← All recipes

🍽️ Vegan Paella

544 kcal · 30 min · 4 servings

Ingredients

• 2 spring onions
• 2 garlic cloves
• 2 tbsp olive oil
• 350 g paella rice
• 150 ml dry white wine (alcohol-free)
• 1 pinch saffron (ground)
• salt
• pepper
• 400 ml vegetable broth
• 250 g puréed tomatoes
• 2 red bell peppers
• 400 g chickpeas (can)
• 2 tbsp fresh chopped parsley

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Trim off the root ends.
3. 3. Cut the green parts into diagonal rings.
4. 4. Finely chop the white parts.
5. 5. Peel the garlic clove.
6. 6. Chop the garlic finely.
7. 7. Heat the oil in the paella pan.
8. 8. Sauté the white spring onions and garlic in it.
9. 9. Wait until the vegetables are soft and translucent.
10. 10. Add the rice to the pan.
11. 11. Stir the rice briefly.
12. 12. Deglaze the mixture with the wine.
13. 13. Season with saffron, salt, and pepper.
14. 14. Pour in the vegetable broth.
15. 15. Stir in the tomatoes.
16. 16. Bring the mixture to a boil.
17. 17. Wash the bell peppers.
18. 18. Halve the bell peppers.
19. 19. Remove the inner parts with the seeds.
20. 20. Cut the pepper flesh into pieces.
21. 21. Rinse the chickpeas in a colander under cold water.
22. 22. Let the chickpeas drain well.
23. 23. Add the peppers and chickpeas to the rice.
24. 24. Cook everything over low heat.
25. 25. Stir the dish occasionally.
26. 26. Cook the paella for about 20 minutes.
27. 27. Add a little more broth if necessary.
28. 28. Ensure the rice has absorbed all the liquid.
29. 29. Stir in the green spring onions in the last two minutes.
30. 30. Stir in the parsley.
31. 31. Adjust the seasoning to taste.
32. 32. Serve the paella directly from the pan.
33. 33. Serve with lemon wedges on the side.

Nutrition per serving

• kcal: 544
• Protein: 16 g · Fett/Fat: 9 g · Carbs: 92 g