vegan paella recipe

Easy vegan paella that’s packed with seasonal vegetables and so flavorful! Comforting, naturally gluten-free, and perfect for weeknight meals or meal prep. Just 1 pan required!

Easy Vegan Paella (1 Pan!)

saffron

lemon juice

Tbsp olive oil ((if oil-free, sub vegetable broth))

½ cups diced yellow onion ((~1 medium onion

red bell pepper ((~1 medium pepper

garlic garlic

tsp smoked paprika

tsp sea salt

arborio rice

vegetable broth

cherry tomatoes, halved

peas

Easy Vegan Chorizo

Lemon wedges

In a small bowl, combine the saffron with the lemon juice to bloom the saffron. Set aside.

In a large skillet or paella pan — at least 12 inches in diameter — heat the olive oil over medium-high heat. Add onion, red bell pepper, and garlic, and sauté until softened — about 5 minutes. Add paprika and salt and toss.

Add the rice and stir to coat and lightly toast the grains — about 2 minutes. Add the vegetable broth and the saffron and lemon juice. Stir well to evenly distribute ingredients.

Bring broth to a boil. Once boiling, immediately reduce the heat to low. Cover, set a timer for 20 minutes, and simmer for 20 minutes undisturbed, or until the grains are tender and the liquid is fully absorbed.

While the rice cooks, cook vegan chorizo (if including).

CHORIZO: If serving with optional vegan chorizo, prepare it while the rice cooks. Heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add a thin layer of avocado oil and as much vegan chorizo as will comfortably fit in a single layer in the pan. Cook for 3-4 minutes, undisturbed. It should sizzle and pop a bit — if it’s not, turn up the heat a little. Once nicely browned on the bottom, use a spatula to flip as evenly as possible to brown the other side for another 3 minutes. Break it up slightly and toss to evenly brown all sides — ~2 minutes. Repeat with any remaining chorizo and set cooked chorizo aside.

Test the rice after 20 minutes to ensure it’s cooked. If it needs more time, add 1/2 cup (120 ml) water and cover again for a few minutes. When the rice is tender, turn heat off. Add the artichoke hearts, 2 Tbsp (30 ml) of artichoke marinade, tomatoes, and peas and toss gently. Cover for 2 minutes to warm through. Taste test and adjust as needed, adding more salt to taste, artichoke marinade for acidity, or smoked paprika for depth/smokiness. Optionally, serve with vegan chorizo and lemon wedges.

Best when fresh. Leftovers will keep for up to 4 days in the refrigerator. Not freezer friendly.

https://www.youtube.com/watch?v=Zd80Gz5MWII

Easy vegan paella that’s packed with seasonal vegetables and so flavorful! Comforting, naturally gluten-free, and perfect for weeknight meals or meal prep. Just 1 pan required!

Full Recipe: https://minimalistbaker.com/easy-vegan-paella-1-pan/

Paella is a rice-based dish originating in Valencia, Spain. The word paella means “frying pan,” and the dish is traditionally made in a shallow, wide pan with handles on the sides, sometimes also called a paellera. Our version is not traditional but is our plant-based take on this delicious Valencian dish. 
 
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Easy Vegan Paella (1 Pan!) | Minimalist Baker Recipes

Vegan paella is comforting, flavorful, and family-friendly. It’s made with cooked brown rice, spicy tofu, earthy mushrooms, veggies, a hint of fresh lemon juice, and the perfect amount of seasonings. It’s so delicious that you won’t miss the meat – I promise!

Vegan Paella

cooked brown rice (about 1/4 cup dry)

tbsp extra virgin olive oil

oz spicy marinated tofu (finely diced)

cremini mushrooms (diced)

onion

carrots (diced)

corn kernels

tomatoes (drained)

garlic (minced (4 tsp.))

oz vegetable broth

tsp cumin

paprika

(more

⅛ tsp cayenne pepper

peas (thawed)

green onions (thinly sliced, for garnish)

Heat oil in a large pan over medium-high heat. Add tofu when oil is heated through, season with salt. Sauté 10 minutes, or until tofu is browned, stirring occasionally.

Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.

Meanwhile, cook your brown rice. Add in saffron at the same time you add the rice to the boiling water. Stir and cook on low - let sit until all water is absorbed. Back to the tofu/mushroom mixture: Stir in carrots, corn, tomatoes, garlic, and all of your spices (including salt &amp; pepper), and sauté 2-5 minutes more.

Stir in rice, and about 4 oz veggie broth. Cover with lid, and simmer 10-15 minutes, or until all liquid is absorbed.

Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove pan from heat, and stir in lemon juice and green onions. Taste and adjust seasonings as needed.

I love this vegan version of paella! Paella is always a bit of work to make, but SO worth it.

I made this for dinner and it turned out great. Thank you so much for the recipe!

Hey, your Vegan Paella recipe is a total hit in my kitchen! The vibrant flavors and hearty mix of veggies make it a regular on my dinner rotation.

