Vegan Paella Recipe

Introduction

This vibrant vegan paella is a flavorful and colorful dish packed with fresh vegetables and fragrant spices. Perfect for a comforting meal or entertaining guests, it offers the classic Spanish taste without any animal products.

Ingredients

• 2 generous pinches of saffron
• 1 tbsp tomato purée
• 2 tsp vegetable bouillon powder
• 2 tbsp rapeseed oil
• 2 onions (320g), finely chopped
• 2 red peppers, deseeded and diced
• 3 garlic cloves, finely grated
• 2 tbsp soft thyme leaves
• 200g brown basmati rice
• 2 tsp smoked paprika
• 320g frozen broad beans
• 320g courgettes, halved and sliced
• 15g flat-leaf parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Step 1: Boil 1 litre of water and pour it into a large heatproof bowl containing saffron, tomato purée, and vegetable bouillon powder. Set this saffron stock aside.
2. Step 2: Heat rapeseed oil in a large paella or frying pan over medium heat. Fry the chopped onions for about 5 minutes until they begin to soften, stirring often.
3. Step 3: Add diced red peppers, grated garlic, and thyme leaves to the pan. Cook for a few more minutes, allowing the flavors to combine.
4. Step 4: Stir in the brown basmati rice and smoked paprika. Continue cooking and stirring for about one minute to coat the rice with the spices.
5. Step 5: Pour the prepared saffron stock into the pan with the rice mixture. Cover and let it simmer gently for 10 minutes.
6. Step 6: Uncover the pan and stir gently. Add the frozen broad beans and sliced courgettes, then cover again and simmer for another 10 minutes, until the rice is tender and has absorbed the liquid.
7. Step 7: Remove the pan from heat and allow it to stand, covered, for 5 minutes. Stir in chopped parsley before serving.
8. Step 8: Serve with lemon wedges on the side for squeezing over. Enjoy half immediately and store the rest chilled for up to three days.

Tips & Variations

• Use arborio rice if you prefer a creamier texture, though cooking times may vary slightly.
• For extra depth, add a splash of white wine when adding the stock.
• Swap broad beans for peas or green beans if preferred or based on seasonal availability.
• Fresh herbs like basil or cilantro can be added alongside parsley for a different flavor profile.

Storage

Store leftover paella in an airtight container in the refrigerator for up to three days. To reheat, microwave until piping hot throughout, or warm gently in a pan over low heat, stirring occasionally to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this paella gluten-free?

Yes, this recipe is naturally gluten-free if you ensure the vegetable bouillon powder used is gluten-free certified. Always check labels to be sure.

Is it possible to use fresh saffron instead of pinches?

Yes, fresh saffron threads work well; use about 10-15 threads to substitute for the pinches of saffron in this recipe. Soak them briefly in warm water before adding to release the flavor.

Vegan Paella Recipe

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★★★★★

4.7 from 93 reviews

• Author: Cleo
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This vibrant vegan paella is a flavorful, plant-based twist on the classic Spanish dish. Featuring brown basmati rice simmered in a saffron-infused vegetable broth, it’s loaded with colorful vegetables like red peppers, broad beans, and courgettes, all cooked together to create a hearty and aromatic meal perfect for any occasion.

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Ingredients

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Stock and Flavoring

• 2 generous pinches of saffron
• 1 tbsp tomato purée
• 2 tsp vegetable bouillon powder
• 1 litre boiling water

Vegetables and Rice

• 2 tbsp rapeseed oil
• 2 onions (320g), finely chopped
• 2 red peppers, deseeded and diced
• 3 garlic cloves, finely grated
• 2 tbsp soft thyme leaves
• 200g brown basmati rice
• 2 tsp smoked paprika
• 320g frozen broad beans
• 320g courgettes, halved and sliced
• 15g flat-leaf parsley, chopped
• 1 lemon, cut into wedges

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Instructions

1. Prepare the saffron stock: Put the kettle on to boil. Place the saffron, tomato purée, and vegetable bouillon powder into a large heatproof bowl, and pour over 1 litre of boiling water. Stir gently and set aside to infuse.
2. Sauté the aromatics: Heat the rapeseed oil in a large paella pan or frying pan over medium heat. Add the finely chopped onions and cook for 5 minutes, stirring frequently, until they start to soften and become translucent.
3. Add the vegetables and herbs: Add the diced red peppers, grated garlic, and thyme leaves to the pan. Cook together for a few more minutes until fragrant and the peppers begin to soften.
4. Toast the rice with spices: Stir in the brown basmati rice and smoked paprika. Continue to cook while stirring for about one minute to lightly toast the rice and incorporate the spices.
5. Simmer the paella: Pour the prepared saffron stock over the rice mixture. Cover the pan and simmer gently for 10 minutes, allowing the rice to begin absorbing the flavorful broth.
6. Add remaining vegetables: Uncover the pan and gently stir the mixture. Add the frozen broad beans and sliced courgettes. Return the pan to the simmer, cover again, and cook for another 10 minutes until the rice is tender and the liquid has been absorbed.
7. Rest and garnish: Remove the pan from heat and let the paella stand, covered, for 5 minutes to allow the flavors to meld and the rice to finish cooking through.
8. Serve and enjoy: Stir in the chopped flat-leaf parsley. Serve half of the paella immediately with lemon wedges for squeezing over. The remaining portion can be chilled for up to three days and reheated in the microwave until piping hot before serving.

Notes

• Using brown basmati rice adds nuttiness and extra fiber to the dish, though it requires slightly longer cooking times than white rice.
• If you do not have a paella pan, a large, wide frying pan will work just as well for cooking this paella.
• Be sure to cover the pan while simmering to ensure the rice cooks evenly and absorbs the saffron-infused stock.
• This recipe can be customized with other seasonal vegetables or beans according to preference.
• Leftover paella stores well in the refrigerator for up to three days and can be reheated gently in the microwave.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish

Keywords: vegan paella, plant-based paella, Spanish rice dish, saffron paella, vegan recipes, healthy vegan meals