Are you tired of pumpkin recipes yet? I'm not!
I took a bit of leftover pumpkin sauce from my enchilada recipe and made a lovely vegan paella. (Actually, Mr. Garrett is credited with this little gem of an idea.) I suppose you could add in vegan chicken strips or seitan, but as we didn't have any on hand, we did without.
Vegan Pumpkin Paella
- 1 cup pumpkin enchilada sauce
- 1.5 to 2 cups veggie broth (I know this sounds like a lot of liquid, but the pumpkin thickens as it cooks, use more as needed)
- 1 cup jasmine rice
- 1 cup shredded cabbage
- 1 each, onion and tomoto, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped celery
- 1/2 cup chopped cilantro
- salt and pepper to taste