Vegetable Paella

Vegetable Paella with tomatoes, peppers, and parsley
Indulge in the delightful flavors of our vegan vegetable paella recipe. This plant-based twist on the classic Spanish dish is bursting with vibrant colors and satisfying textures. With a medley of fresh vegetables and aromatic seasonings, it's a wholesome and delicious main course that will impress your taste buds and guests alike.
Whether you follow a vegan lifestyle or simply want to explore new culinary horizons, this recipe is a must-try. Prepare to embark on a culinary journey and savor the essence of traditional paella, all while maintaining your plant-based commitment.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Estimated Cost$12
Course Main Course
Cuisine Spanish
Servings 4 People
Calories 442 kcal

Helpful Equipment


  • 2 Tbsp. Olive Oil
  • 1 Onion (diced)
  • 3 Cloves Garlic (minced)
  • 1 Red Bell Pepper (sliced)
  • 1 Yellow Bell Pepper (sliced)
  • 1 Cup Cherry Tomatoes (halved)
  • 1 Cup Green Beans (trimmed and cut into 1-inch pieces)
  • 1 Cup Artichoke Hearts (quartered)
  • 1 Cup Peas (frozen)
  • 2 Cups Vegetable Broth (make sure it's fully plant based)
  • Cups Paella Rice
  • 1 tsp. Smoked Paprika
  • ½ tsp. Saffron Threads (can sub with turmeric for a slightly different flavor)
  • 1 tsp. Dried Oregano
  • ½ tsp. Black Pepper
  • ½ tsp. Sea Salt
  • 3 Wedges Lemon (for serving)
  • 3 Sprigs Fresh Parsley (chopped, for garnish)


  • Heat oil in a paella pan over medium heat.
    2 Tbsp. Olive Oil
  • Add aromatics and sauté until fragrant.
    3 Cloves Garlic, 1 Onion
  • Add vegetables and cook for 5 minutes, stirring occasionally.
    1 Red Bell Pepper, 1 Yellow Bell Pepper, 1 Cup Cherry Tomatoes, 1 Cup Green Beans, 1 Cup Artichoke Hearts, 1 Cup Peas
  • In a separate saucepan, heat vegetable broth until simmering.
  • Add rice to the pan and stir to coat it with the vegetable mixture. Toast the rice for a minute.
  • Add spices and herbs.
    1 tsp. Smoked Paprika, ½ tsp. Saffron Threads, 1 tsp. Dried Oregano, ½ tsp. Sea Salt, ½ tsp. Black Pepper
  • Pour the simmering vegetable broth into the pan. Stir gently to distribute the ingredients evenly.
  • Reduce heat to low, cover the pan, and let it simmer for 20-25 minutes until the Rice is tender and has absorbed the liquid.
  • Remove from heat and let it rest for a few minutes.
  • Garnish with fresh parsley and serve with lemon wedges.

Notes & Tips

This can be a very versatile dish that allows you to experiment with different spices and vegetables. So get creative!


Calories: 442kcalCarbohydrates: 80.1gProtein: 10.8gFat: 8.6gSaturated Fat: 1.3gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5.6gSodium: 744.2mgPotassium: 550.2mgFiber: 9.1gSugar: 8.1gVitamin A: 2338.8IUVitamin C: 123.7mgCalcium: 85.9mgIron: 2.9mg

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