Vegan Paella

Ingredients

• 12 cups cauliflower rice (as paella base)
• 22 cups kale, chopped
• 31 cup spinach
• 41 red bell pepper, diced
• 51 3/4 cup cooked chickpeas (from 3/4 cup dried, organic)
• 61 cup green peas
• 71 medium onion, diced
• 84 cloves garlic, minced
• 93 tbsp olive oil
• 102 cups vegetable broth
• 111 tsp smoked paprika
• 121/2 tsp turmeric (for color)
• 131/4 tsp saffron threads (optional)
• 141 tsp sea salt
• 151/4 tsp black pepper
• 161 lemon, cut into wedges

Instructions

1. 1

   Sauté chopped onions, garlic, and peppers in olive oil until softened in a large paella pan or wide skillet.

2. 2

   Add diced vegetables like sweet potato, broccoli, and carrots, cooking until they begin to caramelize.

3. 3

   Stir in beans, lentils, and tomatoes, then pour in coconut milk and enough water to cover ingredients.

4. 4

   Simmer the mixture on low heat, stirring occasionally, until vegetables are tender and liquid is mostly absorbed.

5. 5

   Garnish with fresh herbs, berries, and a drizzle of olive oil before serving hot.