vegetarian paella

Paella is one of the most famous Spanish dishes. Vegan Spanish paella is delicious. It's also cheaper, lighter and healthier than the traditional one.

Vegan Spanish Paella

tbsp extra virgin olive oil

garlic

onion

red bell pepper

Italian green pepper

tomatoes

artichoke hearts (120 grams)

green beans (75 grams)

peas (65 grams)

Basmati rice (240 grams)

vegetable stock (1 liter)

turmeric powder

tsp sweet paprika

Salt and black pepper

Heat the oil in a paellera or a pan over medium heat and when it&#8217;s hot, add the garlic, onion, red and green pepper (chopped). Cook until golden brown.

Add the chopped tomatoes and cook for another 5 or 10 minutes.

Add the frozen veggies and cook 5 minutes more.

Add the rice and cook until it begins to be translucent. Pour the vegetable broth (hot), add the turmeric powder, the sweet paprika, and salt and black pepper to taste.

Stir the paella until all the ingredients are mixed and cook over medium or medium high heat for 15 or 20 minutes or until the rice is cooked. Add more vegetable broth if the rice is hard and dry.

Let stand the paella (covered) for at least 5 or 10 minutes.

I’ve made this several times now and even meat eaters love it! Delicious!

I made this today.  I like the creamy texture and the healthy ingredients.

So creamy and lovely. I had no idea I loved turmeric! Thanks for a great recipe!

DELICIOUS!!!!

Instead of veg broth I made one using water, powder kombu dashi ,2 bayleaf, salt, pepper and olive oil
for veggies i used 1 chayote, 1 jalapeño, 4 tiny eggplants, 7 green pea pods, 2 tomatoes, 6 garlic cloves, 1 onino
i added canned mixed beans at the end
for spice , instead of saffron, i used 2 tsp tumeric, some cardamom (cracked open pods and crushed the seeds inside), black pepper and red pepper

i had to add a little more water and it took a little longer than recipe

but all 4 of us enjoyed it sooooo much

thank you!

A seasonal, vegetarian riff on the classic, this paella is a beautiful main course that's the perfect weekend or date-night dinner.

Summer Vegetarian Paella

short grain brown rice

olive oil

garlic,

yellow onion, minced

smoked paprika (pimentón)

turmeric

chickpeas

sea salt

pepper

water

vegetable broth

zucchini,

summer squash, cut into 1/4" thick slices

Parsley,

Lemon wedges,

Bring 2 cups of water to a boil and add the rice. Reduce to a simmer, cover, and, cook for 25 minutes.

While the rice is cooking, In a 8″ cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Stir in diced onion and minced garlic, cooking for 4-5 minutes. Next, add 1/2 tablespoon smoked paprika, and 1/2 teaspoon turmeric; cook for one minute.

Next, add the roughly diced tomato, chickpeas, and 1/2 teaspoon of salt and pepper. Give a good stir and cook until tomatoes start to boil, 3-4 minutes.

Stir in the cooked rice and ½ cup of the hot rice water. Finish with the vegetable broth then layer the zucchini/squash on top. Continue to cook until the rice is tender and liquid has been absorbed; 30 or so minutes. The goal is to leave it cooking for 5 or so minutes longer so the rice on the bottom is crisp. Serve with a sprinkle of parsley and lemon juice.

This vegetarian paella recipe is full of delicious, hearty flavor! A vegan spin on the classic Spanish recipe, it pleases everyone.

Easy Vegetarian Paella

chickpeas,

smoked paprika

red pepper flakes (optional)

saffron

kosher salt, divided

vegetable stock

short grain Bomba rice or arborio rice

peas,

artichoke hearts, quartered (marinated if desired)

Lemon lemon

parsley,

Prep the vegetables

Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices. Slice the roasted red peppers into strips, and set aside.

Measure out the ingredients

Measure out all the remaining ingredients before you start. The cooking process goes fast!

Cook the paella

In your largest skillet or a 4-serving paella pan, heat olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the smoked paprika and red pepper flakes and 1/4 teaspoon of the salt, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, chickpeas, saffron and the remaining 1 1/2 teaspoon kosher salt. Stir, then immediately sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet). If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.

Add the artichokes and peas (10 minutes into cook time)

When the top of the rice is beginning to show through the liquid, about 10 minutes into the cook time, press the artichokes, peas, and red pepper strips lightly into the rice.

Assess whether the paella is done

In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you’ll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice — you shouldn’t see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.

Serve

When the paella is done, squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.

Top 3 vegetarian paella recipes from across the web

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Vegan Spanish Paella

Summer Vegetarian Paella

Easy Vegetarian Paella

Top 3 vegetarian paella recipes from across the web

The most viewed vegetarian paella recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Spanish Paella

Summer Vegetarian Paella

Easy Vegetarian Paella

The most viewed vegetarian paella recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine