Spanish Vegetable Paella – PlantPure Nation

Name: Spanish Vegetable Paella – PlantPure Nation
Ingredients: 1 ½ cups short grain brown rice; 3 cups low sodium vegetable broth (2 cups if you are using an Instant Pot or pressure cooker); Pinch of saffron threads (or 1 teaspoon turmeric); 1 red onion, medium diced; 5 cloves garlic cloves, chopped; 1 red pepper, sliced; 2 carrots shredded; 8-10 ounces shitake mushrooms, sliced (you can also use button mushrooms); 1 cup green beans, 2 inches slices; ½ teaspoon red pepper flakes; 1 teaspoon smoked paprika; 2 teaspoons chopped fresh rosemary (or ½ teaspoon dried rosemary); 1 teaspoon chopped fresh thyme (or ½ teaspoon dried thyme); 1 teaspoon sea salt or to taste; ½ teaspoon black pepper; 1-15 ounces can fire roasted diced tomatoes; ¼ cup dry red wine; 1 tablespoon vegan Worcestershire sauce; 1 tablespoon low sodium tamari sauce; 1 cup frozen peas, thawed.; ½ cup kalamata olives (or any olive you love); 1-15 ounces can artichokes, drained and rinsed; 1 lemon cut into wedges; ¼ cup chopped parsley (optional)

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Paella is a traditional Spanish dish that brings rice, vegetables, and mouthwatering flavors to the table. It’s a family-style simple meal that’s served right from the pot! When our daughter...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantpurenation.com.

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Ingredients

1 ½ cups short grain brown rice
3 cups low sodium vegetable broth (2 cups if you are using an Instant Pot or pressure cooker)
Pinch of saffron threads (or 1 teaspoon turmeric)
1 red onion, medium diced
5 cloves garlic cloves, chopped
1 red pepper, sliced
2 carrots shredded
8-10 ounces shitake mushrooms, sliced (you can also use button mushrooms)
1 cup green beans, 2 inches slices
½ teaspoon red pepper flakes
1 teaspoon smoked paprika
2 teaspoons chopped fresh rosemary (or ½ teaspoon dried rosemary)
1 teaspoon chopped fresh thyme (or ½ teaspoon dried thyme)
1 teaspoon sea salt or to taste
½ teaspoon black pepper
1-15 ounces can fire roasted diced tomatoes
¼ cup dry red wine
1 tablespoon vegan Worcestershire sauce
1 tablespoon low sodium tamari sauce
1 cup frozen peas, thawed.
½ cup kalamata olives (or any olive you love)
1-15 ounces can artichokes, drained and rinsed
1 lemon cut into wedges
¼ cup chopped parsley (optional)