Vegan Paella

by Edward Daniel
Caption of Vegan Paella. Image by Edward Daniel (c).

Vegan Paella, I love and my first introduction being a trip to Valencia in Spain. I was on a trip with my ex-partner and we enjoyed this Vegan Paella. Just like pizza, the vegetables are secondary to the main ingredient, here the succulent taste of the rice. Arguably, Bomba rice is traditionally the rice used for this dish because it is a good absorbent. Though, use Arborio rice, if you have to substitute. Saffron helps give this lush dish its vibrant colour and gives it a “wow” factor! Enjoy!

Caption of Vegan Paella. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 onion, medium chopped
  • 3 garlic, cloves, minced
  • 1 bell pepper, diced
  • 100 plum tomatoes
  • 4tbs olive oil
  • 250g Bomba or Calasparra rice
  • ½ tsp smoked paprika
  • 750ml filtered water
  • pinch, saffron threads
  • pinch, salt
  • 100g mixed vegetables – peas, sweet corn and carrots, courgettes
  • 1 lemon


  1. Make the sofrito, by tossing together onion garlic, pepper, tomatoes and half the olive oil in a large non-stick paella pan. If you do not have a paella pan, use large non-stick frying pan, as a substitute.
  2. Cook all the ingredients over a medium heat, until they soften. This should take no more than four or five minutes.
  3. Switch off the heat. Add the rice, paprika and remaining oil, ensuring that the rice is well coated with the sofrito mixture and oil.
  4. Return the pan to the heat. Add the water, saffron and salt and bring the mixture to the boil. Reduce the heat and simmer gently for about 10 minutes.
  5. Stir in the mixed vegetables and cook for a further five minutes. If you are feeling daring, you may wish to add a couple more tablespoons of olive oil. Resist the urge to stir any further. The rice will expand, and the liquid begins to reduce in size. Cut the lemon into segments – drizzle a little over the paella and the remaining serve with the dish.
  6. Let the paella sit for a couple of minutes before serving it. Do not worry about the rice sticking to the bottom of the pan, part of the Spanish tradition is for guests to enjoy the rice crust at the bottom! Enjoy.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.