vegetable paella

The best vegetable paella recipe! It's loaded with vegetables, chickpeas, and savory, smoky rice. This Spanish dish is perfect for serving at dinner parties, since it's vegetarian, vegan and gluten free. Recipe yields 6 hearty servings.

Vegetable Paella

extra-virgin olive oil, divided

yellow onion,

fine sea salt, divided

garlic cloves, pressed

smoked paprika

(15 ounces) diced tomatoes (preferably

short-grain brown rice*

(15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas

vegetable broth

saffron threads, crumbled (optional)

(14 ounces) quartered artichokes

red bell peppers, stemmed, seeded and sliced into long, 1/2”-wide strips

Kalamata olives, pitted and halved

black pepper

parsley,

lemon juice, lemon

peas

Arrange your oven racks in the upper and lower thirds of the oven, making sure that you have ample space between the two racks for your Dutch oven. You’re going to need a large Dutch oven (preferably 6 quarts/11-to-12” in diameter or bigger, although I got by with my 5.5-quart Le Creuset) or a large  skillet with a snug-fitting lid (both must be oven-safe!).

Preheat the oven to 350 degrees Fahrenheit. Heat 2 tablespoons of the oil in your Dutch oven or skillet over medium heat until shimmering. Add the onion and a pinch of salt. Cook until the onions are tender and translucent, about 5 minutes.

Stir in the garlic and paprika and cook until fragrant, about 30 seconds. Stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes Stir in the rice and cook until the grains are well coated with tomato mixture, about 1 minute. Stir in the chickpeas, broth, wine, saffron (if using) and 1 teaspoon salt.

Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Cover the pot and transfer it to the lower rack in the oven. Bake, undisturbed, until the liquid is absorbed and the rice is tender, 50 to 55 minutes.

Meanwhile, line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, combine the artichoke, peppers, chopped olives, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and about 10 twists of freshly ground black pepper. Toss to combine, then spread the contents evenly across the pan.

Roast the vegetables on the upper rack until the artichokes and peppers are tender and browned around the edges, about 40 to 45 minutes. Remove from the oven and let the vegetables cool for a few minutes. Add 1/4 cup parsley to the pan and the lemon juice, and toss to combine. Season with salt and pepper, to taste. Set aside.

For optional socarrat (crispy bottom—beware that you might have to scrub burnt bits from your pot later if you do this): Uncover the pot of baked rice, transfer it to the stovetop and cook over medium-high heat for about 5 minutes, rotating the pot as needed, until the bottom layer of rice is well browned and crisp.

Socarrat or not, sprinkle the peas and roasted vegetables over the baked rice, cover, and let the paella sit for 5 minutes. Garnish with a sprinkle of chopped parsley (about 1 tablespoon) and serve in individual bowls, with lemon wedges on the side.

This is such a stand out recipe! Non traditional, for sure, but it was so flavorful and moist. It made quite a bit and we’ve really loved the leftovers. I will definitely make it again. (Definitely double the paprika. It’s not spicy but so much flavor!)

Just finished eating it. Wow really good !
I recommend for certain ! 
With a glass of red wine you are in business ! 

Thanks Kate ! 
Always good recipes !

I wondered, where do the frozen peas come in and/or go in?  We enjoyed it very much but being a bit of a follow the details kinda guy -I wondered about the frozen peas?

I make this in a 12" cast iron skillet (about 2.5" deep) and it works just fine!

I made it using my cast iron skillet and foil to cover with Arborio rice and it came out perfectly!!

This is so delicious. I would absolutely serve this to guests, vegan and non vegan alike. What a wonderful recipe—thank you!

I love this dish. I swapped out the peas because it’s zucchini season. I did have a bit of a heavy hand with the paprika and a light hand with the salt to tweak it more to my taste but as always everything was in well balanced.

I made this dish and it came out great.  Thanks for taking the time to post this.

Fabulous dish!! I've been looking for healthy vegetarian meals (e.g., less fatty dairy as protein sources) and this hit the spot! *Plus* I normally don't do well with chickpeas, not a fan of the taste and my stomach doesn't seem to digest them well, but with the slow bake and the spices they were delicious and caused no digestive issues. 

