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How To Make Vegan Paella
Rini
A simple vegan paella recipe made using paella and cooked in a dutch oven
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
Spanish
Servings
4
People
Calories
503
kcal
Ingredients
1x
2x
3x
For the Paella
5
strands
Saffron
2
Tbsp
Water
Warm, To soak the saffron
1.5
Tbsp
Extra Virgin Olive Oil
2
cup
Quinoa
1.5
cup
Peas
If using frozen, do not thaw
1
Red Bell Pepper
Finely chopped
1/4
Red Onion
roughly chopped
2
Plum Tomato
chopped
1/4
cup
Artichoke Hearts
Roughly chopped
2
tsp
Salt
2
tsp
Smoked Paprika
Adjust to your taste
1.5
tsp
Cumin Powder
4
cup
Water
For the Garnish
1/2
cup
Spanish Olives
1/4
cup
Pepitas
AKA Pumpkin Seeds
2
Tbsp
Artichoke Hearts
Roughly Chopped
Curly Parsley
Finely Diced
1
Red Chili Pepper
Diced in rounds, Optional
Instructions
To make the Paella
Soak the saffron strands in the warm water and set aside
Place the dutch oven on top of the stove and warm it for about 1 minute
Coat the inside bottom of the dutch oven with the oil
Add the quinoa, bell pepper, onions, tomato, artichoke hearts and peas to the pan
Mix in the saffron water
Gently add the 4 cups of water to the pan
Add the salt, paprika and cumin water
Mix well and close the lid
Let it cook on low-to-medium heat for 21 minutes
If all the water hasn't evaporated, cook uncovered for another 4 minutes max
Turn off heat and close the lid. Let it stand for about 5 minutes
Garnish and serve
Notes
- I used
Swiss Diamond's 6.5 LB Dutch Oven
.
Nutrition
Calories:
503
kcal
Carbohydrates:
70
g
Protein:
17
g
Fat:
17
g
Saturated Fat:
2
g
Sodium:
1528
mg
Potassium:
883
mg
Fiber:
11
g
Sugar:
6
g
Vitamin A:
2470
IU
Vitamin C:
85.9
mg
Calcium:
80
mg
Iron:
6.4
mg
Keyword
can you make vegan recipes in the dutch oven, how to make vegan paella
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