Looking for the BEST vegan food in Valencia. Vegan restaurants are getting popular in Valencia, Spain. But here you'll find 8 of the best!
How to make a Spanish Paella from Restaurante La Murciana in Valencia Spain. This recipe is easy to make, loaded with flavors and done in just 40 minutes.
Today I have a fabulous collaborative post all about paella and whether paella can be vegan and found in the home of paella, Valencia in Spain!
Looking for the BEST vegan food in Valencia. Vegan restaurants are getting popular in Valencia, Spain. But here you'll find 8 of the best!
Discover all the plant based food in Valencia, Spain! Here's a list of the best vegetarian restaurants in Valencia!
People love to call Spain the land of jamón. Or something strongly implying that it's not vegan-friendly - just visit any forum, especially Facebook groups. However, Valencia, Spain's third largest city, begs to differ. There are over a dozen vegan restaurants in Valencia plus lots of places with vegan options. Take that, haters. Of course,
Vegan in Valencia? Geen probleem, ook in dit 'vleesland' kun je veganistisch eten. In dit blog mijn tips & favo vegan hotspots in Valencia!
People love to call Spain the land of jamón. Or something strongly implying that it's not vegan-friendly - just visit any forum, especially Facebook groups. However, Valencia, Spain's third largest city, begs to differ. There are over a dozen vegan restaurants in Valencia plus lots of places with vegan options. Take that, haters. Of course,
Start Your Day like a boss in Valencia! Here you can find out the best places to go for an amazing vegan breakfast in Ruzafa.
This dish takes inspiration from traditional Spanish-style paella but leaves out the meat and fish for extra veggies instead! Vegetable paella takes inspiration from traditional Spanish-style paella but leaves out the meat and fish and adds extra veggies instead. Our version features peppers, red chile, tomato, and green beans, plus a ton of herbs and spices so that there’s no shortage of flavor. And if you’ve never tried paella, allow us to introduce you to this vibrant Spanish rice dish that originated in the eastern coastal city of Valencia... ⇆ Traditional paella is typically loaded with seafood, chicken, or meat like spicy chorizo (or a combo!) and it always features an abundance of perfectly cooked rice. Better yet, it’s made and served in one pot, which makes it an ideal pick for a weeknight meal. This vegetarian version is perfect for Meatless Mondays or any day of the week that you feel like getting a little more greens. Plus, this is a dairy-free and vegan recipe, so it fits into a variety of diets. Basically, there’s no reason not to try out this delicious, easy rice dish! How to make homemade paella ⇆ -Traditional paella is made in a paella pan, but it’s not necessary for this recipe. Just make sure you have a large (12-inch) skillet. We prefer cast iron because it retains heat and helps form a delicious crust on the bottom of the rice. -While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook. -For an added protein boost, stir in a can of chickpeas (rinsed) before serving. Ingredients ⇆ 2 tbsp. olive oil 1 onion, finely chopped 1 red pepper, quartered and sliced 1/2 inch thick 1 thinly sliced red chile 3 cloves garlic, pressed 1 medium tomato, chopped 1 1/2 c. Arborio rice, or other medium-grain rice 1 tbsp. tomato paste 1 tsp. sweet paprika 1/2 c. dry white wine 1 tsp. finely grated lemon zest Kosher salt and pepper 4 oz. trimmed green beans Cilantro and lemon wedges, for serving Directions ⇆ Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato. Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes. Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.
People love to call Spain the land of jamón. Or something strongly implying that it's not vegan-friendly - just visit any forum, especially Facebook groups. However, Valencia, Spain's third largest city, begs to differ. There are over a dozen vegan restaurants in Valencia plus lots of places with vegan options. Take that, haters. Of course,
People love to call Spain the land of jamón. Or something strongly implying that it's not vegan-friendly - just visit any forum, especially Facebook groups. However, Valencia, Spain's third largest city, begs to differ. There are over a dozen vegan restaurants in Valencia plus lots of places with vegan options. Take that, haters. Of course,
Worried that you won't find vegan restaurants in Valencia?
