You’ll Love This Simple, Delicious Vegan, Gluten-Free Paella!

Share some yum!
  • 14
    Shares

Print Friendly, PDF & Email

If you’re pining for some good paella, and you don’t want to eat any animal products, you’ll love our vegan, gluten-free variety. It’s simple and inexpensive to make, and SO tasty! Our version contains quinoa, which is not only delicious, but also a complete protein. This dish is surprisingly hearty!

Our version is basic, but you can made it even more robust by adding vegan, gluten-free sausage, garbanzo beans, or tofu. We were happy to enjoy this meal plain, and think you’ll love it that way, as well.

Vegan, Gluten-Free Paella

INGREDIENTS

1 red onion, chopped
2 garlic cloves, minced
1 teaspoon sea salt, divided
3 bell peppers (for best results, use at least two different colors — we used red and orange)
2 tablespoons tomato paste
1 dozen asparagus, both the tips and stalks, chopped
1 1/2 cups uncooked quinoa
1 teaspoon paprika
1/4 teaspoon black pepper
pinch or two of cayenne pepper powder (optional — we like a bit of spice)
2 cups vegetable broth
chopped parsley and sliced lemons for garnish
olive oil for frying

INSTRUCTIONS

We interrupt this recipe for this brief announcement!
 

Get Our Happy Gluten-Free Vegan cookbook!
50 of our favorite recipes, all vegan, all gluten-free, all straight-forward
and NOT the same old tired, recycled vegan, gluten-free recipes!

Download it now!


OR with your donation of any amount!:

Other Amount:

And now back to our recipe!

Fry the chopped onions and minced garlic in olive oil for 2-3 minutes. Make sure you use a large frying pan, as you’ll be utilizing a lot of ingredients!

Add the chopped peppers and 1/2 teaspoon salt and continue frying them at medium heat for about 15 minutes. Stir constantly, and make sure the peppers don’t burn!

Add the tomato paste and asparagus, and keep frying for 3 more minutes.

Add the quinoa, paprika, black pepper, 1/2 teaspoon of sea salt, and optional cayenne pepper powder. Keep stirring for 3-5 more minutes. Be patient! The results will be well worth it.

Add 1 1/2 cups of the vegetable broth, and save the other 1/2 cup for later. Bring the contents of the pan to a boil, turn the heat down to low, and simmer uncovered for about 25 minutes. If the vegetable broth starts to evaporate before then, add a little bit more, about 1/4 cup at a time.

Remove the pan from your stovetop and pour its contents into an 8X10 pan. Pour in the other 1/2 cup of vegetable broth, and mix it in thoroughly. For extra pizzazz, arrange some sliced lemons on top.

Bake at 375 degrees for 10-15 minutes until the broth evaporates. Remove the paella from your oven, garnish with chopped parsley, and eat right away!

Makes 4 ample servings, or 6 if you and your guests aren’t too hungry. It’s easy to devour this dish in one sitting, but feel free to refrigerate leftovers for up to three days. You may find yourself sneaking over to your refrigerator for a snack later in the evening. Yes, this paella is really that good! Enjoy!

Print Friendly, PDF & Email
Get Our Happy Gluten-Free Vegan cookbook!
50 of our favorite vegan, gluten-free recipes at your fingertips!

Check it out here, or download it now!:

Like this recipe? Show your appreciation for this free resource and help support us!

Other Amount:

Note: Some links on this site are partner links. That means that The Happy Gluten-Free Vegan will earn a commission, at no extra charge to you, if you purchase through our partner link. This helps keep our site free for everybody. Thank you for your support!
 


Share some yum!
  • 14
    Shares
  • 14
    Shares

Leave a Reply

Your email address will not be published. Required fields are marked *