Paella is a classic Spanish rice dish, made using short grain white rice that’s simmered together with veggies, wine, stock, spices, and proteins. Most paella’s are flavoured with meat or fish or a combination. My favourite paella recipe is made with veggies making it completely plant-based. As long as you prep all the ingredients before you head to the heat, this recipe is easy to make and sure to impress.
Start this recipe by using a 12-inch pan, my favourite pan to use is my cast-iron pan, but if you have a paella pan, then by all means, use that. Heat the pan over medium heat, then add the oil and onions and stir often to avoid burnt onions (cast iron pan get crazy hot, so you need to stir often to avoid burnt onions).
Once the onions start to soften add in the garlic and stir for a minute before you add in the sliced vegan sausage, peppers and mushrooms (try to cut these three items roughly the same size so that they cook at the same rate). Cook for about 5 minutes, stirring occasionally, then add in the rice and spices. Cook and stir for a minute to toast them both, then deglaze with your best white wine. Add in the stock, bay leaves and tomatoes and bring to a boil. Once bubbling, you have 2 options. You can continue to cook on the stove-top or cook it in the oven – see helpful hint below.
Regardless of the cooking method you choose, the paella is done when the liquid has evaporated and the rice is tender.
- Cutting Board
- Measuring Spoons & Cups
- can opener
- 12-inch Ovenproof Pan
- 2 tablespoons olive oil
- 1 large onion diced
- 4 garlic cloves minced
- 2 vegan sausages sliced into ¼” coins
- 2 red bell peppers diced
- 8 oz brown mushrooms quartered
- 1 teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon red chilli flakes
- 1 ½ cups short grain white rice
- ¾ cup white wine
- 3 cups vegetable stock
- 2 cups canned diced tomatoes
- 2 bay leaves
- 2 tablespoons minced fresh parsley for garnish
- 1 lemon cut into wedges, for garnish
- Preheat the oven to 400F.
- Heat a 12-inch oven-safe paella or cast iron pan over medium heat. Add oil and onions; cook stirring often until the onions begin to soften. Add garlic, cook for 1 minute.
- Add in sausage slices, peppers, mushrooms and salt. Cook, stirring often until the mixture begins to reduce, about 5 minutes.
- Add in the rice, both paprikas, turmeric, and red chili flakes. Cook and stir for 1 minute. Add wine and deglaze, scraping up any cooked bits stuck to the bottom of the pan.
- Add wine and deglaze, scraping up any cooked bits stuck to the bottom of the pan.
- Add in the vegetable stock, tomatoes and bay leaves. Bring to a boil, then carefully place in the oven and cook for 20-30 minutes, checking at the 20 minute mark, until the rice is tender and no liquid remains. Stir in parsley. Let stand for 5 minutes. Serve with lemon wedges.
Plant-Based Paella Helpful Hints:
- If you can’t find an authentic short grain white rice from Spain, use any short grain white rice.
- You can substitute white wine for vegetable stock
- You can make this completely on the stove-top, once the mixture comes to a boil, reduce heat to low, and simmer undisturbed until the liquid has evaporated and the rice is tender.
- Paella, which means “frying pan” in Valencia Spain is the authentic pan to use, but if you don’t have one, the next best thing is a cast-iron pan. But like I always say, use what you got!
- To really perk of the the final dish, garnish this plant-based paella with green olives and capers.