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Herbivore's Kitchen

Vegan Paella

This vegetable paella recipe is an easy way to bring this Spanish darling to your dinner table! Vegan friendly, this paella dish uses authentic Spanish Bomba rice and plenty of vegetables. This paella recipe is warm and comforting (and healthy), using traditional spices like saffron and paprika for a wonderfully authentic paella vegan experience. 
5 from 2 votes
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Total Time 40 minutes
Course Main Course
Cuisine Spanish
Servings 4 people

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1/2 yellow onion chopped
  • 3 cloves garlic minced or crushed
  • 1 14 oz can artichoke hearts rinsed and drained
  • 1/2 yellow squash sliced into ½ thick rings and then quartered
  • 8-10 buttom mushrooms washed and quartered
  • 1/2 red pepper roughly chopped
  • 1 tbsp Paella seasoning I buy mine from Spice Jungle (or see Recipe Notes for a substitute)
  • 1 pinch saffron threads I buy mine from Spice Jungle
  • 1 14 oz can diced tomatoes
  • 1 quart low-sodium vegetable broth
  • 1 1/2 cups Bomba rice If you can't find this locally, you can purchase it on Amazon.
  • 1/2 cup frozen peas
  • 1 tbsp fresh lemon juice
  • fresh parsley for garnishment
  • salt and pepper to taste

Instructions
 

  • Pre-heat your oven to 450 degrees.
  • Heat the olive oil in a large oven-proof skillet, sauté the onion until it becomes soft and translucent. Add the garlic and sauté for 1-2 minutes more.
  • Add artichoke hearts, red pepper, yellow squash and mushroom.  Continue to cook for 2-3 more minutes.
  • Add paprika, salt, cayenne pepper and saffron threads.  Stir all ingredients and cook for 1-2 minutes until fragrant. 
  • Add the rice and stir to coat. Allow the rice to toast for ~1 minute.
  • Add diced tomatoes, rice and vegetable broth.  Bring to a simmer for 5-7 minutes.
  • Place the skillet into the oven and bake for 20 minutes, until rice is cooked through.  
  • Stir in the frozen peas, allowing them to become bright green.
  • Add the lemon juice.
  • Garnish with fresh parsley and fresh ground pepper. 

Notes

  • When prepping the artichoke hearts, I check each one to make sure that the outermost layers aren’t too tough. If they are, I peel them away and discard. 
  • If you choose not to buy the Spice Jungle spice blend, you can create a blend using 2 t. paprika, ¼ t. cayenne pepper, ½ t. salt.
  • I used bomba rice for this recipe, but I do make some substitution recommendations in my blog post. If you decide to substitute another rice, please just note that the amount of liquid that you need to add during the cooking process may vary. Different rice varietals will have different absorption properties.
  • The size and shape of the pan you use to make paella matters. You want a wide and shallow pan so that the rice lays in the pan in a thin layer. See my blog post for more details.
 
 
Keyword how to make paella, paella, vegan paella, vegetarian paella, what rice to use in paella
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