Vegan Spiralized Paella

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Vegan Spiralized Paella

Vegan Spiralized Paella

The summer I became vegan (back in 2008, before my senior year in college), I had no idea what to make at first. I wasn’t cooking at that point, so everything was new for me. I started with almond butter and banana sandwiches, then switched to tofu teriyaki stir fries, and ate a lot of fruit for breakfast.

That winter, when I was home for winter break, I decided to experiment with vegan foods and realized very quickly that eating vegan opens up your mind to different types of foods, very quickly.

By being “restricted” to certain foods, you’re forced to think outside of the box and discover other types of eating.

Vegan Spiralized Paella

That’s when I discovered that paella could be made vegan (I was used to chorizo and seafood stuffed paella), by flipping through a vegan cookbook at Barnes & Noble one day.

The paella called for a millet grain and loads of veggies. It was INCREDIBLE! The millet was okay, but it was really the veggies that were amazing.

Ever since we got back from Bali, Lu has really been trying to eat more mindfully by eating less meat and dairy products. SO, I’ve had to flex my former-vegan muscles and get creative in the kitchen. Also, I’m making a real effort to cook recipes for the blog that can be made into dinner for the night, because Lu likes to taste my meals I make for the blog. Sometimes he’ll text me and say, “Please tell me you saved that in the fridge!”

Vegan Spiralized Paella

This paella lasted us a few days in the refrigerator (we kept snacking on it!) and it’s so filling, stuffed with fibrous veggies like broccoli. The veggies absorb the seasonings of the paella and the liquid from the tomatoes fluffs up the carrot rice.

You absolutely won’t miss the rice – and you won’t second guess going back for seconds!

Vegan Spiralized Paella

Watch our video to learn how to spiralize a carrot using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Vegan Spiralized Paella

Yields 4

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 3 large carrots, peeled, Blade D
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 yellow onion, diced
  • 1/2 teaspoon cayenne pepper
  • 1.5 teaspoons paprika
  • 1.5 teaspoons smoked paprika
  • 1 teaspoon saffron threads
  • salt, to taste
  • 2 cups chopped broccoli florets
  • 1 red bell pepper, sliced into strips (or spiralized with Blade A and noodles trimmed)
  • 1 (14.5 ounce) can of diced tomatoes (if you like tomatoes, use a 28oz can of tomatoes and omit the vegetable broth later)
  • 1 cup frozen peas
  • 1 tablespoon freshly chopped cilantro
  • 1 (14.5oz) can quartered artichoke hearts
  • pepper, to taste
  • 1/2 cup vegetable broth
  • 1/2 cup pitted green olives
  • 1 tablespoon minced parsley, for garnish
  • 4 – 6 lemon wedges, to serve

Instructions

  1. Pulse the carrot noodles in a food processor until rice-like. Set aside.
  2. Heat olive oil in large skillet over medium heat. Once the oil heats, add in the garlic and onions and let cook for 3 minutes or until softened. Then, add in the cayenne, paprika, and saffron. Season with salt.
  3. Add in the broccoli and bell peppers and cook for 3 minutes or until they begin to soften. Then, using tongs, remove the bell peppers and set aside on a plate. Add in the tomatoes and stir well. Then, add in peas, carrot rice, cilantro, artichokes, salt and pepper, and vegetable broth. Stir to combine and then decoratively add in the bell peppers. Add in the olives, pressing them into the carrot rice, submerging.
  4. Let the mixture cook undisturbed, for 10 minutes or until the carrot rice is softened to your preference (taste to tell.)
  5. Garnish with parsley and serve immediately with lemon wedges.
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https://inspiralized.com/vegan-spiralized-paella/

Vegan Spiralized Paella

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Leave a Comment

15 comments

Liz says:
YES!!!! After having my first vegetarian paella a few years ago, I've been wanting to recreate it at home (but I've been too lazy, let's be honest). This is fantastic! Thanks!
Allison says:
Great to see a vegan version! I am not a seafood person, so, needless to say, I don't enjoy paella in its most traditional form. Haha. I'm diggin' the carrot rice noodles, too!
Judith says:
I hadn't ever thought of making rice out of carrots but they'd be perfect since they are a hard veggie. Now on to turnip and rutabaga rice as well. You might want to try them as a good Mexican Rice substitute because they would look the part better than cauliflower or Daikon radish rice. ¡Arriba!
Ali Maffucci says:
I have a rice and beans recipe in my next cookbook! And for some more Mexican inspiration, try: https://inspiralized.com/sweet-potato-rice-mexican-breakfast-skillet/
Tracy Brown says:
Great idea! I copied the concept, if not the actual ingredients. I had some carnitas that I fried in my cast iron pan, then made rice from a sweet potato, a carrot and a parsnip. Steamed it in chicken broth, added peas and put the meat on top. It was a beautiful presentation and my kids had no idea that they had just eaten an entire bowl of vegetables! Thanks!
Barbara says:
I'm wondering if the taste would be ruined without the cayenne and olives. I can't eat spicy and don't like olives. I had vegetable paella in Spain and loved it! I've been dying to recreate it!
Ali Maffucci says:
It would be less salty and less spicy - perhaps add some extra salt and some spice (like chili powder, instead!)
Carolyn says:
I made this for dinner tonight and it was so yummy! I had to buy the saffron and I about freaked when I saw how much it cost, but it was worth it. I will definitely make this again and may try adding shrimp too!
Anonymous says:
Wonder if we could make it without the saffron?
Jordan Leigh says:
This looks incredible! More vegan recipes please :D also do you suggest a replacement for the broccoli? I can't have cruciferous veggies :/
Amy says:
This looks fab! I've cooked your Paella from the cookbook (swap out the fish for chicken as I can't eat seafood) and it's amazing, so I'm excited to try this one. Plus it has artichokes, which I've never cooked with or eaten, so that will be something new to try (and hopefully delicious!) Inspiralized and completely changed my diet for the better and I can't wait for your new book! Thank you.
Cassie says:
I've been eating a lot more plant based recipes as well! Adding loads of vegetables into your dishes is such a great way to incorporate more micronutrients and fiber into your diet! This is such a wonderful take on paella :)
Christina says:
Thank you for sharing such a good recipe, vegetable paella. It is soo good!!!

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