This is Vegan Aubergine Orzo Paella. It’s a vegan version of the Spanish classic, and it’s very easy to make. The best thing about this recipe is that you can use whatever vegetables you have in the fridge, in this case I have some Aubergine in the fridge so we will be using that.
Thank you for reading this post, don't forget to subscribe!
What is Paella?
Paella is a Spanish dish that is traditionally cooked in a large pan or pot. It is a dish with origins in the Mediterranean area and has an extensive history of cultivation.
The name “paella” comes from the Latin word “patella” which means “pan” or “cauldron”. The dish is also called by different names in various countries, including: paella Valenciana, paella de marisco, arròs de pollastres, arroz con pollo and arroz con chorizo.
Saffron is what makes it unique and rare. It is a spice that is worth more than its weight in gold. Over the past three decades there has been renewed global interest in saffron cultivation for use in cosmetics, the food industry and for its health benefits, which is why this spice has been coined “Red Gold”.
This dish is the perfect opportunity for my saffron to be used. I just poured hot water and turned it to tea to be used in cooking the orzo.
I also have Aubergine from the garden and we will be using instead of rabbits and chickens keeping the animals unharmed.
In Spain, it is customary to eat paella on Christmas Eve dinner and on New Year’s Eve dinner. In addition to rice, typical ingredients for the dish include green beans, white beans (in Valencia), artichokes (in Alicante) Tomato sauce (in Catalonia) and a whole lot more variations depending on the region. I encourage you to create your own vegan paella version!
What is Orzo?
Orzo is a type of pasta also known as risoni is rice like in shape made of semolina flour. Mostly used in soups and salad, we will take advantage of its rice-like shape to be the grain if our paella. Together with perfectly seared Aubergine, this dish will truly satisfy your paella cravings.
What you need
- Orzo ounces 16
- Aubergine cups 2
- Olive oil Drizzle
- Saffron milligrams 8 (Make saffron tea by steeping saffron in hot water)
- Sun dried tomato jars 1/8 (Just for garnidh and the oil from the sundried tomato also adds a nice flavor)
- Vegan Cheese ounces 5 (I used Trader Joe’s Vegan Parmesan to add flavor and to make the texture velvety)
What you do
- Steam and Sear Aubergine. Steaming large cuts of eggplants ensures that it is going to be cooked all throughout. Subsequently searing it seals in the deal. Seasoning as you go for optimal flavor
- Throw in Orzo, Veg stock and saffron tea. You may use Turmeric or paprika for color if you don’t have saffron on hand. Remember that this is just a guide and your kitchen is your workshop. Try things out and learn.
- Stir every once in a while.
- Final seasoning, garnish and serve.
Recipe Card
Aubergine Orzo Paella
Description
Paella takes its name from the paellera, the utensil in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.
We will be using orzo instead of rice. Orzo is rice shaped pasta and a lot easier to cook and can just be as tasty. One key ingredient of a traditional paella is Saffron.
Saffron (Crocus sativa) is a spice that is worth more than its weight in gold. Over the past three decades there has been renewed global interest in saffron cultivation for use in cosmetics, the food industry and for its health benefits, which is why this spice has been coined “Red Gold”.
This dish is the perfect opportunity for my saffron to be used. I just poured hot water and turned it to tea to be used in cooking the orzo.
I also have Aubergine from the garden and we will be using instead of rabbits and chickens keeping the animals unharmed.
Give this recipe a try and feel free to make it your own!
Ingredients
Instructions
-
Steam and sear Aubergine
I had some Aubergines from the garden and decided to use them for this dish. Steaming Aubergine is a crucial step to soften eggplant. I used to skip this and i end up with tough eggplants, so make sure you steam them first, strain then start searing for further flavor development.
In a heavily oiled cast iron pan, throw in steamed eggplants. season as you turn them. Notice caramelization as you sear, before the eggplant goes too dark deglaze with some liquid, in this case I used Mirin.
-
Pour in Orzo and Saffron tea
Pour your liquid, Saffron tea and vegetable stock, mix thoroughly, put lid on, bring to a boil then turn the heat to low. Stir once in a while to avoid burning the bottom.
-
Season to taste and Garnish
Stir in vegan cheese!!! I found sun dried tomatoes, i stirred them in and seasoned with mushroom seasoning as well. You can finish with some lemons too!
Note
Paellas are a crowd pleaser. Saffron is that distinct flavor that penetrates each grain, in this case penetrated each Orzo. There’s a lot of variations and combinations to play with this so keep an open mind and don’t be afraid to try something new.
Stay Mindful in the Kitchen & Everywhere
