Easy vegan Paella

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We love this super easy yet delicious vegan paella from our friend, Janet @veganolive1. As a long time vegan, Janet is something of an expert at creating vegan dishes. If you’re looking for a mid-week dinner or a sharing dish for friends and family over Easter, try this – you’ll love it paired with our new Malbec Rosé – a glass of sunshine to complement the mediterranean colours and flavours of this delicious paella!

As Janet explains, traditionalists will be horrified as she uses basmati rice, but if you don’t want to buy paella or casparilla rice specially for this dish, basmati rice works wonderfully!

Easy Vegan Paella

Ingredients (serves 2): 

  • 1 onion, chopped
  • 1 red pepper, thinly sliced
  • 2 garlic cloves, crushed
  • 2g saffron
  • 4 artichoke hearts, sliced
  • 140g brown basmati rice
  • 10 cherry tomatoes
  • 1 litre vegetable stock
  • 10 – 15 black olives
  • 1 tbsp rapeseed oil
  • 100g frozen peas
  • 50g sweetcorn
  • 1 tsp smoked paprika
  • Parsley – fresh or dried
  • Salt and pepper

Put the vegetable stock into a jug; sprinkle on the saffron, give it a good stir and leave to soak.

Saute the onion, garlic and pepper in the oil for 15 minutes until completely softened. Add the paprika and stir for 2-3 minutes to gently cook the spice without burning.

Add the rice to the pan and stir to ensure all the grained are combined with the mixture, then add the vegetable stock.

Leave the pan on a low heat and let it cook gently for 20 – 25 minutes, until the rice is nearly cooked, then add salt and pepper to taste.

Mix in the peas and sweetcorn and stir to ensure the rice is not sticking to the bottom of the pan. Arrange the tomatoes on top and push gently into the rice to make a pattern and leave to cook for another 5 minutes. Add the olives. Sprinkle parsley on top. Serve with lemon wedges.

Optional: If you wish, fry sliced vegan sausage or vegan chorizo in oil with smoked paprika until cooked through, and  arrange on top of the paella.


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