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MUST TRY Loaded Vegan Paella! Super fulling, easy to make AND loaded with vegetables! #vegetable #loaded #paella #vegan #veganpaella #entree #veganentree #dinner #vegandinner #veganlunch #easyvegan #healthyvegan

Loaded Vegan Paella {easy + healthy}


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 10 minutes
  • Cook Time: 26 minutes
  • Total Time: 36 minutes
  • Yield: 6 servings

Description

The ultimate loaded vegan paella! This recipe is healthy, made with fresh whole food ingredients, bursting with beautiful color thanks to the variety of vegetables we used, and one that is meant to be shared with the ones you love.


Ingredients

  • 1 medium yellow onion, finely diced
  • 5 cloves garlic, minced
  • 1 bell pepper, cut into strips (we used 1/2 red and 1/2 yellow)
  • ½ pound asparagus, tough ends snapped off and discarded, spears cut into 1 1/2-inch pieces
  • 2 medium potatoes, diced into medium-sized pieces
  • 1 (14 oz.) can diced tomatoes
  • 1/41/2 teaspoon smoked paprika
  • ½ tablespoon ground turmeric
  • ¼ tablespoon cayenne pepper (optional, omit if you don’t like spicy)
  • ½ teaspoon saffron threads, crumbled (optional)*
  • 1/81/4 teaspoon freshly ground black pepper (adjust to taste)
  • 1 1/2 cups paella rice (short grain white rice)
  • 3 cups low-sodium vegetable broth
  • 1/2 cup chopped flat-leaf parsley
  • 3 bay leaves
  • 1/2 cup artichoke hearts
  • 1 cup green olives, pitted and sliced
  • 1/2 cup green peas (fresh or frozen, thawed)
  • Salt, to taste
  • Lemon wedges, for garnish

Instructions

  1. In a large skillet (between 12-14 inches) over medium heat, add in about 3 tablespoons of water. Once heated, add the onion and garlic, and cook until translucent, about 3-4 minutes.
  2. Add the bell peppers, asparagus, potatoes, and tomatoes, and cook, stirring occasionally, for 5 minutes.
  3. Stir in the paprika, turmeric, cayenne pepper, salt, black pepper, and rice. Stir until uniform. Add the vegetable broth, parsley and bay leaves, then bring to a boil. Continue cooking over moderate heat, stirring occasionally, until most of the liquid is absorbed by the rice, about 7 minutes.
  4. Stir in the peas and artichokes. Cover the pan, reduce the heat to low and allow it to cook for 10 minutes more. Remove from the heat and let stand, covered, for 10 more minutes.
  5. Stir in the olives and add the reserved olive liquid to taste, 1 tablespoon at a time. Serve warm with lemon wedges, if desired.

Notes

  • We opted to keep saffron out of our recipe to keep this recipe more affordable.
  • Nutrition facts do not take into consideration the addition of salt to taste.