Why Make This Recipe
Vegan Vegetable Paella is a delightful dish that brings the vibrant flavors of Spain right to your kitchen. It’s not only bursting with colorful vegetables but also packed with nutrients. This recipe makes for a healthy and satisfying meal that everyone will love, whether you follow a vegan diet or not. With aromatic spices and wholesome ingredients, you will enjoy every bite of this savory dish.
How to Make Vegan Vegetable Paella
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1½ teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 pinch saffron threads, soaked in 2 tablespoons warm water
- 1½ cups bomba rice (or Arborio if unavailable)
- 4 cups vegetable broth, warm
- 1 cup canned artichoke hearts, quartered
- 1 cup cooked chickpeas
- Salt and pepper, to taste
- Lemon wedges and fresh parsley, for garnish
Directions:
- Heat olive oil in a wide pan over medium heat. Add the chopped onion and cook until it becomes translucent.
- Stir in the minced garlic and cook until fragrant.
- Add the sliced bell peppers, green beans, and halved cherry tomatoes to the pan. Cook for about 5–7 minutes, stirring occasionally.
- Stir in the smoked and sweet paprika for flavor.
- Add the rice to the pan, ensuring it is well-coated with the spices. Pour in the saffron water along with the threads and toast the rice for 1–2 minutes.
- Pour the warm vegetable broth, chickpeas, and artichokes into the pan. Bring the mixture to a gentle boil, then reduce the heat. Let it simmer uncovered for 20–25 minutes without stirring.
- In the last 5 minutes, increase the heat slightly to crisp the bottom layer of the rice.
- Remove from heat and cover the pan for 5 minutes. Finally, garnish with fresh parsley and lemon wedges.
How to Serve Vegan Vegetable Paella
Serve your Vegan Vegetable Paella warm right from the pan. It makes for a lovely centerpiece at the dinner table. Add the lemon wedges on the side for people to squeeze over their portion. You can also serve it with a fresh salad or crusty bread to complete the meal.
How to Store Vegan Vegetable Paella
To store leftover paella, place it in an airtight container and refrigerate it. It will stay fresh for up to 3 days. You can reheat it on the stove with a splash of water to keep it moist, or in the microwave until heated through.
Tips to Make Vegan Vegetable Paella
- Use bomba rice if you can find it, as it absorbs flavors well and stays firm. Arborio rice is a good alternative.
- Don’t stir the rice while it cooks. This allows the bottom to get crispy, which is a key part of this dish.
- Feel free to add other vegetables you enjoy or have on hand, such as zucchini or peas.
Variation
You can add plant-based proteins, like tofu or tempeh, for extra nutrition. For a spicy kick, consider adding a bit of fresh chili or cayenne pepper.
FAQs
1. Can I use other types of rice for this recipe?
Yes, you can use Arborio rice if bomba rice is not available. However, make sure to adjust the cooking time as needed.
2. Is paella gluten-free?
Yes, this Vegan Vegetable Paella is gluten-free, as all the primary ingredients are naturally gluten-free.
3. Can I make this paella ahead of time?
Yes, you can prepare the paella ahead of time. Just store it in the fridge and reheat it when you’re ready to serve.
Vegan Vegetable Paella
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A delightful and colorful vegan dish that brings the vibrant flavors of Spain to your kitchen, packed with nutritious vegetables and aromatic spices.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1½ teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 pinch saffron threads, soaked in 2 tablespoons warm water
- 1½ cups bomba rice (or Arborio if unavailable)
- 4 cups vegetable broth, warm
- 1 cup canned artichoke hearts, quartered
- 1 cup cooked chickpeas
- Salt and pepper, to taste
- Lemon wedges and fresh parsley, for garnish
Instructions
- Heat olive oil in a wide pan over medium heat. Add the chopped onion and cook until it becomes translucent.
- Stir in the minced garlic and cook until fragrant.
- Add the sliced bell peppers, green beans, and halved cherry tomatoes to the pan. Cook for about 5–7 minutes, stirring occasionally.
- Stir in the smoked and sweet paprika for flavor.
- Add the rice to the pan, ensuring it is well-coated with the spices. Pour in the saffron water along with the threads and toast the rice for 1–2 minutes.
- Pour the warm vegetable broth, chickpeas, and artichokes into the pan. Bring the mixture to a gentle boil, then reduce the heat. Let it simmer uncovered for 20–25 minutes without stirring.
- In the last 5 minutes, increase the heat slightly to crisp the bottom layer of the rice.
- Remove from heat and cover the pan for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.
Notes
Use bomba rice for the best texture. Feel free to add other vegetables like zucchini or peas, and consider adding tofu for extra protein.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish