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Paella is generally always made with some form of meat or seafood. I love making vegan Paella though. It's hearty, filling, and has great depth of flavor. Even my meat-loving hubby eats this up and is satisfied (I do sometimes saute some shrimp in a separate pan to add on top for him) . I'm also amazed at how easily my toddler eats this. I don't even think he realizes how many vegetables he's eating at once.
There are many different types of rice you can use. However they do need to be either a risotto rice (Arborio and Carnaroli) or Paella rice (Bomba, Bahia, Balilla, Senia, and Calasparra). Any of those will work well and have a the same outcome. I wouldn't recommend trying to make this with any other kind of rice. Almost all supermarkets have either a Risotto rice or Paella rice on the shelves.
Making a Paella is quite simple and the vegetables are interchangeable. This allows you to be creative and never make the same Paella twice. I make this usually when I don't know what else to make and have a lot of vegetables that need to be used up quickly.
Vegetable Paella
Makes 8 servings
Prep time: 30min
Cook time: 20min
Ingredients:
- 4 tablespoons Olive Oil
- 1 medium White Onion - diced into ½inch pieces
- 4 cloves of Garlic - crushed
- 1 Jalapeno (optional)
- 1 medium Sweet Potato - peeled and diced 1 inch
- 1 medium Zucchini - peeled, chopped 1 inch
- 7oz canned Sweet Corn
- 10 small tomatoes ( plum, cherry or roma) - quartered
- 9oz (~250g) Risotto or Paella Rice
- ½ cup tomato puree
- 20oz (600ml) vegetable broth
- 2 tablespoons of dried mixed herbs or ½cup fresh parsley, cilantro, basil and chives
- Salt and Pepper to taste
- Lemon juice (optional)
Directions:
- Heat Olive oil in a large deep fry pan and add onion with dash of salt. Saute until translucent, then add garlic and jalapeno. Saute for 1-2 more minutes.
- Add sweet potato, zucchini, corn, and tomatoes. Saute for a further 2 minutes.
- Stir in rice and add tomato puree. Slowly add vegetable broth without stirring, adding just enough to cover all ingredients. Again, DON'T STIR!
- Top with herbs, and add a bit of pepper.
- Cover and let simmer on low heat for 20 minutes.
- Paella will be done when the rice has absorbed all the liquid, yet it should look moist and juicy.
- Spritz lemon juice over finished paella and serve hot.
Notes:1)Vegetables can be changed to liking. Some that I often use are bell pepper, carrots, kidney beans (for protein boost), asparagus, artichoke, etc. However, Tomatoes should always be used.
2.) If the paella starts to burn or the rice is not cooked through after 20 minutes, you most likely did not use enough broth. If it comes out too soggy, you probably used to much. 3) Careful adding salt. If you are worried it might get too salty. Water down the broth before adding it.
Easy Vegetable Paella
Makes 8 servings
CourseGluten free, Vegan
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Calories 267 kcal
Author Vanessa @VeganFamilyRecipes.com
Ingredients
- 4tablespoonsOlive Oil
- 1medium White Onion - diced into ½inch pieces
- 4clovesof Garlic - crushed
- 1Jalapenooptional
- 1medium Sweet Potato - peeled and diced 1 inch
- 1medium Zucchini - peeledchopped 1 inch
- 7ozcanned Sweet Corn
- 10small tomatoesplum, cherry or roma - quartered
- 9oz~250g Risotto or Paella Rice
- ½cuptomato puree
- 20oz600ml vegetable broth
- 2tablespoonsof dried mixed herbs or ½cup fresh parsleycilantro, basil and chives
- Salt and Pepper to taste
- Lemon juiceoptional
Instructions
Heat Olive oil in a large deep fry pan and add onion with dash of salt. Saute until translucent, then add garlic and jalapeno. Saute for 1-2 more minutes.
Add sweet potato, zucchini, corn, and tomatoes. Saute for a further 2 minutes.
Stir in rice and add tomato puree. Slowly add vegetable broth without stirring, adding just enough to cover all ingredients. Again, DON'T STIR!
Top with herbs, and add a bit of pepper.
Cover and let simmer on low heat for 20 minutes.
Paella will be done when the rice has absorbed all the liquid, yet it should look moist and juicy.
Spritz lemon juice over finished paella and serve hot.
Recipe Notes
1)Vegetables can be changed to liking. Some that I often use are bell pepper, carrots, kidney beans (for protein boost), asparagus, artichoke, etc. However, Tomatoes should always be used.2.) If the paella starts to burn or the rice is not cooked through after 20 minutes, you most likely did not use enough broth. If it comes out too soggy, you probably used to much. 3) Careful adding salt. If you are worried it might get too salty. Water down the broth before adding it.
More Vegan Dinner Recipes
- Couscous Burger w/ Garlic-Coconut Sauce (V)
- One Pot Lemon Asparagus Quinoa w/ Rocket Pesto (V,GF)
- Lemon Asparagus Tart
- Vegan Cauliflower Leek Casserole
Reader Interactions
Comments
Levan @ MyWifeMakes.com says
Can't stop staring at this paella after so long! Another gorgeous recipe from a dark-haired Vanessa (Cause your dark hair look is awesome!)
Reply
Vanessa says
haha Thanks Levan! This recipe is one of my first and up on my list of pictures I want to retake....but...that list is crazyy long! So who knows when that will happen :)
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Adriana says
All your entrées look super good! Would you mind sharing the nutrional information of them too?
Reply
Vanessa Croessmann says
Hi Adriana, I don't always get around to calculating the nutritional information for all my recipes. I'll be sure to include it in future posts. If there is a specific recipe you would like the nutritional information for, let me know. I'll get it for you :)
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Adriana says
Oh that would be absolutely wonderful! I'd love to have the info for this recipe. And will let you know about others that I wish to know the info of! :)
Reply
Vanessa Croessmann says
Hi Adriana, I added the nutritional info for this vegetable paella underneath the recipe. Let me know if you need it for any other ones. I'll try to always include it for future recipes :)
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