Vegetarian Paella
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Main Course
Keyword: rice, vegan, vegetables, vegetarian,
Servings: 8
Author: Ella @ thewackyspoon.com
Ingredients
Herb Blend:
  • 1 tablespoon dried cilantro
  • 2 cloves garlic, minced
  • 2 tablespoons smoked paprika
  • 1 tablespoon ancho chile pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried onion flakes
Rice:
  • 4 tablespoons butter
  • 1 cup bomba Spanish rice
  • 1/2 cup ambrosia rice
  • 1/2 cup vermicelli rice
  • 1 cup water
  • 1 teaspoon saffron threads
  • 3 cups vegetable broth
  • 2 cups cans fire roasted diced tomatoes, undrained
Veggies:
  • 1/4 cup olive oil
  • 1 cup Spanish onion, thinly sliced
  • 3 large garlic cloves, minced
  • 2 cups brussels sprouts, sliced
  • 2 cups cauliflower, sliced
  • 1 tablespoon salt
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 2 cups sliced cremini mushrooms
  • 1 cup red bell pepper, finely chopped
  • Juice from 1/2 a lime
  • Lime wedges optional
Instructions
  1. Combine the herb blend ingredients in a small bowl and set aside.
  2. Soak the saffron in the water.
  3. In a large skillet, fry the rice in the butter stirring constantly until the vermicelli is golden brown.
  4. Slowly add the saffron water, vegetable broth, tomatoes and herb blend. Bring to a boil. Reduce heat. Cover with a tight lid and simmer for 20 minutes.
  5. Meanwhile, in a large cast iron skillet warm the olive oil over medium heat. When hot add the cauliflower and Brussel sprouts; sauté for 5-8 minutes until lightly seared. Stir in the onion, pepper, mushrooms, and garlic. Sprinkle the salt, paprika, and cayenne pepper over the vegetables. Squeeze in the lime juice. Sauté for another 3-5 minutes or until mushrooms are softened.
  6. Mix the rice and veggies together. Garnish with chopped cilantro and lime wedges. Serve immediately.