Vegan Paella Recipe | Authentic Spanish Dish | Plant Base Passport
Looking to bring the flavors of Spain into your kitchen? Try this Vegan Paella recipe that captures the essence of this traditional Spanish dish. While paella is often associated with the Valencian region, it has been influenced by Middle Eastern and North African cuisines over the centuries. The flavorful Sofrito, made with caramelized tomatoes and onions, sets the foundation for the paella. In this recipe, we use a homemade Sofrito, but you can also use pre-made if you're short on time.
To prepare the Sofrito, slice onions and caramelize them with olive oil, sugar, and salt. Meanwhile, grate Roma tomatoes after removing the skins. Combine the caramelized onions with tomato puree, paprika, and a bay leaf, cooking until the tomatoes break down completely.
In a paella pan, cook onions, garlic, and mushrooms until golden brown. Add roasted red bell pepper, artichoke hearts, and the Sofrito, cooking briefly to combine the flavors. Next, add vegetable broth, saffron, paprika, smoked paprika, cayenne, and bouillon cube, bringing it to a boil. Add Bomba rice, cannellini beans, green peas, salt, and pepper, and stir to combine. Cook uncovered for 15 minutes, then reduce heat and cook for an additional 12-15 minutes to develop the crispy rice crust known as sukharat.
Remove the paella from heat and let it rest for five minutes before serving. Garnish with parsley, vegetable toppings, and serve with lemon wedges for a refreshing touch. With this vegan paella recipe, you can savor the taste of Spain in the comfort of your own home.
Ingredients:
- Roma tomatoes
- Onion
- Organic granulated sugar
- Salt
- Sweet paprika
- Olive oil
- Bay leaf
- Garlic
- Mushrooms
- Roasted red bell pepper
- Artichoke hearts
- Cannellini beans
- Green peas
- Sweet paprika
- Smoked paprika
- Saffron
- Vegetable broth
- Bouillon
- Dry white wine
- Bomba rice
- Black pepper
Cooking steps:
- Slice onions and caramelize them with olive oil, sugar, and salt.
- Grate Roma tomatoes and combine with caramelized onions, tomato puree, paprika, and a bay leaf.
- Cook the Sofrito until the tomatoes break down completely.
- In a paella pan, cook onions, garlic, and mushrooms until golden brown.
- Add roasted red bell pepper, artichoke hearts, and the Sofrito, cook briefly.
- Add vegetable broth, saffron, paprika, smoked paprika, cayenne, and bouillon cube. Bring to a boil.
- Stir in Bomba rice, cannellini beans, green peas, salt, and pepper. Cook uncovered for 15 minutes.
- Reduce heat and cook for an additional 12-15 minutes to develop the crispy rice crust.
- Remove from heat and let it rest for five minutes before serving. Garnish with parsley and vegetable toppings.
- Serve with lemon wedges and enjoy the flavors of Spain!
