Vegan Paella
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
4 servings
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Calories
275 kcal
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Course
Main Course
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Cuisine
Spanish, Vegetarian, Vegan
Vegan Paella
Description
Vegan Paella is a plant-based spin on the classic dish, highlighting Spanish rice cooked in a broth of vegetable stock and white wine. The rice is simmered briefly before being combined with sautéed red bell pepper, yellow onion, shiitake mushrooms, artichoke hearts, piquillo peppers, garlic, capers, saffron threads, smoked paprika, cayenne pepper, salt, and black pepper.
The ingredients are mixed in a paella or oven-safe pan and baked at 375°F for 30 minutes, with additional vegetable stock added during baking to keep the dish moist. This cooking method ensures the rice absorbs the flavors and cooks evenly, while the vegetables retain some bite. The saffron and spices impart color and mild warmth, and the mixture has a balanced, layered texture with tender rice and softened vegetables.
Serving with lime wedges adds a bright citrus finish to each portion. This vegan paella is suitable as a main dish, offering a flavorful, colorful option that showcases a variety of plant-based ingredients and spices traditionally used in the dish.
Ingredients
- 6 cups vegetable stock
- 2 cups white wine such as Chardonnay
- 16 oz Spanish rice may be called Yellow Rice or Saffron Rice
- olive oil
- salt
- black pepper
- 1 red bell pepper seeded and chopped
- 1 yellow onion peeled and chopped
- 8 oz shiitake mushrooms washed and chopped
- 14 oz artichoke hearts canned, quartered
- ¼ cup piquillo peppers chopped
- 2 cloves garlic peeled and minced
- 2 tbsp capers
- 1 pinch saffron threads
- ½ tsp cayenne pepper
- 1 tsp smoked paprika
- 1 lime cut into wedges
Instructions
- Preheat oven to 375 degrees.
- In a large stock pot, combine 4 cups of vegetable stock and 2 cups of white wine.
- Bring to a boil, and add rice. Cover and simmer for 15 minutes.
- In a paella pan (or deep oven-safe frying pan), heat a drizzle of olive oil over medium heat.
- Add bell peppers and onions, and cook for 5 minutes.
- Add shiitake mushrooms, and cook for 3 more minutes.
- Add artichoke hearts, piquillo peppers, garlic, capers, saffron, paprika, and cayenne pepper. Stir and cook for 2 more minutes.
- Add rice into paella pan. Season with salt and pepper to taste, and stir to combine.
- Bake in the oven for 30 minutes. Check on the paella every 10 minutes, adding a bit of the remaining vegetable stock each time so that the paella stays juicy.
- Remove from oven. Serve with lime wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 1920mg | 80% |
| Potassium | 388mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3015IU | 60% |
| Vitamin C | 66.2mg | 74% |
| Calcium | 45mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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