Vegan Paella
Ingredients:
- 1 1/2 cups bomba or short-grain rice
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup green beans, trimmed
- 1 cup canned artichoke hearts, quartered
- 1 cup canned chickpeas, drained
- 1/4 tsp saffron threads (or 1/2 tsp turmeric)
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 3 1/2 cups vegetable broth, warmed
- Lemon wedges, for serving
- Fresh parsley, chopped
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Resist stirring once the broth and rice go in — traditional paella is left mostly undisturbed so a crisp, caramelized layer (the socarrat) can form on the bottom.
Instructions:
- Sauté the Vegetables: Heat the olive oil in a large paella pan or wide skillet over medium heat and sauté the onion and bell pepper for 5-6 minutes.
- Add Garlic: Add the garlic and cook for 1 minute, until fragrant.
- Bloom the Spices: Stir in the diced tomatoes, smoked paprika, and saffron, cooking for 2-3 minutes.
- Toast the Rice: Add the rice and stir to coat evenly in the tomato mixture.
- Simmer: Pour in the warm vegetable broth and bring to a simmer. Add the green beans, artichokes, and chickpeas.
- Cook Undisturbed: Reduce heat to low and cook, undisturbed, for 20-25 minutes, until the rice is tender and the liquid is absorbed.
- Rest: Let the paella rest for 5 minutes before serving.
- Garnish & Serve: Garnish with parsley and serve with lemon wedges.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The bomba or short-grain rice adds a neutral, hearty base that soaks up the surrounding flavors. The onion adds sweetness and depth as it cooks down. The red bell pepper adds sweetness and a pop of color. The garlic builds a savory, aromatic base.
Vegan Paella
Ingredients:
- 1 1/2 cups bomba or short-grain rice
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup green beans, trimmed
- 1 cup canned artichoke hearts, quartered
- 1 cup canned chickpeas, drained
- 1/4 tsp saffron threads (or 1/2 tsp turmeric)
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 3 1/2 cups vegetable broth, warmed
- Lemon wedges, for serving
- Fresh parsley, chopped
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The bomba or short-grain rice adds a neutral, hearty base that soaks up the surrounding flavors. The onion adds sweetness and depth as it cooks down. The red bell pepper adds sweetness and a pop of color. The garlic builds a savory, aromatic base.
Prep:
Resist stirring once the broth and rice go in — traditional paella is left mostly undisturbed so a crisp, caramelized layer (the socarrat) can form on the bottom.
Instructions:
- Sauté the Vegetables: Heat the olive oil in a large paella pan or wide skillet over medium heat and sauté the onion and bell pepper for 5-6 minutes.
- Add Garlic: Add the garlic and cook for 1 minute, until fragrant.
- Bloom the Spices: Stir in the diced tomatoes, smoked paprika, and saffron, cooking for 2-3 minutes.
- Toast the Rice: Add the rice and stir to coat evenly in the tomato mixture.
- Simmer: Pour in the warm vegetable broth and bring to a simmer. Add the green beans, artichokes, and chickpeas.
- Cook Undisturbed: Reduce heat to low and cook, undisturbed, for 20-25 minutes, until the rice is tender and the liquid is absorbed.
- Rest: Let the paella rest for 5 minutes before serving.
- Garnish & Serve: Garnish with parsley and serve with lemon wedges.
