Vegan Paella
A vegan and simple twist on the classic paella dish! This plant-based version combines aromatic white rice with a medley of vibrant vegetables, creating a colourful and nutritious feast for your taste buds. Infused with the richness of olive oil, the sautéed onions, garlic, and peppers add depth to the dish while the diced tomatoes lend a refreshing touch. Enhanced by the earthy spices of paprika, turmeric (or saffron), and a sprinkle of salt, this vegan paella is a celebration of flavours that will leave you wanting more. A Spanish favourite that is welcome at every party!
Ingredients
- 475 ml boiling water
- 200 g white rice
- 1 tbsp olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 1 green pepper sliced
- 1 red pepper sliced
- 1 tomato diced
- 475 ml vegetable stock
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp ground turmeric or fresh saffron
- 170 g green peas
- 120 g drained and quartered artichoke hearts 100g aubergine
Instructions
- Mix boiling water and rice together in a bowl. Let stand for 20 minutes and drain.
- Heat olive oil in a large pan (paella pan if you have it) over medium heat.
- Add the onions and garlic and cook until the onion softens about 5 minutes.
- Add the green pepper, red pepper and tomatoes. Cook and keep stirring until peppers are slightly tender about 3 minutes.
- Add the rice and vegetable stock and bring to a boil. Then reduce heat to low and let it simmer.
- Add the paprika, salt, and turmeric (or saffron) and let it cool, until the rice is tender, about 20 minutes.
- Stir in the peas, artichoke and aubergine and cook until heated through about 1-2 minutes.
- And finally, enjoy! Serve with crusty bread.
Notes
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