Vegetable Paella (Vegan) 2 tbsp olive oil 2 cups chopped onion 2 cups chopped bell peppers 2 cups chopped tomatoes 2 cups sliced zucchini 2 cups artichoke hearts 1 tbsp paprika 1 tsp saffron threads 5 cups vegetable broth 2 cups Arborio rice Salt and pepper, to taste 1/4 cup chopped fresh parsley Heat olive oil in a large paella pan or skillet over medium heat. Add onion, bell peppers, tomatoes, zucchini, and artichoke hearts. Cook until vegetables are softened, about 5-7 minutes. Stir in paprika, saffron, vegetable broth, and Arborio rice. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until rice is cooked and liquid is absorbed. Season with salt and pepper. Garnish with fresh parsley before serving.

Vegetable Paella (Vegan)

2 tbsp olive oil
2 cups chopped onion
2 cups chopped bell peppers
2 cups chopped tomatoes
2 cups sliced zucchini
2 cups artichoke hearts
1 tbsp paprika
1 tsp saffron threads
5 cups vegetable broth
2 cups Arborio rice
Salt and pepper, to taste
1/4 cup chopped fresh parsley

Heat olive oil in a large paella pan or skillet over medium heat. Add onion, bell peppers, tomatoes, zucchini, and artichoke hearts. Cook until vegetables are softened, about 5-7 minutes. Stir in paprika, saffron, vegetable broth, and Arborio rice. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until rice is cooked and liquid is absorbed. Season with salt and pepper. Garnish with fresh parsley before serving.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.