Vegetarian and Vegan Spanish Paella Recipe

Vegan paella with green peas, artichokes and bell pepper photo by Fuse / Getty Images
Vegan paella with green peas, artichokes and bell pepper photo by Fuse / Getty Images
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Yield: 4-6 servings
Ratings (35)

A vegetarian and vegan Spanish paella so full of flavor, you won't miss the meat - I promise! This meatless rice paella dish is prepared from lots of healthy veggies, including bell pepper, fresh tomatoes, green peas and artichoke hearts, and generously spiced with paprika and turmeric.

Several users have given this meat-free Spanish paella recipe five out of five stars, so you can be sure that you'll love it.

If you're still looking for the perfect vegetarian and vegan paella recipe, you might also want to check out more vegetarian paella recipes to try.


What You'll Need

  • 1 cup white rice
  • 2 cups boiling water
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 tomato, diced
  • 2 cups vegetable broth
  • 1 tsp salt
  • 1 tbsp paprika
  • 1 tsp turmeric
  • 1 cup peas
  • 1 cup artichoke hearts, drained and quartered

How to Make It

In a medium sized saucepan, bring the two cups of water to a rolling boil. Add the rice, give it a quick stir, then cover and turn off the heat. Allow the rice to stand for twenty minutes, then carefully drain the excess water; it will still be hot. 

While the rice is soaking in the hot water, heat the olive oil in the largest frying pan you have (or a paella pan, if you have one) over medium heat and sautee the onion and garlic until the onion is transparent, about four or five minutes.

Add the red and green bell peppers and the tomato and continue to cook, stirring occasionally, over medium heat for another three minutes.

Next, add the soaked rice and the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Add the salt, paprika and turmeric. Cover and allow to simmer until the rice is tender, about 20 minutes.

Add the peas and artichoke hearts and cook about one minute longer.

Reprinted with permission from The Compassionate Cook Cookbook.