If you’re thinking, “Low-Carb Vegan Paella?? That’s total sacrilege!.,” I completely understand. As this world-famous Spanish rice dish generally derives its core flavors from seafood, creating a vegan version seemingly makes no sense. I hear you. However, I 100% guarantee you’ll be shocked by the amount of flavor that comes through in this dish.

Sofrito, a concentrated tomato-rich sauce, forms the base of this vegan paella. Smoked paprika and saffron add layers of complexity, and it’s all topped off with a dose of acid + salt from lemon wheels and capers. While this dish seems complex, it’s actually really easy to make.

Now for the kicker. How can this rice dish be considered low-carb? Behold: RightRice, a combination of lentils, chickpeas, peas and rice that has double the protein, five times the fiber and almost half the carbs of traditional white rice. My husband thought the texture was more like orzo pasta than rice — which is fair — but we both agreed we would definitely eat it again. Typically I use quinoa as a rice substitute, but this RightRice is going to be my new go-to for certain dishes.

Thoughts on vegan paella? Will you give this dish a try? Leave me a comment to share your thoughts!

INGREDIENTS

1 small red onion, diced
1/2 green bell pepper, diced
1 red bell pepper, sliced
1 c. fresh green beans
3/4 c. frozen peas, defrosted
5 garlic cloves, minced
1 jalapeño, de-seeded and minced
2 shallots, minced
3 large carrots, peeled & diced
1 t. cumin
1 t. dried oregano
1 t. smoked paprika
1 t. saffron threads
4 T. olive oil
1/4 c. dry white wine
1 - 28 oz. can fire-roasted crushed tomatoes
4 c. vegetable broth
7 oz. bag of Spanish RightRice
Salt & pepper, to taste
Capers & lemon wheels, to garnish

STEPS

1) Heat 2 T. olive oil in a large skillet over medium-high heat. Once hot, add the red onion, green bell pepper, jalapeño and garlic. Sauté for 2 1/2 minutes, then add the cumin and oregano and toss well to coat. Cook for 30 seconds, then add the wine. Allow the alcohol to evaporate for about a minute, then pour in the tomatoes. Season with salt and pepper. Reduce heat and simmer for 40 minutes. Pour the sofrito into a separate bowl and set aside.

2) Heat the skillet over medium-high heat again and add the remaining 2. T. olive oil. Add the shallots and carrots and sauté for five minutes.

3) Add 1 1/2 c. of the sofrito, along with the smoked paprika. Crush the saffron with your fingertips and add that as well. Add the green beans, red bell pepper and defrosted peas. Pour in the vegetable broth, turn the heat to high and set a timer for five minutes.

4) Meanwhile, heat a small skillet over high heat and add the RightRice. Toast the rice, but be careful not to burn it. Once the five-minute timer goes off, add the RightRice to the skillet. Allow the rice to soak up the liquid without stirring the mixture. Cook the paella for 12 minutes, then turn off the heat. Add the lemon wheels to the top of the dish, gently pushing the wheels into the paella so some of the juice drips out. Sprinkle a spoonful of capers over the top of the dish. Allow it to cool for five minutes before serving.