Vegan Paella Recipe

Brown rice, mushrooms, artichokes, roasted peppers, vegan sausage made from plants and white wine are all cooked together in the best vegan paella dish.

Ingredients

1 1/2 cups Arborio rice (or any short-grain rice)
1/4 cup olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 cup green beans, trimmed and halved
1 cup frozen peas
4 cups vegetable broth
1 teaspoon smoked paprika
1/2 teaspoon saffron threads (soaked in 1/4 cup warm water)
1 lemon, zested and cut into wedges
Salt and pepper to taste
Fresh parsley or cilantro, chopped (for garnish)

Instructions

In a large paella pan or a wide skillet, heat the olive oil over medium heat.
Add the chopped onion and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the diced red and yellow bell peppers to the pan and sauté for about 3-4 minutes until they start to soften.
Stir in the halved cherry tomatoes, green beans, and frozen peas, and cook for another 2-3 minutes.
Add the Arborio rice to the pan and mix well, coating the rice with the vegetable mixture.
Pour in the vegetable broth and the soaked saffron threads (along with the water). Sprinkle the smoked paprika over the mixture, and season with salt and pepper to taste. Stir gently to combine all the ingredients.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a lid or aluminum foil and let it cook for 15-20 minutes or until the rice is tender and has absorbed the liquid. Avoid stirring the paella while it cooks to develop the characteristic socarrat (lightly toasted rice on the bottom).
Once the rice is cooked, remove the pan from heat and let it sit for a few minutes.
Garnish the paella with lemon zest and chopped parsley or cilantro. Serve with lemon wedges on the side.