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close up on vegan paella in a large black paella pan.
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5 stars (3 ratings)

Vegan Paella

This easy one-pan Vegan Paella recipe is irresistible, with its tender saffron-infused rice, colorful vegetables, and crunchy golden brown crust. It's a date-night worthy meal without a whole lot of effort!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: Spanish
Servings: 6 servings
Calories: 461kcal
Author: Nora Taylor

Ingredients

  • 2 tablespoons olive oil
  • 5 cloves garlic minced
  • 1 1/2 cups cut green beans
  • 15 ounce can butter beans, drained and rinsed
  • 1 cup artichoke hearts quartered, frozen or canned
  • 3 medium tomatoes diced, about 2 cups
  • 2 teaspoons smoked paprika
  • 1 teaspoon saffron threads
  • 1 1/2 teaspoons salt
  • 6 cups vegetable broth
  • 2 1/2 cups bomba rice

For garnish

  • lemon slices
  • flat leaf parsley chopped
US Customary - Metric

Instructions

  • In a 14-inch paella pan (or any wide, shallow skillet), add the oil and warm over medium-high heat. Once the oil is hot, add the garlic, green beans, butter beans and artichokes and sauté for about 3-4 minutes.
  • Add the tomatoes, smoked paprika, saffron and salt. Mix everything together well, then pour in the broth.
  • Bring the mixture to a boil, then sprinkle the rice in, trying to distribute it evenly throughout the pan.
  • Bring the mixture to a boil again, then reduce heat to medium-low. You want to see the rice is cooking, but not boiling hard, so adjust heat as necessary. Don't stir after this point!
  • Simmer for 15-20 minutes, uncovered, until the rice is tender and the broth is cooked off. Carefully rotate the pan every 5 minutes or so. If for some reason the rice is still crunchy after the broth has cooked off, add 1/4 cup more broth and continue cooking. This means your heat was a bit too high.
  • Once the broth is about cooked off, listen for any crackles or pops from the bottom of the pan. You should also smell a nutty aroma from the crust forming. As soon as you hear any pops, remove from heat. If it smells like it's burning at all, remove from heat immediately. You are hoping for a golden, crisp rice crust.
  • Garnish with lemon slices and chopped parsley, if desired and serve.

Notes

  1. Leftovers will keep in the refrigerator for up to 5 days. Reheat in a well oiled pan or microwave until warm.
  2. Paella can be frozen, but the rice will become rather mushy.
  3. Feel free to add any extra protein to the vegan paella, like vegan chicken, scallops or even tofu.

Nutrition

Serving: 1of 6 servings | Calories: 461kcal | Carbohydrates: 88g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1858mg | Potassium: 678mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1531IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 3mg