A Very Vegan Paella + Video

By Alexandra Caspero on February 25, 2019

Vegan Paella! Isn’t it just the most beautiful looking thing?

Rice, vegetables, saffron broth, and tomatoes. Mmmm… I had to hide the rest of the pan so BL and I didn’t accidentally consume the whole thing.

We’ve been to Barcelona a few times, spending a week there just a few years ago and while I know that paella isn’t considered a Catalonian dish, we ate our body weight in vegetarian paella that vacation and I’ve been making it at home every since.

wooden spoon in the vegan paella

A Very Vegan Paella

I don’t know if this is authentic, but’s it’s pretty darn tasty. My sister worked in a Spanish restaurant for years, so in addition to our Spanish travels I consider myself an unofficial connoisseur of tapas, tempranillo wine, and vegetarian paella. This is about as good as it gets.

A word on the rice: I used Arborio rice in this, not Bomba. Before you throw a shoe at me, here’s my excuse: St. Louis is not ready for paella making. After heading to three different grocery stores to find this special short-grained white rice, I was 0 for 3.

And you know what? I really couldn’t tell a difference. I’ve heard of people using sushi rice and rinsing it a few times before hand, but I wasn’t in the mood for that kind of work. As an Italian babe, I’ve always got risotto rice lying around and it works perfectly in this dish.

However, long grain rice won’t work the same.

vegan and gluten-free paella

vegan and gluten-free paella packed with vegetables

Another important consideration in paella making is a proper pan. A wide, shallow dish is best for this so break out your biggest sauté or frying pan and don’t overload it. Watch how I make it in the video below!

I actually use my large grill pan and it worked perfectly. If you really want to imagine that you are in Spain, then I recommend serving this with romesco sauce & bread for an appetizer and Red Wine Sangria to wash it all down.

vegetarian paella recipe is perfect for dinner

Watch How to Make this Vegan Paella in the Video Below.

Print
vegan paella

A Very Vegan Paella

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: dinner, paella, vegan, spanish, main
  • Method: stove-top
  • Cuisine: Spanish Inspired, Gluten-Free, Vegan

Description

Vegan Paella! A healthy plant-based and gluten-free dinner. Packed with vegetables and a fragrant saffron-broth, this vegan paella is a must make!


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: dinner, paella, vegan, spanish, main
  • Method: stove-top
  • Cuisine: Spanish Inspired, Gluten-Free, Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: dinner, paella, vegan, spanish, main
  • Method: stove-top
  • Cuisine: Spanish Inspired, Gluten-Free, Vegan
Scale

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 (8 oz.) jar roasted red peppers, drained and chopped
  • 2 red peppers, seeded and chopped
  • 3 garlic cloves, minced
  • 2 medium zucchini, chopped
  • 3 large tomatoes, seeded and chopped
  • 1 pinch saffron threads
  • 2 teaspoons smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups short-grain white rice (see note)
  • 3 cups vegetable broth
  • pinch salt (will depend on how salty your broth is)
  • 1/2 cup parsley, chopped
  • 1 lemon, sliced

Instructions

  1. In a paella pan or large, shallow sauté’ pan, heat the olive oil over medium heat. Add the chopped onion, red pepper, and roasted red pepper to the pan and let brown and reduce, about 10 minutes.
  2. Add the zucchini, garlic, tomato, saffron, paprika, cayenne pepper and let cook over medium heat, stirring occasionally, another 10 minutes until vegetables are soft.
  3. Add the rice, vegetable broth and stir once. Reduce heat to medium-low, cover and let simmer for 20 minutes. Don’t touch! Once your stir it all together, trust that it will come together. Stirring is for risotto, not paella.
  4. Top with chopped parsley and sliced lemons!

Notes

Short-grain white rice is the best here. I often use Arborio (the same rice as I use in risotto) for this.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

The Ultimate Plant-Based Protein Cookbook + Course

(Includes 40+ recipes!)

FREE 7-DAY COURSE + COOKBOOK

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

(8 comments) leave a comment

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Nina
      February 4, 2020 AT 2:29 am

      This is so good, I wanted seconds! Will be making this again for sure
      Thank you for sharing!

    2. Jessica
      March 5, 2019 AT 5:49 am

      Can I use short grain brown rice in this recipe?

    3. Becky
      May 11, 2013 AT 8:26 am

      This looks amazing! I’m doing a Spanish themed dinner party for my dads 50th so I’ll have to give this paella a go 🙂

    4. Anne ~ Uni Homemaker
      May 1, 2013 AT 11:16 pm

      Your paella looks delicious! I can have a big bowl of this. Yum!

      1. DK
        May 2, 2013 AT 8:03 am

        Thanks Anne!

    5. Kiersten @ Oh My Veggies
      May 1, 2013 AT 6:24 pm

      Paella has been something I’ve wanted to tackle for a while. This looks perfect!

      1. DK
        May 2, 2013 AT 8:03 am

        Thanks Kiersten, this version is a keeper! Let me know if you try it!