Amazing Vegetarian And Vegan Paella Recipes

EASY VEGAN PAELLA (1 PAN!)

Steps:

• In a small bowl, combine the saffron with the lemon juice to bloom the saffron. Set aside.
• In a large skillet or paella pan - at least 12 inches in diameter - heat the olive oil over medium-high heat. Add onion, red bell pepper, and garlic, and sauté until softened - about 5 minutes. Add paprika and salt and toss.
• Add the rice and stir to coat and lightly toast the grains - about 2 minutes. Add the vegetable broth and the saffron and lemon juice. Stir well to evenly distribute ingredients.
• Bring broth to a boil. Once boiling, immediately reduce the heat to low. Cover, set a timer for 20 minutes, and simmer for 20 minutes undisturbed, or until the grains are tender and the liquid is fully absorbed.
• While the rice cooks, cook vegan chorizo (if including).
• CHORIZO: If serving with optional vegan chorizo, prepare it while the rice cooks. Heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add a thin layer of avocado oil and as much vegan chorizo as will comfortably fit in a single layer in the pan. Cook for 3-4 minutes, undisturbed. It should sizzle and pop a bit - if it's not, turn up the heat a little. Once nicely browned on the bottom, use a spatula to flip as evenly as possible to brown the other side for another 3 minutes. Break it up slightly and toss to evenly brown all sides - ~2 minutes. Repeat with any remaining chorizo and set cooked chorizo aside.
• Test the rice after 20 minutes to ensure it's cooked. If it needs more time, add 1/2 cup (120 ml) water and cover again for a few minutes. When the rice is tender, turn heat off. Add the artichoke hearts, 2 Tbsp (30 ml) of artichoke marinade, tomatoes, and peas and toss gently. Cover for 2 minutes to warm through. Taste test and adjust as needed, adding more salt to taste, artichoke marinade for acidity, or smoked paprika for depth/smokiness. Optionally, serve with vegan chorizo and lemon wedges.
• Best when fresh. Leftovers will keep for up to 4 days in the refrigerator. Not freezer friendly.

VEGAN PAELLA

Steps:

• Add the vegetable stock to a saucepan and heat. While it's heating break up the saffron threads by crumbling it into the stock with your fingers. When the stock begins to simmer let it simmer for one minute and then turn the heat way down and just keep it warm while you continue with the recipe.
• Add 2 Tablespoons of olive oil to a paella pan* along with the chopped onion and red bell pepper. Sauté until softened.
• Add in the sliced portobello mushrooms and marinated artichokes and sauté until softened.
• Add in the tomato, capers, crushed garlic, smoked paprika, sweet paprika, dried thyme and cayenne pepper and sauté for a couple of minutes.
• Add the Spanish rice and the remaining tablespoon of olive oil to the pan. Stir to mix everything together so that the rice is well coated. Cook for 1 minute to lightly toast the rice, stirring it occasionally to spread the rice evenly across the pan.
• Add in the prepared vegetable stock with saffron threads and the salt and pepper. Don't stir it now.
• Bring the pan to a simmer and let it simmer for two minutes.
• Now turn down the heat to a mild simmer for around 20 minutes until the rice is cooked. You will see the stock reducing in the pan. Keep an eye on the rice as the stock reduces.
• When the stock has cooked off use a spoon to gently check to see that there is no liquid at the bottom of the pan. The rice should be soft but firm. Remove the pan from the heat.
• Add the thawed frozen peas to the top of the rice, don't mix them in.
• Cover the pan with foil and let the paella rest for 10 minutes.
• Remove the foil and top with fresh chopped parsley and lemon wedges and serve!

VEGETABLE PAELLA

Steps:

• Arrange your oven racks in the upper and lower thirds of the oven, making sure that you have ample space between the two racks for your Dutch oven. You're going to need a large Dutch oven (preferably 6 quarts/11-to-12" in diameter or bigger, although I got by with my 5.5-quart Le Creuset) or a large skillet with a snug-fitting lid (both must be oven-safe!).
• Preheat the oven to 350 degrees Fahrenheit. Heat 2 tablespoons of the oil in your Dutch oven or skillet over medium heat until shimmering. Add the onion and a pinch of salt. Cook until the onions are tender and translucent, about 5 minutes.
• Stir in the garlic and paprika and cook until fragrant, about 30 seconds. Stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes Stir in the rice and cook until the grains are well coated with tomato mixture, about 1 minute. Stir in the chickpeas, broth, wine, saffron (if using) and 1 teaspoon salt.
• Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Cover the pot and transfer it to the lower rack in the oven. Bake, undisturbed, until the liquid is absorbed and the rice is tender, 50 to 55 minutes.
• Meanwhile, line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, combine the artichoke, peppers, chopped olives, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and about 10 twists of freshly ground black pepper. Toss to combine, then spread the contents evenly across the pan.
• Roast the vegetables on the upper rack until the artichokes and peppers are tender and browned around the edges, about 40 to 45 minutes. Remove from the oven and let the vegetables cool for a few minutes. Add 1/4 cup parsley to the pan and the lemon juice, and toss to combine. Season with salt and pepper, to taste. Set aside.
• For optional socarrat (crispy bottom-beware that you might have to scrub burnt bits from your pot later if you do this): Uncover the pot of baked rice, transfer it to the stovetop and cook over medium-high heat for about 5 minutes, rotating the pot as needed, until the bottom layer of rice is well browned and crisp.
• Socarrat or not, sprinkle the peas and roasted vegetables over the baked rice, cover, and let the paella sit for 5 minutes. Garnish with a sprinkle of chopped parsley (about 1 tablespoon) and serve in individual bowls, with lemon wedges on the side.

AN AMAZING VEGETARIAN PAELLA

Steps:

• Preheat oven to 300°F. Heat the olive oil in a large (11 1/2-inch skillet) over medium heat- if you don't have a skillet that large, use a 9 1/2-inch skillet and cut the recipe in half. Sauce the carrots, scallions (or spring onions), until translucent. Stir in the garlic, and let it cook a little longer. Add the rice, stir well, and cook until the grains are also translucent, a few minutes - be mindful to not allow the rice to burn. Stir in the sofrito. Add the paprika. Crush the saffron with your fingers, and add that as well.
• Stir in the vegetables, pour the hot broth over all of it, stir, and bring to a moderate simmer. No more stirring allowed. Simmer for exactly 17 minutes. Set a timer. Taste the broth and re-season if necessary.
• Move the paella to the oven and bake for another 12 minutes. Remove, and if you want to try to get a bit more crust on the base of your paella, and you're confident your paella won't burn, return the paella to a burner for another minute or so. Remove from heat and allow it to rest for another few minutes. Top with anything else you like - olives, nuts, lemons, herbs, etc. Serve family style in the pan.

AMAZING VEGETARIAN AND VEGAN PAELLA RECIPE

Steps:

• Arrange oven racks in upper and lower thirds of oven, making sure you have ample space between racks for Dutch oven.
• Preheat oven to 350 degrees F.

VEGAN PAELLA

Steps:

• Put the kettle on to boil. Tip the saffron, tomato purée and bouillon powder into a large heatproof bowl, then pour over 1 litre boiling water and set aside.
• Heat the oil in a large paella pan or frying pan over a medium heat and fry the onion for 5 mins, stirring often until starting to soften. Add the peppers, garlic and thyme, and cook for a few minutes more. Tip in the rice and paprika, and continue to cook, stirring for about a minute. Pour in the saffron stock, then cover and simmer for 10 mins.
• Uncover and gently stir, then add the frozen beans and courgettes. Return to a simmer, then cover and cook for another 10 mins until the rice is tender and has absorbed the stock. Leave to stand for 5 mins, then stir in the parsley. Serve half the paella straightaway with lemon wedges for squeezing over. The other half will keep chilled for up to three days. To enjoy on another day, reheat in the microwave until piping hot throughout.