Go Back
+ servings
Print Recipe
No ratings yet

Vegan Paella

Traditional paella originated in the city of Valencia in Eastern Spain. There are many variations that use a combination of vegetables, but the key ingredient that gives paella its unique flavor is saffron.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Vegan
Keyword: paella, plant-based
Servings: 6


  • 2 cups whole grain parboiled brown rice
  • 1 cup onions, diced
  • 1 cup mushrooms, diced
  • 6 garlic cloves, crushed
  • 2 teaspoons saffron threads
  • 2 1/2 cups vegetable broth
  • 1 bunch asparagus or 1 cup green beans
  • 1/4 cup frozen corn (optional)
  • 1/4 cup roasted red peppers sliced in strips
  • 1 cup quinoa
  • 1 cup red bell peppers, diced
  • 1/2 cup carrots, diced
  • 1 cup cooked chickpeas 1/4
  • 1/4 teaspoon turmeric
  • 1/2 cup white wine or another cup vegetable broth
  • 1/2 cup frozen peas
  • Sea salt and pepper to taste


  • Sauté the onions, peppers and carrots for 3 minutes adding some vegetable broth if needed.
  • Add the mushrooms, chickpeas and seasonings and cook for 3 minutes.
  • Add the rice, quinoa, vegetable broth, and wine (if using).
  • Bring to a low boil, cover, and reduce the heat to medium and cook for 25-30 minutes.
  • While the paella is cooking, prepare the asparagus or green beans separately.
  • Blanch the asparagus or green beans in boiling water for 2 minutes, then drain well.
  • Add the corn and peas to the paella and cover for 3 minutes.
  • Remove from the heat.
  • Arrange roasted red peppers and asparagus on top of the rice and serve.


Cooking Tips:
  • I like to use whole grain parboiled rice for Spanish rice dishes. Uncle Ben’s whole grain is my favorite.
  • For a more traditional paella taste, you can add ¼ cup toasted nori sheets cut in strips or seaweed seasoning when sautéing the vegetables.
  • Baked tofu is another great addition to this recipe.
  • After blanching, the asparagus can be seasoned and cooked in a pan for a few minutes before adding to the paella.