Descubre que debes saber si visitas Tokio por primera vez. Esta guía abarca las zonas más esenciales. Además de tips acerca de transporte, clima y demás.
So you want to spend 24 hours in Valencia, Spain? Come to Spain's 3rd largest city for the food, stay for the street art!
Vegan in Valencia? Geen probleem, ook in dit 'vleesland' kun je veganistisch eten. In dit blog mijn tips & favo vegan hotspots in Valencia!
Die besten vegetarischen und veganen Restaurants und Cafes in Valencia: im Veggie Guide Valencia findet ihr die besten Tipps!
Vegan in Valencia? Geen probleem, ook in dit 'vleesland' kun je veganistisch eten. In dit blog mijn tips & favo vegan hotspots in Valencia!
Valencia, the third largest city in Spain, offers many things to see and do to its visitors. Here are the best free things to do in Valencia for a budget friendly vacation here. As Valencia has a special mix of...
This dish takes inspiration from traditional Spanish-style paella but leaves out the meat and fish for extra veggies instead! Vegetable paella takes inspiration from traditional Spanish-style paella but leaves out the meat and fish and adds extra veggies instead. Our version features peppers, red chile, tomato, and green beans, plus a ton of herbs and spices so that there’s no shortage of flavor. And if you’ve never tried paella, allow us to introduce you to this vibrant Spanish rice dish that originated in the eastern coastal city of Valencia... ⇆ Traditional paella is typically loaded with seafood, chicken, or meat like spicy chorizo (or a combo!) and it always features an abundance of perfectly cooked rice. Better yet, it’s made and served in one pot, which makes it an ideal pick for a weeknight meal. This vegetarian version is perfect for Meatless Mondays or any day of the week that you feel like getting a little more greens. Plus, this is a dairy-free and vegan recipe, so it fits into a variety of diets. Basically, there’s no reason not to try out this delicious, easy rice dish! How to make homemade paella ⇆ -Traditional paella is made in a paella pan, but it’s not necessary for this recipe. Just make sure you have a large (12-inch) skillet. We prefer cast iron because it retains heat and helps form a delicious crust on the bottom of the rice. -While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook. -For an added protein boost, stir in a can of chickpeas (rinsed) before serving. Ingredients ⇆ 2 tbsp. olive oil 1 onion, finely chopped 1 red pepper, quartered and sliced 1/2 inch thick 1 thinly sliced red chile 3 cloves garlic, pressed 1 medium tomato, chopped 1 1/2 c. Arborio rice, or other medium-grain rice 1 tbsp. tomato paste 1 tsp. sweet paprika 1/2 c. dry white wine 1 tsp. finely grated lemon zest Kosher salt and pepper 4 oz. trimmed green beans Cilantro and lemon wedges, for serving Directions ⇆ Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato. Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes. Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.
Kimberly blogs about her love for Valencia, Spain and the beautiful history, exciting festivals, and of course vegan food that can be found there.
This dish takes inspiration from traditional Spanish-style paella but leaves out the meat and fish for extra veggies instead! Vegetable paella takes inspiration from traditional Spanish-style paella but leaves out the meat and fish and adds extra veggies instead. Our version features peppers, red chile, tomato, and green beans, plus a ton of herbs and spices so that there’s no shortage of flavor. And if you’ve never tried paella, allow us to introduce you to this vibrant Spanish rice dish that originated in the eastern coastal city of Valencia... ⇆ Traditional paella is typically loaded with seafood, chicken, or meat like spicy chorizo (or a combo!) and it always features an abundance of perfectly cooked rice. Better yet, it’s made and served in one pot, which makes it an ideal pick for a weeknight meal. This vegetarian version is perfect for Meatless Mondays or any day of the week that you feel like getting a little more greens. Plus, this is a dairy-free and vegan recipe, so it fits into a variety of diets. Basically, there’s no reason not to try out this delicious, easy rice dish! How to make homemade paella ⇆ -Traditional paella is made in a paella pan, but it’s not necessary for this recipe. Just make sure you have a large (12-inch) skillet. We prefer cast iron because it retains heat and helps form a delicious crust on the bottom of the rice. -While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook. -For an added protein boost, stir in a can of chickpeas (rinsed) before serving. Ingredients ⇆ 2 tbsp. olive oil 1 onion, finely chopped 1 red pepper, quartered and sliced 1/2 inch thick 1 thinly sliced red chile 3 cloves garlic, pressed 1 medium tomato, chopped 1 1/2 c. Arborio rice, or other medium-grain rice 1 tbsp. tomato paste 1 tsp. sweet paprika 1/2 c. dry white wine 1 tsp. finely grated lemon zest Kosher salt and pepper 4 oz. trimmed green beans Cilantro and lemon wedges, for serving Directions ⇆ Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato. Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes. Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.
