Veggie Paella: Easy Weeknight Recipe | Done in Just 30 Minutes…
This simple vegan vegetable version of the popular Spanish paella recipe impresses with its stunning colors, aromatic taste and no meat or fish at all! It’s a delicious stir-fry dish from Valencia that smells delicious and captures all the flavors of the traditional dish, even though it’s plant-based!
Ingredients :
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini (courgette), diced
- 1 cup (240 ml) sliced mushrooms
- 1 cup (240 ml) green beans
- 1 cup (240 ml) diced tomatoes
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon saffron threads
- 2 cups (480 ml) vegetable broth
- 1 cup (240 g) paella short-grain rice
Salt and pepper to taste
For garnish:
- Lemon wedges
- Fresh parsley
How to make Veggie Paella
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Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat. Add the diced onion and minced garlic to the pan. Sauté for a few minutes until the onion becomes translucent.
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Add the diced bell peppers, zucchini, mushrooms, and green beans to the pan. Cook for about 5 minutes until the vegetables start to soften. Stir in the diced tomatoes, smoked paprika, dried oregano, and saffron threads.
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Cook for an additional 2 minutes to allow the flavors to blend. Pour in the vegetable broth and bring it to a simmer. Season with salt and pepper to taste.
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Sprinkle the paella rice evenly over the vegetable mixture in the pan. Gently stir to ensure the rice is submerged in the liquid. Reduce the heat to low and cover the pan with a lid or aluminum foil.
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Allow the paella to simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid stirring the rice during this time.
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Once the rice is cooked, remove the pan from the heat and let it rest for a few minutes.
Bon Appétit!
