Description
This Vegan Vegetable Paella is a colorful, Mediterranean-inspired one-pan dish bursting with saffron, smoked paprika, chickpeas, and fresh vegetables. A healthy, plant-based take on the Spanish classic, it’s hearty, vibrant, and packed with authentic flavors — perfect for weeknights, entertaining, or a wholesome family dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1½ teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 pinch saffron threads, soaked in 2 tablespoons warm water
- 1½ cups bomba rice (or Arborio if unavailable)
- 4 cups vegetable broth, warm
- 1 cup canned artichoke hearts, quartered
- 1 cup cooked chickpeas
- Salt and pepper, to taste
- Lemon wedges and fresh parsley, for garnish
Instructions
- Sauté the vegetables: Heat olive oil in a wide pan. Add onion and cook until translucent. Stir in garlic and cook until fragrant.
- Build the base flavor: Add bell peppers, green beans, and cherry tomatoes. Cook 5–7 minutes, then stir in smoked and sweet paprika.
- Add rice and saffron: Stir in rice to coat with spices. Add saffron water with threads and toast rice for 1–2 minutes.
- Add broth and simmer: Pour in vegetable broth, chickpeas, and artichokes. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes. Do not stir.
- Create socarrat: In the last 5 minutes, increase heat slightly to crisp the bottom layer of rice.
- Rest and garnish: Remove from heat, cover for 5 minutes, then garnish with parsley and lemon wedges.
Notes
- Avoid stirring once broth is added — this helps form the crispy socarrat.
- Stick to the rice-to-liquid ratio for best texture.
- Even a pinch of saffron adds authentic flavor and color.
- Try swaps like olives, zucchini, or sun-dried tomatoes for variety.
- For extra protein, double the chickpeas or add white beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan Vegetable Paella, Vegan Paella Recipe, Spanish Vegetarian Recipes, Chickpea Paella, Healthy Vegetable Paella