Vegan Paella

Paella may look like a complicated dish that only experienced Spanish chefs can master but I promise you, it’s so easy! This vegan version of the Spanish classic nestles colorful vegetables like green beans, artichokes and tomatoes, plus creamy butter beans in golden saffron-perfumed rice. What’s better is that this easy vegan paella recipe comes together in one pan in about 30 minutes. I made it in a paella pan but any wide, shallow pan will do in a pinch. Plus, you can customize it to your liking using the vegetables, plant protein, and beans of your choice. Enjoy this impressive Spanish-inspired dish for special occasions or a weeknight dinner. One try and I know you’ll be making it on repeat year-round.

What is paella?

Paella (pie-aye-yuh) is a Spanish dish that cooks saffron-infused rice with meat, seafood, and vegetables in a large paella pan. It’s a very fragrant dish with a lot of vibrant colors and a scorched bottom (called the socarrat) for a slight crunch. While the authentic version is not vegan, it can easily be made vegan by swapping the meat for more vegetables or plant-based proteins.

How to make vegan paella

Find the complete recipe with measurements in the recipe card below. Sauté the garlic, green beans, butter beans, and artichokes in a warm, oiled paella pan over medium-high heat. Stir in the tomatoes, smoked paprika, saffron threads, and salt, then pour in the vegetable stock. Heat to a boil, then sprinkle the rice evenly into the pan. Once it starts boiling again, reduce the heat to a gentle simmer and allow the rice to cook. Don’t stir the paella after this point! Never, ever, ever stir paella, or else the signature crust will not form on the bottom. If for some reason your rice is not tender and still crunchy, add about 1/4 cup more broth and continue cooking. This could mean your heat was too high. Simmer uncovered until the paella rice is tender and has absorbed all of the broth. If using a wide paella pan, it’s helpful to rotate the pan every 5-10 minutes for even cooking. As soon as you hear crackles or pops from the bottom of the pan, take it off the heat. A perfect socarrat (scorched crust) is golden brown with a nutty aroma. If you smell burning at all, immediately take the paella pan off the heat. Garnish the vegetable paella with lemon slices and chopped parsley, then serve and enjoy.