Paella, a traditional Spanish dish, is beloved worldwide for its rich flavors and comforting textures. This vegan version maintains the essence of the classic dish while being entirely plant-based. Perfect for family dinners, gatherings, or a special weekend meal, this Vegan Paella is sure to impress vegans and non-vegans alike.
Ingredients and Substitutions for Vegan Paella
Vegan Paella Broth
- Dried kelp: Substitute with some dried mushrooms and/or soy sauce for that signature funky salty umami kick.
- Aromatics: Sage and bay leaves give the paella broth an earthiness.
- Saffron: Saffron lends a very subtle sweet earthy flavor. If you cannot find it, ground turmeric is your best option but make sure you do not use too much because turmeric is much less subtle.
Vegan Paella Proteins
- Seitan chorizo: Alternatively use smoked tofu, vegan sausage, tempeh, or tofu if you do not have seitan chorizo available.
Vegan Paella Vegetables
- Onion: Onion is a fantastic base for most rice dishes.
- Roma tomatoes: Use the best tomatoes you can find for this. Canned is totally fine if tomatoes are not in season yet!
- Zucchini (courgette): Squash also works if you do not like zucchinis or cannot find them easily.
- Eggplant (aubergine): Eggplants will melt in the paella and give it a creamy texture, so try not to skip them!
Vegan Paella Seasonings
- Salt: Good old trusty salt to bring out all the flavors.
- Garlic: With one clove per serving, this recipe uses a relatively large amount of garlic, but trust me it is not too much.
- Smoked paprika: Chipotle powder also works if you do not have smoked paprika on hand.
- Cayenne pepper: This is optional if you like your vegan paella spicy. You can also add a chopped chili pepper of your choice (serrano peppers, jalepeño, etc.) in with the vegetables if you want to add a fruity flavor profile as well as some heat.
Additional Ingredients
- Short-grain rice: Bomba rice is the most traditional option, but Arborio rice, which is Italian, works fine as well and has a lot of similar properties and uses. If you use Arborio rice, add a little bit more broth to the paella, as Arborio rice has more starch in it and will thicken the dish more. Read more about the comparison between Spanish rice varieties here.
- Optionally: Add some pitted olives, cooked mushrooms, or peas to the vegan paella if you want to up the vegetables.
- Lemon: The juice of a lemon is the perfect topper to the vegan paella. If you want the lemon flavor without all the sourness, lemon zest is a great garnish.
- Fresh parsley or coriander: Feel free to experiment with other garnishes like spring onion tops or mint if you prefer.
How to Make Vegan Paella
Prepare the Broth
In a large pot, boil a 5×10 cm piece of dried kelp with sage and bay leaves for about 5 minutes. Remove from heat and let the broth cool slightly. Add a pinch of saffron and adjust the flavors to taste.
Cook the Protein
Choose your preferred vegan protein (seitan chorizo, smoked tofu, vegan sausage, tempeh, or tofu). Cook according to package instructions or your preference. Set aside.
Sauté the Vegetables
In a large, flat-bottomed pan, heat a small amount of oil. Add the diced onion and a selection of vegetables (tomatoes, courgette, eggplant, bell pepper). Cook uncovered with a pinch of salt until the vegetables are slightly soft.
Add Garlic and Seasonings
Stir in the minced garlic and cook for a few more minutes. Add 2 teaspoons of smoked paprika and cayenne pepper if using. Mix well to coat the vegetables
Combine Proteins and Vegetables
Add the cooked proteins to the pan. Optionally, add olives, cooked mushrooms, and frozen peas for extra flavor and texture.
Add the Rice
Sprinkle the rice evenly over the dish. Gently mix to distribute the rice without overcrowding the pan. Ensure the rice is spread out in a thin layer for even cooking.
Pour the Broth
Pour the prepared broth into the pan until the ingredients are just covered by about 1/2 cm of broth. It’s better to add less initially and adjust later if needed.
Cook the Vegan Paella
Cook the paella uncovered on medium heat for 10-12 minutes. Avoid cranking up the heat too much to prevent burning the bottom. Add more broth if necessary.
Rest the Vegan Paella
Turn off the heat and cover the pan. Let the paella rest for about 15 minutes. If the rice is still a bit uncooked, add more broth, heat for 2 minutes, and let it rest again for 5 minutes.
