Vegetable Paella - holycowvegan.net
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5 from 2 votes

Vegan Paella

This Vegan Paella with veggies is a meatless version of the popular Spanish Paella, with vegetables, beans, red peppers and vegan sausage.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main
Cuisine: Spanish
Servings: 6 servings
Calories: 390kcal
Author: Vaishali Honawar

Ingredients

  • 1 cup long-grain rice or a short-grain rice like Arborio is more traditional, but I like the fragrance of Basmati rice in this
  • 400 grams of vegan sausage (about four links-- I used Field Roast sliced into 1/4-inch rounds
  • 2 cups frozen lima beans
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 medium tomato, pureed
  • 1 bunch parsley, chopped
  • 1 tsp dry rosemary
  • 1 large bell pepper, any color, finely diced
  • 2 tbsp paella seasoning -- I got a sampler from this online site called Hatchery and absolutely loved it
  • Salt to taste
  • 1 tbsp plus 1 tsp extra virgin olive oil

Instructions

  • Heat 1 tsp of oil in a paella pan or any large saucepan.
  • Add the vegan sausage and saute over high heat until the sausage caramelizes on the outside. This should take just four to five minutes.
  • Set the sausage aside.
  • Heat the remaining oil. Add the onions and garlic and parsley. Saute until the onions start to soften but haven't changed color.
  • Add the red peppers, rosemary and tomato puree. Add the paella spice mix and beans. Cook, stirring frequently, until the tomato reduces and the mixture is almost dry.
  • Add the rice and stir to mix, about a minute.
  • Add 2 cups of water and salt to taste. Let the rice cook over an open flame on high heat until most of the water has evaporated.
  • Add the vegan sausage back to the pan. Mix, tnen cover the pan with a tight-fitting lid, turn heat to the lowest setting, and let the paella cook for 20 minutes, undisturbed.
  • Let stand another 10 minutes. Garnish, if desired, with more fresh parsley and serve hot.

Nutrition

Calories: 390kcal | Protein: 22g | Fiber: 7.1g