4.9 from 132 votes
Easy Vegan Paella (1 Pan!)
Easy vegan paella that’s packed with seasonal vegetables and so flavorful! Comforting, naturally gluten-free, and perfect for weeknight meals or meal prep. Just 1 pan required!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 (Servings)
Calories: 372 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 1/2 tsp saffron
- 3 Tbsp lemon juice
- 1 Tbsp olive oil (if oil-free, sub vegetable broth)
- 1 ½ cups diced yellow onion (~1 medium onion as recipe is written)
- 1 cup diced red bell pepper (~1 medium pepper as recipe is written)
- 3 Tbsp minced garlic (~6 cloves garlic as recipe is written)
- 2 tsp smoked paprika
- 2 tsp sea salt
- 2 cups arborio rice
- 4 cups vegetable broth
- 1 cup quartered, marinated artichoke hearts, marinade reserved (~12-ounce jar as recipe is written)
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas
FOR SERVING optional
- 1 batch Easy Vegan Chorizo (or sub store-bought such as El Burrito Soyrizo and avocado oil for cooking)
- 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.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Information
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
Monounsaturated Fat
1.7g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
1385mg
(58%)
Potassium
371mg
(11%)
Fiber
8g
(32%)
Sugar
8.6g
(17%)
Vitamin A
1756IU
(35%)
Vitamin C
47.4mg
(53%)
Calcium
41.9mg
(4%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 372
% 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.