Vegetable Paella

A variety of pantry ingredients are used in this voluptuous Spanish stew. If you’re not a fan of eggplant, substitute diced mushrooms. For a heartier dish, add 227 grams (8 ounces) of diced seitan, vegan sausage, or steamed tempeh.

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic, eggplant, and bell pepper and cook 3 minutes longer.

   Stir in the rice, 237 ml (1 cup) of the broth, and the saffron, paprika, bay leaf, oregano, red pepper flakes, and diced tomatoes and their juice. Bring to a boil, then lower the heat to medium. Season with salt and pepper to taste, cover, and simmer for 20 minutes.

   Stir in the chickpeas, artichoke hearts, peas, and olives. If the mixture seems dry, add the remaining 118 ml (½ cup) of broth. Stir in the parsley and lemon zest and cook until the rice and vegetables are tender, about 10 minutes longer. Remove and discard the bay leaf. Taste and adjust the seasonings, if needed. Serve hot.