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Recipes Around the World International Vegetarian Union
Vegan 'Western' Main Course Meals
Contributed by Vegetarians and Vegans from around the world
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Artichoke & Kidney Bean Paella
From: Karen C. Greenlee

Serving Size: 4

  • 1 tablespoon olive oil
  • 1 medium onion -- chopped
  • 2 cloves garlic -- minced
  • 1 14.5 oz. can vegetable broth
  • 1 cup uncooked long-grain rice
  • 1 cup frozen peas
  • 1/2 teaspoon ground turmeric (or 1/8 tsp. saffron)
  • 3 drops red pepper sauce
  • 1 15 oz can dark red kidney beans -- rinsed & drained
  • 1 6 oz. jar marinated artichoke hearts -- drained
Heat oil in a 12-inch skillet over medium-high heat.
Cook onion and garlic in oil 3-4 minutes, stirring frequently, until crisp-tender.
Stir in broth and rice.
Heat to boiling and then reduce heat.
Cover and simmer 15 minutes.

Stir in remaining ingredients.
Cook uncovered 5-10 more minutes, stirring occasionally, until rice and peas are tender.