Vegan Paella Recipe

Vegan paella swaps the traditional seafood and chicken for vegetables, chickpeas, red beans and green olives, all cooked in one pan with saffron, smoked paprika and Arborio rice. It keeps the classic Spanish flavours and the crisp socarrat base at the bottom, and serves six as a hearty, plant-based main.

5 Reasons this Vegan Paella is a Must TRY!

1. Nutrient-rich goodness: This vegan paella is packed with a variety of colourful and wholesome vegetables, legumes, and spices, providing you with an abundance of vitamins, minerals, and antioxidants. So not only is it delicious, but it’s also a meal that your body will thank you for!
2. Fabulous flavour fusion: The combination of saffron, smoked paprika, and cumin creates an exquisite symphony of flavours that will dance on your taste buds. This vegan paella offers a harmonious blend of tastes, ensuring that every bite is absolutely delightful!
3. Cruelty-free indulgence: By using plant-based ingredients, this vegan paella is a compassionate choice that respects our animal friends. You can relish this scrumptious meal knowing that you’re making a positive impact on the environment and the welfare of animals.
4. A dish that dazzles: The vibrant hues of the bell peppers, red beans, green peas, and olives make this vegan paella a feast for the eyes as well as the palate. It’s a stunning centerpiece for any dinner party and will impress your guests with its visual appeal.
5. Delightfully versatile: This vegan paella is incredibly adaptable, allowing you to swap in your favourite veggies or legumes based on what’s in season or what you have on hand. You can experiment with different combinations, making it a recipe that will never grow old and always keep you excited for mealtime!

Tips and Tricks for Perfect Vegan Paella

1. Use the right rice: Arborio rice is ideal for paella, as it absorbs liquid well and achieves a creamy texture. If you can’t find Arborio, you can use another short-grain rice, but avoid long-grain rice varieties, as they won’t produce the desired consistency.
2. Saffron substitute: Saffron can be pricey, and if it’s not within your budget, you can use a pinch of turmeric instead. While it won’t have the exact same flavour, turmeric will still lend a beautiful golden hue to your paella.
3. Cooking equipment: A traditional paella pan is wide and shallow, which allows for even heat distribution and helps the rice cook evenly. If you don’t have a paella pan, you can use a large, shallow skillet or a wide, heavy-bottomed pot. Just make sure the heat is well-distributed to avoid uneven cooking or sticking.
4. Socarrat magic: The socarrat is the crispy layer of rice at the bottom of the pan, which is highly prized in a traditional paella. After the rice has absorbed most of the liquid, increase the heat to medium-high for a few minutes, listening for a slight crackling sound. This indicates the formation of socarrat. Be careful not to overcook or burn the rice during this step.
5. Add extra protein: If you’d like to incorporate additional plant-based protein sources into your vegan paella, consider adding cubed tofu, tempeh, or even your favourite vegan sausage. Be sure to cook these ingredients separately before adding them to the paella to ensure they’re cooked perfectly.
6. Let it rest: Allowing your paella to rest for a few minutes after cooking not only helps absorb any remaining liquid and lets the flavours meld together even more. Just be patient, and your taste buds will be rewarded!

With these tips and tricks up your sleeve, you’re well on your way to creating a truly sensational vegan paella that will have everyone asking for seconds!

What Should You Serve with Vegan Paella?

To make your meal even more delightful, consider pairing your vegan paella with these scrumptious vegan dishes:

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1. Olive-Tapenade-humus: Flavourful olive tapenade hummus, a perfect appetizer or side dish that complements the paella’s rich flavours.
2. Grilled vegetable skewers: Skewers loaded with marinated zucchini, cherry tomatoes, bell peppers, and red onion, then grilled to perfection, adding a smoky, colourful touch to your meal.
3. Airfryer baby potatoes:  Crispy, golden-brown potatoes tossed in smoked paprika, garlic, and fresh herbs add a delightful texture and flavour contrast to your paella feast.
4. Orange and fennel salad: A light, refreshing salad made with thinly sliced fennel, juicy orange segments, and a citrusy dressing is an ideal palate cleanser alongside the hearty paella.
5. Gazpacho: This classic Spanish chilled soup made from ripe tomatoes, cucumbers, and bell peppers is a delicious, cooling accompaniment to the warm, flavourful paella.
6. Pan con tomate: Simple yet satisfying, toasted bread rubbed with fresh garlic and ripe tomatoes, drizzled with olive oil, and sprinkled with sea salt provides a delightful contrast in textures.
7. Spanish-style marinated olives: A selection of mixed olives marinated in olive oil, lemon zest, garlic, and fresh herbs adds a zesty, salty element that complements the vegan paella beautifully.

