Spanish Vegan Paella Recipes

VEGAN PAELLA

Vegan Paella image

This is a twist on a Spanish-favorite. Use seitan, tofu, or tempeh to add a protein element. I substituted turmeric for the traditional saffron to cut costs.

Provided by chefcs

Categories World Cuisine Recipes European Spanish

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

2 cups boiling water
1 cup white rice
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tomato, diced
2 cups vegetable broth
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground turmeric
1 cup peas
1 cup drained and quartered canned artichoke hearts

Steps:

Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 58.8 g, Fat 4.6 g, Fiber 6.8 g, Protein 8.2 g, SaturatedFat 0.7 g, Sodium 1103.3 mg, Sugar 7.8 g

VEGAN SPANISH PAELLA

Vegan Spanish Paella image

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.

Provided by Minimal Eats

Categories Main dish

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

2 tbsp extra virgin olive oil
4 cloves of garlic
1/2 onion
1/2 red bell pepper
1/2 Italian green pepper
2 tomatoes
1 cup frozen artichoke hearts (120 grams)
1/2 cup frozen green beans (75 grams)
1/2 cup frozen peas (65 grams)
1 1/4 cups Basmati rice (240 grams)
4 cups vegetable stock (1 liter)
2 tsp turmeric powder
1 tsp sweet paprika
Salt and black pepper to taste (optional)

Steps:

Heat the oil in a paellera or a pan over medium heat and when it'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.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 384 calories, Sugar 5.4 g, Sodium 812 mg, Fat 9.3 g, SaturatedFat 1.6 g, Carbohydrate 63 g, Fiber 6 g, Protein 12.6 g

VEGETARIAN AND VEGAN SPANISH PAELLA

Vegetarian and Vegan Spanish Paella image

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

Ingredients

2 cups water (boiling)
1 cup white rice
1 tablespoon olive oil
1 onion (chopped)
3 cloves garlic ( minced )
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 tomato (diced)
2 cups vegetable broth
1 teaspoon salt
1 tablespoon paprika
1 teaspoon turmeric
1 cup peas
1 cup artichoke hearts (drained and quartered)

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

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