Easy Vegan Paella
Plant-based | Mediterranean | One-pot | Spanish-inspired
Whole grain rice simmered low and slow in a brothy, saffron-scented tomato sauce takes on a rich, smoky flavor. Sweet bell pepper, briny olives, and umami-rich mushrooms lend earthy depth. Artichoke hearts and sweet peas make this classic Spanish-inspired meal one to remember.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Low-sodium vegetable broth | 4 cups | |
| Saffron threads | ½ tsp | |
| Extra-virgin olive oil | 1 tbsp | Optional (see tips) |
| Button mushrooms | 8 oz | Trimmed and quartered |
| Red or orange bell pepper | 1 | Cut into strips |
| Pimiento-stuffed green olives | ½ cup | Sliced |
| Smoked paprika | 1 tsp | |
| Sea salt | ⅛ tsp | |
| Short-grain brown rice | 2 cups | Dry |
| Tomato sauce | 1 can (15 oz) | No-salt-added |
| Frozen green peas | 1½ cups | Thawed |
| Frozen artichoke hearts | 1 cup | Quartered, thawed |
| Lemon wedges | For serving |
Method
Section titled “Method”-
Prepare broth: In medium saucepan, bring broth to boiling; reduce heat. Stir in saffron. Keep warm over low.
-
Sauté vegetables: In extra-large skillet, cook mushrooms and bell pepper over medium 5 minutes until slightly softened, stirring occasionally and adding water 1-2 tablespoons at a time as needed to prevent sticking. (If using oil: Heat oil first, then add vegetables.)
-
Add seasonings: Stir in olives, paprika, and salt; cook 2 minutes. Add rice; cook 2 minutes.
-
Simmer: Slowly stir in hot broth. Reduce heat to medium-low. Cover and simmer 15 minutes. Remove lid and simmer uncovered 30-35 minutes until rice is tender and liquid is absorbed.
-
Finish: Stir in tomato sauce, peas, and artichoke hearts. Cook 2-3 minutes until heated through. Serve with lemon wedges.
Forks Flex: This is a Forks Flex recipe with optional oil. Without oil: Save ~30 calories and 3g fat per serving
Gluten-free: Use GF-certified olives
Shortcut: Use turmeric instead of saffron if needed
Storage
Section titled “Storage”- Refrigerate: Up to 4 days
- Note: Paella tastes even better the next day as flavors meld
Nutrition (per serving, 4 servings)
Section titled “Nutrition (per serving, 4 servings)”- Calories: ~473
- Protein: 15g
- Carbs: 100g
- Fiber: 16g
- Fat: 5g
Adapted from: Ellen Boeke / Forks Over Knives
Prep: 30 min | Cook: 1 hour | Serves: 4