By pairing your vegan paella with any of these delectable vegan side dishes, you’ll create a memorable, well-rounded meal that is sure to impress your guests and leave them raving about your culinary skills.

Frequently Asked Questions

Is Traditional Paella Vegan?

No. Traditional Spanish paella is usually made with seafood, chicken or rabbit, so it isn’t vegan. This version replaces those with vegetables, chickpeas, red beans and green olives, while keeping the saffron and smoked paprika flavours of the original.

Can I Make Vegan Paella Without a Paella Pan?

Yes. A large, shallow skillet or a wide, heavy-bottomed pot works well as a substitute, as long as the heat spreads evenly across the base so the rice cooks through without sticking.

What Rice Should I Use for Vegan Paella?

Arborio rice is ideal, since it absorbs liquid well and gives a creamy texture. Another short-grain rice will also work, but avoid long-grain varieties as they won’t produce the right consistency.

Vegan Paella Recipe

Serving Size: 6

Calories Per Serving: 300-400 Calories

Video Recipe

https://www.youtube.com/watch?v=k10Utm6xCWc

Ingredients

To whip up this delectable vegan paella, you’ll need:

• 3 tablespoons olive oil
• 1 onion, finely chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 5 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1 tbsp ground cumin
• 1/2 teaspoon cayenne pepper (optional)
• 3 1/2 cups vegetable broth
• 1 cup canned diced tomatoes
• 1 cup frozen green peas, thawed
• 1 cup cooked chickpeas (canned is fine)
• 1/2 cup pitted green olives, halved
• 1 can red beans
• 2 tbsp brown sugar
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Directions

1. Begin by finely dicing the onion, mincing the garlic, chopping the carrot into small pieces, slicing the red bell pepper into thin strips, and cutting the green beans into 1-inch (2.50 cm) segments.
2. Next, Place a paella pan over medium-high heat and pour in 3 tbsp of extra virgin olive oil.
3. After 2 minutes, add all the prepared vegetables (except for the garlic) into the pan. Continuously stir the vegetables with olive oil. Once the onion becomes translucent after about 3 minutes, incorporate the garlic and cook for another 2 minutes, then add 1 tbsp of cumin.
4. Next, add 1 can of chickpeas,  stir in 1 tbsp of sweet smoked Spanish paprika, a Quickly combine the paprika with the vegetables, then add 1/2 cup of tomato sauce. Season the mixture with sea salt and let it simmer and add 2 tbsp of brown sugar.
5. Three minutes after adding the tomato sauce,pour in 3 cups of vegetable broth and 1/4 teaspoon of saffron threads as it thickens. Combine the ingredients and bring the mixture to a boil.
6. Now, add 1 cup of Spanish round rice and 1/2 cup of canned beans to the pan. Stir everything together one last time before letting the mixture simmer. Refrain from stirring the rice after this point to achieve the desired texture.
7. After about 10 minutes, when the rice has absorbed a significant amount of the broth, but there’s still some liquid remaining, reduce the heat to low medium. Continue to simmer until the rice has absorbed all the broth, which should take approximately five more minutes.
8. To create the socarrat (that caramelised, slightly burnt rice layer at the bottom of the pan), increase the heat back to medium-high for 1 to 2 minutes. Be cautious during this step to avoid burning the rice excessively.
9. Remove the paella pan from the heat, and cover it with a dishcloth. Allow it to sit for 5 minutes, ensuring that the rice cooks through completely.
10. After the resting period, uncover the paella and serve. Encourage your guests to squeeze a little lemon juice over their portions for an extra zesty kick.. Enjoy your delicious creation!

To Sum-up

Now, gather your friends and family around the table, and enjoy this stunning and scrumptious vegan paella together! Bon appétit!

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