Vegetarian and Vegan Spanish Paella

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 01/12/22
Vegan paella with green peas, artichokes and bell pepper photo by Fuse / Getty Images

Fuse / Getty Images

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
141 Calories
3g Fat
26g Carbs
5g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 141
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 639mg 28%
Total Carbohydrate 26g 9%
Dietary Fiber 6g 21%
Total Sugars 7g
Protein 5g
Vitamin C 68mg 341%
Calcium 47mg 4%
Iron 2mg 12%
Potassium 561mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A vegetarian and vegan Spanish paella so full of flavor, you won't miss the meat. 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 and vegan paella recipes to try.

Ingredients

  • 2 cups boiling water

  • 1 cup white rice

  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 medium tomato, diced

  • 2 cups vegetable broth

  • 1 teaspoon salt

  • 1 tablespoon paprika

  • 1 teaspoon turmeric

  • 1 cup peas

  • 1 cup artichoke hearts, drained and quartered

Steps to Make It

  1. Gather the ingredients.

  2. In a medium-sized saucepan, bring the 2 cups of water to a rolling boil and add the rice.

  3. Give it a quick stir, then cover and turn off the heat. Allow the rice to stand for 20 minutes.

  4. Then carefully drain the excess water, as it will still be hot. 

  5. 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 sauté the onion and garlic until the onion is transparent, about 4 or 5 minutes.

  6. Add the red and green bell peppers and the tomato and continue to cook, stirring occasionally, over medium heat for another 3 minutes.

  7. Next, add the soaked rice and the vegetable broth. Bring to a boil, then reduce the heat to a simmer.

  8. Add the salt, paprika, and turmeric. Cover and allow to simmer until the rice is tender—about 20 minutes.

  9. Add the peas and artichoke hearts and cook about 1 minute longer.

  10. Serve and enjoy.

Reprinted with permission from "The Compassionate Cook Cookbook."

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