Best 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 PAELLA

Vegan paella image

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

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

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