This Vegan Paella is the perfect warming dish for the cold winter days we’ve been having! Paella is a traditional Spanish rice dish made in a double handled pot over an open fire. Saffron adds a subtle sweetness, while roasted chickpeas and rice add a nutty crunch.
This is the perfect dish for a relaxing weeknight by the fire with a glass of Spanish wine and a good book.
Sun dried tomatoes add a savoury element while fresh lemon brightens the dish.
For those of you who don’t follow my Facebook page, this is going to be featured on Meat Free Monday this upcoming week. Basically, I’m doing Facebook live cooking sessions every Monday (though this week it’s Tuesday), where we all get together, cook, maybe have some wine and chat about all things life and vegan. This was inspired by my New Years resolution to do something good for the world, I’m hoping that by getting more people to commit to one day meat-free per week, we can reduce our carbon footprint, while saving a bunch of animals. It’s also a fun way for all of us to get together and connect every week!
If you want to join, follow me on Facebook, I release the ingredients every Saturday or sign up for my email list, to get the ingredient list delivered straight to your inbox!
This easy vegan Paella dish is the perfect weeknight comfort food. Paella is a Spanish dish, traditionally made with a large two handled pan over an open flame. This vegan and gluten-free version makes use of authentic spices and fresh lemon for a dish that is both bright and comforting.
- 2 shallots, minced
- 1-2 cloves of garlic, minced
- 2 lemons (+zest)
- 1 red or bell pepper, cut into small pieces
- 1 quart cherry tomatoes
- 1 package snow peas, you can use veggie of choice: frozen peas or mushrooms or small potatoes work nicely as well
- Fresh parsley, optional as garnish
- 1 can of chickpeas, or 2 c if using boiled
- 1/4 sun dried tomatoes, in oil
- 1 c quinoa or quick cooking rice (i.e.: parboiled rice)
- Vegetable broth**
- 1 tsp Saffron***
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- salt and pepper to taste
Bake your chickpeas: Preheat oven to 410F. Line a pan with aluminum foil or parchment paper and spread your rinsed chickpeas over the pan. Place the pan in the oven and bake for 20-25 minutes.
While the chickpeas are baking, heat a large, heavy bottomed pan or well seasoned cast iron skillet on medium heat.
Oil the pan lightly and add 1 tsp of saffron to fry. Mash with wooden spoon to release flavour before adding finely minced shallots, smoked paprika and oregano.
Cook for 5 minutes before adding minced garlic. Cook another 1-2 minutes.
Add the bell pepper and cherry tomatoes, cook for another 5-10 minutes until softening.
Add 1.5 tsp of lemon zest and juice of 1/2 lemon.
Add 1 c of water and 1 c of broth as well as quinoa or rice.
Cover with a lid, turn to high briefly to bring to a boil and then allow to simmer on low until grain is cooked, about 15 minutes. Do not stir.
Remove chickpeas from the oven.
Turn up heat to medium-high and cook for another 30-45 seconds. When you start to smell the rice toasting, remove from heat.
Let stand covered for 5-10 minutes.
Spritz with remaining lemon juice before serving. Sprinkle with parsley.
Hope you enjoyed the recipe, let me know if you gave it a try! If you’re interested in joining me for meat free Mondays, check out the Facebook page, I like to keep it pretty interactive, so feel free to come out and ask any questions you have about being vegan, vegan cooking or being a vegan athlete. Have a great week!