Rice cooked in mole Amarillo with artichokes, daal, sundried tomatoes, butternut squash, beans, and oyster mushrooms.
Short History: The modern form of Paella comes from the mid-19th century Spain, specifically from the Valencian region. The name comes from the dish that is used to make it – a shallow, wide pan used to cook it over an open flame. Lourdes March, a Spanish food historian, says that Paella, “symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries.” This Paella from The Vegan Taste provides you with protein, fiber, vitamin A, omega 3, zinc, and more!
Reheating Instructions: Slide into a pan with a touch of oil and cook, covered, over medium heat for 4 to 5 minutes.
“I loved this vegan take on a classic Spanish dish. The artichokes and sun-dried tomatoes put it over the top!” – Linda St. from Scottsdale
“I wasn’t sure about it based on the description, but it’s very impressive. Roasting the artichokes and mushrooms makes such a huge difference in the depth of taste! I’ve never had “real” paella, but I’d eat this veganized version any time!” – Kelly Co. from Mesa