Vegan paella

    1 hour

    A vegan twist to the traditional Spanish paella, made with rice, artichoke hearts and peas. Add cubes of tofu for a more filling version. You can also use turmeric instead of the traditional saffron to cut down on the cost!

    8 people made this

    Serves: 4 

    • 475ml boiling water
    • 200g white rice
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 green pepper, sliced
    • 1 red pepper, sliced
    • 1 tomato, diced
    • 475ml vegetable stock
    • 1 tablespoon paprika
    • 1 teaspoon salt
    • 1 teaspoon ground turmeric
    • 170g peas
    • 120g drained and quartered artichoke hearts

    Prep:10min  ›  Cook:30min  ›  Extra time:20min soaking  ›  Ready in:1hr 

    1. Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
    2. Heat olive oil in a large pan over medium heat; cook and stir onion and garlic until onion has softened, about 5 minutes. Add green pepper, red pepper and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
    3. Mix rice and vegetable stock into onion-pepper mixture; bring to the boil. Reduce heat to low and simmer. Add paprika, salt and turmeric; cover pan and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute. Serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (15)


    Made quite a few changes. I used saffron not turmeric as it is easy to come by in Turkey. I did not use any vegetable broth but instead used 1 cup white wine. Also I did not use bell peppers, artichoke or peas but instead used zucchini, mushrooms, tomato, eggplant, and three small hot chilies. Turned out flavourful and full of healthy vegetables. I did sauté the vegetables before hand for 3-5 minutes before adding rice etc..  -  03 Sep 2015  (Review from Allrecipes US | Canada)


    I made it twice, and I liked it more when I didn't add artichokes. Also, a teaspoon is a little too much salt (considering vegetable broth already has some salt in it). Peppers need to be sauteed much longer than 3 minutes and/or cut into smaller pieces or they'll still be much too crunchy. Overall a great recipe that I will be using again (with my changes).  -  14 Apr 2016  (Review from Allrecipes US | Canada)


    My son and I both loved it. My husband missed the meat but if he could add some shrimp he would love it. I used a wild rice blend instead of white rice because it is healthier. This will be a regular at my house!  -  26 Jun 2016  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate