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BLANK ยป Recipe Index ยป Main Entree

Vegan Paella

May 13, 2024 by Charla 48 Comments

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Indulge on this meat free vegan style paella. A combination of seasoning, herbs, spices and a medley of vegetables all prepared on a gigantic paella pan. I'm talking about lip smacking, bold aromatic flavours all in one serving.

 
limes on top the the paella

There's nothing these days that won't stop me from doing a vegan rendition of another culture's cuisine.

I also thought it would be the perfect opportunity to showcase something with a ever so slightly tropical theme to it.

My paella recipe is a delicious, mouthwatering one pan recipe that really comes together using a medley of vegetables, herbs and spices.

Although it's vegan friendly, meat eaters will hardly notice there's no meat thanks to the chunky vegetables which are used.

Spanish food is one of the most popular type of cuisines here in the UK, there's practically a Spanish restaurant in every corner of each city.

You can also find Greek, Italian, Indian, Cantonese and even Thai in high numbers, notice I didn't include Caribbean food that's because Island food doesn't have a monopoly like the aforementioned.

What is paella?

Let's talk about PAELLA-ELLA! Paella is a popular rice dish which originates from a city called Valencia in Spain and is regarded by Spaniards as the national dish.

Paella is actually a Valencian word which translates to frying pan and this is where the name comes from.

In other regions of Spain and other Spanish speaking countries the term paellera is used. Both Paella and Paellera are used to describe the pan.

A large shallow polished pan with two handles along with a wooden spoon is traditionally used to make the dish.

In Valenica, farmers and farm labourers would gather what was available to them on the rice fields and incorporate things such as onions, tomatoes, snails, rabbit or duck.

A caldero was used in open air by the lakeside.

As the years went by, with a better standard of living, the ingredients of the dish would adapt sometimes using seafood and chicken.

Nowadays, you can find a variety of paella reditions which inclue ingredients such as - eel, beans (lima/butter), artichoke, rosemary, paprika, green beans, saffron, garli and so fourth.

Veganizing paella

Veganizing paella is pretty much a contrast to the original version of the dish. Instead of having an inclusion in meat and seafood, it is omitted from the recipe.

You will find with the vegan version, that, a variety of vegetables are used in place of meat.

This can include anything from bell peppers, jackfruit, zucchini (courgettes), broad beans, fennel, mushrooms and even lentils.

The list is pretty endless in terms of what you can use in a vegan version of paella, you can be as creative as you like.

What is bomba rice?

Bomba rice is a variety of short-medium grain rice which is primarily cultivated in various parts of eastern Spain.

It is one of the main ingredients in Valencian paella and other Valencian cuisines and is sometimes referred to as Valencian rice.

Unlike short grain rice, bomba rice is Spain's premium rice. It doesn't become sticky when cooked nor does it thicken the cooking liquid.

Bomba rice has the ability to absorbs up to three times the volume of broth than regular rice yet remains firm and holds up quite well.

Which is why it is essential to use this type of rice when making paella.

Ingredients you need

Ingredients you need for vegan paella
  • Vegetable broth - some broth/stock is needed to serve as liquid in order to cook the rice and vegetables. I like to use my homemade version of this!
  • Saffron threads - one of the most expensive spices in the world but is a must and completely necessary to yield that earth tone and signature yellow hue.
  • Bomba rice - I purchase mine semi brown which can sometimes be difficult to obtain so I use semi brown calasperra instead.
  • Mushrooms/bell peppers/pumpkin and sweet potato - all of these vegetables are used as an alternative to meat.
  • Pimento berries/bayleaf/cinnamon - these are the foundation spices, that are tempered at the initial stages and release their own aroma.
  • Red onion/scallion/garlic - this little trio all form the foundation for the paella. I refer to them as my base ingredients.
  • Thyme/black pepper/pink salt/paprika - the herbs and spices that are used.
  • Scotch bonnet - a whole scotch bonnet is used to warmth.
  • Green peas - are sprinkled over the rice before the socarrat develops.
  • Olive oil - ise used for cooking
  • Lime juice - squeezed over the finishing dish to optimise flavour.

Reasons to make this recipe

  • It's a meat free alternative to the traditional paella
  • It's the most famous rice dish in Spain with a vegan twist
  • You can adjust the recipe to suit (adding and omiting vegetables)
  • This recipe is suitable for home freezing
  • You don't necessarily need a paella pan to make this rice dish
  • low fat and high in complex carbs for that full feeling
  • Vegan and gluten free lifestyle
  • It's a one pan meal (less fuss and clean up)
paella in the pan with lime

Recipe preparation

Even though you will find a number of Caribbean herbs and spices used in this recipe.

This is NOT a Caribbean dish, it merely has some slight Caribbean inspiration.

The first thing I like to do is to combine the vegetable broth with the saffron threads and gently simmering both to yield that yellow hue, then set it aside.

I then temper the pimento berries, cinnamon and bayleaf until they become aromatic (not burning) using a paella pan.

I highly recommend using a paella pan that is large enough to accommodate the entire contents.