Vegan in Valencia. Our guide to Vegan Food in Valencia, street pick ups, elite clubs, french inspired and more.
This Authentic Spanish Seafood Paella Recipe is loaded with flavor and easier to make than you think. Surprise yourself and your guest with this seafood paella recipe from Valencia, Spain.
This dish takes inspiration from traditional Spanish-style paella but leaves out the meat and fish for extra veggies instead! Vegetable paella takes inspiration from traditional Spanish-style paella but leaves out the meat and fish and adds extra veggies instead. Our version features peppers, red chile, tomato, and green beans, plus a ton of herbs and spices so that there’s no shortage of flavor. And if you’ve never tried paella, allow us to introduce you to this vibrant Spanish rice dish that originated in the eastern coastal city of Valencia... ⇆ Traditional paella is typically loaded with seafood, chicken, or meat like spicy chorizo (or a combo!) and it always features an abundance of perfectly cooked rice. Better yet, it’s made and served in one pot, which makes it an ideal pick for a weeknight meal. This vegetarian version is perfect for Meatless Mondays or any day of the week that you feel like getting a little more greens. Plus, this is a dairy-free and vegan recipe, so it fits into a variety of diets. Basically, there’s no reason not to try out this delicious, easy rice dish! How to make homemade paella ⇆ -Traditional paella is made in a paella pan, but it’s not necessary for this recipe. Just make sure you have a large (12-inch) skillet. We prefer cast iron because it retains heat and helps form a delicious crust on the bottom of the rice. -While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook. -For an added protein boost, stir in a can of chickpeas (rinsed) before serving. Ingredients ⇆ 2 tbsp. olive oil 1 onion, finely chopped 1 red pepper, quartered and sliced 1/2 inch thick 1 thinly sliced red chile 3 cloves garlic, pressed 1 medium tomato, chopped 1 1/2 c. Arborio rice, or other medium-grain rice 1 tbsp. tomato paste 1 tsp. sweet paprika 1/2 c. dry white wine 1 tsp. finely grated lemon zest Kosher salt and pepper 4 oz. trimmed green beans Cilantro and lemon wedges, for serving Directions ⇆ Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato. Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes. Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.
This dish takes inspiration from traditional Spanish-style paella but leaves out the meat and fish for extra veggies instead! Vegetable paella takes inspiration from traditional Spanish-style paella but leaves out the meat and fish and adds extra veggies instead. Our version features peppers, red chile, tomato, and green beans, plus a ton of herbs and spices so that there’s no shortage of flavor. And if you’ve never tried paella, allow us to introduce you to this vibrant Spanish rice dish that originated in the eastern coastal city of Valencia... ⇆ Traditional paella is typically loaded with seafood, chicken, or meat like spicy chorizo (or a combo!) and it always features an abundance of perfectly cooked rice. Better yet, it’s made and served in one pot, which makes it an ideal pick for a weeknight meal. This vegetarian version is perfect for Meatless Mondays or any day of the week that you feel like getting a little more greens. Plus, this is a dairy-free and vegan recipe, so it fits into a variety of diets. Basically, there’s no reason not to try out this delicious, easy rice dish! How to make homemade paella ⇆ -Traditional paella is made in a paella pan, but it’s not necessary for this recipe. Just make sure you have a large (12-inch) skillet. We prefer cast iron because it retains heat and helps form a delicious crust on the bottom of the rice. -While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook. -For an added protein boost, stir in a can of chickpeas (rinsed) before serving. Ingredients ⇆ 2 tbsp. olive oil 1 onion, finely chopped 1 red pepper, quartered and sliced 1/2 inch thick 1 thinly sliced red chile 3 cloves garlic, pressed 1 medium tomato, chopped 1 1/2 c. Arborio rice, or other medium-grain rice 1 tbsp. tomato paste 1 tsp. sweet paprika 1/2 c. dry white wine 1 tsp. finely grated lemon zest Kosher salt and pepper 4 oz. trimmed green beans Cilantro and lemon wedges, for serving Directions ⇆ Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato. Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes. Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.
