Veggie Rice Paella Vegan
Indulge in the vibrant flavors of this **Veggie Rice Paella Vegan**, a plant-based twist on the Spanish classic that’s as stunning as it is satisfying. Packed with colorful vegetables like bell peppers, zucchini, peas, and artichoke hearts, this dish is infused with the rich, smoky aromas of saffron, smoked paprika, and turmeric. Short-grain rice absorbs a flavorful vegetable broth, creating a hearty and wholesome meal that's naturally gluten-free. Perfect as a crowd-pleasing centerpiece, this one-pan recipe is easy to prepare and ready in under an hour, making it ideal for busy weeknights or special occasions alike. Garnished with fresh parsley and served with zesty lemon wedges, this vegan paella is a vibrant celebration of Mediterranean-inspired cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 1 medium (sliced) red bell pepper
- 1 medium (sliced) green bell pepper
- 4 cloves (minced) garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 0.25 teaspoon saffron threads
- 1.5 cups short-grain rice (like Arborio or Bomba)
- 4 cups vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 0.5 cup frozen peas
- 1 medium (sliced) zucchini
- 1 cup artichoke hearts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) parsley
- 1 whole (for serving) lemon wedges
Instructions
Heat the olive oil in a large, deep skillet or paella pan over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the red and green bell peppers, and cook for another 3 minutes until slightly tender.
Add the minced garlic, smoked paprika, turmeric, and saffron threads. Cook for 1-2 minutes until fragrant.
Stir in the rice and toast it for 2 minutes, making sure the grains are well coated with the spices and oil.
Pour in the vegetable broth and diced tomatoes. Stir to combine and bring to a gentle boil.
Reduce heat to low and simmer for 15 minutes without stirring to allow the rice to absorb the liquid.
After 15 minutes, scatter the peas, zucchini slices, and artichoke hearts over the rice. Sprinkle with salt and black pepper.
Cover the pan with a lid or foil, and let the paella cook for another 10 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the lid and let the paella rest for 5 minutes before serving.
Garnish with chopped parsley and serve with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4802 mg | 209% | |
| Total Carbohydrate | 226.6 g | 82% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 45.9 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4132 mg | 88% | |
*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.
