Meatless Monday – Vegetable Paella (Vegan)

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Paella is a beautiful dish worthy of a party or gathering.  This one is loaded with fresh veggies instead of traditional Spanish ingredients, usually a combination of meats and seafood.  My veggie recipe retains the usual flavors, smoked paprica, saffron and Spanish rice but in lieu of the meats, I added artichoke, eggplant, mushrooms and fennel, and topped with roasted red peppers and capers.  Simply Delicious!

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Paella is not as hard as it’s reputation leads us to believe.  Its not like risotto which has to be constantly stirred and fussed over.  In fact, paella should be minimally disturbed after the first few minutes and if you have done it correctly, a golden crust will form on the bottom, called the socarrat, from the Spanish word “socarrar,” which means “to toast lightly,”. Once the paella is done, it can sit covered off the heat and wait until you’re ready to serve.  I used several canned items, partially as a shortcut and because some things are not in season right now.  I used fresh fennel and trumpet mushrooms (because they are available now) and fresh eggplant. I also used jarred capers, roasted red peppers and canned baby artichokes which are already fairly soft, so I added them in near the end.

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I love this combination of textures and flavors.  It turned out quite pretty and colorful.  You can substitute any vegetables that you like, just keep in mind how long they need to cook and plan accordingly.  I also used a vegan chorizo that I have had good luck with recently.  It’s made from vital wheat gluten so not gluten free but pretty tasty and combines nicely with the saffron and smoked paprika.  This ingredient is optional though.  I would like the dish either way. Some people don’t enjoy substitute meats for a variety of reasons but I like to promote those companies who are making their way into the vegan food industry. The more good products available, the better they get and the less meat people will eat.  Win win!

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TIPS:  I have a giant paella pan which was relatively inexpensive but for this recipe, I used a 12 inch cast iron pan.  It was fairly full but worked fine for the quantities.  You could use a pan a couple of inches larger and it should turn out well.  Don’t be tempted to use aromatic rices like jasmine or basmati as they don’t soak up the flavors properly and some of the long grained rices don’t have the proper texture.

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VEGETABLE PAELLA

  • 6 cups vegetable broth
  • 1/4 cup extra-virgin olive oil
  • 4 oz vegan chorizo (optional)
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon saffron threads, crumbled
  • 1 large bulb fennel, sliced
  • 14 oz can baby artichokes (fresh or frozen)
  • 1 large Japanese eggplant, cut into 2-inch pieces
  • 1 cup mushrooms (crimini, shitake or trumpet)
  • 1/2 cup dry white wine
  • 2 1/4 cups bomba, arborio or valencia rice
  • 1-2 Tbsn capers, drained
  • 1 roasted, marinated red pepper, cut into strips
  • fresh parsley or thyme for garnish (optional)

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Vegetable Paella

  • Servings: 6-8
  • Difficulty: easy
  • Print

IMG_20190204_190339

VEGETABLE PAELLA

  • 6 cups vegetable broth
  • 1/4 cup extra-virgin olive oil
  • 4 oz vegan chorizo (optional)
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon saffron threads, crumbled
  • 1 large bulb fennel, sliced
  • 14 oz can baby artichokes (fresh or frozen)
  • 1 large Japanese eggplant, cut into 2-inch pieces
  • 1 cup mushrooms (crimini, shitake or trumpet)
  • 1/2 cup dry white wine
  • 2 1/4 cups arborio or valencia rice
  • 1-2 Tbsn capers, drained
  • 1 roasted, marinated red pepper, cut into strips
  • fresh parsley or thyme for garnish (optional)

 

2 thoughts on “Meatless Monday – Vegetable Paella (Vegan)

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