Vegetable Paella - Plant Based News
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Vegetable Paella

This paella dish is colorful and hearty with an incredible combination of flavors. It has a bit of everything you want… perfect to share with friends on a summer evening!


1 Minutes Read

This paella dish is colorful and hearty with an incredible combination of flavors. It has a bit of everything you want… perfect to share with friends on a summer evening!
Vegetable Paella
Duration45 mins
Cook Time35 mins
Prep Time10 mins
Servings4 servings


  • Oil for frying
  • 1 onion finely diced
  • 2 handfuls vegan chorizo sliced (optional)
  • 1 red pepper finely sliced
  • 5 medium tomatoes roughly chopped
  • 2 cloves garlic crushed
  • ½ tsp smoked paprika
  • ½ tsp cayenne pepper
  • 200 g/1 cup paella rice or use arborio if you’re plastic-free
  • 125 ml/½ cup vegan dry white wine
  • Good pinch saffron soaked in tiny amount boiling water (ideally for 15-30 minutes)
  • 2 bay leaves
  • 475 ml/2 scant cups strong vegan stock
  • 200 g/1? cups frozen or fresh peas or broad beans
  • 1 tbsp capers
  • 10 artichoke pieces from a jar, halved
  • 1 handful olives halved
  • 1 tbsp fresh parsley or thyme leaves chopped
  • Salt and pepper to taste


  • In a paella pan, wok or wide frying pan, lightly fry the onion until slightly soft.
  • If using vegan chorizo, add this now and fry for a couple of minutes.
  • Add the red pepper and tomatoes and fry for a further 5 minutes, stirring frequently.
  • Stir through the garlic and fry for 1 more minute.
  • Add the cayenne pepper and paprika and stir through for 30 seconds before adding the paella rice.
  • Stir the rice through and fry for a minute before adding the liquid.
  • Add the white wine, bring to the boil and then reduce to a simmer.
  • Add the vegetable stock, bay leaves and saffron, stir through and continue to simmer for 10 minutes. Don’t stir whilst simmering.
  • After 10 minutes of simmering, add the frozen peas/broad beans but fold them in rather than stirring.
  • Simmer for another 10 minutes before adding the capers, artichokes, olives, seasoning and fresh herbs.
  • Serve immediately and enjoy with a glass of (vegan) wine ?
This recipe was republished with permission from Viva’s Vegan Recipe Club.
Find the original recipe here.
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The Author

Viva's Vegan Recipe Club

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. The Vegan Recipe Club is part of Viva!'s project to make going – and staying – vegan really easy by providing amazing recipes which make your mouth water! The Vegan Recipe Club website and app brings together 20 years' worth of wonderful plant-based recipes, tried and tested by vegan campaigning charity Viva! Search by ingredient, food type, course, dish, guest chef and lots more. The Vegan Recipe Club also features blogs from our cookery experts, health advice and a free newsletter.

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