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!
I love this recipe. It's gone on my list of regular things to make. I followed the recipe except for using green beans instead of peas. I wasn't going to bother with the artichoke hearts but I happened to have a tin in and I was glad I added them. They gave it a seafood like taste and texture and as I used to love seafood paella it was perfect for me. Thank you for this recipe. - 29 Apr 2018
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)