Vegan paella

    Vegan paella

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    About this recipe: A vegan twist to the traditional Spanish paella, made with rice, artichoke hearts and peas. Add cubes of tofu for a more filling version. You can also use turmeric instead of the traditional saffron to cut down on the cost!

    Serves: 4 

    • 475ml boiling water
    • 200g white rice
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 green pepper, sliced
    • 1 red pepper, sliced
    • 1 tomato, diced
    • 475ml vegetable stock
    • 1 tablespoon paprika
    • 1 teaspoon salt
    • 1 teaspoon ground turmeric
    • 170g peas
    • 120g drained and quartered artichoke hearts

    Prep:10min  ›  Cook:30min  ›  Extra time:20min soaking  ›  Ready in:1hr 

    1. Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
    2. Heat olive oil in a large pan over medium heat; cook and stir onion and garlic until onion has softened, about 5 minutes. Add green pepper, red pepper and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
    3. Mix rice and vegetable stock into onion-pepper mixture; bring to the boil. Reduce heat to low and simmer. Add paprika, salt and turmeric; cover pan and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute. Serve.
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