Easy Spanish Vegan Paella (Gluten-Free, Allergy-Free)
An easy meatless recipe for the traditional Spanish rice dish! This Vegan Paella is gluten-free, allergy-free, packed with authentic flavors, and hearty vegetables. A healthy, one-pot, vegetarian dinner that will quickly become a new family favorite!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Main DIsh
- Method: Boil
- Cuisine: Spanish
Ingredients
Scale
- 1 TB Extra Virgin Olive Oil
- 1 15oz Can of Fire-Roasted Diced Tomatoes
- 1 Cup Chopped Red Bell Pepper
- 1 Cup Chopped Vidalia Onion
- 1 Cup Frozen Green Peas (or Green Beans)
- 3/4 Cup Chopped Artichoke Hearts
- 1 Tsp Minced Garlic
- 2 Cups Arborio Rice
- 2 Cup Vegetable Stock
- 1 14oz Can of Sliced Hearts of Palm
- 1/2 Cup Chopped Parsley
- 2 Sprigs of Fresh Rosemary
- 1 Tsp Sweet Paprika
- 1 Tsp Saffron (or Turmeric)
- 1/2 Tsp Smoked Paprika
- 2 TB Fresh Lemon Juice
Instructions
- In a large wide skillet or pot, heat the olive oil over medium-high heat and add the tomatoes, pepper, onion, peas, artichokes, and garlic. Allow everything to cook for about 5 minutes.
- Now add the rice, stock, hearts of palm, all spices and herbs (not the lemon juice) to the skillet.
- Bring everything to a boil, before reducing the heat to medium and allowing the rice to cook for 10-15 minutes until the liquid is absorbed.
- Once the liquid is absorbed, either turn the heat to high to toast the bottom of the rice or go straight to allowing the paella to rest, covering the pan with foil to steam for 10 minutes.
- Before serving, remove the fresh rosemary sprigs and add the fresh lemon juice to the paella.
Nutrition
- Serving Size: Varies
Find it online: https://strengthandsunshine.com/vegan-paella-gluten-free/