This dish takes inspiration from traditional Spanish-style paella but leaves out the meat and fish for extra veggies instead! Vegetable paella takes inspiration from traditional Spanish-style paella but leaves out the meat and fish and adds extra veggies instead. Our version features peppers, red chile, tomato, and green beans, plus a ton of herbs and spices so that there’s no shortage of flavor. And if you’ve never tried paella, allow us to introduce you to this vibrant Spanish rice dish that originated in the eastern coastal city of Valencia... ⇆ Traditional paella is typically loaded with seafood, chicken, or meat like spicy chorizo (or a combo!) and it always features an abundance of perfectly cooked rice. Better yet, it’s made and served in one pot, which makes it an ideal pick for a weeknight meal. This vegetarian version is perfect for Meatless Mondays or any day of the week that you feel like getting a little more greens. Plus, this is a dairy-free and vegan recipe, so it fits into a variety of diets. Basically, there’s no reason not to try out this delicious, easy rice dish! How to make homemade paella ⇆ -Traditional paella is made in a paella pan, but it’s not necessary for this recipe. Just make sure you have a large (12-inch) skillet. We prefer cast iron because it retains heat and helps form a delicious crust on the bottom of the rice. -While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook. -For an added protein boost, stir in a can of chickpeas (rinsed) before serving. Ingredients ⇆ 2 tbsp. olive oil 1 onion, finely chopped 1 red pepper, quartered and sliced 1/2 inch thick 1 thinly sliced red chile 3 cloves garlic, pressed 1 medium tomato, chopped 1 1/2 c. Arborio rice, or other medium-grain rice 1 tbsp. tomato paste 1 tsp. sweet paprika 1/2 c. dry white wine 1 tsp. finely grated lemon zest Kosher salt and pepper 4 oz. trimmed green beans Cilantro and lemon wedges, for serving Directions ⇆ Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato. Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes. Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.
This dish takes inspiration from traditional Spanish-style paella but leaves out the meat and fish for extra veggies instead! Vegetable paella takes inspiration from traditional Spanish-style paella but leaves out the meat and fish and adds extra veggies instead. Our version features peppers, red chile, tomato, and green beans, plus a ton of herbs and spices so that there’s no shortage of flavor. And if you’ve never tried paella, allow us to introduce you to this vibrant Spanish rice dish that originated in the eastern coastal city of Valencia... ⇆ Traditional paella is typically loaded with seafood, chicken, or meat like spicy chorizo (or a combo!) and it always features an abundance of perfectly cooked rice. Better yet, it’s made and served in one pot, which makes it an ideal pick for a weeknight meal. This vegetarian version is perfect for Meatless Mondays or any day of the week that you feel like getting a little more greens. Plus, this is a dairy-free and vegan recipe, so it fits into a variety of diets. Basically, there’s no reason not to try out this delicious, easy rice dish! How to make homemade paella ⇆ -Traditional paella is made in a paella pan, but it’s not necessary for this recipe. Just make sure you have a large (12-inch) skillet. We prefer cast iron because it retains heat and helps form a delicious crust on the bottom of the rice. -While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook. -For an added protein boost, stir in a can of chickpeas (rinsed) before serving. Ingredients ⇆ 2 tbsp. olive oil 1 onion, finely chopped 1 red pepper, quartered and sliced 1/2 inch thick 1 thinly sliced red chile 3 cloves garlic, pressed 1 medium tomato, chopped 1 1/2 c. Arborio rice, or other medium-grain rice 1 tbsp. tomato paste 1 tsp. sweet paprika 1/2 c. dry white wine 1 tsp. finely grated lemon zest Kosher salt and pepper 4 oz. trimmed green beans Cilantro and lemon wedges, for serving Directions ⇆ Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato. Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes. Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.
