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Vegan Paella - delicious vegan spanish rice, flavored with saffron and smoked paprika #mushroms #artichokes #peppers #paella #spanish #vegan #saffron #onepan #delicious

Vegan Paella

Crazy Vegan Kitchen
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4


  • 2 1/2 cups Vegetable Stock
  • 1/2 teaspoon Saffron Threads
  • 1 1/2 Tablespoons Olive Oil
  • 1 large Red Onion Sliced
  • 1 Yellow Bell Pepper Sliced
  • 1 Red Bell Pepper Sliced
  • 1 cup Brown Mushrooms Sliced
  • 3 cloves Garlic minced
  • 1 cup Bomba Rice
  • 2 Roma Tomatoes chopped
  • 1 1/2 teaspoons Smoked Paprika
  • Salt/Pepper
  • 1 cup Green Peas
  • 1 can Artichoke Hearts drained and chopped
  • 1/2 cup Parsley chopped


  • Combine the stock and saffron threads in a medium saucepan and bring to the boil over high heat. Reduce heat to low and maintain a simmer. Meanwhile, heat paella pan on the stove with 1 1/2 tablespoons Olive Oil.
  • Add Onion to Paella Pan and sautee for 2 minutes. Add sliced red and yellow pepper and continue to saute till softened, about 5 minutes. Add the mushrooms and garlic and sautee for 5 minutes or until it has softened slightly. Season liberally with salt and pepper.
  • Increase heat to medium-high. Add Bomba rice, tomato and smoked paprika and cook, stirring, for 1 minute until well mixed through. Reduce heat to medium-low. Add one-third of the saffron infused stock and stir until just combined. Let simmer uncovered for 5 minutes or until liquid is almost absorbed.
  • Add the next third of the stock and cook for 5 minutes uncovered or until almost absorbed. Add remaining third of stock and cook for 5-10 minutes uncovered.
  • Sprinkle surface of paella with peas and artichoke hearts. Cover entire pan in tin foil and leave to cook on a low heat for 12 minutes. After 12 minutes, turn heat off but leave the paella pan covered with tin foil for another 10 minutes.
  • Remove tin foil after 10 minutes and garnish with parsley.
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