Vegan Eggplant and Potato Paella
Posted by Kale S
Potatoes, Saffron Threads, Red Bell Pepper, Salt And Black Pepper, Olive Oil, Arborio Rice, Smoked Paprika, Vegetable Broth, Turmeric, Cloves Garlic, Eggplant, Yellow Onion
Perfect for Vegans, a Plant-Based Ingredient Jerky Packed with Protein and Flavor
Perfect for Vegans, a Plant-Based Ingredient Jerky Packed with Protein and Flavor
Vegan Eggplant and Potato Paella Recipe
This flavorful and hearty vegan eggplant and potato paella is ideal for any occasion. This dish is sure to please any palate, with a medley of fresh vegetables and savory spices. It's also simple to prepare and ideal for meal prep.
Ingredients
- 2 medium diced potatoes
- 1/4 teaspoon saffron threads
- 1 red bell pepper, diced
- Season with salt and black pepper to taste
- 3 tbsp olive oil
- 1 cup arborio rice
- 1 teaspoon smoked paprika
- 2 cups vegetable broth
- 1/2 teaspoon turmeric
- 4 cloves garlic, minced
- 1 large eggplant, diced
- 1 yellow onion, diced
Time Needed
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Warm the olive oil in a large oven-safe skillet over medium heat.
- Sauté the eggplant, potatoes, red bell pepper, onion, and garlic for 5 minutes, stirring occasionally.
- Stir in the smoked paprika, turmeric, and saffron to combine.
- Stir in the vegetable broth and arborio rice to combine.
- Season to taste with salt and black pepper.
- Bring the mixture to a low boil.
- Transfer the skillet to the oven, covered with a lid or foil.
- 25-30 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from the oven and set aside for 5 minutes to cool.
- Serve immediately.
Vegan Accessories
Beyond Meat Plant-Based Vegan Jerky
Vegan Recipes
Vegan Zucchini Potato Casserole Recipe
Vegan Potato Dumplings with Tofu and Parsley Recipe
Vegan Strawberry Ice Cream Recipe
