Vegan Paella

Here's a great one-pot dish that mimics the flavors of a traditional Paella, only no critters were harmed. Feel free to use any veggies that you have, it's a great "clean out the fridge" meal.

1 tablespoon coconut oil
1 red onion, diced
4 cloves garlic (less or more to taste), minced
1 pint baby bella mushrooms, chopped
1 red pepper, diced
1 jalapeno pepper, sliced (seeded if you don't want the dish too spicy)
1 can hearts of palm, drained and sliced into chunky strips (this mimics scallops/shellfish)
1 16oz can diced tomatoes, juice included
1-2 teaspoon ground fennel (to taste - this mimics chorizo flavor)
1-2 teaspoon smoked sea salt, or smoked paprika (this mimics chorizo)
1 tablespoon loose saffron, or 1 teaspoon turmeric
2-3 tablespoons sweet paprika
1-2 tbs dulse flakes (this mimics a fish taste)
2 cups basmati rice
4-6 cups hot water (heat up in a kettle... you'll use the water as the rice cooks)
2-3 teaspoons veggie bouillon powder
3/4 cup peas
fresh lemon wedges, parsley, and basil for garnish


Heat oil in a large soup pot. Add onions and cook until soft. Add garlic, mushrooms, red pepper, hearts of palm, and jalapeno. (Add any other veggies you want at this stage - artichokes and string beans are perfect for this) Mix everything up. Add the spices, including the dulse. Once combined and fragment, let the veggies cook until mushrooms release moisture. Add the can of tomatoes. Mix to combine. Add the rice. Mix to combine. Add at least 4 cups of hot water and the bouillon and bring to a boil. Turn heat down to lightly simmer and cover the lid. As the rice cooks you may need to add more water as it does so, and stir the pot so the rice doesn't stick and burn on the bottom. Just keep tasting and adding water until the rice is done (aka tender not mushy) and the paella isn't soupy with liquid. When rice is done, add peas. They should just warm up in the mixture. Adjust any spices like the fennel, dulse and smoked salt to taste. Serve with lemon wedge and fresh herbs.


Popular Posts