Saffron sweet paprika bomba rice topped with green beans, peas, butter beans and artichokes grilled to give that burnt Vegan Paella look.
Tempt yourself with a spoonful of paella that will have you burning for more… And, lick.
This dish will throw out any doubts that vegan food can’t be totally satisfying.
- When you’ve got the Cordobe’s out with the lads and fancy a Spanish night with paella and tequilas at the ready
- When it’s the kiddie’s birthday and you need a colourful dish that’ll get them excited without realising there’s some veggies in
- When you fancy an intimate dinner with your beau/belle that takes you back to fond memories of Spain
Vegan Paella was inspired by memories of sitting at a busy restaurant in Valencia, Spain on a dry warm summer’s evening with an ex-beau watching a cabaret performance.
Just like pizza, the vegetables are secondary to the main ingredient, here the succulent taste of the rice for this vegan paella. 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.
In this vegan version, I use butter beans which are a staple for this paella dish but also green beans and peas. A legume dish to be honest. The cut artichokes, you can buy in a glass jar filled with oil, preserving the artichokes. The artichokes are optional but I would encourage you to add this to the dish to give this dish some contrast. Although, it is reasonably fine without it.
Vegan Paella is paleo.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
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