Vegan Paella
My vegan paella is comforting, full of flavor, and great for family gatherings. I have it ready in 45 minutes using cooked brown rice, spicy tofu, earthy mushrooms, fresh vegetables, lemon juice, and warm seasonings. I love that is filling and satisfying, and meat is never missed at the table.
Servings: 4 servings
Calories: 228kcal
Ingredients
- 1 cup cooked brown rice about 1/4 cup dry
- ⅛ tsp saffron crumbled
- 1 tbsp extra virgin olive oil
- 7 oz spicy marinated tofu finely diced
- 1 cup cremini mushrooms diced
- 1 yellow onion diced
- 3 carrots diced
- 1 cup fresh or frozen corn kernels
- 14 oz can chopped or diced tomatoes drained
- 4 cloves garlic minced (4 tsp.)
- 4 oz vegetable broth
- 1 tsp ground cumin
- ½ tsp paprika
- 1 tsp smoked paprika
- 1 tsp Salt more to taste
- ⅛ tsp cayenne pepper you can add a little more if you like it spicy
- 1 cup fresh or frozen peas thawed
- ¼ cup fresh lemon juice
- 3 green onions thinly sliced, for garnish
Instructions
- Heat oil in a large pan over medium-high heat. Add tofu when oil is heated through, season with salt. Sauté 10 minutes, or until tofu is browned, stirring occasionally.
- Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.
- Meanwhile, cook your brown rice. Add in saffron at the same time you add the rice to the boiling water. Stir and cook on low - let sit until all water is absorbed. Back to the tofu/mushroom mixture: Stir in carrots, corn, tomatoes, garlic, and all of your spices (including salt & pepper), and sauté 2-5 minutes more.
- Stir in rice, and about 4 oz veggie broth. Cover with lid, and simmer 10-15 minutes, or until all liquid is absorbed.
- Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove pan from heat, and stir in lemon juice and green onions. Taste and adjust seasonings as needed.
Notes
- My #1 Secret Tip for this recipe is that once I add the rice to the pan, I resist the temptation to stir it. Stirring creates a risotto-like consistency, but for authentic paella, I let the rice absorb the liquid undisturbed so it develops a nice crispy crust on the bottom called the socarrat.
- Using Knife Skills: I chop all my vegetables into evenly sized, bite-size pieces. This makes them easier to eat and ensures they cook consistently.
- Don’t Skimp On The Citrus: I add fresh lemon juice to give the vegan paella an extra zest, and I never skip it. I always use fresh lemon juice instead of bottled, because it makes a big difference in flavor.
- Stir with care: Once the rice and broth are added, I stir only a few times. This helps the rice stay fluffy instead of breaking down too much.
- Tofu texture: I use extra firm tofu and pat it dry before cooking. This helps it brown better in the pan and hold its shape in the finished dish.
- Pan size matters: I use a wide pan so the rice cooks evenly and absorbs the broth at the same rate. Crowding the pan can lead to uneven cooking.
Nutrition
Calories: 228kcal | Carbohydrates: 42g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 854mg | Potassium: 967mg | Fiber: 7g | Sugar: 7g