This easy Vegan Paella is an authentic Spanish recipe, full of rich flavors and a crispy golden crust. A perfect dish that’s hearty, delicious, and entirely plant-based!
I was born and raised in Spain, so this vegan paella is the real deal. It stays true to traditional flavors while using plant-based ingredients, giving you the best of both worlds.
Whether you’ve made paella before or it’s your first time, this easy recipe will guide you step by step. In no time, you’ll be enjoying a tasty and authentic Spanish meal right at home!
Looking for more delicious Spanish vegan recipes? Try my Gazpacho, Spanish Horchata, and Pan con Tomate (Spanish Tomato Bread) for a true taste of Spain!
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🌟 Why you'll love this recipe
- Authentic Spanish Goodness: You’ll get all the real-deal flavors of Spain, but in a totally plant-based version that’s just as delicious.
- Quick and Easy: No need to stress! This vegan paella comes together with easy steps, making it perfect even if you’re short on time.
- Crowd-Pleaser: Everyone’s going to love it! The rich, bold flavors and crispy rice crust make it a dish that’s sure to impress.
- Healthy and Tasty: Packed with fresh veggies and good-for-you ingredients, it’s a meal that’s both nourishing and super satisfying.
- Great for Any Occasion: Whether it’s a weeknight dinner or something special, this vegan paella fits the bill every time.
🧾 Ingredient notes
Saffron Threads: Saffron gives paella its bright yellow color and special flavor. You can swap it for ⅛ teaspoon of saffron powder.
If you don’t have any, you can skip it, but the dish won’t be as colorful. Another option is ¼ teaspoon of turmeric for color, though it won’t taste quite the same.
Extra Virgin Olive Oil: This is the go-to oil for cooking in Spain, adding great flavor to your dish.
If you don’t have it, regular olive oil works, or even vegetable or sunflower oil, but the taste won’t be as rich.
Paprika: In Spain, we use Pimentón de la Vera, a smoky paprika with a unique, deep flavor.
If you can find it, use it for the best authentic taste. If not, smoked paprika works, or sweet paprika in a pinch.
Bomba or Arborio Rice: In Spain, we traditionally use Bomba rice for paella because it absorbs liquid without becoming mushy, resulting in firm, separate grains.
If you can’t find Bomba, Arborio rice is a good substitute, as it also absorbs a lot of liquid, though the texture will be a bit creamier.
Veggies: I’ve used garlic, onion, red bell pepper, roma tomatoes, frozen peas, and artichoke hearts in this recipe, but feel free to use whatever veggies you have on hand.
The beauty of paella is that it’s versatile, so you can adapt it with what’s available while still enjoying a flavorful, hearty dish.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Swap the Veggies: Don’t have artichokes or peas? You can easily swap them out for other veggies like zucchini, asparagus, or green beans for a fresh twist.
- Use Brown Rice: For a heartier version, substitute white rice with brown rice. Keep in mind, brown rice may take longer to cook and require more liquid.
- Add Piquillo Peppers: Incorporating piquillo peppers gives a sweet and slightly smoky touch, staying true to authentic Spanish flavors.
- Throw in Mushrooms: For a meatier texture, add mushrooms like button, shiitake, or portobello. They soak up the flavor and add a Spanish touch.
- Add Broad Beans: Toss in fresh, frozen, or canned broad beans with the veggies or cook with the rice for a hearty, traditional flavor.
But please, don’t add vegan chorizo. Paella never has chorizo in Spain, it’s a big no-no!
🔪 Instructions
Step 1. Heat the vegetable broth in a medium saucepan over medium-high heat. Break up the saffron and stir it in. Once it simmers, cook for 1 minute, then lower the heat to keep warm.
Step 2. Heat the oil in a 12-inch (30 centimeters) paella pan, or something similarly sized (ideally a stainless steel or cast iron skillet), over medium heat. Add the onions and peppers, and sauté until softened and lightly browned, about 3-5 minutes.
Step 3. Add the garlic and sauté for 1 minute.
Step 4. Add the tomatoes and paprika, stir, and sauté for about 5-10 minutes.
Step 5. Add the rice and stir to coat and lightly toast the grains, about 2 minutes. Make sure the rice is spread in an even layer.
Step 6. Add the vegetable broth.
Step 7. Add salt and pepper and, from this point on, avoid stirring to prevent releasing starches that can make the rice creamy. This allows the socarrat (the crispy layer at the bottom) to form properly. Increase the heat to medium-high and bring the broth to a vigorous simmer for 1-2 minutes.
Step 8. Reduce the heat to medium-low and cook uncovered for 15-20 minutes until the rice is al dente. As the broth evaporates, pay attention to the socarrat. You’ll hear a crackling sound and smell a nutty aroma as it develops, which should take about 1-2 minutes. To check, gently stick a fork or spoon into the bottom. If it smells burnt, remove it from the heat immediately. (See notes for more info).
Step 9. Take the pan off the heat. Arrange the artichokes and peas on top of the rice without mixing them in.
Step 10. Cover the pan with a clean kitchen towel or a lid and let the vegan paella rest for 5 minutes to allow the flavors to meld. Serve with lemon wedges placed on top.
💭 Expert tips
- Cook Uncovered: Always cook the vegan paella uncovered to allow excess liquid to evaporate and achieve the right texture.
- Sauté the Sofrito Well: Take your time to sauté the onions, peppers, and garlic until they’re well-cooked and caramelized. This base is crucial for flavor.
- Add the Broth Gradually: When adding the broth, do it slowly and ensure it’s hot. This helps the rice cook evenly and absorb flavors without shocking the grains.
- Avoid Overcrowding: Don’t overload the pan with ingredients. A single layer of rice is ideal for even cooking and developing the socarrat.
- No Stir During Cooking: To prevent the rice from getting mushy, don’t stir or shake the paella after adding the broth. Just leave it as is!
❓Recipe FAQs
Vegan paella typically lasts about 3 to 5 days in the fridge when stored in an airtight container.
Just make sure to let it cool before placing it in the fridge to maintain the best texture and flavor.
If you're not going to eat it within that time frame, you can also freeze it for longer storage!
Yes, you can freeze vegan paella for later use! Just let it cool completely, then transfer it to an airtight container or freezer-safe bag.
It can last in the freezer for about 2 to 3 months.
When you're ready to eat it, thaw it in the fridge overnight and reheat it on the stove or in the microwave.
Keep in mind that the texture might change slightly after freezing, but it should still taste great!
To reheat vegan paella, you have a couple of options.
Stovetop: Place the paella in a skillet or saucepan over medium heat.
Add a splash of vegetable broth or water to help prevent it from drying out.
Cover the pan with a lid and heat for about 5-10 minutes, stirring occasionally, until it’s heated through.
Microwave: Transfer a portion of the paella to a microwave-safe dish.
Add a little vegetable broth or water to keep it moist, then cover the dish loosely.
Microwave on medium power for 1-2 minutes, stirring halfway through, until it’s heated evenly.
Whichever method you choose, make sure the paella is heated thoroughly before serving!
You don’t have to use a paella pan to make vegan paella.
While it’s traditional and helps with even cooking, you can use any wide, shallow skillet or pan.
Just make sure it has a flat bottom so you can get that crispy socarrat.
It's best to use a stainless steel or cast iron skillet for optimal heat distribution.
Just keep in mind that cooking times might be a little different depending on the pan you choose!
This is the crispy golden crust that forms on the bottom of the pan.
It infuses the paella with a deep smoky and slightly nutty flavor. It's glorious!
Once the broth starts cooking off, that's when the socarrat magic starts to happen.
You'll hear a subtle snap, crackle and popping sound. Plus, you'll smell a toasty aroma that's just heavenly.
If you want to learn more about making paella, check out this post about An Introduction to Spanish Paella. It’s full of great tips!
🍚 More delicious vegan rice recipes
Did you like this recipe? Please leave a rating and comment below!
Easy Vegan Paella (Authentic Spanish Recipe)
Ingredients
- 4 cups vegetable broth
- ¼ teaspoon saffron threads, you can also use ⅛ teaspoon of saffron powder, or ¼ teaspoon of turmeric powder
- 3 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, sliced
- 2 roma tomatoes, diced
- ½ teaspoon paprika, ideally Spanish pimentón de la Vera, but you can also use smoked or sweet paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 and ½ cups bomba or arborio rice
- ¼-½ cup frozen peas, thawed
- 4 marinated artichoke hearts, halved
- 1 lemon, cut into wedges, optional
Instructions
- Heat the vegetable broth in a medium saucepan over medium-high heat. Break up the saffron and stir it in. Once it simmers, cook for 1 minute, then lower the heat to keep warm.
- Heat the oil in a 12-inch (30 centimeters) paella pan, or something similarly sized (ideally a stainless steel or cast iron skillet), over medium heat. Add the onions and peppers, and sauté until softened and lightly browned, about 3-5 minutes.
- Add the garlic and sauté for 1 minute.
- Add the tomatoes and paprika, stir, and sauté for about 5-10 minutes.