This dish takes inspiration from traditional Spanish-style paella but leaves out the meat and fish for extra veggies instead! Vegetable paella takes inspiration from traditional Spanish-style paella but leaves out the meat and fish and adds extra veggies instead. Our version features peppers, red chile, tomato, and green beans, plus a ton of herbs and spices so that there’s no shortage of flavor. And if you’ve never tried paella, allow us to introduce you to this vibrant Spanish rice dish that originated in the eastern coastal city of Valencia... ⇆ Traditional paella is typically loaded with seafood, chicken, or meat like spicy chorizo (or a combo!) and it always features an abundance of perfectly cooked rice. Better yet, it’s made and served in one pot, which makes it an ideal pick for a weeknight meal. This vegetarian version is perfect for Meatless Mondays or any day of the week that you feel like getting a little more greens. Plus, this is a dairy-free and vegan recipe, so it fits into a variety of diets. Basically, there’s no reason not to try out this delicious, easy rice dish! How to make homemade paella ⇆ -Traditional paella is made in a paella pan, but it’s not necessary for this recipe. Just make sure you have a large (12-inch) skillet. We prefer cast iron because it retains heat and helps form a delicious crust on the bottom of the rice. -While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook. -For an added protein boost, stir in a can of chickpeas (rinsed) before serving. Ingredients ⇆ 2 tbsp. olive oil 1 onion, finely chopped 1 red pepper, quartered and sliced 1/2 inch thick 1 thinly sliced red chile 3 cloves garlic, pressed 1 medium tomato, chopped 1 1/2 c. Arborio rice, or other medium-grain rice 1 tbsp. tomato paste 1 tsp. sweet paprika 1/2 c. dry white wine 1 tsp. finely grated lemon zest Kosher salt and pepper 4 oz. trimmed green beans Cilantro and lemon wedges, for serving Directions ⇆ Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato. Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes. Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.
This dish takes inspiration from traditional Spanish-style paella but leaves out the meat and fish for extra veggies instead! Vegetable paella takes inspiration from traditional Spanish-style paella but leaves out the meat and fish and adds extra veggies instead. Our version features peppers, red chile, tomato, and green beans, plus a ton of herbs and spices so that there’s no shortage of flavor. And if you’ve never tried paella, allow us to introduce you to this vibrant Spanish rice dish that originated in the eastern coastal city of Valencia... ⇆ Traditional paella is typically loaded with seafood, chicken, or meat like spicy chorizo (or a combo!) and it always features an abundance of perfectly cooked rice. Better yet, it’s made and served in one pot, which makes it an ideal pick for a weeknight meal. This vegetarian version is perfect for Meatless Mondays or any day of the week that you feel like getting a little more greens. Plus, this is a dairy-free and vegan recipe, so it fits into a variety of diets. Basically, there’s no reason not to try out this delicious, easy rice dish! How to make homemade paella ⇆ -Traditional paella is made in a paella pan, but it’s not necessary for this recipe. Just make sure you have a large (12-inch) skillet. We prefer cast iron because it retains heat and helps form a delicious crust on the bottom of the rice. -While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook. -For an added protein boost, stir in a can of chickpeas (rinsed) before serving. Ingredients ⇆ 2 tbsp. olive oil 1 onion, finely chopped 1 red pepper, quartered and sliced 1/2 inch thick 1 thinly sliced red chile 3 cloves garlic, pressed 1 medium tomato, chopped 1 1/2 c. Arborio rice, or other medium-grain rice 1 tbsp. tomato paste 1 tsp. sweet paprika 1/2 c. dry white wine 1 tsp. finely grated lemon zest Kosher salt and pepper 4 oz. trimmed green beans Cilantro and lemon wedges, for serving Directions ⇆ Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato. Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes. Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.
