennel or equivalent in celery stalks chopped into thin strips
  • 2 garlic cloves crushed
  • 1 tsp. smoked paprika
  • 1/2 tsp. turmeric
  • 1/2 tsp. saffron optional
  • 1/2 tsp. chili powder optional
  • 1 1/2 cup paella or risotto rice
  • 3 3/4 cups vegetable broth
  • 2 cups white beans
  • 1/2 cup peas
  • 1 can black olives
  • 1 small handful of parsley finely chopped
  • 1 pinch of salt
  • 1 pinch of pepper

Instructions

  • Heat the olive oil in a large skillet or wok. Add the onion and cook over medium heat for 10 minutes, stirring often until soft and golden.
  • Add the peppers and fennel and continue to cook, stirring occasionally, for 10 minutes, or until soft.
  • Add the garlic and seasonings. Stir and cook for 1 or 2 minutes.
  • Add the rice and stir to coat.
  • Add the vegetable stock, bring to a boil, and then simmer for 20 minutes.
  • Add the beans, peas and olives and continue simmering until the rice is cooked.
  • Add the parsley and season with salt and pepper.
  • Serve with lemon wedges.

Notes

Recipe adapted from Sneaky Veg