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Vegan paella recipe

Vegan paella recipe

10 ratings

This vegan paella is packed full of fresh flavours, with plenty of vibrant veg and fragrant herbs. Making a vegan-friendly version of this classic dish is really simple and still delivers delicious results. See method

  • Serves 4
  • 25 mins to prepare and 45 mins to cook
  • 474 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 red pepper, finely sliced
  • 1 yellow pepper, finely sliced
  • 1 bulb fennel, finely sliced
  • 1 tsp thyme leaves
  • ½ tsp chilli flakes
  • 1 tsp smoked paprika
  • 250g paella rice
  • 100ml vegan white wine
  • 1 vegan vegetable stock cube, made up 750ml
  • pinch saffron strands, dissolved in a little boiling water
  • 10 cherry tomatoes, halved
  • 150g broad beans, podded and shelled
  • 150g artichoke hearts
  • 1 x 150g tinned sweetcorn, drained
  • 100g green pitted olives, halved
  • 2 tbsp parsley, chopped
  • 1 lemon, cut into wedges
  • 100ml vegan white wine
Paella rice can always be swapped for risotto rice

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    2g 12%
  • Sugars

    13g 14%
  • Salt

    2.6g 44%

of the reference intake
Carbohydrate 77.8g Protein 10.9g Fibre 10.1g


  1. In a large, wide pan, heat the oil and fry the onion until very soft, then add the garlic, peppers and fennel. Cook over a low to medium heat for 10 minutes until the peppers and fennel have softened.
  2. Add the thyme, chilli flakes, smoked paprika and rice and mix well until combined, fry for 30 seconds while stirring continuously. Season well with salt and pepper and add the wine.
  3. Stir until all the wine has absorbed. Add the dissolved saffron strands to the stock then add it to the pan. Give everything a final stir, turn the heat to medium and cover with a lid and leave to cook for 20 minutes.
  4. When the rice is cooked, turn off the heat and stir in the tomatoes, broad beans, artichokes, sweetcorn and olives and leave for 2-3 minutes to warm through. Scatter with the parsley and serve with lemon wedges.

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