Spring Vegetable Paella [vegan]

    Bursting with flavours and straightforward, this vegan Spring vegetable paella is the perfect dish to make when you are entertaining. Healthy and hearty you will not miss the meat or fish!


    London, England, UK
    2 people made this


    • 250g asparagus
    • 200g carrot
    • 200g broccoli
    • 200g frozen broad beans
    • 290g jar chargrilled artichoke hearts in olive oil
    • 1 large onion
    • 6 garlic cloves (crushed)
    • 400g Bomba paella rice
    • 900ml to 1 litre vegetable stock
    • 1 tsp paprika
    • 1 generous pinch saffron
    • dash smoked paprika
    • 2 preserved lemons (finely chopped)
    • salt & pepper
    • large handful of parsley leaves (chopped)


    1. Peel carrots and cut them into sticks (2 cm long x 1/2 cm wide).
    2. Cut asparagus in 3 to 4 cm chunks, having snapped off their tougher ends first.
    3. Cut broccoli florets in quarters.
    4. Heat some olive oil in a large skillet or paella pan.
    5. Add finely chopped onion and garlic. Cook until soft and golden.
    6. Add carrots, broccoli, asparagus and broad beans. Cook for a few minutes.
    7. Add rice, paprika, saffron and vegetable stock.Mix well. Simmer gently until stock is absorbed, making sure not to overcook the rice.
    8. When rice is cooked, add drained artichoke hearts cut in half plus preserved lemons.
    9. Add a dash of smoked paprika and chopped parsley leaves. Blend carefully. Season to taste.
    10. Serve straight away.

    See it on my blog

    The Flexitarian

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