Main image of Vegan Paella: Spanish-Inspired Rice

Vegan Paella: Spanish-Inspired Rice

1 hr

Meal

This recipe is our take on one of Spain's most famous dishes, the Paella. Paella is often served with some type of meat or seafood, so to keep it plant-based we've added peas as the protein source.

Servings

Total

1 hr

Prep

20 min

Cook

40 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 1 Tbsp (15 mL)
    olive oil
  • 1
    onion, chopped
  • 2
    cloves garlic, minced
  • 1 tsp (6 g)
    salt
  • ½ tsp
    ground black pepper
  • 2
    tomatoes, diced
  • 1
    red bell pepper, thinly sliced, reserve 6 slices for garnish
  • 4 cups (960 mL)
    boiling water
  • 2
    vegetable bouillon cubes
  • 1 pinch
    saffron threads (optional, but recommended)
  • 1½ cups (255 g)
    canned artichoke hearts, chopped
  • 1 cup (134 g)
    frozen green peas

Optional garnish

  • fresh chives
  • fresh parsley
  • lemon slices
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Directions

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  1. Add the olive oil to a large pan* or paella pan over medium-high heat, and when hot, add the onion, garlic, salt, and pepper. Cook this for 2 - 3 minutes, or until the onions are translucent.
  2. To the pan, add the paprika, thyme, cumin, oregano, and cayenne pepper. Cook this while stirring for 30 - 60 seconds, to toast the spices.
  3. Add in the tomatoes and bell pepper, sautéing for 2 - 3 minutes.
  4. Add the Paella rice, toasting this for 1 - 2 minutes, stirring occasionally.
  5. To a large jug, mix the boiling water and vegetable cubes so that the cubes dissolve in the hot water. You could also substitute the bouillon cubes and water for 1L of vegetable stock instead.
  6. Add the liquid to the pan, along with the saffron, and bring the paella to a rapid simmer for 2 minutes. Then turn the heat to a low simmer and let cook uncovered for 20 - 30 minutes, or until the rice is tender. Avoid stirring the rice while it cooks.
  7. When the liquid has been absorbed by the rice, taste-test the rice. Try to test the rice on the outer-most part of the pan, as this is the rice that will cook last given it's furthest away from the heat source in the centre. If the rice is firm but tender, it's ready. If the centre is still a bit raw, add a small splash of boiling water or hot stock, and let it continue to cook until the rice is cooked through.
  8. When the rice is cooked, add half of the artichoke hearts and peas to the rice, and gently stir it in. Add the other half on top, together with the 5 pieces of reserved bell pepper.
  9. Remove the pan from the heat, cover the pan with a lid and let the Paella rest for 10 minutes. Do not skip this step, as it makes all the difference in the taste and texture of the rice.
  10. Remove the lid, top with chopped chives or parsley, serve alongside lemon wedges, and enjoy!

Notes

  • * Try to use a pan that has a large cooking surface on the bottom of the pan, so that the rice cooks evenly throughout. A wok-shaped pan, for example, may result in cooked rice in the centre of the pan, but uncooked rice around the perimeter of the pan.

Storage

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 20%

uncooked Spanish paella rice

Proteins 14%

frozen green peas

Fruits & Veggies 66%

onion

clove garlic

tomato

red bell pepper

canned artichoke hearts

Calcium
No significant sources of calcium
Fat

olive oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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