Try this Vegan Spiralized Paella recipe, or contribute your own.
- salt to taste
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1/2 teaspoon cayenne pepper
- pepper to taste
- 1/2 cup vegetable broth
- 1 cup frozen peas
- 1 yellow onion diced
- 3 large carrots peeled blade d
- 1.5 teaspoons paprika
- 1.5 teaspoons smoked paprika
- 1 teaspoon saffron threads
- 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 to use a 28oz can of tomatoes and omit the vegetable broth later)
- 1 tablespoon freshly chopped cilantro
- 1 (14.5oz) can quartered artichoke hearts
- 1/2 cup pitted green olives
- 1 tablespoon minced parsley for garnish
- 4 – 6 lemon wedges to serve
- Carbohydrate 11.9722556324916 g
- Cholesterol 0 mg
- Fat 5.69225453637738 g
- Fiber 4.54013975727585 g
- Protein 3.04967710223611 g
- Saturated Fat 0.769317549795524 g
- Serving Size 1 1 to 6 (150g)
- Sodium 1431.54038196955 mg
- Sugar 7.43211587521573 g
- Trans Fat 0.361943051449964 g
- Calories 104 calories
Step-by-step
- Pulse the carrot noodles in a food processor until rice-like. Set aside.
- 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.
- 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.
- Let the mixture cook undisturbed, for 10 minutes or until the carrot rice is softened to your preference (taste to tell.)
- Garnish with parsley and serve immediately with lemon wedges.
A traditional paella relies on short-grain rice to absorb aromatic broths while forming a prized bottom crust known as socarrat. This interpretation replaces grain with finely pulsed carrot noodles, substituting starch with root vegetable sugars while retaining the characteristic golden hue of saffron threads. Achieving balanced flavors requires careful attention to fat temperature and spice blooming.
- Pulse the carrot noodles in batches using a food processor until grains reach roughly three millimeters in diameter to mimic traditional rice texture.
- Heat the olive oil over medium flame until it shimmers before introducing the minced garlic and diced onions.
- Bloom the paprika, smoked paprika, cayenne, and saffron directly in the hot oil and aromatics for thirty seconds to release fat-soluble flavor compounds.
- Let the final skillet mixture simmer completely undisturbed for ten minutes to allow the moisture to reduce properly.
Citrus juice squeezed from fresh wedges just before eating cuts through the earthy sweetness of the cooked root vegetables. Serve immediately from the skillet while the exterior edges retain their distinct bite.
