Why Make This Recipe
This vegan vegetable paella is not just colorful and hearty; it’s also packed with nutrients! It’s a healthy choice for anyone looking to enjoy a Spanish-inspired dinner. The combination of fresh vegetables, fluffy rice, and aromatic spices makes it a delicious meal that everyone can enjoy, whether they’re vegan or not. It’s perfect for family dinners, gatherings, or a cozy night in.
How to Make Flavor-Packed Vegan Vegetable Paella
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1½ teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 pinch saffron threads, soaked in 2 tablespoons warm water
- 1½ cups bomba rice (or Arborio if unavailable)
- 4 cups vegetable broth, warm
- 1 cup canned artichoke hearts, quartered
- 1 cup cooked chickpeas
- Salt and pepper, to taste
- Lemon wedges and fresh parsley, for garnish
Directions:
- Heat olive oil in a wide pan over medium heat.
- Add the chopped onion and cook until it turns translucent.
- Stir in the minced garlic and cook until it is fragrant.
- Add the sliced bell peppers, green beans, and cherry tomatoes. Cook for about 5–7 minutes until the veggies soften.
- Stir in the smoked and sweet paprika, making sure they coat the vegetables well.
- Add the rice to the pan and stir to coat it with the spices. Pour in the saffron water with the threads and toast the rice for about 1–2 minutes.
- Pour in the warm vegetable broth, then add the chickpeas and artichokes. Bring everything to a gentle boil.
- Once boiling, reduce the heat and let it simmer uncovered for 20–25 minutes. Avoid stirring during this time.
- To crisp the bottom-layer rice, increase the heat slightly for the last 5 minutes.
- Remove from heat and cover for 5 more minutes. Finally, garnish with chopped parsley and lemon wedges.
How to Serve Flavor-Packed Vegan Vegetable Paella
Serve the paella hot, straight from the pan for a rustic feel. Add lemon wedges on the side for a zesty touch. It pairs well with a simple green salad or some crusty bread for a complete meal.
How to Store Flavor-Packed Vegan Vegetable Paella
If you have leftovers, let the paella cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to three days. For longer storage, consider freezing it for up to a month. When you reheat, add a splash of water to prevent it from drying out.
Tips to Make Flavor-Packed Vegan Vegetable Paella
- For an extra layer of flavor, add a dash of white wine when sautéing the vegetables.
- Feel free to swap or add other vegetables based on what you have on hand, like zucchini or peas.
- Letting the paella sit off the heat helps the flavors meld perfectly before serving.
Variation
You can add proteins like diced tofu or tempeh to make the meal even heartier. Additionally, for a spicier kick, consider adding some chopped jalapeños or a pinch of cayenne pepper.
FAQs
1. Can I use other types of rice for this recipe?
Yes! If you cannot find bomba rice, Arborio rice works as a substitute, although it may result in a slightly different texture.
2. Is saffron necessary for this dish?
Saffron adds a unique flavor and beautiful color, but if you don’t have it, you can omit it or use turmeric for color.
3. How can I make this dish gluten-free?
This paella is naturally gluten-free as long as you ensure that your vegetable broth is gluten-free. Just check the labels before using!
Enjoy your healthy Spanish-inspired dinner with this flavorful vegan vegetable paella!
Print
Flavor-Packed Vegan Vegetable Paella
A colorful and hearty vegan vegetable paella packed with nutrients and flavor, perfect for any dinner occasion.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1½ teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 pinch saffron threads, soaked in 2 tablespoons warm water
- 1½ cups bomba rice (or Arborio if unavailable)
- 4 cups vegetable broth, warm
- 1 cup canned artichoke hearts, quartered
- 1 cup cooked chickpeas
- Salt and pepper, to taste
- Lemon wedges and fresh parsley, for garnish
Instructions
- Heat olive oil in a wide pan over medium heat.
- Add the chopped onion and cook until it turns translucent.
- Stir in the minced garlic and cook until fragrant.
- Add the sliced bell peppers, green beans, and cherry tomatoes. Cook for about 5–7 minutes until the veggies soften.
- Stir in the smoked and sweet paprika, making sure they coat the vegetables well.
- Add the rice to the pan and stir to coat it with the spices. Pour in the saffron water and toast the rice for about 1–2 minutes.
- Pour in the warm vegetable broth, then add the chickpeas and artichokes. Bring everything to a gentle boil.
- Once boiling, reduce the heat and let it simmer uncovered for 20–25 minutes. Avoid stirring during this time.
- To crisp the bottom-layer rice, increase the heat slightly for the last 5 minutes.
- Remove from heat and cover for 5 more minutes. Garnish with chopped parsley and lemon wedges before serving.
Notes
For added flavor, consider adding a dash of white wine while sautéing the vegetables. Feel free to swap vegetables as desired, and remember, letting the paella sit off the heat helps the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg