Tuesday, July 9, 2013

Vegan Chorizo Paella

Paella has always been that dish that I avoided at the Spanish restaurants. I mean what could be so exciting about a rice-based dish with vegetables (which is how the vegan version is made)? Typically, a paella includes white rice, green vegetables, meat, beans, and seasoning. But, there are many variations -- some have seafood while others don't. I decided to make a paella using a vegan chicken (Gardein) and vegan sausage crumbles (Upton's Naturals) to make a slightly spicy, delicious paella that is sure to be a crowd pleaser.

The real star of this dish is the Upton's Naturals Chorizo Seitan, which is a spicy wheat-based seitan made with garlic, guajillo peppers, oregano, sea salt, onion, cumin, and black pepper. It was so good that I felt I could have eaten it straight from the box.

So if you are interested in trying a vegan paella, try this one. It is super easy and simple to make.

Vegan Chorizo Paella
Serves 8

  • 2 pieces of Gardein Chick'n Scallopini (1 bag has 4 pieces) cut into 1/2-inch dice
  • 1 Tbsp. olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. dried oregano
  • Cooking spray or olive oil for cooking
  • 1 box Upton's Naturals Chorizo Seitan, crumbled
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1-1/2 cups arborio rice
  • 3 cups vegetable stock
  • 1 15.5-ounce can fire roasted diced tomatoes
  • 1 tsp. crushed red pepper flakes
  • 1 pinch saffron threads
  • 1 cup frozen peas
  • 1 lemon, juiced
  • salt and pepper to taste


Heat a saute pan over medium-high heat. In a bowl, toss the Gardein with the olive oil, paprika, and oregano. Put cooking spray or a bit of olive oil in the pan, then add the Gardein mixture. Cook, stirring regularly, until heated through - about 5 minutes. Remove Gardein mixture from the pan and set aside.

Add the chorizo seitan, onion, red bell pepper, and garlic to the pan. Cook until the seitan has browned and vegetables have softened - about 5 minutes. Add the rice, stock, tomatoes, crushed red pepper, and saffron. Bring to a simmer, then cover and cook, stirring regularly until most liquid is absorbed and rice is soft - about 15 minutes.

Stir in the Gardein mixture and peas and cook for another 1-2 minutes. Remove from heat and stir in the lemon juice. Season with salt and pepper.

Let stand a few minutes before serving.


  1. Have you tried the Beyond Meat product in this recipe?

  2. No, I have not. I'm sure it would work fine though. Let me know if you try it!

  3. I make this with Gardein Chick'n Scallopini and Upton's Naturals Chorizo Seitan and it was WONDERFUL!! Very easy to make. This paella would be a great dish to make someone who is uncertain about trying vegan food or who thinks that vegan food won't taste as good (or better) than one full of meat.

  4. I'm so glad it worked out for you! It is really good!