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!
Provided by Minimalist Baker
Categories Entree
Time 45m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 372 kcal, Carbohydrate 68.5 g, Protein 9.8 g, Fat 7.3 g, SaturatedFat 0.4 g, Sodium 1385 mg, Fiber 8 g, Sugar 8.6 g, UnsaturatedFat 2.1 g
ONE-PAN QUICK + EASY VEGETARIAN PAELLA
A quick and easy vegetarian paella made with brown rice, garbanzo beans, mushrooms, red peppers, and peas. Perfect weeknight meal!
Provided by Jamie Silva
Categories Dinner
Time 25m
Number Of Ingredients 15
Steps:
- In a pan, heat olive oil over medium-high heat. Add onion and garlic, and cook until translucent and fragrant, about 5 minutes.
- Next, add the red pepper and mushrooms and cook for about another 5 minutes. Add smoked paprika, salt and pepper. Stir and reduce to medium heat.
- Add cooked brown rice, vegetable stock and dry cooking wine. Simmer and cook for 5 minutes or until the liquid has been absorbed.
- Stir in garbanzo beans, frozen peas, and capers. Cook for about 5 more minutes. Garnish with lemon slices and green onions. Serve and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 308 kcal, Carbohydrate 45 g, Protein 8.7 g, Fat 8.9 g, SaturatedFat 1.3 g, Cholesterol 45 mg, Sodium 610 mg, Fiber 5.3 g, Sugar 8.2 g
EASY VEGETARIAN PAELLA
This vegetarian paella recipe is full of delicious, hearty flavor! A vegan spin on the classic Spanish recipe, it pleases everyone.
Provided by Sonja Overhiser
Categories Main Dish
Time 45m
Number Of Ingredients 16
Steps:
- Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices. Slice the roasted red peppers into strips, and set aside.
- Measure out all the remaining ingredients before you start. The cooking process goes fast!
- In your largest skillet or a 4-serving paella pan, heat olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the smoked paprika and red pepper flakes and 1/4 teaspoon of the salt, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, chickpeas, saffron and the remaining 1 1/2 teaspoon kosher salt. Stir, then immediately sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet). If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
- When the top of the rice is beginning to show through the liquid, about 10 minutes into the cook time, press the artichokes, peas, and red pepper strips lightly into the rice.
- In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you'll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice - you shouldn't see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
- When the paella is done, squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.
Nutrition Facts : Calories 480 calories, Sugar 6 g, Sodium 644.2 mg, Fat 13.1 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 82.6 g, Fiber 20.1 g, Protein 15.6 g, Cholesterol 0 mg
VEGETABLE PAELLA
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.
- Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
- Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
- Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired
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