Vegan Paella

This vegan paella is bursting with flavor. Spanish rice is simmered in vegetable stock and wine, then combined with saffron, spanish spices, and delicious veggies.

I have always loved paella. There’s something extraordinarily comforting about a big bowl of rice and spicy seasonings that will warm your belly!

Recipe

Ingredients

• 6 cups vegetable stock
• 2 cups white wine such as Chardonnay
• 16 oz Spanish Rice may be called Yellow Rice or Saffron Rice
• olive oil
• salt
• black pepper
• 1 red bell pepper seeded and chopped
• 1 yellow onion peeled and chopped
• 8 oz shiitake mushrooms washed and chopped
• 14 oz artichoke hearts canned, quartered
• ¼ cup piquillo peppers chopped
• 2 cloves garlic peeled and minced
• 2 tbsp capers
• 1 pinch saffron threads
• ½ tsp cayenne pepper
• 1 tsp smoked paprika
• 1 lime cut into wedges

Instructions

• Preheat oven to 375 degrees.
• In a large stock pot, combine 4 cups of vegetable stock and 2 cups of white wine.
• Bring to a boil, and add rice. Cover and simmer for 15 minutes.
• In a paella pan (or deep oven-safe frying pan), heat a drizzle of olive oil over medium heat.
• Add bell peppers and onions, and cook for 5 minutes.
• Add shiitake mushrooms, and cook for 3 more minutes.
• Add artichoke hearts, piquillo peppers, garlic, capers, saffron, paprika, and cayenne pepper. Stir and cook for 2 more minutes.
• Add rice into paella pan. Season with salt and pepper to taste, and stir to combine.
• Bake in the oven for 30 minutes. Check on the paella every 10 minutes, adding a bit of the remaining vegetable stock each time so that the paella stays juicy.
• Remove from oven. Serve with lime wedges.

Nutrition