Annie Oliverio
Vegan Spanish Paella
We love this vegan version of the traditionally meat- and seafood-packed Spanish rice dish.
May 30, 2024
The ingredient list may appear long, but this Spanish dish comes together fairly quickly.
What you need:
1 tablespoon olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
1 cup vegetable broth
1 pinch saffron threads or ground turmeric (for color)
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1 (28-ounce) can diced fire-roasted tomatoes, undrained
Salt and pepper to taste
1 cup frozen green peas, thawed
1 (15.5-ounce) can chickpeas, drained and rinsed
2½ to 3 cups cooked rice
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 (6-ounce) jar roasted red bell pepper, drained and chopped
½ cup sliced pimiento-stuffed green olives
2 tablespoons chopped fresh parsley
What you do:
- In a large saucepan or Dutch Oven over medium heat, heat oil. Add onion and cook 5 minutes to soften. Add garlic and cook 1 minute longer. Stir in broth, saffron, paprika, oregano, red pepper flakes, tomatoes, and tomato juice.
- Bring to a boil, then lower heat to medium. Season with salt and pepper to taste, cover, and simmer 8 minutes. Stir in the peas, chickpeas, rice, artichoke hearts, roasted red bell pepper, olives, and parsley. Cook 3 to 5 minutes longer, stirring gently, to heat through. Taste and adjust the seasonings, if needed. Serve hot.
For more plant-based recipes like this, read:
JUMP TO ... Latest News | Recipes | Guides | Health | Shop
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.
