Easy Vegan Paella (1 Pan!)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 (Servings)
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Calories
372 kcal
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Course
Main Course
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Cuisine
Vegan
Easy Vegan Paella (1 Pan!)
Description
Easy Vegan Paella starts by blooming saffron in lemon juice to extract its flavor and color. Aromatics including diced onion, red bell pepper, and minced garlic are sautéed in olive oil until softened. Smoked paprika and salt season the base, and arborio rice is added and lightly toasted before vegetable broth and the saffron-lemon mixture are incorporated. The mixture simmers gently, covered, until the rice is tender and liquid absorbed.
Additional vegetables—artichoke hearts, cherry tomatoes, and peas—provide varied textures and fresh, bright flavors. Optional vegan chorizo can be cooked separately in avocado oil and added for a smoky, spicy element. The result is a richly colored, flavorful rice dish with a tender crumb and balanced seasoning.
This paella fits as a satisfying main or side dish within vegan or vegetarian menus. Lemon wedges enhance its brightness at serving. The one-pan technique simplifies preparation while delivering a visually appealing and flavorful meal that highlights saffron's distinctive character.
The recipe includes approximate nutrition information excluding optional vegan chorizo. Substitutions like vegetable broth instead of oil are possible to suit dietary needs without compromising flavor. Monitoring the simmering stage ensures proper rice texture and absorption.
Ingredients
- 1/2 tsp saffron
- 3 Tbsp lemon juice
- 1 Tbsp olive oil (if oil-free, sub vegetable broth)
- 1 ½ cups yellow onion ~1 medium onion as recipe is written, diced
- 1 cup red bell pepper ~1 medium pepper as recipe is written, diced
- 3 Tbsp garlic ~6 cloves garlic as recipe is written, minced
- 2 tsp smoked paprika
- 2 tsp salt sea salt
- 2 cups arborio rice
- 4 cups vegetable broth
- 1 cup artichoke hearts ~12-ounce jar as recipe is written, quartered, marinated, marinade reserved
- 1 cup cherry tomato halved
- 1 cup peas frozen
FOR SERVING optional
- 1 batch vegan chorizo or sub store-bought such as El Burrito Soyrizo and avocado oil for cooking, easy
- lemon wedges
Instructions
- In a small bowl, combine the saffron with the lemon juice to bloom the saffron. Set aside.
- In a large skillet or paella pan — at least 12 inches in diameter — heat the olive oil over medium-high heat. Add onion, red bell pepper, and garlic, and sauté until softened — about 5 minutes. Add paprika and salt and toss.
- Add the rice and stir to coat and lightly toast the grains — about 2 minutes. Add the vegetable broth and the saffron and lemon juice. Stir well to evenly distribute ingredients.
- Bring broth to a boil. Once boiling, immediately reduce the heat to low. Cover, set a timer for 20 minutes, and simmer for 20 minutes undisturbed, or until the grains are tender and the liquid is fully absorbed.
- While the rice cooks, cook vegan chorizo (if including).
- CHORIZO: If serving with optional vegan chorizo, prepare it while the rice cooks. Heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add a thin layer of avocado oil and as much vegan chorizo as will comfortably fit in a single layer in the pan. Cook for 3-4 minutes, undisturbed. It should sizzle and pop a bit — if it’s not, turn up the heat a little. Once nicely browned on the bottom, use a spatula to flip as evenly as possible to brown the other side for another 3 minutes. Break it up slightly and toss to evenly brown all sides — ~2 minutes. Repeat with any remaining chorizo and set cooked chorizo aside.
- Test the rice after 20 minutes to ensure it’s cooked. If it needs more time, add 1/2 cup (120 ml) water and cover again for a few minutes. When the rice is tender, turn heat off. Add the artichoke hearts, 2 Tbsp (30 ml) of artichoke marinade, tomatoes, and peas and toss gently. Cover for 2 minutes to warm through. Taste test and adjust as needed, adding more salt to taste, artichoke marinade for acidity, or smoked paprika for depth/smokiness. Optionally, serve with vegan chorizo and lemon wedges.
- Best when fresh. Leftovers will keep for up to 4 days in the refrigerator. Not freezer friendly.
Notes
- Bloom saffron in lemon juice beforehand to maximize its flavor and color in the dish.
- Optional vegan chorizo adds smoky, spicy flavor; cook it separately in avocado oil while rice simmers.
- Olive oil can be substituted with vegetable broth for an oil-free recipe.
- Cover and simmer the rice undisturbed for 20 minutes to achieve tender grains with absorbed liquid.
- Serve with lemon wedges to add brightness and fresh acidity to the paella.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 372 | 19% |
| Carbohydrates | 68.5g | 23% |
| Protein | 9.8g | 20% |
| Fat | 7.3g | 11% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1.7g | 9% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1385mg | 58% |
| Potassium | 371mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 8.6g | 17% |
| Vitamin A | 1756IU | 35% |
| Vitamin C | 47.4mg | 53% |
| Calcium | 41.9mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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