Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Campfire Paella Primavera [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

A hearty rice casserole, paella is ideal camping cuisine, as it is easily adaptable, requires minimal intervention once prepped, and showcases the complex smokiness you can only get from a real wood fire. Since this recipe is intended to be prepared without access to measuring tools and over an unpredictable wood fire, the quantities and cooking times are meant to be eyeballed and taste-tested as you go. (And IMHO, this is the best and most enjoyable way to cook, even if you’re in a fully stocked modern kitchen). Enjoy!

Campfire Paella Primavera [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

2-3

Ingredients

  • 2-3 cups (at least) fresh vegetables, ideally including red bell or pimiento peppers
  • 1 generous glug of olive oil (see note in step 2)
  • 2 cloves garlic, chopped
  • 1 small onion or a few scallions, chopped
  • 8 ounces (1 package) seitan chorizo crumbles or chopped vegan protein of your choice
  • 1 cup rice, preferably short grain, but any kind will work
  • 1 32-ounce box of vegetable broth
  • a splash of wine (optional)
  • a pinch of saffron (optional)
  • salt and pepper to taste

Preparation

  1. If you have the time, it’s not about to rain, and you want to pull out all the stops, begin by grilling the veggies whole on a grate over the fire. If using peppers, cook until the skin is black and charred. Once cool, wipe off the charred skin with a paper towel, remove seeds, and cut into strips. For other veggies, grill until tender, with blackened grill marks, and chopped into bite sized bits. Set veggies aside. Or, if you want to keep it simple, just chop raw vegetables and set aside.
  2. Add olive oil to a cast iron skillet until about 1/8 inch deep all around and set on a grate over the hottest part of the fire. Add garlic and onions and sauté until soft, moving the pan to a cooler part of the grate if they start to brown too quickly.
  3. Add chorizo or other protein and cook until starting to brown, then stir in uncooked rice. Cook for a few minutes until the rice is coated in oil, and becoming opaque in some spots. Add a splash of wine, if using, and stir until mostly evaporated.
  4. Pour in about half the box of broth and add the veggies, if using raw. Stir and season with saffron, salt, and pepper. Place over the hottest part of the fire, and move around the grill as needed to keep it at a simmer, but not a rolling boil.
  5. Allow to simmer uncovered until most of the liquid has evaporated or has been absorbed by the rice, usually about 15-30 minutes. Stir in the grilled veggies, being careful not to disturb the bottom layer of rice, which will stick to the pan and burn slightly in order to form the socarrat, or smoky, crunchy crust.
  6. Add more liquid in roughly quarter-cup splashes as needed until the rice is soft, but toothsome, and then continue simmering until all of the liquid has been absorbed. Adjust seasoning to taste.
  7. Scrape up the socarrat using a wooden spoon, and mix throughout the rest of the rice.
  8. Serve in paper bowls and devour around the fire while sipping a glass of white wine.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Sara B. Allen is an avid foodie and adventurous home cook who adopted a plant-based diet after coming to the realization that eating animals did not jibe with her mind, body, or heart.  She is the author of Just Abt Vegan, a blog showcasing vegan recipes, cooking and lifestyle tips, and personal essays. Most evenings, you can find her in her itty-bitty Manhattan kitchen, cooking and splattering delicious sauces and gravies all over the counters and walls.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Chewy Cinnamon Roll Blondies [Vegan, Gluten-Free]

Chewy Cinnamon Roll Blondies b

Spicy Chocolate Almond Butter Tahini Cups [Vegan, Gluten-Free]

Chocolate Almond Butter Tahini Cups

Green Spring Minestrone With Orzo and Asparagus [Vegan]

Green Spring Minestrone With Orzo and Asparagus

White Bean and Pea Salad With Spring Herb Pistou [Vegan, Gluten-Free]

White Bean and Pea Salad With Spring Herb Pesto

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Campfire Paella Primavera [Vegan]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×