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!

    14 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.

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    Reviews in English (24)


    I love this recipe. It's gone on my list of regular things to make. I followed the recipe except for using green beans instead of peas. I wasn't going to bother with the artichoke hearts but I happened to have a tin in and I was glad I added them. They gave it a seafood like taste and texture and as I used to love seafood paella it was perfect for me. Thank you for this recipe.  -  29 Apr 2018


    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)