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Vegan Paella
From: Melanie Burtis

From Veg. Times (Dec. 96).
My personal revisions are as marked (***). This is one of my favorites, and it's pretty easy, and most people like it.
Traditional Paella, I believe, has all kinds of seafood and sausage in it.
If you're into the fake meat thing, some peices of fake sausage might work well in this recipe.
It also says short-grained Paella rice is usually used, but Arborio works well as a substitute.
I've never seen Paella rice.

  • 3 Tbs. Olive oil
  • 1 large onion, chopped
  • 1 large fennel bulb, chopped
    ***(sometimes fennel is not available, so I used about 2 - 3 teaspoons of fennel seeds)
  • 5 large cloves garlic, minced
  • 2 cups Arborio rice
  • 1 x 14 1/2 oz. can vegetable broth
  • 1 x 16 oz. can stewed tomatoes, undrained
  • 1 cup dry vermouth
    ***(I've left this out before and the flavor was just fine)
  • 2 tsp. dried thyme
  • 1/2 tsp. saffron threads or 1/4 tsp. ground saffron
  • 1/4 tsp. cayenne
  • 1 x 14 oz. can artichoke hearts, drained, cut through hearts into 1/2" wedges
    ***(I used the marinated artichokes in the oil and drain the oil before adding them)
  • 1 large yellow or red bell pepper, seeded and cut into 1" chunks
  • 1 x 10 oz. package frozen sugar snap peas or 1 1/2 cups frozen peas
    ***(I use fresh snow pea pods or sugar snap when available)
  • 1/4 cup chopped fresh cilantro
    ***(If fresh isn't available I use dried)
***(I also add more vegetables when possible, like a few fresh chopped mushrooms, some corn, more than the recommended bell peppers, etc.)

Heat oil in Dutch oven (I don't know what a Dutch oven is, so I just use a large soup/chilli pot) over medium heat.
Add onion, fennel and garlic, cook 5 minutes, stirring frequently.
Stir in rice, cook 1 minute. Add broth, tomatoes, vermouth, thyme, saffron and cayenne, bring to a boil.
Stir in artichocke hearts and bell pepper; return to boil.
Cover, simmer over low heat 20 minutes or until most of the liquid is absorbed.
Stir in sugar snap peas or peas; cover and continue to simmer 2 minutes.

*** If you're using fresh veggies and you want them cooked a little more, just add them to the pot earlier.
Simmer until remaining liquid is absorbed.
Garnish with cilantro

***(if I used the dried, I already added it) and fronds from fresh fennel bulb.
This can be reheated, just add more broth or water when doing so.

Makes 12 servings, per 1 cup serving: 204 cal; 5g prot; 4 g total fat (.5 g sat. fat); 35g carb; 327 mg sod; 1 g fiber.