This vegan paella recipe is a delicious twist on the classic Spanish dish. Made with a flavorful blend of vegetables, spices, and plant-based protein, it's a satisfying and hearty meal. The combination of saffron-infused rice, tender vegetables, and savory spices creates a dish that is bursting with flavor and color. Whether you're a vegan or simply looking to incorporate more plant-based meals into your diet, this vegan paella is sure to impress!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 cup chopped tomatoes
- 1 cup frozen peas
- 1 cup artichoke hearts, quartered
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon dried oregano
- 1/2 teaspoon saffron threads, soaked in 1/4 cup warm water
- 2 cups vegetable broth
- 2 cups short-grain rice
- 1 cup vegan chorizo, sliced
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- In a large paella pan or skillet, heat the olive oil over medium heat.
- Add the diced onion and minced garlic to the pan and sauté until they become translucent.
- Stir in the sliced bell peppers and continue cooking for another 5 minutes, until they start to soften.
- Add the chopped tomatoes, frozen peas, artichoke hearts, smoked paprika, turmeric, dried oregano, and soaked saffron threads with water to the pan.
- Cook for another 2 minutes to allow the flavors to meld together.
- Pour in the vegetable broth and bring it to a boil.
- Add the short-grain rice and vegan chorizo to the pan, ensuring that they are evenly distributed.
- Reduce the heat to low and cover the pan with a tight-fitting lid.
- Allow the paella to simmer for 30-40 minutes, or until the rice is cooked and the liquid has been absorbed.
- Once the paella is ready, remove it from heat and let it sit covered for 5 minutes to allow the flavors to develop further.
- Season with salt and pepper to taste and garnish with fresh parsley before serving.
