Vegan Paella

ByJanelle Carss

This Vegan Paella is a protein-packed one-pot meal that’s loaded with veggies and rich flavours. A Spanish rice dish typically made with seafood or meat, we’re making it plant-based by using butter beans and tofu!

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Watch how to make Vegan Paella  on my YouTube channel, and don’t forget to subscribe!

Ingredients & Inspiration

Paella, a richly spiced, veggie and meat-packed rice dish, is basically the flagship dish of Spain, hailing from the Valencia region. And like all popular recipes, there’s probably a thousand different ways to make it. Usually prepared with meat (chicken, rabbit, seafood, or chorizo), onions, bell peppers and green beans and cooked in a rich tomato-based sauce with saffron, it’s a hearty one-pot meal that can feed a whole family!

To make a vegan paella, you could simply omit the meat and make it with just veggies… but where’s the fun (and protein) in that? In my version of Vegan Paella, we are going to be using tender butter beans and savoury air-fried tofu to replace the meat, and trust me, it’s just as delicious and satisfying!

Vegan Paella uses lots of common pantry staples, fresh veggies and spices. Here’s what you’ll need:

Air-fried tofu
  • extra firm tofu
  • smoked paprika
  • onion powder
  • Old Bay seasoning
  • Freshly ground black pepper
rice & veggies
  • garlic and onion
  • red or green bell pepper
  • cremini mushrooms
  • canned diced tomatoes
  • tomato paste
  • butter beans
  • smoked paprika
  • oregano
  • cayenne pepper
  • saffron or turmeric
  • arborio rice
  • veggie broth
  • bay leaf
toppings
  • fresh chopped parsley
  • manzanilla or kalamata olives
  • artichoke hearts
  • lemon wedges

Macros breakdown

A pot of Vegan Paella makes a lot of food, so depending on how hungry you are, this could be a full meal for four people, or a hearty side dish for six:

Four servings: 610 calories, 31g protein, 87g carbs, 18g fat
Six servings: 410 calories, 21g protein, 58g carbs, 12 fat

How to Make Vegan Paella

Vegan Paella comes together in two really easy parts: cooking the tofu in the air fryer and making the rice and veggies on the stove:

  1. Air fry the tofu: Toss the cubed tofu in a bowl with the olive oil, onion powder, smoked paprika, Old Bay and black pepper. Transfer to an air fryer basket and air fry for 18 to 20 minute until golden and crisped.
  2. Heat a large, wide bottomed skillet over medium heat and add 1 tbsp olive oil. Once hot, sauté the diced onion with a pinch of salt and pepper for 2 to 3 minutes until becoming translucent.
  3. Add the sliced bell peppers and garlic and cook for a further 3 minutes.
  4. Add the mushrooms, tomato paste and canned diced tomatoes, and cook, stirring occasionally, until most of the liquid has evaporated.
  5. Stir in the lima/butter beans, smoked paprika, oregano, cayenne and saffron until well combined. For the saffron, crumble the threads a bit by pinching them between your thumb and fingertips. Then stir in and cook the rice until it’s completely coated in the spices, about 2 minutes.
  6. Add the veggie stock and salt to taste, then leave the rice to cook uncovered and undisturbed until the liquid reaches a rapid simmer, about 5 minutes. Lower the heat to a low simmer and cover, letting it cook for a further 15 to 20 minutes until the rice has fully absorbed the liquid and is tender. 
  7. If you want a crispy layer of rice on the bottom, aka socarrat, raise the heat to medium-high for the last 5 or so minutes of cooking, but smell it frequently to make sure it’s not burning. During this time, add the tofu, olives and artichokes (if using) on top and cover to heat through as the rice finishes cooking and crisping on the bottom.
  8. Remove from the heat, uncover and let stand for 10 minutes. Serve and garnish with fresh chopped parsley and a lemon wedge. Enjoy!

You coming to the Paella PArty?

A pot of Vegan Paella can stand alone as a hearty one-pot meal, or as an exciting side dish in a Spanish feast! It’s so gosh-darn flavourful from all sorts of good things like the spices, savoury tofu, fresh veggies, and it’s rich saffron-infused tomato sauce. Not to mention, the vibrant colour of this dish alone is enough to make me swoon.

If you enjoyed this recipe you might also like my Mexican Rice, Lemony Tomato Beans, or Vegan Scarpariello!

Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!

Janelle Carss

Vegan Paella

This Vegan Paella is a protein-packed one-pot meal that's loaded with veggies and rich flavours. A Spanish rice dish typically made with seafood or meat, we're making it plant-based by using butter beans and tofu!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Spanish
Calories: 610
Ingredients Method Video

Ingredients
  

Air-Fried Tofu
  • 1 12-oz block extra firm tofu, pressed
  • 2 tsp extra virgin olive oil
  • 1 tsp Old Bay seasoning
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • freshly ground black pepper to taste
Rice & Veggies
  • 1 tbsp extra virgin olive oil
  • 6 cloves garlic, sliced
  • 1 medium onion, diced
  • 1 large red or green bell pepper, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 1 cup canned diced tomatoes (sub crushed tomatoes)
  • 2 tbsp tomato paste
  • 1 16-oz can butter beans, drained and rinsed
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper
  • ¼ tsp saffron threads (sub ¼ tsp ground turmeric)
  • 1½ cups arborio rice (sub bomba rice or callasperra rice)
  • 3 cups veggie broth or water
  • 1 bay leaf
  • salt to taste

Method
 

  1. Air fry the tofu: Toss the cubed tofu in a bowl with the olive oil, onion powder, smoked paprika, Old Bay and black pepper. Transfer to an air fryer basket and air fry for 18 to 20 minute until golden and crisped.
  2. Heat a large, wide bottomed skillet over medium heat and add 1 tbsp olive oil. Once hot, sauté the diced onion with a pinch of salt and pepper for 2 to 3 minutes until becoming translucent.
  3. Add the sliced bell peppers and garlic and cook for a further 3 minutes.
  4. Add the mushrooms, tomato paste and canned diced tomatoes, and cook, stirring occasionally, until most of the liquid has evaporated.
  5. Stir in the lima/butter beans, smoked paprika, oregano, cayenne and saffron until well combined. For the saffron, crumble the threads a bit by pinching them between your thumb and fingertips. Then stir in and cook the rice until it’s completely coated in the spices, about 2 minutes.
  6. Add the veggie stock and salt to taste, then leave the rice to cook uncovered and undisturbed until the liquid reaches a rapid simmer, about 5 minutes. Lower the heat to a low simmer and cover, letting it cook for a further 15 to 20 minutes until the rice has fully absorbed the liquid and is tender.
  7. If you want a crispy layer of rice on the bottom, aka socarrat, raise the heat to medium-high for the last 5 or so minutes of cooking, but smell it frequently to make sure it’s not burning. During this time, add the tofu, olives and artichokes (if using) on top and cover to heat through as the rice finishes cooking and crisping on the bottom.
  8. Remove from the heat, uncover and let stand for 10 minutes. Serve and garnish with fresh chopped parsley and a lemon wedge. Enjoy!

Video

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