Vegan Paella Recipe
Introduction
This vegan paella is a vibrant and flavorful dish that brings together smoky tofu, fresh vegetables, and fragrant saffron rice. It’s a hearty and satisfying meal perfect for any occasion, celebrating traditional Spanish flavors with a plant-based twist.
Ingredients
- 7 oz smoked tofu, cut into cubes
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 1 red bell pepper, cut into medium-sized chunks
- 1 medium zucchini, cut into medium pieces
- 1/2 cup white wine
- 1 teaspoon paprika powder
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon saffron threads
- 1 1/2 cups cooked peas
- 10-15 black olives, cut into rings
- About 8 sun-dried tomatoes in oil, cut into stripes
- 1 can artichoke hearts, drained and roughly chopped
- 1 1/2 cups bomba or arborio rice
- 3-5 cups vegetable broth (adjust based on rice type)
- Red pepper flakes, to taste
- 1 handful fresh parsley, chopped
- Lemon slices, to serve
Instructions
- Step 1: Heat some oil in a large pan and fry the smoked tofu cubes over medium heat until brown and crispy on all sides. Remove from the pan and set aside.
- Step 2: In the same pan, heat more oil and sauté the onion and garlic for 2-3 minutes until fragrant. Add the red bell pepper and zucchini and cook for another 3 minutes.
- Step 3: Stir in the rice and cook for 2-3 minutes, then deglaze the pan with white wine. Season with salt, pepper, and paprika powder. Dissolve the saffron threads in 2 tablespoons of warm water and add to the mixture.
- Step 4: Pour in 3 cups of vegetable broth and cook for 15-20 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid. Add more broth if needed.
- Step 5: When the rice is cooked, gently fold in the cooked peas, sun-dried tomatoes, olives, smoked tofu, and artichoke hearts. Cook for an additional 2 minutes until everything is heated through.
- Step 6: Sprinkle with fresh parsley and serve the paella with lemon slices on the side for a bright finish.
Tips & Variations
- For extra depth, toast the saffron threads lightly before dissolving them.
- Use bomba rice for an authentic texture, but arborio works well too if unavailable.
- Add other vegetables such as green beans or mushrooms to increase variety and color.
- Adjust red pepper flakes based on your preferred spice level.
- If you can’t find smoked tofu, marinate firm tofu in smoked paprika and soy sauce before cooking.
Storage
Store leftover paella in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of vegetable broth to keep the rice moist, or microwave until warmed through. Paella can also be frozen for up to one month; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular firm tofu instead of smoked tofu?
Yes, but the dish will lack the smoky flavor. To mimic it, marinate firm tofu with smoked paprika and soy sauce before cooking.
Is it necessary to use saffron?
Saffron adds an authentic aroma and color, but if unavailable, turmeric can be used as a budget-friendly alternative, though the flavor will differ slightly.
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Vegan Paella Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and flavorful Vegan Paella featuring smoked tofu, fresh vegetables, and traditional Spanish spices, cooked to perfection in a single pan. This plant-based dish combines smoky, savory, and tangy elements with tender rice and an array of colorful ingredients, making it a delightful and wholesome meal.
Ingredients
Scale
Protein
- 7 oz smoked tofu, cut into cubes
Vegetables & Aromatics
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 1 red bell pepper, cut into medium-sized chunks
- 1 medium zucchini, cut into medium pieces
- 1 1/2 cups cooked peas
- 10–15 black olives, cut into rings
- About 8 sun-dried tomatoes in oil, cut into stripes
- 1 can artichoke hearts, drained and roughly chopped
Pantry & Spices
- 1 1/2 cups bomba or arborio rice
- 3–5 cups vegetable broth (adjust as needed)
- 1/2 cup white wine
- 1 teaspoon paprika powder
- 1/2 teaspoon saffron threads
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, to taste
Garnish
- 1 handful fresh parsley, chopped
- 1 lemon, sliced
Instructions
- Prepare the tofu: Heat some oil in a large pan over medium heat. Add the smoked tofu cubes and fry them until they are brown and crispy on all sides. Once done, remove from the pan and set aside.
- Sauté the aromatics and vegetables: In the same pan, add a little more oil if needed and sauté the chopped onion and garlic for about 2-3 minutes until fragrant and softened. Then add the red bell pepper and zucchini pieces, cooking for an additional 3 minutes while stirring occasionally.
- Add rice and seasonings: Stir in the bomba or arborio rice with the vegetables and cook for another 2-3 minutes to slightly toast the rice. Pour in the white wine to deglaze the pan, scraping up any browned bits. Season with salt, black pepper, and paprika powder. Dissolve the saffron threads in 2 tablespoons of warm water and add this saffron infusion into the pan to infuse color and flavor.
- Cook the rice: Pour in 3 cups of vegetable broth to the pan, bringing the mixture to a gentle simmer. Cook uncovered for 15-20 minutes or until the rice is tender and has absorbed most of the liquid. Add more vegetable broth as necessary depending on the rice variety and desired consistency.
- Combine remaining ingredients and finish cooking: Once the rice is tender, stir in the cooked peas, sun-dried tomatoes, olives, reserved smoked tofu, and artichoke hearts. Cook together for about 2 minutes until everything is heated through.
- Garnish and serve: Remove from heat and sprinkle the paella with fresh chopped parsley. Serve with lemon slices on the side to squeeze over the dish for a bright finishing touch.
Notes
- Adjust the amount of vegetable broth based on the rice variety used; bomba rice typically absorbs more liquid.
- If you prefer a spicier paella, add more red pepper flakes to suit your taste.
- Sun-dried tomatoes in oil add richness, but if you want a lighter version, use dried sun-dried tomatoes rehydrated in hot water.
- To crisp the bottom slightly like traditional socarrat, increase the heat briefly towards the end of cooking while carefully watching to prevent burning.
- For added smokiness, consider adding smoked paprika instead of or in addition to regular paprika powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Keywords: vegan paella, plant-based paella, Spanish vegetarian recipe, smoked tofu paella, one-pan vegan meal
