Meal Type – Page 2 – FoodWatcher

Cauliflower Risotto with Spiced Lamb and Apricots

Risotto that’s bursting with Moroccan flavor and lower in carbs!

Risotto that's bursting with Moroccan flavor and lower in carbs!

Chopped Steak with Poblano Cream Sauce

Flavorful beef smothered in a creamy poblano sauce.

Vegan Paella

close up on vegan paella in a large black paella pan. This easy one-pan Vegan Paella recipe is irresistible, with its tender saffron-infused rice, colorful vegetables, and crunchy golden brown crust. It’s a date-night worthy meal without a whole lot of effort! Paella may look like a complicated dish that only experienced Spanish chefs can master but I promise you, it’s so easy! This vegan version…

This easy one-pan Vegan Paella recipe is irresistible, with its tender saffron-infused rice, colorful vegetables, and crunchy golden brown crust. It’s a date-night worthy meal without a whole lot of effort!

vegan paella topped with lemon slices in a large black paella pan.

Paella may look like a complicated dish that only experienced Spanish chefs can master but I promise you, it’s so easy! This vegan version of the Spanish classic nestles colorful vegetables like green beans, artichokes and tomatoes, plus creamy butter beans in golden saffron-perfumed rice.

What’s better is that this easy vegan paella recipe comes together in one pan in about 30 minutes. I made it in a paella pan but any wide, shallow pan will do in a pinch. Plus, you can customize it to your liking using the vegetables, plant protein, and beans of your choice.

Enjoy this impressive Spanish-inspired dish for special occasions or a weeknight dinner. One try and I know you’ll be making it on repeat year-round.

What is paella?

Paella (pie-aye-yuh) is a Spanish dish that cooks saffron-infused rice with meat, seafood, and vegetables in a large paella pan. It’s a very fragrant dish with a lot of vibrant colors and a scorched bottom (called the socarrat) for a slight crunch. While the authentic version is not vegan, it can easily be made vegan by swapping the meat for more vegetables or plant-based proteins.

How to make vegan paella

Find the complete recipe with measurements in the recipe card below.

Sauté the garlic, green beans, butter beans, and artichokes in a warm, oiled paella pan over medium-high heat.

green beans, artichoke hearts, and white beans in a large black paella pan.

Stir in the tomatoes, smoked paprika, saffron threads, and salt, then pour in the vegetable stock.

Heat to a boil, then sprinkle the rice evenly into the pan. Once it starts boiling again, reduce the heat to a gentle simmer and allow the rice to cook. Don’t stir the paella after this point!

Never, ever, ever stir paella, or else the signature crust will not form on the bottom. If for some reason your rice is not tender and still crunchy, add about 1/4 cup more broth and continue cooking. This could mean your heat was too high.

chopped tomatoes and saffron on top of beans and artichoke hearts in a black paella pan.

Simmer uncovered until the paella rice is tender and has absorbed all of the broth. If using a wide paella pan, it’s helpful to rotate the pan every 5-10 minutes for even cooking. As soon as you hear crackles or pops from the bottom of the pan, take it off the heat.

A perfect socarrat (scorched crust) is golden brown with a nutty aroma. If you smell burning at all, immediately take the paella pan off the heat.

Garnish the vegetable paella with lemon slices and chopped parsley, then serve and enjoy.

Frequently asked questions

Do I have to make paella in a paella pan?

A wide paella pan will cook the rice perfectly and make it easier to form the socarrat but you don’t have to have one to make paella. Any 12 to 14-inch shallow nonstick skillet will work as well.

What can I use as a substitute for saffron?

You can use 1 teaspoon of saffron powder or 1 teaspoon of turmeric instead.

I can’t find bomba rice. What should I use instead?

The best rice for paella is bomba rice because it absorbs liquid so well. If you can’t find it, Calasparra rice and arborio rice (AKA risotto rice) are both okay substitutes.

What else can I add to vegetarian paella?

You can add more vegetables, such as diced red bell peppers, sliced zucchini, green olives, a diced shallot, chickpeas, peas, sliced mushrooms, cannellini beans, chopped asparagus, or any other quick-cooking veggies and beans you like.

