Vegan Vegetable Paella: A Hearty Delight in One Pan

This Vegan Vegetable Paella is a hearty delight, bursting with vibrant colors and flavors, perfect for any meal.

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Prep Time 15

Cook Time 40

Resting Time 15

Total Time 1 10

Servings: 4 servings

Course: Dinner

Cuisine: Spanish

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Flavor Base

0.5 teaspoon Salt Adjust to taste
60 ml Olive Oil Don’t reduce for authenticity
1 large Brown Onion, finely chopped Adds sweetness and depth
2 medium/large Tomatoes, diced Use ripe, fresh tomatoes
6 cloves Garlic, crushed Infuses aromatic goodness
700 ml Vegetable Stock Homemade or good quality
a pinch Saffron Adds color and flavor

For the Vegetables

1 Red Bell Pepper, sliced Brings sweetness
1 Yellow Bell Pepper, sliced Enhances color
2 teaspoons Smoked Paprika Delivers smoky richness
2 Bay Leaves Adds aromatic touch
0.5 teaspoon Dried Rosemary Adds earthy aroma
0.5 teaspoon Thyme Adds herby flavor
1 tablespoon Tomato Puree Intensifies the flavor

For Cooking and Texture

240 ml White Wine Make sure it’s vegan-friendly
300 g Paella Rice Short-grained rice
400 g Butter Beans, drained Adds creaminess
170 g Green Beans Gives crunchy texture
150 g Frozen Peas Adds a pop of sweetness

For Finishing Touches

Juice from ½-1 lemon Lemon Juice Brightens the dish
100 g Jarred Artichoke Hearts, drained Optional addition
Salt and Pepper Adjust seasoning to taste
Chopped Fresh Parsley For garnish

Equipment

Large deep pan

Method

Step-by-Step Instructions

Combine saffron with vegetable stock and salt in a bowl. Let sit for about 10 minutes.
Heat olive oil in a pan over medium heat. Sauté chopped brown onion for about 10 minutes until soft.
Add crushed garlic and diced tomatoes; cook for 5-10 minutes until tomatoes soften.
Introduce sliced bell peppers, smoked paprika, bay leaves, rosemary, thyme, and tomato puree; stir and fry for 2 minutes.
Pour in vegan-friendly white wine; simmer until most liquid evaporates, about 3-4 minutes.
Stir in paella rice, then add green beans, frozen peas, butter beans, and infused stock. Gently mix and bring to simmer.
Lower heat to a gentle simmer and cook uncovered for about 20 minutes without stirring.
Increase heat slightly to create a crispy bottom (socarrat) for 1-2 minutes while watching closely.
Adjust seasoning with salt, pepper, and lemon juice once rice is tender and liquid has evaporated.
Top with jarred artichoke hearts if using, cover, and let rest for 10-15 minutes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 500mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

This Vegan Vegetable Paella is perfect for weeknight dinners or special occasions. Customize with your favorite vegetables or proteins.

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