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Get Healthy, Go Vegan Cookbook
by Neal Barnard and Robyn Webb

Although paella is traditionally made with shellfish, this vegan version is healthier and more flavorful. You can make a big batch and enjoy it for days.  The word paella is derived from the Latin word patella, which means "pan." Paella is commonly cooked in a shallow pan and is traditionally eaten straight from the patella. You can find paella cooking pans at your local specialty cooking store.
Makes Six 1-cup servings
Preparation Time: 15 minutes
Cook Time: 50 minutes


    • 3½ cups vegetable broth
    • 1 large onion, chopped
    • 2 garlic cloves, chopped
    • 1 medium green or red bell pepper, seeded and chopped
    • 1½ cups short-grain brown rice
    • 1 teaspoon saffron
    • 1/4 teaspoon crushed red pepper
    • 1 (15-ounce) can artichoke hearts, drained, or 1 (8-ounce) package frozen artichoke hearts
    • 1 cup fresh or frozen green peas
    • 1 (15-ounce) can kidney beans, drained
    • Kosher or sea salt to taste
    • Freshly ground black pepper to taste


1. Heat 1/2 cup broth in a heavy skillet over medium-high heat. Add the onion, garlic, bell pepper, and rice and saute for 5 minutes.

2. Add remaining 3 cups broth, saffron, and crushed red pepper. Bring to a boil, cover, and cook over low heat for 45 minutes. Add the artichoke hearts, peas, and beans. Cover and cook for an additional 10 minutes, until rice is tender. Season with salt and black pepper.

Per Serving (1/6 of recipe):  302 calories; 2 g fat; 0,4 g saturated fat; 5.4% calories from fat; 0 mg cholesterol; 11.4 g protein;  61.7 g carbohydrate;  6.1 g sugar;  14.3 g fiber; 945 mg sodium; 61 mg calcium; 2.6 mg iron; 23.3 mg vitamin C; 315 mcg beta-carotene; 0.3 mg vitamin E



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