EASY VEGAN PAELLA (1 PAN!)
Easy vegan paella that's packed with seasonal vegetables and so flavorful! Comforting, naturally gluten-free, and perfect for weeknight meals or meal prep. Just 1 pan required!
Provided by Minimalist Baker
Categories Entree
Time 45m
Number Of Ingredients 15
Steps:
- In a small bowl, combine the saffron with the lemon juice to bloom the saffron. Set aside.
- In a large skillet or paella pan - at least 12 inches in diameter - heat the olive oil over medium-high heat. Add onion, red bell pepper, and garlic, and sauté until softened - about 5 minutes. Add paprika and salt and toss.
- Add the rice and stir to coat and lightly toast the grains - about 2 minutes. Add the vegetable broth and the saffron and lemon juice. Stir well to evenly distribute ingredients.
- Bring broth to a boil. Once boiling, immediately reduce the heat to low. Cover, set a timer for 20 minutes, and simmer for 20 minutes undisturbed, or until the grains are tender and the liquid is fully absorbed.
- While the rice cooks, cook vegan chorizo (if including).
- CHORIZO: If serving with optional vegan chorizo, prepare it while the rice cooks. Heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add a thin layer of avocado oil and as much vegan chorizo as will comfortably fit in a single layer in the pan. Cook for 3-4 minutes, undisturbed. It should sizzle and pop a bit - if it's not, turn up the heat a little. Once nicely browned on the bottom, use a spatula to flip as evenly as possible to brown the other side for another 3 minutes. Break it up slightly and toss to evenly brown all sides - ~2 minutes. Repeat with any remaining chorizo and set cooked chorizo aside.
- Test the rice after 20 minutes to ensure it's cooked. If it needs more time, add 1/2 cup (120 ml) water and cover again for a few minutes. When the rice is tender, turn heat off. Add the artichoke hearts, 2 Tbsp (30 ml) of artichoke marinade, tomatoes, and peas and toss gently. Cover for 2 minutes to warm through. Taste test and adjust as needed, adding more salt to taste, artichoke marinade for acidity, or smoked paprika for depth/smokiness. Optionally, serve with vegan chorizo and lemon wedges.
- Best when fresh. Leftovers will keep for up to 4 days in the refrigerator. Not freezer friendly.
Nutrition Facts : ServingSize 1 serving, Calories 372 kcal, Carbohydrate 68.5 g, Protein 9.8 g, Fat 7.3 g, SaturatedFat 0.4 g, Sodium 1385 mg, Fiber 8 g, Sugar 8.6 g, UnsaturatedFat 2.1 g
VEGAN PAELLA
This vegan paella with artichokes, smoked tofu, and sun-dried tomatoes feels like a vacation to spain! It's packed with flavor and it's perfect for summer!
Provided by Sina
Categories Main Course
Time 37m
Number Of Ingredients 19
Steps:
- Heat some oil in a large pan and fry the smoked tofu cubes over medium heat until brown and crispy on all sides. Put aside.
- Heat some more oil in the same pan and sauté the onion and the garlic for about 2-3 minutes. Then add the red bell pepper and the zucchini and cook for another 3 minutes. Stir in the rice and cook about 2-3 more minutes.
- Deglaze with white wine. Season with salt, pepper, and paprika powder. Dissolve the saffron in 2 tablespoons of warm water and add to the pealla.
- Add the vegetable broth (I recommend starting with 3 cups) and cook for about 15-20 minutes or until the rice is tender and has absorbed all the liquid. If necessary add more vegetable broth.
- Once the rice is tender, stir in the cooked peas, the sun-dried tomatoes, the olives, the smoked tofu, and the artichokes. Cook for about 2 minutes or until heated through. Sprinkle with fresh parsley and serve with lemon slices.
Nutrition Facts : Calories 507 kcal, Carbohydrate 86 g, Protein 21 g, Fat 9 g, SaturatedFat 1 g, Sodium 1323 mg, Fiber 9 g, Sugar 10 g, UnsaturatedFat 4 g, ServingSize 1 serving
VEGAN PAELLA
This vegan paella is amazing! It's bursting with flavor, fresh veggies and spices and so delicious that no one will miss the seafood!
Provided by Alison Andrews
Categories Main Course
Time 50m
Number Of Ingredients 20
Steps:
- Add the vegetable stock to a saucepan and heat. While it's heating break up the saffron threads by crumbling it into the stock with your fingers. When the stock begins to simmer let it simmer for one minute and then turn the heat way down and just keep it warm while you continue with the recipe.
- Add 2 Tablespoons of olive oil to a paella pan* along with the chopped onion and red bell pepper. Sauté until softened.
- Add in the sliced portobello mushrooms and marinated artichokes and sauté until softened.
- Add in the tomato, capers, crushed garlic, smoked paprika, sweet paprika, dried thyme and cayenne pepper and sauté for a couple of minutes.
- Add the Spanish rice and the remaining tablespoon of olive oil to the pan. Stir to mix everything together so that the rice is well coated. Cook for 1 minute to lightly toast the rice, stirring it occasionally to spread the rice evenly across the pan.
- Add in the prepared vegetable stock with saffron threads and the salt and pepper. Don't stir it now.
- Bring the pan to a simmer and let it simmer for two minutes.
- Now turn down the heat to a mild simmer for around 20 minutes until the rice is cooked. You will see the stock reducing in the pan. Keep an eye on the rice as the stock reduces.
- When the stock has cooked off use a spoon to gently check to see that there is no liquid at the bottom of the pan. The rice should be soft but firm. Remove the pan from the heat.
- Add the thawed frozen peas to the top of the rice, don't mix them in.
- Cover the pan with foil and let the paella rest for 10 minutes.
- Remove the foil and top with fresh chopped parsley and lemon wedges and serve!
Nutrition Facts : ServingSize 1 Serve, Calories 472 kcal, Sugar 9 g, Sodium 1774 mg, Fat 15 g, SaturatedFat 2 g, TransFat 0.003 g, Carbohydrate 76 g, Fiber 7 g, Protein 10 g, UnsaturatedFat 10 g
VEGETABLE PAELLA
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.
- Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
- Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
- Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired
VEGAN PAELLA
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
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 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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