Vegan Cannabis Paella


  • ¼ cup cannabis avocado oil (cannabis olive oil works well too)
  • 14 ounces Trader Joe's vegan chorizo
  • 1 cup onion, diced
  • 6 garlic cloves, minced
  • 1 14-ounce can diced tomatoes, drained
  • 1 cup grated carrot
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 yellow bell pepper, seeded and chopped
  • 1/2 orange bell pepper, seeded and chopped
  • 1½ teaspoons turmeric
  • 1/2 tsp cayenne pepper (optional)
  • 1 cup basmati rice
  • 2 cups vegetable stock
  • Salt and pepper, to taste


  1. Add the cannabis avocado oil to the pressure cooker and saute the onion, garlic, half the parsley, tomatoes, carrot, bell peppers, turmeric, cayenne, salt and pepper for 3–5 minutes.
  2. Add the vegan chorizo, rice and stock to the pressure cooker. Bring to a boil, stirring as needed.
  3. Lock the lid; cook on high pressure for 7 minutes. Allow pressure to release naturally.
  4. Garnish with parsley if desired.

Inspired by a recipe my dad shared with me years ago and we've made many, many times.  Can be made with a variety of different vegetables, use what you already have in the kitchen! Frozen corn and peas work well.