Recipe: Perfect Vegetarian paella

Vegetarian paella. Get Vegetable Paella Recipe from Food Network. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and. Vegan paella, made with rice, artichoke hearts, and peas, is a hearty version of the traditional Spanish-favorite.

And, for this veg-centric, California-inspired take on the Spanish classic, you don't need a special pan. 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!. This amazing vegetable filled vegan paella is loaded with tender vegetables, Spanish rice and spices and is perfect for large and small gatherings! You can have Vegetarian paella using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegetarian paella

1. You need 2 of small red onions.
2. Prepare 4 of medium cloves of garlic.
3. It's 2 of red Romano peppers.
4. Prepare 8 of medium chestnut mushrooms.
5. You need 50 g of peas.
6. It's 1 of Vegetable stock cube.
7. Prepare of Olive oil.
8. You need 1 of lemon.
9. It's of Smoked paprika.
10. Prepare 1 tsp of dry thyme.
11. It's 300 g of paella rice.
12. You need 1 tsp of saffron.
13. You need 200 g of chopped tomatoes.
14. Prepare Handful of fresh parsley.

A vegetarian and vegan Spanish paella so full of flavor, you won't miss the meat. This meatless rice paella dish is prepared from lots of healthy veggies, including bell pepper, fresh tomatoes, green peas, and artichoke hearts, and generously spiced with paprika and turmeric. It's loaded with vegetables, chickpeas, and savory, smoky rice. This Spanish dish is perfect for serving at dinner parties, since it's vegetarian, vegan and gluten free.

Vegetarian paella instructions

1. In a large paella pan or wok, put a generous amount of olive oil. Sauté the diced onions and garlic. Once they are cooked, cut the Romano peppers into thin slivers and add to the pan to cook them through. Then cut the chestnut mushrooms into thin slices and add them to the pan and sauté. In a separate small bowl, add the saffron to a bit of boiling water so that the water absorbs the colour of the saffron..
2. Add the chopped tomatoes to the mix and cook the mixture for a few minutes. In pint glass of boiling water, dissolve a cube of vegetable stock and add this to the paella pan. Add the saffron water to the pan too and mix well..
3. Add the paella rice to the wok and ensure that rice is covered well by the liquid already in there. If it is not enough liquid, add a little more water..
4. On a medium heat, cook the rice down for 15-20 mins until the rice is al dente and most of the water is absorbed. It is important not to stir the rice at the point..
5. There is a crispy golden crust that forms on the bottom of the pan. It infuses the paella with a smoky and slightly nutty flavor. This is known as a Soccarat and this appears once the broth starts cooking off. You may also hear a light crackle and popping sound as this crust forms..
6. Once the liquid cooks off and a nice soccarat forms, add salt, paprika, lemon juice, thyme and pepper and gently mix it into the rice. Then add in the peas and stir it in gently..
7. Once the paella is cooked, cover the pan with foil for 10 minutes. Then garnish with some freshly chopped parsley and wedges of lemon..

The first step to making this vegan paella is choosing the right type of pan for cooking it. You need something fairly large, preferably non-stick, and oven safe. Traditional paella pans are obviously a great choice. These special pans are made just for cooking paella. This vegetarian paella is so moist, full of flavor, and substantial, that you will scarcely notice it is meat-free.

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