Here I explain how to make an exquisite vegan paella. It’s delicious, easy to make and free from animal cruelty, and it doesn’t have an endless list of ingredients neither. This paella is prepared with artichokes and hearts of palm as a replacement for seafood.
I know, I know, it obviously doesn’t taste like fish, but don’t ask me how or what is it that makes these two ingredients have perfect harmony with the rice and the paella seasoning as if they were the shrimp themselves.
How to make delicious Vegan Paella step by step
STEP 1
First wash and cut all the vegetables. Onions, tomatoes, garlic and 80 grams of paprika in small squares. Cut the rest of the paprika into strips. Finely chop the parsley and mushrooms into 2-3 mm thick slices. finally cut the palm hearts into rolls.
STEP 2
Add the olive oil to the paella along with the onion, garlic, paprika and tomato, and let it cook for 3 to 4 minutes over medium heat. Add salt and pepper.
STEP 3
Also add the sliced mushrooms, artichokes and hearts of palm.
STEP 4
Pour in the white wine, stir and cook for about 4 minutes so that some of the wine evaporates.
SETP 5
Add the rice little by little and stir carefully until everything is combined.
STEP 6
Now pour only 800 ml of vegetable broth and reserve the rest. Also add the paella seasoning, the peas and the minced parsley.
STEP 7
Stir very well making sure all the rice is painted and looking yellow. Let it cook for 10 minutes until almost completely dry. Moving from time to time to ensure that it does not stick to the bottom. Correct salt and pepper if necessary.
STEP 8
3 minutes before the end add the extra 100ml of broth that we reserved and decorate with paprika strips.
STEP 9
Once the 10 minutes are over, lower the temperature, cover the paella, and let it cook for another 15 minutes.
STEP 10
Taste the rice to check is done and remove from the heat. Let it rest at least 10 minutes before serving.
STEP 11
When serving, add a drizzle of olive oil and lemon (optional).
Enjoy your meal!
Tips & Recommendations – Vegan paella
- I recommend that if possible all the ingredients are chopped and ready so that later when the paella starts to cook you can be on the lookout.
- In order to avoid spilling the liquid from the paella, first put 800 ml of vegetable broth and save the other 100 for later
- It is VERY IMPORTANT to stir the rice well (carefully) after adding the broth and the seasoning. This way we make sure that all the rice is entirely soaked with the seasoning and that there are no white rice clumps or uncooked areas.
- Check the rice before removing it from the stove
- Tip: Stir constantly before decorating with the red pepper stripes to make sure it does not stick to the bottom
FAQ
What size of paella to use?
This recipe is made based on a 30 cm paella pan (measured by the upper diameter)
Can the paella seasoning be replaced? With what?
Technically yes, the Carmencita provides the characteristic yellow color of the paella thanks to the fact that it contains saffron. So you can use only saffron or ultimately with turmeric.
However, I do not recommend that last option because turmeric does have a strong taste that would change the result of the paella.
If you try this recipe, don’t forget to comment or tag me on your Instagram or Facebook post with @shinyveggies and #shinyveggies, that way I can see your vegan paella!
Vegan Paella
Course: MainCuisine: SpanishDifficulty: Medium2
rations10
minutes35
minutes10
minutesVegetable paella recipe (30 cm), made mainly with artichokes and hearts of palm, super delicious and easy to make!
Ingredients
2 tbsp olive oil + something extra to serve
180 g onion
80 g red paprika + 60 g to decorate
100 g tomato
3 garlic cloves
1 tsp salt
1/2 tsp pepper
150 g mushrooms
1/2 cup white wine (125 ml)
125 g artichokes
220 g hearts of palm
440 g paella rice
900 ml of vegetable broth
1/2 tsp paella seasoning or saffron
110 g green peas
15 g parsley
lemon (optional)
zubereitung
- First wash and cut all the vegetables. Onions, tomatoes, garlic and 80 grams of paprika in small squares. Cut the rest of the paprika into strips. Finely chop the parsley and mushrooms into 2-3 mm thick slices. finally cut the palm hearts into rolls.
- Add the olive oil to the paella together with the onion, garlic, paprika and tomato, and let it fry for 3 to 4 minutes over medium heat. Add salt and pepper.
- Also add the sliced mushrooms, artichoke and palm hearts.
- Pour in the white wine, stir and cook for about 4 minutes so that some of the wine evaporates.
- Add a little or little of the rice and stir carefully until everything is combined.
- Now pour only 800 ml of vegetable broth and reserve the rest. Also add the seasoning or saffron, the peas and the minced parsley. (See tip 2)
- Stir very well making sure that all the rice is painted with the liquid (See tip 3). Let cook for 10 minutes until almost completely dry. Moving from time to time to ensure that it does not stick to the bottom. Correct salt and pepper if necessary.
- 3 minutes before the end add the extra 100 ml of broth that we reserved and decorate with the paprika strips.
- After 10 minutes, lower the temperature, cover the paella, and let it cook for another 15 minutes.
- Taste the grain and remove from the heat. Let stand at least 10 minutes before serving.
- When serving, add a drizzle of olive oil and lemon (optional). Enjoy your meal!
Video
tips
- I recommend that if possible all the ingredients are chopped and ready so that later when the paella starts to cook you can be on the lookout.
- In order to avoid spilling the liquid from the paella, first put 800 ml of vegetable broth and save the other 100 for laterIt is VERY IMPORTANT to stir the rice well (carefully) after adding the broth and the seasoning. This way we make sure that all the rice is soaked with the seasoning and that there are no white rice clumps or uncooked because they were not filled with broth.
- Taste the rice before removing from the burner to make sure it is tender.
- Stir constantly before decorating with the peppers to make sure it does not stick to the bottom
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