This dish takes inspiration from traditional Spanish-style paella but leaves out the meat and fish for extra veggies instead! Vegetable paella takes inspiration from traditional Spanish-style paella but leaves out the meat and fish and adds extra veggies instead. Our version features peppers, red chile, tomato, and green beans, plus a ton of herbs and spices so that there’s no shortage of flavor. And if you’ve never tried paella, allow us to introduce you to this vibrant Spanish rice dish that originated in the eastern coastal city of Valencia... ⇆ Traditional paella is typically loaded with seafood, chicken, or meat like spicy chorizo (or a combo!) and it always features an abundance of perfectly cooked rice. Better yet, it’s made and served in one pot, which makes it an ideal pick for a weeknight meal. This vegetarian version is perfect for Meatless Mondays or any day of the week that you feel like getting a little more greens. Plus, this is a dairy-free and vegan recipe, so it fits into a variety of diets. Basically, there’s no reason not to try out this delicious, easy rice dish! How to make homemade paella ⇆ -Traditional paella is made in a paella pan, but it’s not necessary for this recipe. Just make sure you have a large (12-inch) skillet. We prefer cast iron because it retains heat and helps form a delicious crust on the bottom of the rice. -While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook. -For an added protein boost, stir in a can of chickpeas (rinsed) before serving. Ingredients ⇆ 2 tbsp. olive oil 1 onion, finely chopped 1 red pepper, quartered and sliced 1/2 inch thick 1 thinly sliced red chile 3 cloves garlic, pressed 1 medium tomato, chopped 1 1/2 c. Arborio rice, or other medium-grain rice 1 tbsp. tomato paste 1 tsp. sweet paprika 1/2 c. dry white wine 1 tsp. finely grated lemon zest Kosher salt and pepper 4 oz. trimmed green beans Cilantro and lemon wedges, for serving Directions ⇆ Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato. Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes. Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.
This dish takes inspiration from traditional Spanish-style paella but leaves out the meat and fish for extra veggies instead! Vegetable paella takes inspiration from traditional Spanish-style paella but leaves out the meat and fish and adds extra veggies instead. Our version features peppers, red chile, tomato, and green beans, plus a ton of herbs and spices so that there’s no shortage of flavor. And if you’ve never tried paella, allow us to introduce you to this vibrant Spanish rice dish that originated in the eastern coastal city of Valencia... ⇆ Traditional paella is typically loaded with seafood, chicken, or meat like spicy chorizo (or a combo!) and it always features an abundance of perfectly cooked rice. Better yet, it’s made and served in one pot, which makes it an ideal pick for a weeknight meal. This vegetarian version is perfect for Meatless Mondays or any day of the week that you feel like getting a little more greens. Plus, this is a dairy-free and vegan recipe, so it fits into a variety of diets. Basically, there’s no reason not to try out this delicious, easy rice dish! How to make homemade paella ⇆ -Traditional paella is made in a paella pan, but it’s not necessary for this recipe. Just make sure you have a large (12-inch) skillet. We prefer cast iron because it retains heat and helps form a delicious crust on the bottom of the rice. -While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook. -For an added protein boost, stir in a can of chickpeas (rinsed) before serving. Ingredients ⇆ 2 tbsp. olive oil 1 onion, finely chopped 1 red pepper, quartered and sliced 1/2 inch thick 1 thinly sliced red chile 3 cloves garlic, pressed 1 medium tomato, chopped 1 1/2 c. Arborio rice, or other medium-grain rice 1 tbsp. tomato paste 1 tsp. sweet paprika 1/2 c. dry white wine 1 tsp. finely grated lemon zest Kosher salt and pepper 4 oz. trimmed green beans Cilantro and lemon wedges, for serving Directions ⇆ Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato. Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes. Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.
