Vibrant and Flavorful Vegan Paella: A Spanish Delight

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 cup cherry tomatoes
  • 1 1/2 cups paella rice, or other short-grain rice
  • 1/2 teaspoon saffron threads
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 4 cups vegetable broth
  • 1 cup green peas, fresh or frozen
  • 1 cup artichoke hearts, quartered
  • 1 cup green beans, chopped
  • Salt and black pepper to taste
  • 1/4 cup fresh chopped parsley, for garnish
  • 1 lemon, cut into wedges, for serving

Steps and instructions

  1. Heat the olive oil in a large paella pan or large skillet over medium heat.
  2. Add the onion and cook until it becomes translucent, about 5 minutes.
  3. Add the garlic, red and yellow bell peppers, and cherry tomatoes. Cook for another 5 minutes, until the vegetables have softened.
  4. Add the rice to the pan and stir until all the grains are coated in the oil. Cook for a couple of minutes until the rice becomes slightly translucent.
  5. Add the saffron threads, smoked paprika, turmeric, and a pinch of salt and pepper. Stir until all the ingredients are well combined.
  6. Pour in the vegetable broth, stir well, and then spread the rice out evenly in the pan.
  7. Lower the heat to medium-low, cover the pan, and let it simmer for about 15 minutes, or until most of the liquid has been absorbed by the rice.
  8. Add the peas, artichoke hearts, and green beans to the pan, gently pushing them down into the rice. Cover the pan again and cook for another 10 minutes, or until the rice is cooked and the vegetables are tender.
  9. Remove the pan from heat and let it sit, covered, for about 10 minutes to let the flavors meld together.
  10. Season with additional salt and pepper if needed, garnish with the fresh chopped parsley, and serve hot with lemon wedges on the side.

Tools for making

  • Paella pan - A large, shallow pan specifically designed for making paella dishes.
  • Large skillet - An alternative to a paella pan, a large skillet can be used to cook the recipe.
  • Cutting board - Used for chopping and preparing the vegetables.
  • Knife - A sharp knife for cutting and mincing ingredients.
  • Wooden spoon - Used for stirring and combining the ingredients in the pan.
  • Measuring cups and spoons - To accurately measure the ingredients.
  • Spatula - For flipping and turning the vegetables while cooking.
  • Lemon squeezer - Optional, but helpful for extracting the juice from the lemon wedges.

Recipe variations

  • Use different vegetables such as mushrooms, zucchini, or asparagus in place of or in addition to the bell peppers and tomatoes.
  • Add some plant-based protein such as tofu, tempeh, or seitan to make it more filling.
  • Try using different types of rice like brown rice, wild rice, or a mix of different grains.
  • Experiment with different spices or seasonings such as cumin, coriander, or chili powder to add a unique flavor profile.
  • Add some vegan chorizo or vegan sausage for a smoky and savory twist.
  • Include some vegan seafood alternatives like vegan shrimp, scallops, or crab meat.
  • Replace the vegetable broth with vegetable stock or even coconut milk for a creamier paella.
  • Add a squeeze of lemon or a splash of white wine during cooking for some extra brightness and acidity.
  • Garnish with vegan cheese shreds or vegan parmesan for added richness.
  • Serve the paella with a side of vegan aioli or a dollop of vegan sour cream for added creaminess.

Recipe overview

Indulge in the flavors of Spain with this vibrant and flavorful Vegan Paella. This plant-based version of the traditional Spanish dish is filled with colorful vegetables and aromatic spices. The recipe is straightforward and easy to follow, ideal for both weeknight dinners and festive gatherings. The ingredients include paella rice, a medley of bell peppers, peas, artichoke hearts, and green beans all cooked together in a richly spiced vegetable broth. Saffron threads, smoked paprika, and turmeric give the paella its signature golden hue and deep flavor. The dish is finished with a garnish of fresh parsley and served with lemon wedges for a burst of zesty freshness. Expect a hearty, satisfying meal that's not only delicious but also healthy.

Common questions

  1. Can I use a different type of rice?
    Yes, you can use other short-grain rice varieties like Arborio or Calasparra rice as a substitute for paella rice in this recipe.
  2. Can I use a different type of oil?
    Certainly! While olive oil is traditional and adds a nice flavor, you can use other vegetable oils like canola or sunflower oil if you prefer.
  3. What can I substitute for saffron threads?
    If you don't have saffron threads, you can use a pinch of turmeric powder as a substitution for both color and flavor.
  4. What other vegetables can I add?
    Feel free to experiment with other vegetables like mushrooms, zucchini, or asparagus. Just make sure to adjust the cooking time accordingly.
  5. Can I make this recipe ahead of time?
    While paella is best enjoyed fresh, you can prepare the rice base in advance and then add the vegetables and finish cooking just before serving.
  6. Can I freeze the leftovers?
    Yes, you can freeze any leftover paella. Just make sure to store it in an airtight container and thaw it in the refrigerator before reheating.
  7. Is paella gluten-free?
    Yes, this vegan paella recipe is gluten-free as long as you use gluten-free vegetable broth and double-check that all other ingredients are gluten-free.

Serving dishes and utensils

  • Paella Pan - A wide, shallow pan specifically designed for making paella, allowing for even cooking and maximizing the surface area of the rice.
  • Large Skillet - An alternative to a paella pan, a large skillet can be used to cook the recipe if a paella pan is not available.
  • Wooden Spoon - Ideal for stirring the rice and ingredients without damaging the pan's surface.
  • Chef's Knife - A sharp knife for chopping vegetables and herbs.
  • Cutting Board - A sturdy surface for safely chopping ingredients.
  • Measuring Spoons - To accurately measure spices and seasonings.
  • Lemon Wedge Squeezer - Optional but helpful for easily extracting juice from lemon wedges.
  • Serving Spoon - For serving the paella onto plates.
  • Garnish Sprinkler - Optional but useful for evenly sprinkling fresh chopped parsley over the finished dish.

Origin stories

Paella, a vibrant dish brimming with a variety of textures and flavors, is believed to have originated in Valencia on the east coast of Spain. The peasants of Valencia would use affordable, accessible ingredients from the fields and countryside to create a filling meal over a wood fire. The dish would traditionally feature rabbit, chicken, and sometimes snails, but not seafood as commonly believed - that variation came later with Paella de Marisco. The name "paella" itself comes from the pan in which it is cooked, a "paellera". The evolution of paella has been vast and today, we have vegan alternatives like the one we're making today. So in essence, we're both honoring tradition and embracing change with this recipe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.