Vegan Paella Minis {gluten-free, made in muffin tin}
Prep time
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Individual, portable, vegan paella baked in muffin tins. They are perfect for snacks or packing for lunches on the go. Only 155 calories each!
Recipe by::
Recipe type: Snack, Lunch
Serves: 8 paella minis
  • 1 cup water
  • ¼ cup chickpea flour
  • 1 tablespoon olive oil
  • 1 tablespoon psyllium husk (see options in notes)
  • 1-1/2 teaspoons garlic powder (or 2 cloves garlic, minced)
  • ¾ teaspoon ground turmeric
  • ½ teaspoon fine sea salt
  • ¼ teaspoon cracked black pepper
  • 2 cups cooked, cooled brown rice
  • ⅔ cup rinsed and drained canned chickpeas
  • ½ cup frozen green peas, thawed
  • ⅓ cup chopped roasted red bell peppers (from a jar)
  • Optional: chopped fresh parsley leaves
  1. Preheat oven to 350F. Grease, spray or line 8 cups of a standard size muffin tin.
  2. In a large bowl, whisk together the water, chickpea flour, psyllium husk, garlic powder, turmeric, salt and pepper until blended. Stir in brown rice, chickpeas, peas and peppers. Divide mixture evenly between prepared muffin cups.
  3. Bake in preheated oven for 25 to 30 minutes until centers feel set and top appears golden and crispy.
  4. Cool completely in tin. Run knife around edges of cups and remove. Serve room temp, cold, or rewarm in microwave for 15 to 30 seconds. Sprinkle with parsley, if desired.
Psyllium alternatives: In place of the psyllium, use 1-1/2 tablespoons chia seeds (grind them) or 2 tablespoons flaxseed meal.

Storage: Store in an airtight container in the refrigerator for 3 days or freeze for up to 2 months.
Nutrition Information
Serving size: 1 paella mini Calories: 115 Fat: 2.9 g Saturated fat: 0.4 g Carbohydrates: 19.6 g Sugar: 1.3 g Sodium: 234 mg Fiber: 3.7 g Protein: 3.4 g Cholesterol: 0 mg
Recipe by power hungry at