Easy Vegan Paella

Vegan Paella

At Messy Veggies, we have a soft spot for Spanish Food, in particular, Paella. We decided to make this Easy Vegan Paella, to make sure that you can feed an army, on a budget, and have it taste like it’s made by a chef.

You will need a large shallow pan for this recipe. Whether you have a Paella dish already or you have something similar, the secret to a great paella is the crispy bottom, which you will need a shallow pan to perfect.

The other big change we made to this vegan paella is to remove the saffron, which most recipes call for. Saffron is one of the most expensive spices, so to make this on a budget, we used a small amount of turmeric to get the yellow colour, and honestly, saffron can be hard to taste anyway, so you won’t miss it.

 

Vegan Paella

 

When serving up your Easy Vegan Paella, be sure to rip up a heap of parsley and cover your dish to bring in some beautiful fresh herbs, that pairs perfectly with the tang of the lemon slices.

Vegan Paella

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Easy Vegan Paella

Course Mains
Cuisine Gluten Free, Spanish, Vegan
Keyword Paella, vegan
Cook Time 1 hour
Servings 6 +
Author Simon Hall

Ingredients

  • 3 cups Spanish Rice
  • 1 Red Capsicum Diced
  • 1 Green Capsicum Diced
  • 1 Brown Onion Diced
  • 10 Qtr's of Artichoke Hearts
  • 10 Asparagus Spears
  • 1 Tomato Diced
  • 1 Lemon
  • 2 tbsp Olive oil
  • 1 handful Thyme Finely Chopped
  • 1 handful Rosemary Finely Chopped
  • 3 heaped tsp Smoked Paprika
  • 3 Bay Leaves
  • 1/2 tsp Turmeric
  • 6 1/2 cups Vegetable Stock
  • 1 bunch Parsley
  • 4 cloves Garlic Minced

Instructions

  1. Add your olive oil to the large pan. When hot, add your onion & capsicum and pan-fry until the onion is translucent.

  2. Add garlic, tomato, thyme, rosemary, paprika, turmeric & rice, and stir it all around until well mixed in. This should be done on medium heat to prevent burning the spices. (2-3 mins top)

  3. Preheat oven to 180 degrees C

  4. Add stock, bay leaves and cook on medium/high until the rice starts to absorb the liquid.

  5. When it becomes thicker, add the artichoke and mix through. Then place the dish into the oven for 10 mins. (You can continue to cook on the stovetop, but reduce the heat to medium/low).

  6. As your Paella cooks in the stove, pan fry your asparagus in a dash of olive oil. 2 mins on high.

  7. Take out of the oven, the rice should be firm on the top and not watery. Place onto the stove on high heat for a max 4-5 mins to get the crispy bottom.

  8. IMPORTANT: To get the crispy bottom on the paella, you need to test the base by using a fork on the edges and base. if you overcook it, it can burn. So be very careful.

  9. To Serve: Slice up some lemon wedges, top with the asparagus spears and rip up a bunch of parsley to cover the dish.

 

 

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