Name: Vegan Vegetable Paella
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 packed teaspoon saffron; 700 ml (3 cups) vegetable stock (I make mine with 4 teaspoons of Marigold bouillon) (plus extra as needed); ½ teaspoon salt; 60 ml (¼ cup) olive oil; 1 large brown onion (finely chopped); 2 medium/large tomatoes (about 270g) (diced); 6 cloves garlic (peeled and crushed); 1 red bell pepper (sliced into strips); 1 yellow bell pepper (sliced into strips); 2 slightly rounded teaspoons smoked paprika; 2 bay leaves; ½ teaspoon dried rosemary; ½ teaspoon dried thyme; 1 Tablespoon tomato puree (paste); 240 ml (1 cup) white wine; 300 g (1 ½ cups) paella rice; one 400g (14 oz) tin butter beans (drained); 170 g (6 oz) green beans; 150 g (1 cup) frozen peas; juice of 1/2-1 lemon (to taste); 100 g (3 ½ oz) jarred artichoke hearts (drained); salt and pepper; chopped fresh parsley to serve

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Vegan vegetable paella - This easy paella is packed with vegetables and is full of flavour.

It is an easy, one-pan meal that looks impressive but is simple to make, hearty and delicious!

A pan of vegan vegetable paella on a wooden board on a blue background with a beige cloth, glass of water and fresh parsley.

This tasty vegan vegetable paella (paella de verduras) is inspired by traditional Spanish paella, but ditches the meat/seafood and adds extra vegetables instead.

It is an easy, healthy, hearty, vegan friendly meal that is made in one pan. It is also naturally gluten-free (as long as you use gluten-free stock), so it is suitable for everyone!

What Do I Need To Make Vegan Vegetable Paella?:

Paella is made with just a few simple ingredients. For the best flavour don't omit any of them.

Paella rice: Paella rice is a short-grained rice which absorbs more liquid than other varieties without becoming mushy, meaning that it can soak up more flavour. Bomba rice is best.

I don't recommend swapping this for basmati, long grain or brown rice. Risotto rice would work in a pinch but the paella may end up with a more creamy texture.

Olive oil: Traditionally paella contains a fair bit of olive oil and it really contributes to the flavour so I don't recommend reducing it.

Saffron: This is what gives the paella it's lovely colour and fragrant flavour. It is pricy, but the taste just isn't the same without it.

Smoked paprika: This adds a wonderful smoky, rich flavour.

White wine: This provides a great flavour base. Make sure that the wine you use is vegan friendly.

Herbs: I add thyme, rosemary, bay leaves and parsley to my vegan vegetable paella. Feel free to switch these for other herbs as you like.

Tomatoes, onion + garlic: This forms the aromatic base of the paella.

Stock: Use a good quality vegetable bouillon if you can. I like Marigold and I make it quite strong.

You may need to add a bit more stock/water than stated in the recipe. Use the amount given to start, and if the rice is still too firm once all of the liquid has been absorbed, add a splash more.

Lemon: A bit of lemon juice added at the end of cooking really brightens up the flavour. You can also just serve the paella with lemon wedges for people to add their own.

Vegetables: I like to use peppers, green beans, peas and jarred artichoke hearts. I also add some butter beans for protein; you could also use chickpeas or vegan chicken-style pieces (cook them separately and add to the paella at the end of cooking).

Feel free to switch these up as you like but bear in mind that some vegetables would need to be cooked separately and added to the paella after cooking eg: grilled aubergine and courgette, or roasted butternut squash or fennel.

How To Make Vegan Vegetable Paella:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Start by mixing together the stock and the saffron and set aside to infuse.

Fry the onion gently in olive oil until it is soft. Add the chopped tomato and garlic and cook gently for another 5-10 minutes until soft.

A two image collage of frying the onion and tomato.

Add the sliced peppers, smoked paprika, bay leaves, thyme, rosemary and tomato puree and fry for 2 minutes.

Add the wine, turn up the heat and simmer until it has almost all evaporated.

A two image collage of frying the peppers and adding the wine.

Add the rice, green beans, peas, butter beans and stock mixture. Stir until it is well combined then cook at a gentle simmer for about 20 minutes until the stock has all evaporated.

Do not stir the paella while it is cooking. Turn the pan occasionally so that it cooks evenly.

A two image collage of adding the rice and vegetables and cooking the paella.

Give the paella a brief stir and check whether the rice has cooked through. If it is not fully cooked, drizzle over a bit more stock or water and continue to cook over a low heat until it is al-dente.

If you want the paella to have a crispy base (socarrat), turn up the heat a little and cook until you hear a gentle crackling sound then remove the pan from the heat.

Be careful not to go too far however or the paella will burn. This step is not necessary but it is tasty!

Season to taste with salt, pepper and a squeeze of lemon juice. Arrange the artichokes on top of the rice and cover the pan with a lid or tin foil.

A two image collage of the cooked paella and adding the artichokes.

Set aside to rest for 10-15 minutes before serving.

Close up of a pan of vegetable paella on a wooden board.

Top Tips:

For the best results follow the recipe closely and make it exactly as written. The ingredients are all included for a reason and omitting any may result in an inferior flavour.

Don't under-season the paella. A bit of salt and pepper makes a big difference.

Feel free to add about 75g of olives along with the rest of the vegetables.

This vegan vegetable paella would also be great with some vegan chorizo style sausages. Chop them into pieces, fry them separately and add to the paella at the end of cooking.

Paella should ideally be cooked in a very wide, shallow pan as it should not be stirred during cooking and a wide pan ensures that it will cook evenly. If you don't have a paella pan then a large skillet or a wide stainless steel pan is best.

DO NOT stir the paella while it is cooking, it will end up with a creamy, risotto-like texture.

Can I Freeze It?:

This vegan vegetable paella is best eaten freshly cooked but any leftover paella will keep in an airtight container in the fridge for up to 3 days.

Make sure that you get it in the fridge as soon as it has cooled. You really don't want to leave rice sitting around at room temperature.

It can also be frozen in a freezer-proof container for up to 1 month. Again make sure that you freeze it asap.

Reheat it thoroughly in the microwave to serve. It should be piping hot throughout.

More Hearty Vegan Meals:

Apan of vegan vegetable paella on a wooden board on a blue background.

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5 from 4 votes