VEGETARIAN PAELLA (READY IN 30 MINUTES!)
Paella! One of my favorite colorful dishes of all time. One of my favorite colorful dishes of all time. Loaded with lots of seasonal rainbow vegetables, saffron-infused rice, and plenty of flavors, this vegetarian paella is incredibly easy to make and ready in just 30 minutes. And you don't even need a paella pan to cook it. Any large skillet will work!
Provided by Sara @ Gathering Dreams
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Heath the vegetable broth.
- If using saffron threads, soak the saffron in a small bowl with 4 tablespoons of broth and let it sit for 10 minutes to steep.
- Add some olive oil to a large skillet on medium heat. Add the onion and garlic and sauté until the onion is translucent.
- At this point, add bell peppers, carrots, and sauté for 3 to 5 minutes-season with a bit of salt. Then add the frozen peas, olives, spinach, and finally rice. Mix and stir well, cook the rice for a couple of minutes, then add the saffron.
- Pour 3 1/2 cups of hot broth slowly in the pan, making sure it's evenly distributed. Bring to the boil and then reduce the heat to medium and let it cook uncovered. Top with the artichokes. Never stir the rice.
- Let the vegetable paella cook for 15-18 minutes. After 10 minutes, check the rice. If needed, add more broth, 1/3 cup at a time. Increase the heat during the last couple of minutes to create a crispy bottom.
- Remove the pan from the heat, top with some cherry tomatoes, and cover it with a lid or tin foil and let the paella rest for 5-10 minutes (note 7).
- Garnish with the fresh chopped parsley and lemon wedges before serving.
Nutrition Facts : Calories 445 kcal, Carbohydrate 79 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 1366 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
AN AMAZING VEGETARIAN PAELLA
A much-loved vegetarian paella recipe. And, for this veg-centric, California-inspired take on the Spanish classic, you don't need a special pan.
Provided by Heidi Swanson
Categories Dinner Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Heat the olive oil in a large (11 1/2-inch skillet) over medium heat- if you don't have a skillet that large, use a 9 1/2-inch skillet and cut the recipe in half. Sauce the carrots, scallions (or spring onions), until translucent. Stir in the garlic, and let it cook a little longer. Add the rice, stir well, and cook until the grains are also translucent, a few minutes - be mindful to not allow the rice to burn. Stir in the sofrito. Add the paprika. Crush the saffron with your fingers, and add that as well.
- Stir in the vegetables, pour the hot broth over all of it, stir, and bring to a moderate simmer. No more stirring allowed. Simmer for exactly 17 minutes. Set a timer. Taste the broth and re-season if necessary.
- Move the paella to the oven and bake for another 12 minutes. Remove, and if you want to try to get a bit more crust on the base of your paella, and you're confident your paella won't burn, return the paella to a burner for another minute or so. Remove from heat and allow it to rest for another few minutes. Top with anything else you like - olives, nuts, lemons, herbs, etc. Serve family style in the pan.
Nutrition Facts : Calories 193 kcal, Carbohydrate 34 g, Protein 4 g, Fat 4 g, Sodium 146 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
VEGETARIAN AND VEGAN SPANISH PAELLA
This vegetarian and vegan Spanish paella is so full of flavor that you won't miss the meat. It has lots of healthy veggies, paprika, and turmeric.
Provided by Jolinda Hackett
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- In a medium-sized saucepan, bring the 2 cups of water to a rolling boil and add the rice.
- Give it a quick stir, then cover and turn off the heat. Allow the rice to stand for 20 minutes.
- Then carefully drain the excess water, as it will still be hot.
- While the rice is soaking in the hot water, heat the olive oil in the largest frying pan you have (or a paella pan, if you have one) over medium heat and sauté the onion and garlic until the onion is transparent, about 4 or 5 minutes.
- Add the red and green bell peppers and the tomato and continue to cook, stirring occasionally, over medium heat for another 3 minutes.
- Next, add the soaked rice and the vegetable broth. Bring to a boil, then reduce the heat to a simmer.
- Add the salt, paprika, and turmeric. Cover and allow to simmer until the rice is tender-about 20 minutes.
- Add the peas and artichoke hearts and cook about 1 minute longer.
- Serve and enjoy. Reprinted with permission from "The Compassionate Cook Cookbook ."
Nutrition Facts : Calories 141 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 0 g, Sodium 639 mg, Sugar 7 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
AMAZING VEGETARIAN AND VEGAN PAELLA RECIPE
Paella is a Valencian rice dish traditionally made with meats and seafood. I came up with this vegan version with brown rice instead of white. It's super-flavorful and although it may seem hard to make, prep time is only about 15 minutes and active cooking time is about 15 minutes; the rest is all slow baking done in the oven. And, guess what? Paella is actually a perfect summer picnic dish because it serves well at room temperature and can be carried well in a picnic basket.
Provided by veggiecurean
Time 2h5m
Number Of Ingredients 18
Steps:
- Arrange oven racks in upper and lower thirds of oven, making sure you have ample space between racks for Dutch oven.
- Preheat oven to 350 degrees F.
VEGAN PAELLA
Achieve four of your 5-a-day with this vegan paella - it makes a satisfying yet low-calorie supper. We've included broad beans, a valuable source of plant protein
Provided by Sara Buenfeld
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Put the kettle on to boil. Tip the saffron, tomato purée and bouillon powder into a large heatproof bowl, then pour over 1 litre boiling water and set aside.
- Heat the oil in a large paella pan or frying pan over a medium heat and fry the onion for 5 mins, stirring often until starting to soften. Add the peppers, garlic and thyme, and cook for a few minutes more. Tip in the rice and paprika, and continue to cook, stirring for about a minute. Pour in the saffron stock, then cover and simmer for 10 mins.
- Uncover and gently stir, then add the frozen beans and courgettes. Return to a simmer, then cover and cook for another 10 mins until the rice is tender and has absorbed the stock. Leave to stand for 5 mins, then stir in the parsley. Serve half the paella straightaway with lemon wedges for squeezing over. The other half will keep chilled for up to three days. To enjoy on another day, reheat in the microwave until piping hot throughout.
Nutrition Facts : Calories 396 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 15 grams protein, Sodium 1.02 milligram of sodium
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