Veggie Rice Paella Vegan Recipes

VEGAN PAELLA

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!

AMAZING VEGETARIAN AND VEGAN PAELLA RECIPE

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

Steps:

• Warm up the vegetable stock. Lightly crush the saffron in between your fingertips and add it to the warm broth. Season to taste with sea salt then allow it to steep while you work on the paella.
• Preheat a cast iron skillet over medium low flame and pan sear the Beyond sausages until golden on all sides. (You shouldn't have to add any oil here but if you do just use a light spray). Transfer to a plate and slice into 1/3 inch slices.
• In the same skillet you cooked the sausage add half of the onion. Saute until translucent then stir in the brown rice, smoked paprika, chili pepper and garlic powder. Cook for a minute or so then hit it with half of the wine. Cook until all the liquid has been absorbed.
• Pour in the saffron broth over the rice and bring to a simmer. Add the bay leaf, cover with a lid then simmer on low flame for 45 minutes. NO STIRRING. Remove from heat and allow the rice to sit covered for another 10 minutes before fluffing it with a fork.
• Meanwhile in a separate skillet add half of the chopped onion and a little pinch of sea salt with a little splash of water or stock. Saute until translucent then add the sliced shiitake mushrooms and thyme. Hit it with half of the white wine and cook down until reduced and the mushrooms have softened. Sir in the garlic and cook until fragrant. Add the artichoke hearts, roasted peppers and sliced sausage to the pan and mix.
• Transfer to the pan with the cooked saffron rice and combine. Adjust seasonings and sprinkle with the chopped parsley. Serve hot with a fresh squeeze of lemon.
• OPTIONAL: Garnish with sliced olives or capers.

VEGETARIAN PAELLA (READY IN 30 MINUTES!)

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.

VEGAN PAELLA

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.

VEGETABLE AND BROWN RICE PAELLA

Steps:

• Preheat oven to 400 degrees F.
• In a saucepan, bring the broth to a simmer and stir in saffron, paprika, cayenne, and salt. Remove from heat; set aside.
• Heat oil in a large ovenproof skillet on medium-high heat. Add onion, bell pepper, and garlic. Cook for 5 minutes, stirring often.
• Add tomatoes and rice; stir to combine. Pour in reserved broth and bring to a boil. Cover, place in the oven, and bake for 30 minutes.
• Remove skillet from oven, uncover, and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter peas over the top. Cover and return to oven for 10 minutes.
• Uncover and cook for 5 minutes more, or until all the broth is absorbed. Let stand for 5 minutes before serving.