I personally love saffron so I doubled the amount - expensive but worth it, and that wonderful saffron flavor came through with the other spices. Paired it with a lovely Tempranillo for one fabulous meal! 

Last, for anyone without a dutch oven, cast iron skillet, paellera pan, etc., I made this in a 9x11 glass casserole dish with foil tightly over the top, and it worked perfectly. Just be extra careful transferring the ingredients to the pan, as mentioned in the recipe. 

Thanks for an amazing recipe! &lt;3

I made this for the first time last night. It is sooooo delicious!!! I have already shared it with 3 vegetarian/gluten-sensitive friends. Wonderful texture and flavor. My prep time was more like 30 - 40 minutes, but I tend to take my time when learning a recipe. This is now in my permanent collection!!!

i make veg paella and I like some of these ideas. Kalamata olives, artichokes, lots of smoked paprika. But . . . how can you leave out saffron and say that you don't notice? This mystifies me. I wonder if there is something where some people taste it more, or differently, than others.  Saffron is what allows me to pass off my veg cooking as paella-like. This is THE dish that most essentially seems to need it. It is the most expensive by weight, but it is very potent so you don't need much.

I made this for dinner tonight and it was sooooooooooooooo yummy. A hit with everyone in the family, including a carnivorously-inclined adult, a 4-year-old with rather peculiar taste buds, an adult who has to avoid dairy and soy while breastfeeding, and even the nursling baby (we assume!). I doubled the chickpeas, peas, and olives and will also double the peppers next time. Everything else about the recipe was perfect!

Good morning, Do you simply spread the roasted vegetables over the top of rice before serving or did you incorporate into rice? It looks delicious and think I may add asparagus.

Thanks. Not sure how I missed it. It is clearly there. Guess I was daydreaming thinking about making some.

This may be delicious, but it is not close to real paella.  Canned tomatoes, canned artichokes, and brown rice?  If you're going to splurge on saffron, do yourself a favor and get fresh tomatoes and artichoke hearts, and use Bomba (or similar) rice.  And where are the garrafon beans?  Everyone has their own spin, but I've also never seen anyone use kalamata olives in paella. That would completely change the flavor profile.

Thanks Kate!  Delicious, not hard to make, and a great way to christen my new Dutch Oven.  We loved the crispy rice bottom and agree that’s the way to go.  I followed your recipe exactly, but also roasted a small sliced zucchini along with the veggies. A perfect meal for a -20 night - or really any time :-)

I made this today without chickpeas.  It is probably the best ever.  Thank you. 
Most vegetables out of garden and I just love brown rice.

I made this recipe last night and it was amazing! Absolutely delicious and so easy to make. I used Arborio rice, turmeric instead of the saffron and regular paprika because I did not have smoked. I added asparagus to the veggies. It took maybe an additional cup of broth. I kept an eye as the rice was drying and added warm broth until it was cooked. It was so good!!! We all loved it so much. Thank you for another great recipe.

https://content.jwplatform.com/videos/m5xWPcEo.mp4

Watch how to make vegetable paella at home in this short recipe video! This paella, while not 100% authentic, is a fun and delicious vegetarian main dish. 

Vegetable Paella Recipe

This ridiculously easy vegan Instant Pot Paella recipe is definitely worth trying. Packed with colourful and seasonal vegetables, you can make this entire dish in less than 30 minutes.

Instant Pot Paella (Easy Vegan Recipe)

olive oil

rice (Spanish)

onion

garlic (chopped)

tomatoes (ripe chopped)

carrots (peeled and chopped)

red pepper (chopped)

mushrooms (chopped)

white beans (cooked)

green beans

green peas (frozen)

artichoke (from the jar)

saffron

sweet paprika

water (or vegetable stock)

salt

parsley (garnish)

wedges lemon (serving)

Select Saute function and heat olive oil in the inner liner of the Instant Pot.

Add chopped onion and cook for a couple of minutes.

Then add chopped garlic, red pepper, tomato and carrots.

Saute this mixture for approximately 2 minutes.

