Vegan Paella

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This vegan Paella is bursting with all the flavors of Spain. It’s vibrant, delicious and a true crowdpleaser. The fluffy paella rice is complimented by the savory vegan sausages, spicy peppers and salty olives.

I’m a huge fan of rice. Whether it be risotto, paella or a stew with rice, I need it in my life. So, I knew I had to come up with a vegan version of paella that I would love, but I also needed it to be good enough to be able to serve to guests. I wanted it to be not just good, but great. Where everyone is amazed that it’s a vegan dish and they crave more.
So, of course I had to make a vegan chorizo paella. I wanted that smoky, savory flavor mixed with the freshness of the vegetables. And my oh my did I succeed.

This vegan Paella is everything I had hoped and more. It’s loaded with freshness and the saffron spice just adds another level of flavor that’s unimaginably good.

Paella has to be one of the most popular Spanish dishes. It’s fresh, healthy and packed with amazing flavors. It’s no wonder it’s so popular.
Paella comes in all types, with seafood and chorizo being the favorites. I decided to remake the traditional chorizo paella into a vegan chorizo paella. It’s just as tasty and still packed with all the smoky flavors of the traditional dish.

What’s great about this Vegan Paella

  • Super easy to make – the rice pretty much cooks by itself
  • Ideal one pot dish
  • Healthy, tasty and loaded with vegetables
  • Meal prep friendly – although I think this dish is best served right away, it can easily be frozen and reheated later.

Choosing the rice

Paella is definitely best if you can find Paella Rice. It can be made with other types of rice (I have tried it on several occassions and I still think it turns out great), but don’t try serving it to a local…and probably don’t even mention the fact that you’ve ever made it with regular rice to anyone.

For the best results it is recommended to use Paella rice (bomba) which can be found at most grocery stores. Cooking paella rice is a lot easier than cooking risotto. Paella rice pretty much takes care of itself. You add it to a large pan with the pre cooked vegetables and pour in the vegetable broth…then just leave for 10 minutes, stir once and leave to cook another 10 minutes. It’s so simple, anyone can do it.

How it this Vegan Paella made? It’s so easy:

Instructions

  • Heat olive oil in a large pan and add the chopped chorizo sausages. Let the sausages cook at medium high heat for 3-5 minutes, while stirring occasionally.
  • Once the sausages are golden on all sides, place them on a plate and set aside for later.
  • Next, add the onions and bell peppers to the pan and let them fry for a few minutes. Pour in the garlic and season with smoked paprika, salt and pepper. Mix everything together.
  • Stir in the tomato puree, tomatoes, corn and olives and let everything cook for a few minutes.
  • Next, add the paella rice and let them cook for 1-2 minutes before adding the vegetable broth. Season with the saffron and stir everything together. Let the dish come to a boil before turning the heat down.
  • Let the dish simmer for 10 minutes without stirring. After 10 minutes, gently stir the dish and leave to cook at a simmer for 10 more minutes.
  • Finally, add the chorizo sausages and squeeze in lemon juice. Mix in the chopped parsley last minute and serve with a little extra garnish of parsley and a couple of lemon wedges on the side. Enjoy.

Vegan Paella

This vegan Paella is bursting with all the flavors of Spain. It's vibrant, delicious and a true crowdpleaser. The fluffy paella rice is complimented by the savory vegan sausages, spicy peppers and salty olives.
Course Dinner
Cuisine Mediterranean
Keyword vegan
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 1 tbsp Olive Oil
  • 6 Vegan Chorizo Style Sausages
  • 1 Red Onion Diced
  • 3 cloves Garlic Minced
  • 1 Red Bell Pepper Sliced
  • ½ Green Bell Pepper Sliced
  • ½ cup Sweet Corn
  • 5-7 Black Olives Pits Removed and lightly chopped
  • 5 Cherry Tomatoes (or small tomatoes)
  • 2 tbsp Tomato Paste
  • 1 tbsp Smoked Paprika
  • ½ tsp Saffron
  • 1 cup Paella Rice
  • Salt and Pepper to taste
  • Juice from ½ Lemon
  • 1 bunch Fresh Parsley Chopped

Instructions

  • Heat olive oil in a large pan and add the chopped chorizo sausages. Let the sausages cook at medium high heat for 3-5 minutes, while stirring occasionally.
  • Once the sausages are golden on all sides, place them on a plate and set aside for later.
  • Next, add the onions and bell peppers to the pan and let them fry for a few minutes. Pour in the garlic and season with smoked paprika, salt and pepper. Mix everything together.
  • Stir in the tomato puree, tomatoes, corn and olives and let everything cook for a few minutes.
  • Next, add the paella rice and let them cook for 1-2 minutes before adding the vegetable broth. Season with the saffron and stir everything together. Let the dish come to a boil before turning the heat down.
  • Let the dish simmer for 10 minutes without stirring.
    After 10 minutes, gently stir the dish and leave to cook at a simmer for 10 more minutes.
  • Finally, add the chorizo sausages and squeeze in lemon juice. Mix in the chopped parsley last minute and serve with a little extra garnish of parsley and a couple of lemon wedges on the side.
    Enjoy.

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