Vegan Pumpkin Paella

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

In a large pan, saute 2 tbsp olive oil, onion, celery, garlic and rice, until the rice starts to get toasted and the onion is soft. Add in the rest of the ingredients and cook until liquid is absorbed, and rice is soft, about 20-30 minutes.