Vegetarian Paella

I have been consuming paella for a very long time (for an American female living in New Jersey). I studied abroad in Granada during my sophomore year of college and would watch in awe as my host mother made the most picture-perfect paella I had ever seen. A few years later, I became vegan and knew this was a dish I wanted in my arsenal.

This version is strictly veggie, but you could absolutely incorporate a lentil chorizo (like this one that we made for our Jambalaya recipe) or even a store bought vegan sausage (like Field Roast).  

I’m really excited to see what you all think of this one. It’s a very easy and delicious recipe for me and particularly nostalgic for me. Now grab some sangria. Salud!


Olive oil
1 small onion, sliced
1 red bell pepper
1 green bell pepper
4 cloves garlic, minced
8 oz. shiitake mushrooms, chopped (optional - if your local store has a good selection)
1 tomato, diced
1 (14 oz) can of quartered artichoke hearts, drained
½ cup frozen peas
1 tbsp paprika
½ tsp cayenne (or to taste)
Pinch of saffron threads
1 tsp turmeric (optional but really brings the yellow color)
½ cup white wine (optional)
3 ½ to 4 cups veggie broth
1 ½ cups basmati rice
2 tbsp capers
Salt and pepper, to taste
Lemon wedges, for serving

  1. Heat 2 tbsp olive oil in a large pan or paellera (I used a 12 inch cast iron skillet) over medium heat. Once hot, add onion, peppers and garlic. Season with salt and pepper and saute until veggies are tender.
    Serve with lemon wedges and enjoy!
  2. Add shiitake mushrooms. After cooking for 2 more minutes, add the chopped tomatoes and cook for an additional minute or so.
  3. Add the artichoke hearts and frozen peas and saute veggies for 5 minutes.
  4. Add the rice and cook until it begins to be translucent. Pour in the white wine (if using) and let it cook off for a minute or so before adding the broth. Stir to combine and add in the paprika, cayenne, saffron, turmeric, capers, salt and pepper. Stir once more so the spices are distributed.
  5. Cook the paella over medium/medium high heat for 15 to 20 minutes or until the rice is cooked. Add more veggie broth/wine if the rice is hard and dry. Try not to stir much past this point to ensure than you get the signature crispy paella texture on the bottom of the pan.
  6. Let stand the paella for at least 5 or 10 minutes before serving.

Recipe adapted from Delicious Everyday and Simple Vegan Blog.