Introduction
Envision this: it’s been one of those weeks where your to-do list looks more like a novel, and your kitchen barely sees you.
Enter vegan paella—a dish that’s like a fiesta in a pan, but without the need for a dance break (though, hey, you do you).
It’s colorful, cozy, and packed with plant-powered goodness that’ll make your taste buds throw a party while your brain quietly does a happy dance for how easy it’s to whip up.
Think of it as your new sidekick for those nights when you want something impressive but don’t have the energy to summon a culinary miracle.
Plus, it’s totally vegan, so you can brag about saving the planet one saffron-scented bite at a time.
Ready to make your kitchen smell like sunshine and good decisions? Cozy vegan soups are also a delightful option for warming up on chilly evenings!
Let’s get this paella party started—no flamenco skills required.
Ingredients
- ½ tsp Saffron Threads (golden magic!)
- 1 Tbsp olive oil
- 2 garlic cloves, crushed
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 red/yellow/green pepper, de-seeded and finely chopped
- 1 handful fresh green beans, finely chopped
- Miso bouillon sachet or organic vegetable stock cube, mixed in 1 litre of water [UK 1.8 pints]
- 1 pack tempeh, seitan, or tofu cut into small cubes (if desired) (protein party). Tempeh(31 grams of protein per cup) is a fantastic choice for adding a protein boost to this dish.
- 2 Tbsp tamari or shoyu
- Lemon Wedges
- 2 cups Paella Rice or Brown Rice
This vegan paella is like a fiesta in a pan, with colorful veggies and plant-powered goodness coming together to make your taste buds dance.
Whether you’re team tofu or tempeh, this recipe is flexible enough to please meat-eaters and plant-lovers alike—because everyone deserves a little saffron sunshine in their life!
How to Make It
Alright, let’s plunge into making this vegan paella that’s bursting with color and flavor. Start by soaking about ½ teaspoon of those golden saffron threads in a little bowl of water—this is where the magic begins, and your kitchen will smell like a Mediterranean dream.
If you’re feeling fancy and want to add some plant protein (hello, tempeh, seitan, or tofu), give those cubes a quick sizzle in a splash of olive oil until they’re golden on both sides. Set them aside for now, but don’t get too comfortable—they’ll jump back in later.
Grab your trusty paella pan (or a big wide skillet if you’re living that city life without one) and heat up a tablespoon of olive oil. Toss in two crushed garlic cloves, one finely chopped onion, and two chopped tomatoes. Let these buddies soften up and mingle until they’re all cozy and saucy.
Then, it’s time to add a colorful trio—your choice of one finely chopped red, yellow, or green pepper along with a handful of fresh green beans, chopped into bite-sized bits. Pour in the veggie stock made from that miso bouillon sachet or organic stock cube, and sprinkle in two tablespoons of tamari or shoyu for that umami punch. Let everything simmer low and slow for about 30 minutes. It’s like a spa day for your rice.
Speaking of rice, toss in two cups of paella rice or brown rice right into the bubbling pan, stirring gently to let the grains soak up all that goodness. You’ll want to keep an eye on it to avoid sticking, but patience here is key—the rice will absorb the flavors and transform into a vibrant, hearty dish.
When everything’s just right, don’t forget to squeeze some lemon wedges over the top for that zesty finish that will make your taste buds do a happy dance. And voilà, your vegan paella is ready to impress—even if you’re just impressing yourself on a regular Tuesday night. Plus, consider serving it alongside a Mediterranean Couscous Salad for a delightful combination of flavors and textures.
Bonus Tips
- Don’t be shy with the saffron—think of it as the bling bling for your paella, making your kitchen smell fancy and your taste buds dance.
- Swap in funky veggies like artichokes or peas if you want to keep your paella feeling like a garden party in your mouth.
- Got leftover paella? Toss it in a pan the next day for crispy, golden socarrat magic—because who says paella can’t double as crispy snack royalty?
Why You’ll Love It
This vegan paella is like a flavor fiesta in your mouth—bold, bright, and ready to party with whatever veggies you’ve got hanging out in the fridge.
It’s the kind of dish that doesn’t judge your cooking skills or your plant-based commitment, making it perfect for flexitarians and tofu rookies alike.
Plus, it’s a one-pan wonder that lets you kick back while the saffron works its magic.
Who knew eating plants could feel this fancy and fun?
Nutritional Info
These are estimated values.
Calories: 350
Protein: 10 g
Carbohydrates: 55 g
Fat: 8 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
