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Vegan Paella from the Pantry

Vegan Paella from the Pantry from Cook the Pantry by Robin Robertson – plant-based and gluten-freeThis vegan paella is the ultimate in delicious pantry cooking. The quickest way to get it on the table is by having cooked rice on hand. If you have cooked rice in the freezer, it defrosts quickly in the microwave. You can also substitute a quick-cooking grain such as quinoa, if you prefer.

Vegan Paella from the Pantry from Cook the Pantry by Robin Robertson – plant-based and gluten-free
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Paella from the Pantry

This vegan paella is the ultimate in delicious pantry cooking.
Course Main Course
Cuisine Spanish
Cook Time 20 minutes
Total Time 20 minutes
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic cloves, minced
  • 1 cup vegetable broth
  • 1 pinch saffron threads or ground annatto or turmeric, for color
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can diced fire-roasted tomatoes, undrained
  • Salt and freshly ground black pepper
  • 1 cup frozen green peas, thawed
  • 1 1/2 cups cooked chickpeas, or 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 2 1/2 to 3 cups cooked rice
  • 1 6-ounce jar marinated artichoke hearts, drained and chopped
  • 1 6-ounce jar roasted red bell pepper, drained and chopped
  • 1/2 cup sliced pimiento-stuffed green olives
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and cook 1 minute longer. Stir in the broth, saffron, paprika, bay leaf, oregano, red pepper flakes, and tomatoes and their juice. Bring to a boil, then lower the heat to medium. Season with salt and pepper to taste, cover, and simmer for 8 minutes. Stir in the peas, chickpeas, cooked rice, artichoke hearts, roasted red bell pepper, olives, and parsley. Cook 3 to 5 minutes longer, stirring gently, to heat through. Taste and adjust the seasonings, if needed. Serve hot.

Recipe Notes

Cook the Pantry by Robin Robertson

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

{ 2 comments… add one }

  • lisa February 6, 2018, 10:30 pm

    this looks unbelievably delicious.

    • Robin February 8, 2018, 9:54 am

      It’s really good, Lisa. I hope you try it!

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