Vegan Paella
Take a trip to Valencia from the comfort of your own home. This Spanish recipe is popularly viewed as Spain's national dish.
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1 0.5 Whole
Carrot (Organic)
6 3 oz
Cauliflower
6 3 oz
Cherry Tomato (Organic)
3 1.5 oz
Bell peppers (Organic)
4 2 oz
Parsley (Organic)
1 0.5 oz
Protein & more
Arborio rice
1 0.5 cup
Extra firm tofu
1 0.5 Package
Kalamata olives
2 1 oz
Vegan sour cream
4 2 tablespoon
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Smoked paprika
1 0.5 teaspoon
Ground fennel
1/2 0.25 teaspoon
Turmeric, ground
1/2 0.25 teaspoon
Cloves
1/2 0.25 teaspoon
Prep ahead (optional)
a. Peel carrots, slice into ¼" coins. b. Chop cauliflower into bite sized florets. c. Slice bell pepper into ¼" strips. d. Finely dice yellow onion. e. Mince garlic. f. Divide parsley into 2; rough chop one part and mince the other.
Instructions
1
Cook the tofu:
a. Drain the tofu off excess water and pat dry. Chop into ½" cubes.
b. In a medium saute pan, heat 1 tbsp olive oil. Add the tofu cubes and saute till they are browned. Remove from pan and set aside.
2
Roast the veggies:
a. Preheat oven to 350°.
b. In a greased baking tray, add the carrots (peel, slice ¼" coins). Sprinkle ¼ tsp salt.
c. Roast for 10 minutes. Add the cherry tomato (leave whole). Roast for another 10 minutes.
3
Meanwhile cook the paella:
a. Heat 1 tbsp olive oil in a large saucepan. Add the yellow onion (finely dice), garlic (mince) and ½ tsp salt. Saute till onion is soft, about 2-3 minutes.
b. Add the bell pepper (slice ¼" strips). Saute for 2 more minutes.
c. Add the cauliflower (chop bite sized florets), the arborio rice and the paella spice mix. Stir to mix properly.
d. Add 2½ cups water (1¼ cup for 2-person portion) and cook for 15 minutes, stirring occasionally.
e. Add the cooked tofu and cook for another 5 minutes.
4
Serve:
a. Stir in half the parsley (mince) into the vegan sour cream.
b. Divide paella into plates and top with the roasted carrots and tomatoes.
c. Garnish with the remaining parsley (rough chop) and kalamata olives. Serve with a dollop of the vegan sour cream on top. Enjoy!
Chef's notes
Replace the arborio rice with spaghetti to make another Spanish classic, Fideuà.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA