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It’s time for some paella here at the VegNews Recipe Club, and thanks to Robin Robertson’s Cook the Pantry, we have a version that’s both vegan and easy to make. The savory Spanish dish is traditionally packed with meat or seafood, but our plant-based paella uses chickpeas, artichoke hearts, olives, and a slew of spices to create the rich main dish. Pre-cooked rice makes preparing this recipe even faster, and you can even substitute quinoa or another grain to switch up the flavor. Whether you make this yummy dish for a vegan potluck, a family dinner, or just a flavorful weeknight meal, this recipe will soon become a staple in your kitchen.

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