Introduction
Hey there, veggie lovers and curious food adventurers! Imagine this: it’s been one of those whirlwind days where your to-do list seems to have multiplied like rabbits, and the last thing you want is to wrestle with a complicated dinner.
Enter the humble vegetable paella—a vibrant, colorful celebration of plants that’s as comforting as your favorite hoodie but way more impressive on the dinner table. This isn’t just any rice dish; it’s a fiesta in a pan, packed with fresh, garden-fresh goodness and a little secret spice magic that’ll have your taste buds doing a happy dance.
Whether you’re a full-time herbivore, a flexitarian flirting with more greens, or just here to try something new without the guilt trip, this recipe has your back. So, get ready to stir up some serious flavor and maybe even convince your carnivore friends that veggies can party too.
In fact, this dish can be as colorful and fun as a Rainbow Quinoa Bowl, showcasing the vibrant side of plant-based eating. Who said plant-based can’t be a little sassy?
Ingredients
- ½ teaspoon saffron strands (golden sunshine threads)
- 1 litre vegetable stock
- 240g (2 cups) shelled broad (fava) beans
- 100g (2/3 cup) fine green beans, topped and tailed and halved
- 100g (2/3 cup) fine asparagus, cut into 5cm lengths
- 3 tablespoons extra virgin olive oil
- 200g (1 1/3 cup) small courgettes (zucchini), cut into thick slices
- 1 medium onion, finely chopped
- 1 large red pepper, deseeded and chopped into 1cm pieces
- 1 large green pepper, deseeded and chopped into 1cm pieces
- 3 garlic cloves, finely chopped (garlic power punch)
- 1 teaspoon sweet pimentón
- 200g (1 cup) tomatoes, fresh or from a can, skinned and chopped
- 400g (2 cups) short grain paella rice, such as Calasparra or Bomba
- 2 tablespoons freshly chopped flatleaf parsley
- 100g (1/2 cup) shelled peas
- 280g jar chargrilled artichokes in olive oil, drained
- fine sea salt and freshly ground black pepper
- This recipe showcases the importance of plant-based staples in creating a hearty and satisfying meal.
Get ready to toss these vibrant veggies and spices into a pan and let the magic happen!
This recipe is like a vegan fiesta in your mouth, packed with color and flavor so bright, even the veggies want to dance.
Whether you’re a newbie or a seasoned plant-based pro, this paella’s got the goods to impress your taste buds and maybe even your non-vegan friends!
How to Make It
Alright, let’s plunge into the magic of making this vibrant Vegetable Paella! Start by letting ½ teaspoon of saffron strands get a little toasty in a warm pan—just a quick shake around; we want them dry and fragrant, not burnt to a crisp.
Meanwhile, get your 1 litre of vegetable stock warming up because it’s going to be the flavorful pool where all your veggies and rice will swim happily. Heat 3 tablespoons of extra virgin olive oil in a sturdy pan and toss in your finely chopped medium onion, a large red pepper, and a large green pepper. Let those sizzle and soften while you chop up 200g of small courgettes into thick slices—because who doesn’t love a bit of zucchini party in their paella?
Once your peppers and onions look all soft and lovely, stir in 3 finely chopped garlic cloves and 1 teaspoon of sweet pimentón. That smoky paprika smell? Yep, that’s the vibe we’re going for. Toss in 200g of chopped tomatoes, fresh or canned (because we’re all about flexibility here), and let it simmer until the sauce thickens just right.
Now, it’s time for the star carbs: 400g of short grain paella rice. Stir it into the pan so it soaks up all those juicy veggies and spices. Pour in your warm saffron-infused vegetable stock and let the rice simmer gently. No stirring frenzy here—paella likes to sit back and do its thing.
As your rice starts to get cozy and absorb all that goodness, gently fold in 240g of shelled broad (fava) beans, 100g of fine green beans chopped in half, 100g of fine asparagus cut into 5cm lengths, and 100g of shelled peas.
Did you know that shelled peas are a great addition to plant-based protein meals? Don’t forget that 280g jar of chargrilled artichokes in olive oil, drained and ready to mingle. These add a smoky punch that even your most skeptical carnivore friends will envy. Sprinkle in 2 tablespoons of freshly chopped flatleaf parsley, season with fine sea salt and freshly ground black pepper, and let everything cook off until the veggies are tender and the rice is perfectly plump.
Bonus Tips
- Feeling wild? Swap out the artichokes for some smoky tempeh bites — because why should veggies have all the fun?
- Don’t skimp on the saffron drama; give it a quick toast to wake up those golden vibes and make your paella sing.
- Pro tip: serve with a squeeze of lemon to brighten the whole party — because even veggies love a little zing in their step.
Why You’ll Love It
This veggie-packed paella is like a fiesta in your skillet—bursting with color and plant-powered goodness that even carnivores might eye suspiciously.
It’s a laid-back vibe in a pan, letting you toss in whatever green goodies you’ve got lying around without breaking a sweat.
Plus, it’s the kind of recipe that whispers, “Relax, you’ve got this,” making it perfect for anyone who’s still figuring out the vegan game.
Nutritional Info
These are estimated values.
Calories: 350
Protein: 8 g
Carbohydrates: 60 g
Fat: 7 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
