Paella is a beautiful thing, especially vegan. You see, the dish it self comes via the Moors cultivation of rice in the 10th century, today it is best known for being one of the Valencian’s oldest dishes and paella de verduras (vegan paella), is something that simply cannot be missed.
Not only can you completely use up any vegetables in the fridge, with this wonderful dish, it makes the most gorgeous centre piece and is perfect for those large family meals, because it feeds the masses and leaves hardly any washing up, which means you can sit down and enjoy your guests company for even longer.
You can choose what you add to this dish, thought I opted for green beans and peas to be added to the mix, as I thought the colours would contrast well, however, as I have mentioned, you really can use any veg you have. You also don’t have to go on a hunt for paella rice, you can cut a bit of a corner by using long grain rice for this – I won’t tell if you don’t.
This will easily feed 6, you can add more or less according to your expected party size.
3 tablespoons x coconut oil
2 x vegan stock cubes
1 litre x boiling water
2 x Spanish onions, peeled and chopped
4 x garlic cloves, peeled and chopped
2 x tins of tomatoes
6 tablespoons x ground turmeric
2 tablespoons x garlic puree
4 cups x paella rice/ long grain rice
3 cups x frozen green beans
3 cups x frozen peas
3 tablespoons x liquid seasoning
2 tablespoons x smoked hot paprika (or mild if you prefer)
Salt and Black Pepper to taste
1. Add the oil, onions and garlic in to a large pan, this is the pan you will be using for the whole dish, so ensure it is big enough to fit all ingredients.
2. On a low to medium heat, allow the onions and garlic to soften but not brown for approximately 3-5 minutes.
3. Add the stock cubes and the water along with the rice, stir well and allow to simmer for approximately 10 minutes.
4. Add the tomatoes along with the garlic puree, turmeric and smoked paprika, stir well until you see the colour change to a golden yellow.
5. Allow to cook for a further 10 minutes, before adding the green beans, peas and liquid seasoning. If you are adding any other veggies, now is the time to do so also.
6. Allow to cook for a further 10 minutes, stirring frequently.
7. At this point as the liquid is cooking out of the paella, it is important to stir well, this will stop the rice from sticking to the bottom.
8. Taste at this point and add the salt and pepper to taste.
9. Allow to cook for a further 5-10 minutes, until rice is cooked and liquid has been evaporated.
10. Serve immediately for best results.
This is such a wonderful dish and will feed the family for next to nothing, as most of the ingredients you will already have at home. I will be adding some other Spanish dishes that I have veganised so that you may display a tapas wonderland for your guests to chow down on over the Easter period, or any time you want something different for that matter! Keep your eyes peeled for those recipes, as always let me know how your attempts go and what you have added to your paella!