For a protein boost, top the paella with crispy air fryer tofu, vegan chorizo, or sliced seitan chicken. My Vegan Scallops on top would also be a tasty nod to this dish’s seafood roots.

How long does it last?

Vegan paella is best eaten within a few hours of being cooked but if you end up with leftovers, you can store them in an airtight container in the fridge for up to 5 days.

To reheat, warm the leftover paella in a warm, oiled skillet until it’s warmed through and the bottom is a little crispy again. You can also simply warm it in the microwave.

Look at that beautiful golden socarrat! It’s the very best part of the paella, if you ask me.

Vegan Paella

This easy one-pan Vegan Paella recipe is irresistible, with its tender saffron-infused rice, colorful vegetables, and crunchy golden brown crust. It's a date-night worthy meal without a whole lot of effort!

Course Main Dish

Cuisine Spanish

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 461kcal

Author Nora Taylor

Ingredients

2 tablespoons olive oil
5 cloves garlic minced
1 1/2 cups cut green beans
15 ounce can butter beans, drained and rinsed
1 cup artichoke hearts quartered, frozen or canned
3 medium tomatoes diced, about 2 cups
2 teaspoons smoked paprika
1 teaspoon saffron threads
1 1/2 teaspoons salt
6 cups vegetable broth
2 1/2 cups bomba rice

For garnish

lemon slices
flat leaf parsley chopped

US Customary – Metric

Instructions

In a 14-inch paella pan (or any wide, shallow skillet), add the oil and warm over medium-high heat. Once the oil is hot, add the garlic, green beans, butter beans and artichokes and sauté for about 3-4 minutes.
Add the tomatoes, smoked paprika, saffron and salt. Mix everything together well, then pour in the broth.
Bring the mixture to a boil, then sprinkle the rice in, trying to distribute it evenly throughout the pan.
Bring the mixture to a boil again, then reduce heat to medium-low. You want to see the rice is cooking, but not boiling hard, so adjust heat as necessary. Don't stir after this point!
Simmer for 15-20 minutes, uncovered, until the rice is tender and the broth is cooked off. Carefully rotate the pan every 5 minutes or so. If for some reason the rice is still crunchy after the broth has cooked off, add 1/4 cup more broth and continue cooking. This means your heat was a bit too high.
Once the broth is about cooked off, listen for any crackles or pops from the bottom of the pan. You should also smell a nutty aroma from the crust forming. As soon as you hear any pops, remove from heat. If it smells like it's burning at all, remove from heat immediately. You are hoping for a golden, crisp rice crust.
Garnish with lemon slices and chopped parsley, if desired and serve.

Notes

Leftovers will keep in the refrigerator for up to 5 days. Reheat in a well oiled pan or microwave until warm.
Paella can be frozen, but the rice will become rather mushy.
Feel free to add any extra protein to the vegan paella, like vegan chicken, scallops or even tofu.

Nutrition

Pork Banh Mi Bowl

There’s more room to play with flavors and textures!

There's more room to play with flavors and textures!

Grilled Tofu

a pile of grilled tofu pieces on a black plate. This Grilled Tofu recipe marinates thick slabs of tofu in a delicious marinade before they’re charred to perfection on the grill. It’s an easy way to cook tofu and one of the best plant proteins for grilling season! Take your tofu from blah to yum! with my Perfect Fried Tofu, Crispy Baked BBQ Tofu, Air…

This Grilled Tofu recipe marinates thick slabs of tofu in a delicious marinade before they’re charred to perfection on the grill. It’s an easy way to cook tofu and one of the best plant proteins for grilling season!

Take your tofu from blah to yum! with my Perfect Fried Tofu, Crispy Baked BBQ Tofu, Air Fryer Tofu, and Crispy Baked Tofu recipes as well.

Introducing my new favorite way to cook tofu: on the grill! This recipe will show you how to make tofu taste amazing using a simple marinade and a hot grill. Who knew it could be so easy?

