Fresh, vibrant spanish vegan chorizo and vegetable paella! Packed with yellow pepper, peas, lemon and vegan chorizo style sausage.
Paella is one of my favourite spanish recipes and is easy to make vegan! It is also super simple to make and requires just one pot/pan.
Traditionally paella is made with meat or seafood but with so many great vegan meat alternatives this is an easy swap.
I’ve used chorizo style sausages and these are fried in oil first which adds flavour to the dish, before setting aside and adding once the rice has cooked.
You want to get your hands on spanish paella rice (bomba) which most big supermarkets will sell. It’s a short grain rice a bit like arborio rice which holds it’s shape well once cooked.
The method for cooking paella rice is to leave it to simmer and not stir it frequently like you would risotto.
This will create a layer of toasted rice on the bottom which is called socarrat and adds flavour to the dish. So don’t throw it away or worry that bits are sticking to the bottom of the pan.
You also want to use a large shallow frying pan to cook paella so use the largest you have and on the biggest hob/burner. I used this paella pan which I got for under £10 from amazon (affiliate link).
Once the vegan chorizo has been fried and is crispy, remove it and set aside and make your sofrito. Add finely chopped onion and garlic and fry for around 5 minutes on medium heat until soft.
Next comes fresh tomatoes, tomato puree, pepper and smoke paprika.
At this point it will already smell amazing, you want the pepper to be starting to colour and brown before adding the bomba paella rice. This get stirred and cooked for a minute until translucent on the edges.
Pour in the saffron infused stock and leave to simmer for 10 minutes, don’t be tempted to stir it before then. Stir once and then let cook for another 10 minutes.
The rice should be al dente, if you need a little more time then add some extra water. A couple of minutes before its done add the frozen peas and chorizo sausage.
Finish with the juice of a lemon and lots of fresh parsley and it’s ready to be shared with family and friends! The best way to enjoy food is with your loved ones and this dish is certainly perfect for that!
For more rice recipes you might enjoy these:
Spring green, leek, pea and pesto risotto
Roasted butternut squash and sage risotto
As always if you make this vegan chorizo and vegetable paella be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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Vegan Chorizo and Vegetable Paella
Fresh, colourful and healthy vegan chorizo and vegetable paella! This spanish classic is a one pan dish and a real crowd pleaser!
Ingredients
- 1/2 tsp saffron
- 600ml vegetable stock
- 6 vegan chorizo style sausages
- 1 onion
- 4 garlic cloves
- 1 yellow pepper (or red/orange)
- 6 cherry tomatoes
- 1 tbsp tomato puree
- 2 tsp smoked paprika
- 200g bomba paella rice
- 1 cup frozen peas
- 1 lemon
- Handful of fresh parsley
Instructions
- In a large pyrrex jug/bowl place hot vegetable stock and saffron, leave to infuse.
- Heat a tbsp of oil in a paella/large frying pan on medium heat. Cut the chroizo sausages into small chunks and fry for about 5 minutes until starting to brown on all sides.
- Transfer the chorizo pieces a bowl and save for later.
- Pour a little more oil into the pan and add the finely chopped onion.Fry for a few minutes and then add the crushed garlic and chopped pepper.
- After a few minutes add chopped cherry tomatoes, tomato puree and smoked paprika, Stir and leave to cook for a couple of minutes.
- Next add the bomba paella rice. Stir and once the rice is translucent on the edges add the saffron infused stock.
- Let gently simmer for 10 minutes without stirring it. Stir once and leave for a further 10 minutes.
- Add the frozen peas and chorizo sausage and stir.
- Taste and check the rice is cooked, it should still have a bit of bite but be soft on the outside. Season with salt and pepper.
- Squeeze juice from half the lemon and use the other half to decorate.
- Add chopped parsley and serve! Best eaten fresh but will keep in the fridge in an air tight container for 2-3 days.
Notes
I used Sainsburys chorizo style shroomdog sausages.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 477Total Fat: 27gSaturated Fat: 9gUnsaturated Fat: 15gSodium: 1300mgCarbohydrates: 37gFiber: 5gSugar: 6gProtein: 23g
Jon
Friday 3rd of September 2021
Great recipe. We’ve had the chorizo shroomdogs in the freezer for ages and finally found a recipe for them! My only slight gripe is that it takes a lot longer to cook than the recipe suggests. Otherwise, fantastic.
JoNan
Monday 28th of June 2021
Made this tonight and it was great! My only changes were that I didn't use the lemon (I don't like them), I substituted turmeric for saffron, and I used a bunch of fresh herbs from my garden rather than just parsley. I cooked it in a large, cast iron pan and behaved myself even when I wanted to stir! Thanks for the recipe.
Tamsin
Tuesday 29th of June 2021
Hi Jonan, thanks so much for your comment! So glad you enjoyed it and glad those subs turned out :) Tamsin xo
Paris
Thursday 20th of August 2020
Just made this for dinner. Used coriander as I had no parsley. Simple yet tasteful!
Natalie
Thursday 19th of March 2020
Can't wait to try this! I was wondering, can you rehat this the following day? Thanks!
Tamsin
Friday 20th of March 2020
Hi Natalie, yes definitely - will keep for a couple of days in the fridge :) hope you enjoy it! Tamsin xo
Cinzia
Monday 16th of March 2020
Made this yesterday night, I switched the chorizo with borlotti beans and loved it! Thank you for your daily inspirations!!
Tamsin
Monday 16th of March 2020
Hi Cinzia, thank you so much for your comment. So glad you enjoyed it, the substitution sounds yummy! Tamsin xo