Today I’ve come to tease you with a recipe for my favourite Vegan Paella. Some may say it’s blasphemous to create a Vegan Paella recipe but…. I don’t really care now do I?! To me, Paella is all about the plump little grains of saffron infused rice, and everything else is just secondary.
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- 2½ cups Vegetable Stock (can use gf stock)
- ½ teaspoon Saffron Threads
- 1½ Tablespoons Olive Oil
- 1 large Red Onion, Sliced
- 1 Yellow Bell Pepper, Sliced
- 1 Red Bell Pepper, Sliced
- 1 cup Brown Mushrooms, Sliced
- 3 cloves Garlic, minced
- 1 cup Bomba Rice
- 2 Roma Tomatoes, chopped
- 1½ teaspoons Smoked Paprika
- 1 cup Green Peas
- 1 can Artichoke Hearts, drained and chopped
- ½ cup Parsley, chopped
- Combine the stock and saffron threads in a medium saucepan and bring to the boil over high heat. Reduce heat to low and maintain a simmer. Meanwhile, heat paella pan on the stove with 1½ tablespoons Olive Oil.
- Add Onion to Paella Pan and sautee for 2 minutes. Add sliced red and yellow pepper and continue to saute till softened, about 5 minutes. Add the mushroom and sautee for 5 minutes or until it has softened slightly.
- Increase heat to medium-high. Add Bomba rice, tomato and smoked paprika and cook, stirring, for 1 minute until well mixed through. Reduce heat to medium-low. Add one-third of the saffron infused stock and stir until just combined. Let simmer uncovered for 5 minutes or until liquid is almost absorbed.
- Add the next third of the stock and cook for 5 minutes uncovered or until almost absorbed. Add remaining third of stock and cook for 5-10 minutes uncovered.
- Sprinkle surface of paella with peas and artichoke hearts. Cover entire pan in tin foil and leave to cook on a low heat for 12 minutes. After 12 minutes, turn heat off but leave the paella pan covered with tin foil for another 10 minutes.
- Remove tin foil after 10 minutes and garnish with parsley.
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I definitely prefer animals to most human beings, cos I mean, who wouldn't right? See all recipes by Amrita