The blocks of tofu are sliced into wide and thick slabs and then dunked in a savory marinade made from 5 pantry staples. The tofu soaks in those wonderful flavors for a few hours before it’s fired on the grill. From the gorgeous grill marks to the classic barbecue flavors to the endless ways to enjoy them, these grilled tofu steaks are too good to pass up!

Pair them with all of your grilling season go-to’s, like my Sticky BBQ Tempeh Ribs, Vegan Veggie Kebabs, the Best Veggie Burgers, and more.

Why you’ll love this grilled tofu recipe

Golden on the outside, meaty on the inside – The high heat gives the marinated tofu steaks irresistible golden grill marks on the outside while the inside stays tender and meaty.
An easy summer protein – Make in advance and fire the pieces on the grill anytime you need an easy and delicious plant protein for your summer dinners.
The easiest and most delicious marinade – Like my Marinated Tofu recipe, I marinated the tofu slices in a 5-ingredient marinade to give them rich and savory flavors.

How to grill tofu

Find the complete recipe with measurements in the recipe card below.

Press the blocks of tofu for at least 30 minutes. Meanwhile, whisk the soy sauce, avocado oil, seasoned rice vinegar, sesame oil, and garlic powder together in a small bowl.

Pro tip: Use extra firm or super firm tofu for this recipe! Softer varieties, like medium or soft tofu, will crumble and fall through the grill grates.

Slice the tofu block into thick slices and place them in a large shallow dish or large ziplock bag. Pour the marinade over the tofu, then cover the dish or seal the bag and leave it to marinate in the fridge.

Take the tofu slabs out of the marinade and place them on a preheated grill. Grill the tofu on both sides until golden brown grill marks appear. When done, transfer the grilled tofu steaks to a platter and cover them with aluminum foil to keep them warm.

Before serving, simmer the reserved marinade in a saucepan until it thickens slightly, then pour it over the tofu. Enjoy!

Tofu sticking to grill?

There are a few tricks to get your tofu to release easily from the grill (or a grill pan).

Use only extra-firm or even super-firm tofu. And press extra-firm tofu to get rid of excess water.
Use oil on the grill, and in the marinade.
Don’t attempt to move the tofu for several minutes, until marks form and it cooks long enough on one side. This helps it to release easily. Use a fork to slowly and carefully pop them off to release the tofu from the grill without tearing. Don’t roughly handle the tofu with tongs, or it may fall apart and rip.

rectangular tofu pieces and a marinade in a large ziplock bag.

Frequently asked questions

Do I have to press the tofu?

Yes, pressing the water out of the tofu blocks is a crucial step. Pressed tofu not only has a firmer and meatier texture but also absorbs flavors more easily.

To press the tofu, either use a tofu press or wrap each block in a few paper towels, place a plate or pan on top, and put a couple of heavy books on top of that. The only way to avoid pressing tofu is to use the super firm variety in a vacuum pack.

How long should you marinate tofu?

I recommend marinating the tofu for at least 1 hour at room temperature or in the refrigerator overnight. Basically, the longer you marinate, the more flavorful they’ll be. Just don’t go over the 24-hour mark or else the tofu will start to crumble.

How long does it take to grill tofu?

Depending on how thick you slice the tofu, each piece should need to cook for about 5 to 7 minutes per side on a medium-high heat grill. The tofu is grilled perfectly when you see golden brown grill marks.

What goes well with grilled tofu steaks?

All of your summer favorites! Once they’re slathered in the marinade or barbecue sauce, I like to serve the tofu with my Vegan Broccoli Salad, Vegan Potato Salad, and Vegan Baked Beans on the side. Some grilled vegetables, like zucchini, corn, and bell peppers, would be amazing, too.

You can also repurpose the grilled tofu and serve it on top of a salad or grain bowl, layer it in a sandwich, or fold it in a veggie wrap for more protein and flavor. The sky’s the limit!

Grilled Tofu

Course Side Dish

Cuisine Asian-inspired

Prep Time 15

Cook Time 15

Pressing and marinating 1 30

Total Time 2

Servings servings

Calories 335kcal

Author Nora Taylor