Add mushrooms, green beans, peas, white beans and artichoke pieces.

Mix and then add saffron and paprika.

Now add rice (unwashed) and mix.

Pour water and add salt.

Stir and lock lid in place with vent sealed.

Set the pressure cooker on HIGH 3 minutes.

Once done, use quick release.

Take off the lid, once again select saute mode for 1 minute and allow the bottom layer of rice to go crispy. Do not stir during this step.

Sprinkle chopped parsley and serve it with lemon wedges.

Enjoy hot.

https://content.jwplatform.com/videos/AFI7PNfM.mp4

This easy Vegetarian Instant Pot Paella recipe is chock full with colourful veggies like red pepper, artichokes, mushrooms, green pea, green beans and cannellini beans. Honouring the traditional paella recipe, this Vegetable Paella cooked in the Instant Pot pressure cooker becomes a delicious one pot meal perfect for busy weeknights. It’ll be on the table in under 30 minutes and is guaranteed to be a hit with vegans, vegetarians and those who eat meat.

Vegan paella is comforting, flavorful, and family-friendly. It’s made with cooked brown rice, spicy tofu, earthy mushrooms, veggies, a hint of fresh lemon juice, and the perfect amount of seasonings. It’s so delicious that you won’t miss the meat – I promise!

Vegan Paella

cooked brown rice (about 1/4 cup dry)

tbsp extra virgin olive oil

oz spicy marinated tofu (finely diced)

cremini mushrooms (diced)

carrots (diced)

corn kernels

tomatoes (drained)

garlic (minced (4 tsp.))

oz vegetable broth

tsp cumin

paprika

tsp smoked paprika

(more

⅛ tsp cayenne pepper

peas (thawed)

lemon juice

green onions (thinly sliced, for garnish)

Heat oil in a large pan over medium-high heat. Add tofu when oil is heated through, season with salt. Sauté 10 minutes, or until tofu is browned, stirring occasionally.

Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.

Meanwhile, cook your brown rice. Add in saffron at the same time you add the rice to the boiling water. Stir and cook on low - let sit until all water is absorbed. Back to the tofu/mushroom mixture: Stir in carrots, corn, tomatoes, garlic, and all of your spices (including salt &amp; pepper), and sauté 2-5 minutes more.

Stir in rice, and about 4 oz veggie broth. Cover with lid, and simmer 10-15 minutes, or until all liquid is absorbed.

Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove pan from heat, and stir in lemon juice and green onions. Taste and adjust seasonings as needed.

I love this vegan version of paella! Paella is always a bit of work to make, but SO worth it.

I made this for dinner and it turned out great. Thank you so much for the recipe!

Hey, your Vegan Paella recipe is a total hit in my kitchen! The vibrant flavors and hearty mix of veggies make it a regular on my dinner rotation.

This paella really hits the spot! It's filling, hearty, and a family favorite!

I love paella, so I was interested to try these vegan version. It was amazing! 10/10.

What a comforting, flavorful and colorful dish to make using tofu. Pinned to make this soon.

This sounds wonderful I have never had tofu and now I want to try it!

All the comfort of paella in a veggie version - perfect!

In my experience, colorful food tends to be really tasty. My mouth is watering just looking at the recipe! I'll try this vegan paella really soon!

https://www.youtube.com/watch?v=-6r0RfUMTl0

The vegan paella is comforting, flavorful and family-friendly. It’s made with cooked brown rice, spicy tofu, earthy mushrooms, veggies, a hint of fresh lemon juice, and the perfect amount of seasonings. It's so delicious that you won't miss the meat - I promise!   
Recipe here - https://pickyeaterblog.com/vegetable-paella-with-tofu/

Top 4 vegetable paella recipes from across the web

The most viewed vegetable paella recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vegetable Paella

Vegetable Paella

Instant Pot Paella (Easy Vegan Reci...

Vegan Paella

Top 4 vegetable paella recipes from across the web

The most viewed vegetable paella recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Paella

Vegetable Paella

Instant Pot Paella (Easy Vegan Reci...

Vegan Paella

The most viewed vegetable paella recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine