Roasted Vegetable Vegan Paella

Method

20 min prep · 40 min cook

1. 1

   Preheat the oven to 400°F (200°C). Toss the bell peppers, zucchini, and red onion with olive oil, salt, pepper, and smoked paprika on a baking sheet. Roast for 20 minutes.

   ⏱ 20 minRed bell pepperYellow bell pepperZucchiniRed onionSmoked paprikaOlive oilSalt and pepper to taste
2. 2

   In a large skillet or paella pan, heat a tablespoon of olive oil over medium heat. Add the tomatoes and cook for 2-3 minutes.

   ⏱ 3 minTomatoesOlive oil
3. 3

   Stir in the rice, vegetable broth, and saffron threads. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

   ⏱ 15 minShort-grain riceVegetable brothSaffron threads
4. 4

   Add the roasted vegetables and green peas to the skillet. Stir gently to combine. Cover and cook for another 10-15 minutes, or until the rice is tender and has absorbed the liquid.

   ⏱ 15 minGreen peasShort-grain riceVegetable broth
5. 5

   Remove from heat and let it sit covered for 5 minutes. Serve with lemon wedges.

   ⏱ 5 minLemon wedges for serving

Courses: Main Course

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