Vegan Fideuá
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 2 people
  • 2 Tablespoons extra virgin olive oil
  • 1 Garlic clove, peeled and finely minced
  • 1 Medium onion, peeled and finely chopped
  • 1 Red bell pepper, cored and diced
  • 1 Green bell pepper, cored and diced
  • 1 Yellow bell pepper, cored and diced
  • 4 Medium tomatoes, peeled and crushed
  • 10 Raw unsalted almonds, peeled and chopped
  • 1 ½ Teaspoon Spanish paprika (ideally Pimentón de la Vera)
  • ½ Teaspoon saffron threads
  • 1 Teaspoon sea salt (or salt to taste)
  • ¾ l (3 cups) Vegetable broth, hot
  • 100g (1 cup) Organic buckwheat macaroni
  • A few fresh basil leaves
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. Mix the peeled and chopped almonds, 1 teaspoon salt, 1 ½ teaspoons smoked paprika and 1 teaspoon saffron threads in a mortar and pestle until it is all well combined.
  3. Bring the vegetable broth to a boil in a small saucepan.
  4. In a non-stick paella pan (a large deep frying pan will do too) heat the olive oil over medium heat, add the garlic and sauté for around 1 minute until golden. Add then the onion, red, yellow and green bell peppers. Add a pinch of salt and stir and cook for around 3 minutes until lightly soft but not brown.
  5. Reduce heat to low. Add the pasta and stir well for one minute to ensure it is well coated with oil. Add the tomatoes and the almonds + salt + paprika + saffron mix on top, stir and pour the hot vegetable broth making sure the pasta is completely covered. Continue stirring and leave to cook at a medium-low heat.
  6. When it boils lightly taste the broth and add a pinch of salt if needed. From the moment the broth is simmering stir the pasta occasionally and cook it uncovered for around 10 minutes.
  7. Taste the pasta and if it is still not cooked, add a bit more of vegetable broth. Allow it to simmer gently until the liquid has been absorbed and the pasta is cooked, for about 5 minutes.
  8. Remove from the heat, add a few fresh basil leaves and serve hot.
Recipe by Tasty Mediterraneo at