Whole Food Plant Based Paella

cleanfooddirtygirl.com

Aimée Moran

subheading: Stove Top Ingredients:

2 ½ cups low-sodium vegetable broth, divided (590ml)

½ cup diced red onion (75g)

3 garlic cloves, minced

1 cup uncooked brown rice (225g)

2 teaspoons smoked paprika

1 teaspoon turmeric powder

¾ teaspoon salt

½ teaspoon black pepper (about 10 turns)

⅛ teaspoon cayenne powder (more if you like spicy)

3 cups sliced cremini mushrooms (about 210g / ½ pound)

1 can diced tomatoes (14.5oz)

1 green bell pepper, diced (seeds and stem removed and discarded)

1 yellow bell pepper, sliced into strips and then cut in half (seeds and stem removed and discarded)

1 can artichoke hearts, drained and rinsed and coarsely chopped (14oz)

1 cup frozen peas (135g)

¼ cup parsley, chopped (5g)

1 tablespoon vegan Worcestershire sauce

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