Vegan Chicken Paella
Experience the rich, sun-soaked flavors of Spain with this vibrant Vegan Chicken Paella—bursting with bold spices, colorful vegetables, and perfectly cooked grains of short-grain rice. This plant-based twist on the classic chicken paella features tender vegan chicken pieces, a medley of sweet peas, tangy artichoke hearts, and the warm, earthy aromas of smoked paprika, saffron, and turmeric. Prepared in a traditional paella pan or skillet, each bite is infused with authentic Mediterranean flavors, while the golden rice forms a delightful crust on the bottom for that signature paella texture. With just 15 minutes of prep and a simple one-pan cooking process, it's an ideal dish for weeknight dinners or preparing an impressive vegan feast. Garnished with fresh parsley and lemon wedges, this comforting and hearty recipe serves four and pairs beautifully with a crisp glass of white wine. Perfect for vegan family meals or plant-based entertaining, this Vegan Chicken Paella is a healthy, delicious crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 medium tomato, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 pinch saffron threads
- 1.5 cups short-grain paella rice
- 3.5 cups vegetable broth
- 1 cup vegan chicken pieces (store-bought or homemade)
- 1 cup frozen peas
- 1 cup artichoke hearts, quartered
- 1 large lemon, sliced into wedges
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large paella pan or wide skillet over medium heat.
Add the diced onion and sauté until translucent, about 4-5 minutes.
Stir in the red bell pepper and garlic, cooking for an additional 2 minutes.
Add the diced tomato, smoked paprika, turmeric, and saffron threads, and stir well.
Add the paella rice to the pan, stirring to coat the grains in the vegetable and spice mixture.
Pour in the vegetable broth and bring to a simmer. Season with salt and black pepper.
Spread the vegan chicken pieces evenly over the rice mixture.
Without stirring, allow the paella to cook uncovered over medium heat for about 20-25 minutes, until the rice is tender and has absorbed most of the liquid.
Scatter the frozen peas and artichoke hearts over the top during the last 5 minutes of cooking, allowing them to cook through.
Remove the pan from heat and cover with a clean kitchen towel, allowing the paella to rest for 5 minutes.
Garnish with fresh parsley and lemon wedges before serving.
Serve the paella warm, with additional lemon wedges on the side if desired.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5568 mg | 242% | |
| Total Carbohydrate | 393.9 g | 143% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 39.3 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4160 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
