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Vegan Paella

Vegan Recipes Lacto Vegetarian Recipes Plant based Recipes Vegan Paella

This vibrant vegan paella is bursting with bold colours, rich spices, and layers of flavour that pay homage to the traditional Spanish dish, but with a fully plant-based twist. Tender vegetables, perfectly cooked rice, smoky paprika, and golden turmeric come together with hearty cubes of tofu that beautifully replace the usual proteins. This Vegan Spanish recipe is proof that vegan recipes and lacto vegetarian recipes can be just as satisfying and delicious as their counterparts.


Inspired by sunny days, shared platters, and that irresistible aroma of saffron and garlic wafting through a bustling kitchen, this vegan paella holds a special place on my table. I love how every ingredient gets to shine while blending into one perfectly balanced, comforting Spanish Vegan dish. Whether you’re hosting friends and wondering what to serve vegan guests, or simply want a beautiful centrepiece for your own weeknight meal, this vegan Spanish recipe is one of those vegan recipes to impress.

Recipe:

Serves: 4


Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 Hour


Ingredients:

  • 400g firm tofu

  • 2 tablespoons olive oil (plus extra for frying)

  • 1 large onion, sliced

  • 4 cloves garlic, minced

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 large tomato, quartered

  • 1 cup spinach leaves

  • 1 jalapeño or mild green chilli, whole (optional)

  • 1.5 cups paella rice (or short-grain rice)

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon turmeric

  • 1 teaspoon sweet paprika

  • 1 pinch saffron threads (optional but lovely)

  • 3.5 cups vegetable stock (hot)

  • Juice of 1 lemon

  • Salt and pepper to taste

  • Handful of fresh parsley or basil, finely chopped (for garnish)




Method:

  1. Wrap the tofu in a clean kitchen towel and place a heavy object on top. Press for 20-30 minutes to remove excess moisture, then cut into bite-sized cubes.


  2. Heat 1 tablespoon olive oil in a large non-stick frying pan or paella pan over medium heat. Add tofu cubes and fry until golden and slightly crispy on all sides, about 8-10 minutes. Remove and set aside.


  3. In the same pan, add another tablespoon of olive oil. Sauté sliced onions and minced garlic for 2-3 minutes until softened and fragrant.


  4. Stir in the chopped red and green bell peppers. Cook for another 5 minutes, allowing them to soften while still retaining their colour.


  5. Add the quartered tomato, spinach leaves, and whole jalapeño (if using). Stir gently.


  6. Sprinkle in smoked paprika, sweet paprika, turmeric, saffron, salt and pepper. Stir everything together so the spices coat the vegetables evenly.


  7. Pour in the paella rice, stirring to coat every grain with the spiced oil and vegetable mixture.


  8. Gently pour in the hot vegetable stock. Give everything one gentle stir to evenly distribute the rice, then leave it alone — resist the urge to stir again! Bring to a gentle simmer.


  9. Allow the paella to cook uncovered on medium-low heat for about 25-30 minutes. The rice will absorb the stock, and the bottom will form a beautiful golden crust (the prized "socarrat").


  10. Once most of the liquid is absorbed and the rice is tender, scatter the cooked tofu cubes on top and cover the pan with a lid or foil. Turn off the heat and let it rest for 5 minutes.


  11. Finish with a squeeze of lemon juice and a generous handful of chopped parsley or basil before serving.



Additional Tips:

  • For extra smoky flavour, use smoked sea salt.


  • If you prefer a spicier kick, slice the jalapeño before adding.


  • Short on paella rice? Arborio or risotto rice works well too.


  • Serve with a crisp green salad or crusty bread for a complete meal.


Alternative Cooking Methods:

  • Air Fryer Tofu: Instead of pan-frying, toss the tofu cubes in a little oil and air fry at 200°C (390°F) for 12-15 minutes until golden and crispy.


  • Oven Baked Paella: After adding the stock, cover and bake at 180°C (350°F) for 35-40 minutes for a more hands-off approach.


Allergy information / alternatives:

  • Gluten-free: Naturally gluten-free if your stock is gluten-free.


  • Nut-free: Completely nut-free.


  • Soy-free: Substitute tofu with soy-free vegan paneer or marinated chickpea tofu.



Nutritional Information (per serving):

  • Calories: ~400 kcal

  • Protein: ~18g

  • Fat: ~12g

  • Carbohydrates: ~50g

  • Sugar: ~5g

  • Salt: ~1.6g


Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.





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