The brainchild of two renowned chefs, Jeffrey Weiss and Paras Shah, Valencian Gold is serving “Paella for the People” and offering up a one-of-a-kind, fast-casual dining experience, where customers are invited to create their own paella-based Spanish inspired meals. If you’re in the market for vegan paella in Las Vegas, Valencian Gold is where it’s at.
To make things easy for you, the chefs have come up with a five-step build-your-own paella process that begins with a choice of paella base. Vegans can choose from the mushroom – chickpea paella or the Harvest Grains paella, along with a variety of fresh greens. The mushroom – chickpea is a more traditional rice-style paella, while the Harvest Grains option is packed with beans, lentils, orzo, quinoa, Israeli couscous and mushrooms.
We know all you paella aficionados out there are wondering how you’re gonna get your socarrat (the crunchy rice) from a fast-casual paella restaurant, but don’t worry. The chefs use a patented technique that ensures everyone gets their share of those coveted crispy bits.
The next step in the perfect vegan paella creation is to choose your main. Vegan options are either the Gigante Herb-Bean Salad or the Spanish Ratatouille … or both. Remember, this is your paella, and you can have it your way.
Step three is all about the dip, baby. Treat yourself to a generous scoop of romesco sauce or tahini – black garlic aioli. Both are full of flavor and enhance every bite of your dish.
Things really get cooking with step four, when you can add on as much or as little of their nearly dozen-plus vegan topping options. Selections include marinated tomatoes, Basque pickled peppers, crumbled toasted garlic and sweet corn salad. Trust us, you won’t have a problem finding enough delicious goodies to overflow your bowl.
Step five is all about the sauce. Choose from green, red, parsley – garlic, or saffron – citrus. You really can’t go wrong with any of them, but if you can’t decide simply ask your paella artist to “make it delicious!” and they will!.
In addition to their paellas, Valencian Gold offers a number of vegan-friendly sides.
Leave the aioli off of the patatas bravas and have them put on a drizzle of the parsley – garlic sauce instead. The pan con tomate is a perfectly grilled mini-baguette topped with fresh tomatoes and Spanish olive oil. And did we mention they have gazpacho? This rich yet refreshing chilled tomato soup is topped with marinated tomatoes and a drizzle of olive oil.
It needs to be mentioned that Valencian Gold is not only focused on providing delicious and fresh food, but they are committed to serving it in a sustainable way. All of their serving containers are compostable, they only offer paper straws, and their flatware is made out of wood. And for those with any specific dietary needs, the back of their menu features a chart that shows all of their menu items and which common allergens they contain.
7960 S. Rainbow Blvd., Suite 8000A., 89139, 702-776-7707, Monday – Saturday: 11 a.m. – 10 p.m., Sunday: 12 p.m. – 7 p.m.
Michael Monson, a former teacher turned vegan YouTuber and content creator, has been living and eating in Las Vegas for over 20 years. Michael started his vegan YouTube channel, “Monson Made This” in 2017 as a way to give back and help grow the online vegan community that helped make his transition to a vegan lifestyle so much easier. When he’s not developing vegan versions of his favorite childhood (and adulthood) recipes, he’s hanging out with his two rescued pups, Tuff and Odie.