This vegan version of a Spanish favorite is packed with protein and full of delicious flavor! A great dish to share with family or friends.

This recipe started with leftovers — no kidding. I looked through my fridge one day, trying to decide what to make for dinner that night. I had a little of this and that, and wondered how I could use it all, and hopefully create something good. Two different colors of bell peppers, a couple tomatoes, half an onion, some artichoke hearts, half a pack of Soyrizo, mushrooms, and even some garbanzo beans.

I thought of paella — maybe I’d been craving it? I’m not sure, but this clean-out-the-fridge creation became a new favorite! And luckily, I wrote down ingredients so I could not only make it again, but share it now with you!

I’d never made paella before, of any kind. I did a little research, and with that and knowing what I needed it to taste like, it turned out to be pretty easy for me to get the right flavors. My first step was to sauté up the onion, bell pepper, garlic, and mushrooms in a little olive oil.

After about six minutes, the veggies started getting soft, and I added in the Soyrizo. Now, let’s talk about the Soyrizo. The texture of it can differ depending on the brand. In the past I’ve suggested El Burrito brand for recipes, but I use different kinds depending on what I’m making. For this recipe I use Trader Joe’s soy chorizo. It has a grainier, more meat-like texture, which I think is definitely better for this type of dish. There are other brands, like Trader Joe’s, that have that “meatier” texture as well, which will also work.

Once the Soyrizo started browning, I added diced tomatoes, parsley, lemon, and a spice mix I created with saffron, paprika, and thyme. The spices I had first ground together with a mortar and pestle to break up the saffron. Once these were all mixed up in the skillet, I covered it with a large lid, turned the heat down a bit, and let it simmer for a few minutes.

Next in the skillet I added garbanzo beans, artichoke hearts, and frozen peas, and raised the heat back to medium. I used canned garbanzo beans, but feel free to cook your own beforehand and use them. The artichoke hearts were ones I buy frozen from Trader Joe’s. You can use jarred or canned artichoke hearts instead, so long as they are in water and not marinated.

Once everything was heated through, I again turned the heat back down and stirred in some cooked quinoa. Traditionally paella is a rice dish, and I considered making it with rice, but like all the other ingredients I was using in this (aside from the lemon, which I bought, and the peas I had in the freezer), I had some left over from another dinner and decided I’d give it a try. Quinoa is more nutritious than rice, and unless I’m having Asian food, I actually like it better!

Along with the quinoa I added some sea salt. I mixed everything well and once the quinoa was heated through, my paella was finished and ready to serve. To serve, I topped it with more chopped parsley and a lemon wedge.

If you make this dish and love it as as I do, take a pic and tag me on Instagram @veggiesattiffanis, Also, don’t forget to comment here and share!

Print Soyrizo & Quinoa Paella This vegan version of a Spanish favorite is packed with protein and full of delicious flavor! A great dish to share with family or friends. Ingredients 3 cups quinoa, cooked

6 oz (1/2 pack) Soyrizo I used Trader Joe's Soy Chorizo, or use another bread with the same grainy (or "meaty") texture.

1 1/2 cups artichoke hearts I used frozen artichoke hearts from Trader Joe's, but canned or jarred are also fine so long as the are in water and NOT marinated. Defrost if frozen. Drain liquid if canned or jarred.

1 cup chickpeas, cooked (canned are fine but make sure to drain and rinse)

1 cup peas, frozen

8 oz Baby Bella mushrooms, sliced

2 small - medium tomatoes, diced (I used vine-ripened tomatoes)

1 red or yellow bell pepper, sliced (I used half a red and half a yellow)

1/2 yellow onion, sliced

1/3 cup fresh parsley (curly), chopped plus more for topping

2 Tbsp olive oil

1 Tbsp fresh lemon juice

1/2 Tbsp garlic, minced

small pinch Spanish saffron threads

1/2 tsp paprika

1/4 tsp thyme, dried

3/4 tsp sea salt or to taste

6 lemon wedges for serving Instructions Using a mortar and pestle, grind together the saffron, paprika, and thyme. Alternatively, use the back of a spoon to break up/grind the saffron threads. Set aside.

Heat olive oil, over medium heat, in a deep, large skillet. Add onion, bell pepper, and garlic. Sauté until soft, about 6 minutes.

Add Soyrizo, and stirring frequently, cook until browned, about 4 minutes.

Add tomatoes, parsley, spice blend, and lemon juice to your skillet. Stir, cover, and turn heat down to medium-low. Leave with lid on for 3 minutes.

Add peas, chickpeas, and artichoke hearts. Turn heat back up to medium, stir, and cook until everything is heated through.

Turn heat back down to medium-low, stir in quinoa and sea salt. Cook until quinoa is heated.

To serve, divide into 4-6 serving bowls or deep plates. Sprinkle with parsley and garnish with a lemon wedge (squeeze on lemon before eating). Enjoy!

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