Vegan Piaya

Vegetarian Paella made in less than one hour with simple ingredients. This recipe brings all the flavor and comfort of the classic Spanish rice dish to your own kitchen. (Bonus: no special pan needed to prepare this vegetable paella!)

This recipe post is sponsored by The USA Rice Federation. I was compensated for my time, however all opinions are my own.

Paella is a dish I love to order while dining out with friends and family. Its humble origins and one-pot appeal have a way of bringing people together, regardless of how intimate the setting is. So with its crowd-pleasing appeal and unique simplicity, it begs the question: Why not just cook it at home?

Veggie Paella Recipe

This vegetable paella is chockfull of authentic flavor, yet endlessly riffable. All of the ingredients should be easy to source at your local grocery store, so don't fret over the ingredient list. (You may even have a fair amount of them already in your refrigerator or pantry.)

And although it comes together in under one hour, the rich layers of flavor will make you believe it's far more involved.

The beauty of paella is that it's a blank canvas for you to add any combination of vegetables you like. While many classic paella recipes include a mix of prawns, clams, and chorizo, this veggie version packs enough smoky depth and texture to satisfy any omnivore.

Meaty Vegan Paella

I do, however, suggest trying to make the most of what's in season. By choosing local, seasonal veggies, you'll get the best flavor plus peak nutrition, which is a double-win. Therefore, the below recommendations are simply an outline for you to interchange as you see fit.

The process of making paella is pretty seamless, yet the rewards are huge. To get ahead, you can slice and dice the veggies in advance, and thaw the green peas. From there, this whole dish comes together in under one hour, making it a total weeknight win.

Traditionally, paella may be made with Bomba rice, which is a short-grain, starchy white rice primarily cultivated in eastern Spain. Personally, however, I choose a U.S.-grown short-grain white rice due to its high quality and ability to find.

Vegan Mushroom Paella

U.S. short grain rice is softer and stickier than other varieties once cooked. It also has a slight springiness to the bite, making it a great choice for dishes like paella and risotto where rice is the key component. Some varieties include Arborio, Calmochi, and Koshihikari.

All U.S.-grown rice is gluten-free and the least allergenic of all grains. It's also rich in nutrients, contributing more than 15 vitamins and minerals, including folate and other B-vitamins, as well as iron. And because of rice's slow-digesting complex carbohydrates, it will help keep you satiated and well fueled.

This dish is brimming with antioxidants, plant-based protein, and dietary fiber. In fact, one serving delivers almost 25% of your daily fiber goal. And while it's plenty satiating from the rice, chickpeas, and veggies, if you're craving an extra dose of protein, feel free to add meat or fish. For example, grilled shrimp, clams, or sautéed chorizo.

Vegetarian And Vegan Spanish Paella Recipe

Give this homemade paella recipe a try this week for a guaranteed family favorite. And be sure to snap a pic and tag #on Instagram so I can see your beautiful creations. Also, follow along onFacebookandPinterestfor the latest recipe updates!

Vegetarian Paella made in less than one hour with simple ingredients. This recipe brings all the flavor and comfort of the classic Spanish rice dish to your own kitchen.

Calories: 427 kcal | Carbohydrates: 61 g | Protein: 9 g | Fat: 12 g | Saturated Fat: 2 g | Sodium: 690 mg | Fiber: 6 g | Sugar: 9 gHappy weekend, guys! Mine is going to be a busy one. On Saturday, I am attending my third day-long pottery workshop, which I am super stoked about. I am looking forward to honing my skills and also picking up the bowls I made last time. I cannot wait to see what they will look like once fired and glazed. After the workshop, I am hopping out of my clay-stained clothes and into something more presentable as we are going to a restaurant with Duncan’s family, to celebrate Duncan’s niece turning 21. Sunday will be spent doing chores of various descriptions and running so I won’t bore you with details, but you get the gist – a mixture of fun stuff and less so is on the agenda.

Vegan Seafood Paella

We are not planning on any entertaining this weekend, but if you are I recommend that you try this vegan paella on your guests! Despite its pretty elaborate and somewhat luxurious appearance, it is actually deceptively simple to make. It’s all about learning to cook the rice to perfection using visual cues alone. If you have a paella pan, dust it off and you are set, but if you don’t, just use a regular pan. I actually tried to get myself a paella dish, but I could not find anything suitable. I found one that was way too big for my needs and another that was coated in teflon, which I did not like, so I resorted to using my regular, stainless steel pan and it worked just fine. A pan with a tight fitting lid would be even better here as resting the rice at the end of the cooking time is key.

Once you’ve got your pan covered, make sure you have the correct type of rice to hand. If paella rice (there are quite a few varieties: senia, bomba or bahfa) isn’t available, most short-grain rice varieties will do. I used the widely available risotto rice (arborio) as I had a big bag of it that needed using up and it worked beautifully. The key thing with paella is judging the correct liquid to rice ratio and just the right cooking time, so please make sure you measure all three. I found that 200 g of rice needs approximately 2½ cups (600 ml) liquid in total to be cooked just right.

I went a bit batsh*t crazy (love the term) with my paella and topped it with all the veggies under the sun as I wanted it to look colourful, summery and festive, but you can totally be more restrained, especially if you are not in the habit of buying surplus vegetables just because they look good. I am totally guilty of that – I always get home hauling way more produce than what I set out to buy or what the two of us can physically eat and then I get really stressed that stuff will go to waste. It sucks to be me sometimes.

Spanish Vegan Paella (one Pot)

If you make this recipe please tag me on Instagram using the # hashtag and @. I love seeing your takes on my recipes!

Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.Full of color and simple flavors, this Spanish inspired Vegan Paella is loaded with veggies and an eye-catching centerpiece for the table! No need to have a paella pan, you can use a large pot or dutch oven too.

Vegetable paella has been a part of our Christmas dinner for the last few years, and I thought it was time to share the recipe!

Vegan Paella Recipe

This amazing vegetable filled vegan paella is loaded with tender vegetables, Spanish rice and spices and is perfect for large and small gatherings!

My hope is to ensure that no matter what the situation you can make this vegan paella with ease. It’s very flexible and a great meal to have on the rotation!

In this recipe, a mix of vegetables are sauteed then simmered with Spanish rice and spices in broth until the rice is just tender, creating an easy vegan paella that everyone will love.

Authentic Vegetable Paella

The Vegetables. This recipe calls for bell peppers, artichokes, green beans, peas and tomatoes for a colorful and easily accessible mix of veggies. You can also easily change-up some of the vegetables using asparagus, olives, capers, ets. You could even add chickpeas or sliced vegan sausage for variation.

The Rice. Paella rice should cook up al dente, not mushy. For traditional paella use a short to medium grain, round rice such as Valencia or arborio.

Saffron is what will give the rice its golden hue and unique aroma. I purchase my saffron from Trader Joe’s for a very reasonable price at $5.99 for a 0.02 ounce jar. It works well, but if you can’t find saffron for a reasonable price I suggest using turmeric in its place. Turmeric is traditionally known as ‘Indian Saffron’ and will lend a subtle peppery, warm flavor and yellow hue. It’s a great substitute for saffron when making paella.

California Inspired Vegetarian Paella

Traditionally paella consists of a thin layer of rice with ingredients of choice over top. A paella pan has a large, round surface area and shallow slanted sides which allows the rice to spread out. After searching a few options I decided on this carbon steel paella pan from Lodge on Amazon. Carbon steel heats up quickly and cools down