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Vegetable Vegan Paella

Full of color and simple flavors, this Spanish-inspired Vegan Paella is loaded with veggies and an eye-catching centerpiece for the table! No need to have a paella pan, you can use a large pot or dutch oven too.

top down view of vegetable vegan paella in a paella pan with items surrounding.

Vegetable paella has been a part of our Christmas dinner for the last few years, and I thought it was time to share the recipe!

This amazing veggie-filled vegan paella is loaded with tender vegetables, Spanish rice, and spices and is perfect for large and small gatherings!

Why We Love This Recipe!

  • No paella pan needed:  You can use a regular large skillet for this recipe.  See FAQs below.
  • One-pan meal: All in one pot meals make for easy cooking and clean-up!
  • Adaptable: You can easily adapt this paella recipe with veggies and spices.

My hope is to ensure that no matter what the situation you can make this vegan paella with ease. It’s very flexible and a great meal to have on the rotation!

top down view of ingredients used to make vegan paella.

Vegetable Paella Ingredients

In this recipe, a mix of veggies are sauteed and simmered with Spanish rice and spices in broth until the rice is just tender, creating an easy vegan paella that everyone will love.

Here are a few things to consider, plus ideas for substituting as needed:

The Vegetables. This recipe calls for bell peppers, artichokes, green beans, peas, and tomatoes for a colorful and easily accessible mix of veggies. You can also easily change up some of the vegetables using asparagus, olives, capers, etc. You could even add chickpeas or sliced vegan sausage for variation.

The Rice. Paella rice should cook to al dente, not mushy. For traditional paella use a short to medium grain, round rice such as Valencia or arborio.

Commonly Asked Questions

Can I Use Saffron or Turmeric When Making Paella?
Saffron gives the rice its golden hue and unique aroma. I purchase my saffron from Trader Joe’s for a very reasonable price: $5.99 for a 0.02-ounce jar. It works well, but if you can’t find saffron for a reasonable price, I suggest using turmeric in its place. Turmeric is traditionally known as ‘Indian Saffron’ and lends a subtle peppery, warm flavor and yellow hue. It’s a great substitute for saffron when making paella.

What Type Of Pan To Use When Making Paella?
Traditionally paella consists of a thin layer of rice with ingredients of choice over top. A paella pan has a large, round surface area and shallow slanted sides which allows the rice to spread out. After searching a few options I decided on this carbon steel paella pan from Lodge on Amazon (affiliate link). Carbon steel heats up quickly and cools down fast. It’s a pretty large pan with a 15 inch diameter and worked great on the burner with a little rotation.

Do I Need A Paella Pan?
No, if you don’t have a paella pan you can still make a delicious paella using a large skillet, dutch oven, or pot with a diameter of at least 12 inches would be ideal. That is how my mom makes it, and it’s excellent nonetheless!

side by side photos of saffron in bottle and seeping in water.

How To Make Vegan Paella

Here’s a look at the steps with photos to use as reference. (Note – The full printable recipe is at the bottom of this post)

  • Steep the saffron: Start with soaking the saffron in a small bowl with a little warm water for about 10 minutes to steep. If using turmeric, skip this step and add turmeric with the other spices.
side by side photos of sauting veggies for paella.
  • Saute the veggies. Heat olive oil/broth over medium heat in a large, flat-bottomed pan or paella pan (a Dutch oven or large pot would also work). Saute the onions and bell peppers for 5 minutes. Add garlic, green beans, tomatoes, smoked paprika, red pepper flakes, and bay leaves, and cook another 3 minutes. For softer veggies, cook another 5 – 7 minutes.
top down view showing veg broth poured over rice and veggies in paella pan.
  • Add the rice + broth. Add in the rice, broth, saffron mixture/turmeric and salt.
side by side photos showing the process of making vegetable paella.
  • Ensure the rice sinks. Gently move the vegetables around so the rice falls to the bottom of the pan as much as possible, as shown above.
side by side photos showing before and after adding peas and artichokes.
  • Boil and simmer. Bring to a boil, reduce heat to simmer without disturbing the rice. If using a large paella pan (15 inches or so), you may want to rotate the pan over the burner every so often to help cook the rice evenly. If the liquids seem to boil off too quickly, add a little extra warm water/broth.
  • Add peas and artichokes. After 15 minutes of cooking, scatter the peas and artichoke hearts on top, and cook for 5 minutes more.
top down view showing veg broth poured over rice and veggies in paella pan.
  • Cover to steam. Turn off the heat and cover for 10 minutes with a kitchen towel or other cover of choice. This will allow the rice to absorb any remaining liquid as well as steam the peas and warm the artichoke hearts. Once done, lightly fluff the rice and discard the bay leaves. Season with salt and pepper to taste.

