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Vegetable Paella
from Karen Mintzias - California, USA

Categories: Main dish, Vegan
Yield: 8 servings

  • 4 Artichokes
  • 1 Lemon; juiced
  • 1 large Red onion; peeled; cut into 1-inch chunks
  • 1 small Red bell pepper; seeded; cut into 1-inch chunks
  • 1 large Carrot; cut into 1/2-inch slices
  • 1 cup Peas (fresh or frozen)
  • 1/4 cup Olive oil
  • 2 cups Long grain rice
  • 4 cups Water
  • 2 tsp Salt
  • 1/4 tsp Black pepper
  • 3 Bay leaves
  • 3 Dried whole hot chilies
  • 8 Saffron threads -OR- 2 pinches Powdered saffron
Snap off and discard tough outer leaves from base of artichokes and trim stems.
Cut off and discard top two-thirds of each artichoke; quarter heart and remove fuzzy choke inside.
As each artichoke heart is prepared, immediately place quarters into a bowl of water with juice from lemon to prevent hearts from discoloring.
Set aside until ready to add to rice.

Heat olive oil over medium fire in a large heavy pot or Dutch oven.
Add rice to oil; cook, stirring constantly, until rice turns opaque.
Add drained artichoke hearts to rice, then all remaining ingredients.
Stir to mix, then bring to a boil. Reduce heat to low and cover.
Let cook without stirring or uncovering for 20-25 minutes, until water is absorbed completely.

If fresh artichokes are unavailable, frozen artichoke hearts may be substituted.
Fresh or frozen lima beans or fava beans may be substituted for peas, or used in addition to peas, if desired.

Copyright 1995 Karen Mintzias