This paella really hits the spot! It's filling, hearty, and a family favorite!

I love paella, so I was interested to try these vegan version. It was amazing! 10/10.

What a comforting, flavorful and colorful dish to make using tofu. Pinned to make this soon.

This sounds wonderful I have never had tofu and now I want to try it!

All the comfort of paella in a veggie version - perfect!

In my experience, colorful food tends to be really tasty. My mouth is watering just looking at the recipe! I'll try this vegan paella really soon!

https://www.youtube.com/watch?v=-6r0RfUMTl0

The vegan paella is comforting, flavorful and family-friendly. It’s made with cooked brown rice, spicy tofu, earthy mushrooms, veggies, a hint of fresh lemon juice, and the perfect amount of seasonings. It's so delicious that you won't miss the meat - I promise!   
Recipe here - https://pickyeaterblog.com/vegetable-paella-with-tofu/

Vegan Paella with Tofu

A fresh, flavorful Spanish vegan paella packed with veggies like leeks, onions, bell peppers, mushrooms and tomatoes with tofu standing in for the seafood. It&#039;s a vibrant pop of nutrition and flavor, all in one dish--and one pot.

tofu

garlic powder

tsp Old Bay Seasoning ((optional))

tsp extra virgin olive oil

garlic ((minced))

onion ((finely diced))

leek ((cleaned of all grit, then white and green parts chopped. Optional))

medium bell peppers ((any color, finely diced))

oz cremini mushrooms mushrooms mushrooms mushrooms

white wine ((optional))

tomatoes ((diced))

tomato paste

beans

oregano

½ tsp smoked paprika

cayenne

vegetable stock ((or water))

Salt

parsley ((chopped))

Toss the tofu with the garlic, paprika, Old Bay seasoning, if using, and salt and black pepper.

Heat 2 tsp oil in a paella pan or any wide skillet. Add the tofu in a single layer and cook, stirring so all sides come in contact with the pan and get lightly golden brown. This is much better done in the air fryer. If using the air fryer, toss the tofu in the oil along with the other spices, place in the air fryer basket and air fry 16 minutes at 400 degrees. Toss the cubes around halfway through to ensure they all cook and crisp up evenly.

Make the tofu

Heat the oil. Add the garlic, onions, leeks and bell peppers. Season with salt and ground black pepper and saute until the onions are soft and translucent.

Add the mushrooms and the wine, if using. Cook until most of the moisture in the pot has evaporated, then add the tomatoes, tomato paste and lima beans, if using.

Mix well, add the oregano, smoked paprika and cayenne and stir in. Then add the rice and stir it in until it&#039;s merged in with the veggies and spices.

Add the rice to the skillet and cook, stirring, until the grains appear translucent, a couple of minutes. Add the vegetable stock or water to the pot, add salt to taste (the water should taste saltier than you want your rice to be) and mix well. Let the rice cook, uncovered, until the stock or water boils. Add the saffron strands and stir them in lightly.

Cover the pot and let the rice cook over low heat for 15 minutes. Uncover the pot, place the tofu on top, cover again, and let the rice cook another 10 minutes. If you want the layer of burnt rice, socarrat, at the bottom, turn up the heat in the last five minutes of cooking.

Let the rice stand, covered, for 10 minutes, then open, fluff gently with a fork, and serve, garnished with parsley.

Make the paella rice

Vaishali, was just looking at your Paella recipe.  A couple of ideas  on it. I've made the traditional way making it Vegan.  The spices and veggies are added  to the pan first and toasted .After softening, you add the rice to toast it. I use one teaspoon of Saffron which has been simmering  in the broth or water. This spreads the flavor of the Saffron all through the broth. .The broth is then added to the rice mixture and the most important thing is DO NOT STIR after this point. If you do, it releases the starches and turns into Risotto :-). When all the moist is evaporated it is done. Be careful not to burn at this point. Toward the end I add cooked peas to it by spreading them out over the top.

I make your paella at least once a month. It is a great recipe. Easy to prepare and very tasty. Love it

Tried this last night (a day ahead of National Spanish Paella Day) and it was tasty. A couple of things, I think cooking the veggies so much ahead of cooking the Arborio made for an overly mushy texture and and was not able to achieve soccarat. I did add some finely shredded nori for a little fishy undertones. I feel "generous pinch" of saffron is a little too vague. I used what I thought probably more than a generous pinch and I think it could've used more. I only had vegetable broth and not stock so I didn't want to over salt it. Good but would make modifications next time.

Took some time but was worth it....I do not understand some of the other comments regarding paella spice? I just followed the receipt with real saffron threads....It was fantastic!

Vaishali, 
Success! Made my own spice mix (have enough for a second batch) and arborio rice (a little starchy, but what I had) to make a tasty dish. Thank you!

Oh, Vaishali, your blog is such a pleasure to read. I'm not sure which is better, your recipes or your intros! Both are scrumptious.

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