Finish and Serve the Vegan Paella
Juice a lemon over the top of the paella and garnish with fresh parsley or coriander. Serve warm and enjoy your delicious vegan paella!
Tips for the Best Vegan Paella
- Use a good quality saffron for an authentic flavor.
- Avoid stirring the rice too much to achieve the perfect paella texture.
- Experiment with different vegetables and proteins to suit your taste.
Frequently Asked Questions
- Is this vegan paella gluten free?
- Yes! As long as you make sure to use gluten-free vegan sausage, this paella is completely gluten free.
- Can I use brown instead of white rice?
- Yes, although the final texture will be altered, brown rice can work in this recipe. Adjust the amount of broth to ensure the paella doesn’t dry out.
- How can I reheat this dish if I have leftovers?
- Reheat the vegan paella gently on the stovetop or in the microwave, adding a splash of water or vegetable broth if needed to prevent it from drying out or sticking to the pan.
- Do you have any ideas for dishes to serve with the vegan paella?
- Crusty bread, a fresh green salad, and a glass of wine is the classic Spanish way.
- Can I add beans or chickpeas to bulk up the dish?
- Absolutely! Cook your beans or chickpeas separately until they’re about 90% cooked through, then add them to the paella along with the rice. Note that you will need more vegetable broth to cover everything and make sure it is cooking evenly.
Similar to Vegan Paella, from the blog:
- Lemon Rice – Chitranna or Nimmakaya Pulihora
- Easy Tomato Rice with Chickpeas
- One-Pot Vegetable Orzo
- How to Cook Fluffy Rice
Vegan Paella
Ingredients
Broth:
- 5 x10 cm piece of dried kelp
- Aromatics: sage bay leaves
- Pinch of saffron
Proteins:
- 1 cup seitan chorizo smoked tofu, vegan sausage, tempeh, or tofu
Vegetables:
- 1 onion diced
- 3 roma tomatoes diced
- 1 zucchini (small) courgette, diced
- 1 eggplant (small) aubergine, diced
- 1 bell pepper diced
Seasonings:
- Salt to taste
- 4 garlic cloves minced
- 2 teaspoons smoked paprika
- Optional: cayenne pepper to taste
Additional Ingredients:
- 1 cup Arborio or Bomba rice paella rice
- Optional: olives cooked mushrooms, peas
- 1 lemon juiced
- Fresh parsley or coriander for garnish
Instructions
Prepare the Broth and Cook the Protein
- In a large pot, boil a 5×10 cm piece of dried kelp with sage and bay leaves for about 5 minutes. Remove from heat and let the broth cool slightly. Add a pinch of saffron and adjust the flavors to taste.
- Choose your preferred vegan protein (seitan chorizo, smoked tofu, vegan sausage, tempeh, or tofu). Cook according to package instructions or your preference. Set aside.
Sauté the Vegetables:
- In a large, flat-bottomed pan, heat a small amount of oil. Add the diced onion and a selection of vegetables (tomatoes, courgette, eggplant, bell pepper). Cook uncovered with a pinch of salt until the vegetables are slightly soft.
- Stir in the minced garlic and cook for a few more minutes. Add 2 teaspoons of smoked paprika and cayenne pepper if using. Mix well to coat the vegetables.
Combine Everything
- Add the cooked proteins to the pan. Optionally, add olives, cooked mushrooms, and frozen peas for extra flavor and texture.
- Sprinkle the rice evenly over the dish. Gently mix to distribute the rice without overcrowding the pan. Ensure the rice is spread out in a thin layer for even cooking.
- Pour the prepared broth into the pan until the ingredients are just covered by about 1/2 cm of broth. It’s better to add less initially and adjust later if needed.
Cook, Rest, and Serve the Paella:
- Cook the paella uncovered on medium heat for 10-12 minutes. Avoid cranking up the heat too much to prevent burning the bottom. Add more broth if necessary.
- Turn off the heat and cover the pan. Let the paella rest for about 15 minutes. If the rice is still a bit uncooked, add more broth, heat for 2 minutes, and let it rest again for 5 minutes.
- Juice a lemon over the top of the paella and garnish with fresh parsley or coriander. Serve warm and enjoy your delicious vegan paella!
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