A healthy and hearty rice dish that is sure to please a crowd — this loaded vegan paella is a must make recipe!
This vegan paella is 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.Paella was a dish that my grandmother used to make all the time for family gatherings, and it was something that I always looked forward to. She was raised with both Filipino and Spanish roots, so we often enjoyed two variations of the recipe. Today we are going to be sharing with you our version of her Spanish paella, you are in for a treat!
My grandmother’s paella always included either seafood or meat and eggs. We wanted the dish to be just as filling and hearty as hers, and since we are veganizing her recipe, we LOADED it up with vegetables. We also created this dish as a part of our vegan valentine’s day menu this year. Chris and I put together two comforting and easy-to-make dishes that we thought would be perfect for an at-home date night. Alongside this Loaded Vegan Paella, Chris put together 5-Ingredient Puff Pastry Cinnamon Rolls. Yes, they are amazing as they sound! I am drooling just thinking about them.
If you make this recipe, let us know what you think in the comments below! Also, please tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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.
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
1/4–1/2 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)*
1/8–1/4 teaspoon freshly ground black pepper (adjust to taste)
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.
Add the bell peppers, asparagus, potatoes, and tomatoes, and cook, stirring occasionally, for 5 minutes.
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.
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.
Stir in the olives and add the reserved olive liquid to taste, 1 tablespoon at a time. Serve warm with lemon wedges, if desired.
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.
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie