A vegan twist to the traditional Spanish paella, made with rice, artichoke hearts and peas. Add cubes of tofu for a more filling version. You can also use turmeric instead of the traditional saffron to cut down on the cost!
Made quite a few changes. I used saffron not turmeric as it is easy to come by in Turkey. I did not use any vegetable broth but instead used 1 cup white wine. Also I did not use bell peppers, artichoke or peas but instead used zucchini, mushrooms, tomato, eggplant, and three small hot chilies. Turned out flavourful and full of healthy vegetables. I did sauté the vegetables before hand for 3-5 minutes before adding rice etc.. - 03 Sep 2015 (Review from Allrecipes US | Canada)
I made it twice, and I liked it more when I didn't add artichokes. Also, a teaspoon is a little too much salt (considering vegetable broth already has some salt in it). Peppers need to be sauteed much longer than 3 minutes and/or cut into smaller pieces or they'll still be much too crunchy. Overall a great recipe that I will be using again (with my changes). - 14 Apr 2016 (Review from Allrecipes US | Canada)
My son and I both loved it. My husband missed the meat but if he could add some shrimp he would love it. I used a wild rice blend instead of white rice because it is healthier. This will be a regular at my house! - 26 Jun 2016 (Review from Allrecipes US | Canada)