Vegan Paella

It’s been a while since I shared a recipe. The dish I made tonight deserves to be shared. This was an experiment, but one that turned out great. Once I learned that there was such a thing as soy chorizo, I knew I had to try making a meat-free version of one of my favorite recipes:  paella.

Last summer, I stopped eating meat. Gradually, I’ve also cut out most dairy and egg from my diet, also. I’m not always as strict as I’d like to be with my diet, but meals like this one make it easy to stay on track.

Paella is one of my favorite dishes, but it’s not one that I made too often because it was so much work and took so much time. This adaptation of my usual recipe is easier, and I have to say, it’s tastier, too. I don’t miss the seafood. And I like the soy chorizo even more than regular because it tastes exactly the same, but without all the grease.

Vegan Chorizo with Chick’n and Chorizo


Saffron stems (pinch)
1-1/2 boxes vegetable broth (32 oz boxes)
1 medium onion, chopped
1 jalapeno, chopped
1 cup or so chopped bell pepper (red, green or yellow)
1 15-0z can fire roasted diced tomatoes
2 garlic cloves, chopped
2 Mahatma saffron rice pkgs
1 can artichoke hearts, cut into quarters
1 pkg Chick’n scallopini (Gardein brand)
1 12-0z pkg soy chorizo (Trader Joe’s is great)
1 cup frozen peas, thawed
salt and pepper to taste
Lemon wedges
Flat parsley, chopped


Sprinkle saffron stems into 32 oz of vegetable broth and set aside.

In paella pan, heat 2 tbsp of olive oil or bran oil. Cook chorizo until a little crispy. Put aside on plate.

Cook chick’n patties in same pan, 2-3 minutes per side. Set aside. When cool enough to handle, but into bite-size pieces.

In same pan, sauté onion, garlic and peppers until slightly caramelized. Add tomatoes. Cook for several minutes until flavors meld. Add salt and pepper to taste.

Add rice and stir to coat.

Add 32 oz of vegetable broth and bring to boil. Reduce heat and simmer for 20 minutes. Add chorizo, chick’n, and artichoke hearts.

Simmer until rice is nearly done. Add broth if necessary. This could take another 20-30 minutes.

Sprinkle peas on top of rice.

Cook additional 5 minutes to heat peas through. Fluff rice and serve with parsley sprinkled on top. Lemon wedges optional.

Serves many. I’m not sure how many. Maybe 6-8? There’s a lot of leftovers in my fridge right now.