-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:None
- Seasons:New Years
- Cuisines:Spanish
- Courses:Main Course
Recipe Description
This colorful and hearty Roasted Vegetable Vegan Paella brings the flavors of Spain right to your table. It’s packed with smoky paprika roasted vegetables and fragrant saffron rice, making it a perfect meal for any occasion.
Ingredients
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tomatoes, chopped
- 1 cup green peas
- 2 cups short-grain rice
- 4 cups vegetable broth
- 1/2 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Steps:
- Preheat the oven to 400°F (200°C). Toss the bell peppers, zucchini, and red onion with olive oil, salt, pepper, and smoked paprika on a baking sheet. Roast for 20 minutes.
- In a large skillet or paella pan, heat a tablespoon of olive oil over medium heat. Add the tomatoes and cook for 2-3 minutes.
- Stir in the rice, vegetable broth, and saffron threads. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Add the roasted vegetables and green peas to the skillet. Stir gently to combine. Cover and cook for another 10-15 minutes, or until the rice is tender and has absorbed the liquid.
- Remove from heat and let it sit covered for 5 minutes. Serve with lemon wedges.
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