- Add the rice and stir to coat and lightly toast the grains, about 2 minutes. Make sure the rice is spread in an even layer.
- Add the vegetable broth.
- Add salt and pepper and, from this point on, avoid stirring to prevent releasing starches that can make the rice creamy. This allows the socarrat (the crispy layer at the bottom) to form properly. Increase the heat to medium-high and bring the broth to a vigorous simmer for 1-2 minutes.
- Reduce the heat to medium-low and cook uncovered for 15-20 minutes until the rice is al dente. As the broth evaporates, pay attention to the socarrat. You’ll hear a crackling sound and smell a nutty aroma as it develops, which should take about 1-2 minutes. To check, gently stick a fork or spoon into the bottom. If it smells burnt, remove it from the heat immediately. (See notes for more info).
- Take the pan off the heat. Arrange the artichokes and peas on top of the rice without mixing them in.
- Cover the pan with a clean kitchen towel or a lid and let the vegan paella rest for 5 minutes to allow the flavors to meld. Serve with lemon wedges placed on top.
Notes
- Sometimes you might not get the socarrat, and that’s totally fine. It really depends on things like the pan you use, how much fat you add, your heat source, and your cooking experience. The more you make paella, the better you’ll get at spotting the signs. Just be careful not to let the socarrat burn! It’s always better to have no socarrat than a burnt one. Your paella will still taste great without it!
- Cook Uncovered: Always cook the vegan paella uncovered to allow excess liquid to evaporate and achieve the right texture.
- Sauté the Sofrito Well: Take your time to sauté the onions, peppers, and garlic until they’re well-cooked and caramelized. This base is crucial for flavor.
- Add the Broth Gradually: When adding the broth, do it slowly and ensure it’s hot. This helps the rice cook evenly and absorb flavors without shocking the grains.
- Avoid Overcrowding: Don’t overload the pan with ingredients. A single layer of rice is ideal for even cooking and developing the socarrat.
- No Stir During Cooking: To prevent the rice from getting mushy, don’t stir or shake the paella after adding the broth. Just leave it as is!
Ed says
The easy vegan paella recipe sounds great. I am using a 36 inch paella pan. Would doubling the recipe make full use of the pan? I am cooking for about 40 people.
Iosune says
Hi Ed! Thank you! For an authentic paella, it's best to cook with a very thin layer of rice, which is why a 36-inch pan typically serves about 12 people. For 40 guests, you’d need a much larger pan or several pans to keep that traditional thin rice layer. Hope this helps, and enjoy your paella party!
Corinna says
I made it a few times, but today I replaced artichokes with canned mushrooms. Also really yummy.
Iosune says
Hi Corinna! Sounds great 🙂
Serene Lee says
This is yummy. I make it for lunch last week.
Iosune Robles says
Enjoy it!!
Iosune Robles says
Hi Sharon! If you google "Italian green pepper", you will see images of this food 🙂
Feel free to use canned artichoke hearts and canned chopped tomatoes.
I recommend you use only a pinch of saffron.
Hope I have helped you a bit!
Diana says
I've made this several times now and it always comes out delicious! As someone commented, even meat lovers (like my husband) enjoy this dish. I'm making it again, and this time I'm going to add 1 cup of garbanzo beans. Wonderful recipe!
Iosune Robles says
I'm so glad you all liked our spanish paella recipe 🙂
leilani says
DELICIOUS!!!!
Instead of veg broth I made one using water, powder kombu dashi ,2 bayleaf, salt, pepper and olive oil
for veggies i used 1 chayote, 1 jalapeño, 4 tiny eggplants, 7 green pea pods, 2 tomatoes, 6 garlic cloves, 1 onino
i added canned mixed beans at the end
for spice , instead of saffron, i used 2 tsp tumeric, some cardamom (cracked open pods and crushed the seeds inside), black pepper and red pepper
i had to add a little more water and it took a little longer than recipe
but all 4 of us enjoyed it sooooo much
thank you!
Iosune Robles says
Sounds so good! Have a nice day 🙂
Sherry says
So creamy and lovely. I had no idea I loved turmeric! Thanks for a great recipe!
Iosune says
Hi Sherry! Thanks a lot 🙂
Lulu says
Muy Delicisioso. Me comí todos
Iosune says
Hola Lulu! Me alegra que te gustara 🙂
Lucy says
This meal was amazing soo good and so quick and easy
Iosune says
Hi Lucy! Thank you so much 🙂
Deb says
I made this today. I like the creamy texture and the healthy ingredients.
Iosune says
Hi Deb! Thanks for your comment 🙂