Vegan Vegetable Paella

I desperately wanted to make a Paella for the longest time, but I was trying to think how I could make a vegan seafood Paella, and I don’t have a Paella pan.

It turns out though that a traditional Valencian Paella is actually vegetarian/vegan anyway and when I found that out I didn’t want to let a little thing like not having a Paella pan get in my way!

I’ve made this 3 times now with a variety of vegetables and the below recipe is the one that worked the best and that we’ve enjoyed the most - this is not an “authentic” Spanish Paella, rather my own vegan interpretation and I will be acquiring a Paella pan as soon as I can!

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Vegan Vegetable Paella

Author: Chris Unwin

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

A delicious Spanish inspired Paella with delicious vegetables that keeps well for days.

Ingredients

• 200g Paella Rice
• 720ml Vegetable Stock
• 3 tbsp Soy Sauce
• (Optional) 2 tsp Vegan Fish Sauce
• 1 large Courgette, chopped small
• 2 medium Carrots, chopped small
• 1.5 cups Frozen Peas (2-3 handfuls)
• 1 small jar Artichoke hearts
• 2 Bell peppers (Red & Yellow), cut into strips and halved
• 2 Medium-Large Brown Onions, finely chopped
• 6 cloves Garlic, sliced
• 1.5 tsp Smoked Paprika
• 1 tsp Cracked Black Pepper
• 1 tsp Garlic Granules
• 1/2 tsp Sea Salt
• 1/4 tsp Saffron strands
• 1 tin (400g) Chopped Tomatoes
• 1 tbsp Tomato Paste
• 3 tbsp oil for cooking

Instructions

1. Cook onion for a couple minutes in heated oil in wide bottom pan over a medium-high heat, once it starts to soften add the bell pepper, courgette and carrots, stir through and cook until onion translucent and vegetables starting to soften
2. Add garlic, salt, black pepper, garlic granules and paprika and stir through 1 minute
3. Add tinned tomatoes and tomato paste and stir through, 2 minutes
4. Add vegetable stock, soy sauce, fish sauce (if using) and saffron strands and stir through then bring to a boil
5. Add the rice then the Artichokes and Peas and stir through thoroughly ensuring even distribution of the rice and reduce heat to medium
6. Let simmer for 10 minutes until most of the liquid has evaporated off
7. Reduce heat to very low for 5 more minutes to let rice soak up rest of liquid
8. Turn heat up to high for 2 more minutes to create the burned rice layer at the bottom of the pan then remove from the heat and allow to stand for 5-10 minutes before serving