This dish takes inspiration from traditional Spanish-style paella but leaves out the meat and fish for extra veggies instead! Vegetable paella takes inspiration from traditional Spanish-style paella but leaves out the meat and fish and adds extra veggies instead. Our version features peppers, red chile, tomato, and green beans, plus a ton of herbs and spices so that there’s no shortage of flavor. And if you’ve never tried paella, allow us to introduce you to this vibrant Spanish rice dish that originated in the eastern coastal city of Valencia... ⇆ Traditional paella is typically loaded with seafood, chicken, or meat like spicy chorizo (or a combo!) and it always features an abundance of perfectly cooked rice. Better yet, it’s made and served in one pot, which makes it an ideal pick for a weeknight meal. This vegetarian version is perfect for Meatless Mondays or any day of the week that you feel like getting a little more greens. Plus, this is a dairy-free and vegan recipe, so it fits into a variety of diets. Basically, there’s no reason not to try out this delicious, easy rice dish! How to make homemade paella ⇆ -Traditional paella is made in a paella pan, but it’s not necessary for this recipe. Just make sure you have a large (12-inch) skillet. We prefer cast iron because it retains heat and helps form a delicious crust on the bottom of the rice. -While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook. -For an added protein boost, stir in a can of chickpeas (rinsed) before serving. Ingredients ⇆ 2 tbsp. olive oil 1 onion, finely chopped 1 red pepper, quartered and sliced 1/2 inch thick 1 thinly sliced red chile 3 cloves garlic, pressed 1 medium tomato, chopped 1 1/2 c. Arborio rice, or other medium-grain rice 1 tbsp. tomato paste 1 tsp. sweet paprika 1/2 c. dry white wine 1 tsp. finely grated lemon zest Kosher salt and pepper 4 oz. trimmed green beans Cilantro and lemon wedges, for serving Directions ⇆ Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato. Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes. Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.
This dish takes inspiration from traditional Spanish-style paella but leaves out the meat and fish for extra veggies instead! Vegetable paella takes inspiration from traditional Spanish-style paella but leaves out the meat and fish and adds extra veggies instead. Our version features peppers, red chile, tomato, and green beans, plus a ton of herbs and spices so that there’s no shortage of flavor. And if you’ve never tried paella, allow us to introduce you to this vibrant Spanish rice dish that originated in the eastern coastal city of Valencia... ⇆ Traditional paella is typically loaded with seafood, chicken, or meat like spicy chorizo (or a combo!) and it always features an abundance of perfectly cooked rice. Better yet, it’s made and served in one pot, which makes it an ideal pick for a weeknight meal. This vegetarian version is perfect for Meatless Mondays or any day of the week that you feel like getting a little more greens. Plus, this is a dairy-free and vegan recipe, so it fits into a variety of diets. Basically, there’s no reason not to try out this delicious, easy rice dish! How to make homemade paella ⇆ -Traditional paella is made in a paella pan, but it’s not necessary for this recipe. Just make sure you have a large (12-inch) skillet. We prefer cast iron because it retains heat and helps form a delicious crust on the bottom of the rice. -While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook. -For an added protein boost, stir in a can of chickpeas (rinsed) before serving. Ingredients ⇆ 2 tbsp. olive oil 1 onion, finely chopped 1 red pepper, quartered and sliced 1/2 inch thick 1 thinly sliced red chile 3 cloves garlic, pressed 1 medium tomato, chopped 1 1/2 c. Arborio rice, or other medium-grain rice 1 tbsp. tomato paste 1 tsp. sweet paprika 1/2 c. dry white wine 1 tsp. finely grated lemon zest Kosher salt and pepper 4 oz. trimmed green beans Cilantro and lemon wedges, for serving Directions ⇆ Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato. Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes. Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.
