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Vegan Paella

The Blender Girl
  • minutes
  • Serves 6

INGREDIENTS

1

pack Artichoke hearts, frozen

1

Bay leaf

1 cup

Edamame, organic

1/2 cup

Flat-leaf parsley, fresh

1 tbsp

Garlic

1

Red bell pepper, medium

2

Roma tomatoes

6 oz

Shiitake or cremini mushrooms

1

Yellow onion, medium

1

Zucchini, medium

2 cups

Vegetable broth

1 tbsp

Lemon juice, fresh

1 1/2 cups

Rice, quick-cooking

1/4 tsp

Cayenne pepper

1 tbsp

Celtic sea salt

1 tsp

Paprika, sweet

1/8 tsp

Saffron threads

2 tbsp

Olive oil, extra-virgin

1 person Recommend This Recipe