This simple, stovetop recipe for vegetable paella can be on the table in one hour or less! A vegetarian and vegan take on the classic Spanish dish, it’s packed with veggies, chickpeas and flavor. Gluten free and dairy free.
And whether you make this vegetable paella for date night or a weeknight, I guarantee that you’ll feel all cool and fancy for getting such an awesome dish on the table.
Our relationship started on the good side. You see, the husband and I went on our very first date to a spanish restaurant where of course we had paella (me for the first time). It was delicious … it was a fun date. All was well.
Plant Based: Tomato Paella With Marinated Chickpea Salad
Fast forward a few months and we went back to the same place and realized that the food wasn’t so hot anymore. Womp womp. My love for this dish was starting to fade.
So then, we figured we should just try making it at home. We used a recipe from a friend’s dad that I’m sure was awesome, but was loosey goosey in the instructions.
And for two people who didn’t have a clue in the kitchen? Yeah, disaster. The flavors were so off and on top of that the rice wasn’t fully cooked and was weirdly crunchy and just oh so bad. And did I mention the recipe took hours to make?
Mushroom Paella With Smoky Chickpeas Recipe / Riverford
I swore it off for the longest time but within the last two years managed to actually have delicious versions at other restaurants.
Now, let me just say that I am by no means declaring this the most authentic thing out there … but we love it and I hope you will too.
And today’s version? It’s just under an hour from start to finish. It’s also really hands off once you get everything in the skillet – which I love.
Chickpea, Artichoke, And Millet Paella [vegan]
Makes it practical for a regular type of day since I can be doing other things while it’s simmering away on the stove.
Saffron is definitely one of those more expensive ingredients. The cheapest I’ve found is at Trader Joes! <--- Not sponsored - just where I like to buy it!
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
Brown Rice & Chickpea Paella
Does eating dairy free sometimes feel really challenging? I got you. Get my secrets for making easy dairy free dishes you'll actually WANT to eat.“Ever since the first time I traveled to Spain and followed expert advice to go to a paella restaurant south of Valencia, I’ve been making the dish at home fairly regularly. It’s such a perfect dinner party centerpiece: it feeds—and wows—a crowd, can be made ahead and served at room temperature, and you really need only a salad, a good wine, and perhaps some nice crusty bread to complete the meal. Unlike popular misconception, paella doesn’t require seafood, and there are many, many versions, including plenty that are all veg. Since Spain is also in love with chickpeas, I like to add them to my paellas; in this instance, with green beans and shishito peppers, but you can sub in any of your favorite seasonal vegetables. I learned the techniques for a good paella from the late cookbook author Penelope Casas; now I improvise to my heart’s content. If you don’t have a large paella pan, use two of your biggest skillets.”
Reprinted with permission from Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes by Joe Yonan, copyright ©2020. Published by Ten Speed Press, an imprint of Penguin Random House.
*Note: Saffron may not be available, or may not be in your budget, so a common substitute is an Okinawan favorite, turmeric.
Seaside Spanish Paella
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Vegan Paella With Chickpeas & Veggie Sausage
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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to brown and soften, 3 to 4 minutes. Add the tomatoes, artichokes, paella spice blend, and rice, season with salt and pepper, and cook without stirring until the rice is slightly translucent, 3 to 4 minutes.
Add the vegetable broth and either ½ cup [1½ cups] water and ½ cup white wine (from your pantry) or a total of 1 cup [2 cups] water. Bring to a boil, then reduce to a simmer, cover, and cook without stirring until the rice is almost tender, 20 to 25 minutes.
Summer Vegetable Paella
To the pan with the rice, gently stir in the chickpeas and peas, then cook uncovered, without stirring, until the rice is tender, most of the liquid is absorbed, and the chickpeas and peas are heated through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper. When the paella is almost done, prepare the garnishes.
Ready for some Valencian deliciousness? Start with sizzling bell peppers, juicy tomatoes, and fragrant spices, then add veggie broth and watch as the arborio rice soaks up every ounce of flavor.
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Traditional Spanish Seafood Paella In Pan With Chickpeas, Shrimps, Mussels, Squid On Black Concrete Background. Top View Stock Photo
Calories 430, Total Fat 11g (14% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 700mg (30% DV), Total Carb. 73g (27% DV), Fiber 14g (50% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 13g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.
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