Vegan Paella with Smoked Tofu

November 3, 2021 by Samuel Anthony

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Vegan paella in a large steel saucepan.

Vegan paella with smoked tofu and chestnut mushrooms. This vegan Spanish paella recipe is budget-friendly, healthier and delicious packed with fibre, vitamin C, iron, calcium and protein.

Vegan Paella

Vegan paella recipe - the classic Spanish rice dish made veggie! This vegan paella recipe is budget-friendly, healthier and delicious.

Prep: 10m

Cook: 50m

Total: 60m

Serves: 3

  • Ingredients
  • 1 large onion
  • 5 cloves garlic
  • 1 large bell pepper
  • 1 small leek
  • 100g chestnut/shiitake mushrooms
  • 1 cup spinach
  • 2tsp hemp oil
  • 250g brown rice
  • 225g red lentils
  • 1tsp turmeric
  • 1/2tsp ground black pepper
  • 1tsp oregano
  • 400g tomatoes, blended or chopped
  • 1 litre vegetable stock
  • 1 cup peas
  • 450g tofu, crumbled
  • 2tbsp hemp seeds
  • 5g coriander
  • 1 lemon
  • Method
  • Finely chop the onion, garlic, and red pepper into separate piles. Slice the mushrooms and leek.
  • Add the oil, or water, to a large saucepan or frying pan over a medium heat and sauté the onions for around 5 minutes before adding the garlic and frying for a further minute.
  • Add the spinach, red pepper, mushrooms, and leek. Continue to sauté until the spinach begins to wilt.
  • Stir in the chopped tomatoes, rice, lentils, turmeric, oregano, salt and black pepper.
  • Gradually add some of the stock until all of the rice and lentils are submerged. Keep topping up as required and simmer for around 40 minutes, or until the rice is cooked.
  • Add the peas and crumble in the tofu then simmer for around five to ten more minutes. Serve topped with the coriander and lemon - in chunks - to squeeze over your now finished vegan paella.
  • Nutrition per serving:
  • Calories: 500
  • Protein: 34g
  • Fibre: 16g
  • Iron: 12mg
  • Vitamin C: 100mg
  • Calcium: 624mg
  • Cholesterol: 0mg

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