And that’s about it! The hardest part is prepping the veggies and the rest is easy as can be.

Now you are ready to sit back, relax, and dine on this easy Spanish rice dish!

Top Tips

  • Socarrat. For authentic paella, go for socarrat (soh-kah-raht), a caramelized layer of lightly toasted rice, at the bottom of the pan. Simply turn the heat up at the end of cooking for a minute or two, and you’re on your way to a wonderful treat. Trust me, it’s delicious!
  • Cook on an open flame with a shallow pan. Paella is traditionally cooked, uncovered, on an open flame such as a grill, gas burner, or fire pit with a paella pan. Although other methods are pretty good too, this is my go-to method.
  • Don’t stir the paella while it’s cooking. When the rice is cooking, don’t stir, just let it cook and do it’s magic!

top down view of vegetable vegan paella in a paella pan with fork and items surrounding.

How To Store + Reheat

If you have leftover paella, there’s no reason to waste it by throwing it away. Instead, store it in the refrigerator or freezer for later, it reheats well too.

  • Refrigerator: Store leftover paella in an airtight container for up to 5 days.
  • Freezer: Vegan paella can be stored in the freezer for up to 1 – 2 months. To freeze, let it cool completely and store it in freezer-safe containers (affiliate link). Let thaw in the refrigerator before reheating.
  • Reheat: Cover and warm the paella in a preheated oven set to 350 degrees for 20 – 30 minutes, adding a few tablespoons of water for small servings. Alternatively, reheat in the microwave using 30-second intervals, with a little water added, stirring between each interval until warmed through.

What To Serve With Vegan Paella

You can eat your vegetable paella straight from the pan, as is typical, or serve with a side of leafy greens and a big squeeze of lemon over the top. Here are a few more of my favorite options:

top down view of bowl with leafy greens topped with serving of veggie vegan paella.

More Crowd-Pleasing Recipes!

I hope you loved this vegetable paella recipe! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

SPANISH VEGAN PAELLA

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5 from 18 reviews

Full of color and simple flavors, this vegan Spanish paella recipe is loaded with veggies and makes an eye catching centerpiece for the table! No need to have a paella pan, you can use a large pot or dutch oven.

  • Author: Julie | The Simple Veganista
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Entree
  • Method: saute, simmer
  • Cuisine: Spanish
  • Diet: Vegan

Ingredients

Units Scale
  • 1/2 heaping teaspoon saffron or turmeric
  • 2 tablespoons olive oil or 1/4 cup water/veggie broth
  • 1 large yellow onion, thinly sliced
  • 2 bell peppers (red, orange or yellow), cored and thinly sliced
  • 4 cloves garlic, minced
  • 1 1/2 cups green beans or asparagus, cut into 2-inch pieces
  • 1 lb. (16 oz) tomatoes, seeded and diced or 1 can (14 oz.) diced tomatoes + juice
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon red pepper flakes, optional
  • 23 bay leaves
  • 1 1/2 cups short grain rice (Valencia or arborio)
  • 3 1/2 cups low-sodium vegetable broth
  • 1/21 teaspoon salt, or to taste
  • 1 can/jar (14 oz) artichoke hearts in water, drained and quartered
  • 1 cup green peas (fresh or frozen, thawed)
  • chopped parsley leaves, to garnish
  • lemon wedges, to serve

Instructions

Steep saffron: In a small bowl, add the saffron threads to 3 tablespoons warm water, let set 10 minutes to steep. If using turmeric, skip this step and add turmeric with the other spices.

Saute: Heat olive oil/broth over medium heat in a large wide flat-bottomed pan or paella pan (a dutch oven or large pot would also suffice). Add onions and bell peppers, cook until tender, about 5 minutes. Add garlic, green beans, tomatoes, smoked paprika, red pepper flakes and bay leaves, cook another 3 minutes stirring frequently. For softer veggies, cook another 7 minutes or so, totaling 10 minutes after adding the latter ingredients.

Add rice + broth: Add in the rice, broth, saffron mixture/turmeric and salt. Gently move the vegetables around so the rice falls to the bottom of the pan as much as possible.

Boil + simmer: Bring to a boil, reduce heat to medium or medium-low and cook at a continuous gentle boil, uncovered, for 15 minutes. Do not stir the rice. If using a large paella pan (15 inches or so) you’ll want to rotate the pan over the burner every so often to help cook the rice evenly. Stay in the kitchen and clean up so you’re right there to adjust the pan when needed. If liquids seem to boil off too quickly, add a little extra warm water/broth.

Add peas and artichokes: After 15 minutes of cooking, scatter the peas and artichoke hearts on top, cook for 5 minutes more.

