How do I make a vegan version of spanish paella?

Calling all vegans! Our vegan Spanish Paella recipe will satisfy your cravings for a taste of Spain. Packed with plant-based goodness, it's a dish worth celebrating.

You'll need

Items needed to answer the question, How do I make a vegan version of Spanish Paella. Items include: 6 cups of vegetable broth 1 onion (chopped) 2 carrots (chopped) 2 celery stalks (chopped) 4 cloves of garlic (minced) 1 bay leaf 1 teaspoon of smoked paprika 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 1 zucchini 1 medium onion 4 cloves of garlic 1 lemon 2 cups of paella rice 2 tablespoons of olive oil

6 cups of vegetable broth 6 cups
1 onion (chopped) 1
2 carrots (chopped) 2
2 celery stalks (chopped) 2
4 cloves of garlic (minced) 4
1 bay leaf 1
1 teaspoon of smoked paprika 1 teaspoon
1 red bell pepper 1
1 green bell pepper 1
1 yellow bell pepper 1
1 zucchini 1
1 medium onion 1
4 cloves of garlic 4
1 lemon 1
2 cups of paella rice 2 cups
2 tablespoons of olive oil 2 tablespoons

Take note
Please note that this recipe is a vegan adaptation of traditional Spanish Paella. As with any recipe, make sure to read the entire guide before starting and adapt it to your own preferences. Be mindful of any food allergies or sensitivities you may have, and always exercise caution when using sharp knives and hot stovetops.

1

Prepare the Vegetable Broth

In a large pot, combine 6 cups of vegetable broth, 1 onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 4 cloves of garlic (minced), 1 bay leaf, and 1 teaspoon of smoked paprika. Bring it to a boil, then reduce the heat and let it simmer for 30 minutes. Once done, strain the broth and discard the solids. Set the broth aside.

2

Prep the Vegetables

Dice 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, 1 zucchini, and 1 medium onion. Finely chop 4 cloves of garlic and set aside. Cut 1 lemon into wedges for serving.

3

Sauté the Vegetables

In a large, wide pan or paella pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened. Add the diced bell peppers and continue cooking for another 5 minutes until they start to soften.

4

Add the Rice and Spices

Stir in 2 cups of paella rice (such as bomba or arborio rice) and 1 teaspoon of smoked paprika. Toast the rice for 2-3 minutes until it becomes slightly translucent.

5

Pour in the Vegetable Broth

Pour in the prepared vegetable broth, making sure it covers the rice evenly. Give it a gentle stir to distribute the ingredients, then bring it to a simmer.

6

Cook the Paella

Cover the pan with a lid or aluminum foil and let the paella cook over low heat for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid stirring the rice during this time to prevent it from becoming sticky. If the liquid evaporates too quickly, you can add a bit more vegetable broth.

7

Add the Remaining Vegetables

After the rice is cooked, add the diced zucchini to the pan and gently stir it into the rice. Cover and cook for an additional 5 minutes until the zucchini is tender but still has a slight crunch.

8

Garnish and Serve

Remove the pan from the heat and let it sit for a couple of minutes. Garnish with lemon wedges and fresh parsley. Serve the vegan Spanish Paella with a side of crusty bread or a green salad, and enjoy the flavors of Spain!