Vegan Paella Recipe

Easy Vegan Paella Recipe

A vegan twist of a paella classic - easy recipe for the whole family to enjoy

Course Main Course
Cuisine Spanish
Keyword Paella, Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Pinar Rawlins


  • 2 tbsp Olive Oil
  • 2 Garlic cloves finely chopped
  • 1 White Onion diced
  • 5-6 Small Sweet Peppers sliced or chopped
  • 1 tsp Fresh Parsley Stalks chopped
  • 1 tbsp Smoked Paprika
  • 1 tbsp Tomato Purée heaped spoon
  • 250 g Paella Rice
  • 2 tsp Vegan Vegetable Bouillon dissolved in 1/2 litre of boiling water
  • 150 g Frozen Peas
  • 1/2 tin Artichoke Hearts in Water roughly chopped lengthways

To Serve

  • 1 Large Lemon cut into wedges
  • Parsley Leaves roughly chopped


  1. In a large wok, casserole pot or a large pan with a lid, pour in a few tablespoons of olive oil over a medium heat

  2. Add the parsley stalks, garlic, onion, peppers and sprinkle over the smoked paprika and mix well - cooked until soft - 5 minutes or so

  3. Stir through the tomato purée

  4. Add the paella rice and stir through for a few minutes

  5. Pour in the vegan bouillon stock and season with a little salt and pepper and stir well

  6. Bring to the boil and cover, simmer on a low heat for around 15-20 minutes

    Make sure to stir regularly from inside out and outside in for the paella rice to cook through evenly (add a splash of boiling water if it starts to stick or the rice is still not cooked - you may need to do this a couple of times to ensure the rice is cooked)

  7. Add the peas and drain and add the artichoke hearts and stir through and cook for a further 5 minutes until everything is heated through

  8. Remove the pan from the heat and sprinkle over the parsley and serve with the lemon wedges

  9. Enjoy with a leafy greens salad