Cover to steam: Turn off heat and cover for 10 minutes with a kitchen towel or other cover of choice. This will allow the rice to absorb any remaining liquid as well as steam the peas and warm the artichoke hearts and any other optional ingredients added as noted below. Once done, lightly fluff the rice and serve. Discard bay leaves before eating. Season with salt, pepper or more paprika to taste.

Serve: Garnish with chopped parsley. Pairs perfectly with a side of leafy greens and a big squeeze of lemon over top. Enjoy straight from the pan or serve in individual bowls.

Serves 4 – 6

Notes

Add protein: For added protein, add 1 can (15 oz.), drained and rinsed, or 1 1/2 cups cooked cannellini or great northern beans. You may also consider adding 2 sliced vegan sausages, Tofurky or Field Roast. Add the beans/sausage when adding the peas and artichoke hearts.

Pan suggestions: No need to use a paella pan, you can use a dutch oven or other large pot to cook your paella. The reason for using a paella pan is to have a thin layer of rice that hopefully crisps up a bit, with the vegetables over top. You can still achieve this with the other vessels mentioned above. I used this paella pan and found this cover to be helpful with the large-sized pan.

Go for the socarrat: If you like to get the socarrat (a caramelized layer of toasted rice at the bottom of the pan), at the end of cooking, turn the heat up for 1 -2 minutes listening for the sizzle or smell of toasted (not burnt) rice. The rice at the bottom of the pan will crispen up making for a crispy texture. It’s quite a treat!

Use canned/jarred ‘grilled’ artichoke hearts if you like. If using frozen, be sure to thaw first.

If you don’t have smoked paprika, use sweet/regular paprika.

To serve 6 – 8, use 2 cups (16 oz.) rice and 4 1/2 cups broth/water. No need to add more vegetables (but you can if you want). Note that the paella pan I used will easily accommodate this larger amount.

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52 Comments

  1. Made this shortly after returning from our family trip to Spain. I have to say that it was on par with what was served up there, and we loved it! We used asparagus instead of green beans and even incorporated in some vegan Beyond sausage. Great recipe!






  2. Lisa Loving says:

    This was perfect. Made as described. I even achieved socarrat! Thank you for the easy to follow recipe. Delicious.






  3. I ‘ve made this twice and it’s very good! Wondering if I need to cook it longer or use less broth. Is the rice supposed to be dry and fluffy? Mine is still moist. Followed time and measurements. Just curious as we do enjoy it!






    1. Julie | The Simple Veganista says:

      I would say to cook it a little longer. It’s not super dry, so a little moisture is normal, but if you feel it’s too much, definitely cook it a little longer, or try a tad less liquids. Just be careful you don’t under add liquids, and it’s not enough to cook the rice and it’s hard.

      I almost would rather you try cooking a little longer to dry it out. Cooking a little longer is a great way to get that Socarate (the crispy rice at the bottom of the pan), it’s soooo delicious!

      Glad you’re enjoying the recipe, you’ll have to play around with it to get it just right for liking! I would love to know how it goes and any changes you make, it will help others too! Cheers :)

  4. I wanted to make this dish for my husbands surprise birthday party this weekend. I am a weird rule follower when it comes to recipes. How would you recommend doing this in a crockpot? Ie… cooking things before putting in, adding something later, cooking times? Thanks so much!

    1. Julie | The Simple Veganista says:

      HI Erica, this recipe is not for the crockpot and I can’t offer instructions for a slow cooker as I have never attempted making this in one. I would suggest doing a google search and seeing if you can find a paella recipe specifically for your needs. I’d just hate to offer advice and it doesn’t turn out well, especially for such a special occasion. Hope you can find something, and have a wonderful celebration!

  5. Lovely recipe.Had it twice now.Used extra beans and asparagus as not keen on artichokes.Thanks for posting a great veggie recipe.

  6. This tasted amazing and was so colorful! Thanks for such a great recipe.






  7. Made this for the family tonight, a total hit and such a pretty centerpiece!






  8. Mary Jo McDermott says:

    Can this recipe be made ahead and then reheated?

    1. Julie | The Simple Veganista says:

      Yes, but it’s always best freshly made. I would suggest if you’re going to make it ahead, be sure to add a little liquids when reheating so it doesn’t dry out too much. And also, reheat covered so it retains moisture. Hope that helps! Enjoy :)

  9. Really loved this recipe, so colorful and tasty!






    1. Julie | The Simple Veganista says:

      I agree, it really is! Thanks for the feedback :)

  10. Rachel Pugliese says:

    Love this recipe! It’s one of my favorite rotations.

    1. Julie | The Simple Veganista says:

      Yay, so glad it works for you! Cheers :)

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