- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
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This mouthwatering vegan paella has comfort food written all over it and is perfect for when you're craving something substantial and saucy. Whole grain rice simmered low and slow in a brothy, saffron-scented tomato sauce takes on a rich, smoky flavor. Sweet red (or orange) bell pepper, briny pimiento-stuffed green olives, and umami-rich mushrooms lend an earthy depth. Frozen artichoke hearts and sweet garden peas, added toward the end, make this classic Spanish-inspired meal one to remember.
Gluten-free: This dish can be made gluten-free if you choose pimiento-stuffed green olives that are gluten-free.
For more inspiration, check out these tasty ideas:
- Burritos with Spanish Rice and Black Beans
- Spanish-Style Fava Beans
- Instant Pot Spanish Quinoa
- Lots-of-Vegetables Risotto
By Ellen Boeke,
Last Updated:
Ingredients
- 4 cups low-sodium vegetable broth
- ½ teaspoon saffron threads
- 8 oz. fresh button mushrooms, trimmed and quartered
- 1 red or orange bell pepper, cut into strips
- 2 cups low-sodium canned tomato sauce
- ½ cup sliced pimiento-stuffed green olives
- 1 teaspoon smoked paprika
- 2 cups dry short-grain brown rice
- 1½ cups frozen green peas, thawed
- 1 cup frozen quartered artichoke hearts, thawed
- Lemon wedges
Instructions
- In a medium saucepan bring broth to boiling; reduce heat. Stir in saffron. Keep broth warm over low.
- In an extra-large skillet cook mushrooms and bell pepper over medium 5 minutes or until slightly softened, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in tomato sauce, olives, and paprika; cook and stir 2 minutes. Add rice; cook and stir 2 minutes.
- Slowly stir in hot broth. Reduce heat to medium-low. Cover and simmer 15 minutes. Remove lid and cook 30 to 35 minutes minutes more or until rice is tender and liquid is nearly absorbed. Stir in peas and artichoke hearts. Serve with lemon wedges.
Per serving (2 cups): 473 calories, 100 g carbohydrates, 15 g protein, 5 g total fat, 0 g saturated fat, 0 g cholesterol, 666 mg sodium, 16 g fiber, 16 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (8)
(5 from 4 votes)I threw everything plus a chopped onion and peeled garlic head into instant pot on the “rice” auto setting and wow it was good, but I’m used to no salt. I used water, not broth, turmeric, not saffron, added in extra cumin onion garlic powder and pepper. Doesn’t need the olives, just adds more fat not flavor to the dish.
Wow, this is quite delicious, very easy, and company good. I did one each of the bell peppers. I also cooked the rice in broth first and then separately cooked the veggies and sauce, and combined all and cooked on low for about 10 mins, adding the peas and artichokes at the end as indicated. I only learned about paella when I was vegetarian and so never had it, so can't compare to authentic. But now that I'm WFPB vegan, I will be making this again and again ~ thank you!
Had this all assembled and simmering uncovered when I read Jeff's comment about the rice not softening and I immediately put a cover on it. It turned out perfectly, absorbing all the liquid, after simmering it COVERED for 50 minutes. I served it in the cooking pan and it made a beautiful presentation. My guests raved about it and I will be adding it to my company meal repertoire.
I made this dish tonight. The brown rice would not get tender. I gave up after an hour and forty minutes and adding probably an extra 3 cups of hot water. I remember reading about beans not cooking if placed in a liquid that had tomato sauce, so I checked on the internet and found entries with people saying the same thing happened when the they tried to make paella with brown rice and tomatoes. Why your recipe creator didn't know this is beyond me. When we finally ate the dish, with the semi-done rice it was tasteless anyway. What a total waste of my time. I've made two recipes in the last two days from Forks Over Knives, the second being the potato salad, and had two losers. I'm done.
Thanks for this comment! I was planning on making this tonight, but will now be making something else!
Hi Jeff, recipes of any kind can be hit or miss. I have tried recipes from FOK that are delicious. And I modify other recipes I have accumulated from different places. Don’t let a few duds dissuade you from overhauling your diet to become healthier….you will figure out which flavours and textures work for you.
Hi Jeff, as mentioned, don't be disheartened by a couple of meals chosen on this site. I have mainly used Forks over Knives recipes for my meal rotation and find them comforting and nurturing. I too have made a couple of recipes that I felt were just plain gross. The great ones I have used have most definitely far outweighed the gross ones. I have made this recipe previously also. I did use aborio rice not brown rice. I thought it was great. I also substituted the artichoke hearts for asparagus. I was going to try brown rice and now not so sure after your experience. I'm still not confident in experimenting just yet. I hope you have persevered with FOK. Much love
Hi Jeff, Thanks so much for your feedback, and sorry to hear it wasn't a success. We checked with the recipe developer, who recommends we amend the instructions and cook it covered the first 15 minutes and then uncover and cook 30 to 35 minutes more to reduce the liquid (which we've done). Thanks for reaching out. We hope you've found some tasty recipes to your liking.