I used a pan that was 42cm/16.5" this is large enough to serve up to 6 people. A pan this size will evenly distribute the rice and vegetables, creating a thin layer so everything will cook at once.

Don't use a pan that is smaller then the aforementioned or you will run into some inconsistencies when cooking the rice (you have been warned).

A paella/paellera, an open pan is preferred but if you do not have one then a skillet will do instead.

Once the spices have released their aroma, add the onion, garlic and bell peppers and saute until soft and translucent.

Then add the remaining vegetables along with the herbs and spices along with the bomba rice.

Then add the vegetable broth and this is the crucial aspect, bring the pan to a rolling boil then fold everything together ONE TIME ONLY, DO NOT OVER STIR!

Sprinkle on the green peas and add the scotch bonnet and allow gentle simmer until the socarrat is formed.

What is a socarrat?

Glad you asked! A socarrat is one of, if not the most crucial part of making a signature paella.

The socarrat is the golden crust which forms at the bottom of the pan. As the rice cooks, the rice at the bottom of the pan becomes caramelized and toasted.

When the broth is cooking the rice, as it simmers away this is when the magic starts to happen, usually towards the end of the cooking time.

You will notice a toasted smell and it may even begin to crackle and this  a good indication that a crust is forming.

Which is why it is very important NOT to stir the rice, one time is enough, then let it do its thing!

Some people like to fast track their way to a socarrat by increasing the heat on the stove but I wouldn't encourage this as you may run the risk of burning it instead.

The steps

Step1-4 mixing the saffron with the broth
  • Combine the vegetable stock with the saffron threads in a saucepan, bring to the boil then reduce to a simmer for 5 minutes and set aside.
  • Meanwhile heat your paella pan on medium heat (can use an old skillet) with olive oil then temper the cinnamon stick and pimento (allspice) until the aroma is released.
  • Add the bay leaf and continue to temper for another 30 seconds.
Step5-8 sauteeing the vegetables
  • And the red onion, scallion and garlic and saute until soft and translucent.
  • Proceed to add the bell peppers and mushrooms then cook until softened, this should take roughly 3-4 minutes.
  • Fold the pumpkin and sweet potatoes pieces into the pan, don't forget to maneuver/rotate the pan during cooking.
  • Season the entire pan by adding the thyme stems, paprika, smoked paprika, black pepper and pink salt.
Step9-12 adding the spices, rice and broth
  • Add the bomba rice and stir to combine with the vegetables and seasoning.
  • Gradually add the saffron infused stock to the paella in increments.
  • Once the stock is added bring the pan to a rolling boil then, STIRRING ONCE ONLY.
  • Reduce the heat to low.
  • Finally sprinkle the green peas along with the scotch bonnet.
  • Simmer for up to 20 minutes or until the rice has cooked and absorbed the stock. During the given time the socarrat will form quite nicely (you should hear it cackle and smell the aroma, it shouldn't be burning)
Step13-16 simmering the paella and covering it with foil
  • After the given time turn off the heat, cover the pan with foil and leave to rest for 5 minutes.
  • Remove the foil before serving (do a taste test and add additional pink salt if needed).
  • Don't forgot to squeeze some lime over the top and garnish with further thyme (remove the bay leaf, scotch bonnet and cinnamon too).

What gives paella its signature golden colour?

The saffron threads are what give the paella its golden colour. Saffron is one of the most expensive spices in the world, it can be costly but worth it!

Do you have to use a paella pan?

No, you can achieve the same results without using a paella pan so you don't necessarily need to invest in one.

A large enough skillet is a great alternative if you don't have a paella pan

If you have an old pan/skillet, simply use that to yield the socarrat.  Alternatively, just use a regular frying pan if you are unable to use either of the given options.

Notes and tips

  • Feel free to add additional vegetables or meat substitutes .i.e tofu, banana blossom etc.. to your paella.
  • There IS no substitute for bomba rice, however the closest alternative is semi brown calasperra rice or short grain brown rice.
  • You can find the brown calasperra/bomba rice by doing an online search.
  • Prepare the vegetables ahead of time, by chopping them up.
  • If saffron is outside of your budget budget, simply follow the instructions by using 1 teaspoon of ground turmeric instead.
  • Make sure you are using a large enough paella pan. I used 42cm/16.5inches. Use the same size or something that is slightly bigger (make sure it is NOT non-stick).
  • Remember, try not to be tempted to fast track the socarrat by increasing the heat. Let the rice absorb the broth until the socarrat is formed.
  • Don't worry if a socarrat isn't formed, it's okay, it takes practice and time until you get it right.
  • This rice dish should serve up to 6 people.
  • Any leftovers should be refrigerated and eaten within 24 hours.
  • Alternatively, you can freeze any leftovers for up to 3 months.
  • Make sure to remove the cinnamon stick, scotch bonnet and bay leaves prior to serving.
Small portion of paella in a side dish

 

More rice based dishes to try

  • Vegan Pineapple Fried Rice
  • Vegan Jamaican Rice and Peas
  • