Spanish-Style Chickpea & Saffron Paella with Crispy Tempeh

Ingredients

• 4 oz tempeh, cut into thin strips
• 0.75 cup bomba rice, or short-grain white rice, uncooked
• 2 cups vegetable broth, warm
• 0.75 cup canned chickpeas, drained and rinsed
• 1 cup cremini mushrooms, sliced
• 0.75 cup artichoke hearts, canned or frozen, drained
• 0.1 gram saffron threads, about a pinch
• 0.5 tsp smoked paprika
• 3 cloves garlic, minced
• 0.5 medium onion, diced
• 2.5 tbsp olive oil, divided
• 0.25 cup fresh parsley, chopped
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 0.5 whole lemon, cut into wedges

Instructions

1. 1

   Steep saffron threads in 1/4 cup warm vegetable broth for 5 minutes; set aside.

2. 2

   Heat 1 tbsp olive oil in a large paella pan or skillet over medium-high heat. Sauté tempeh strips until golden and crispy (5-6 minutes). Remove and set aside.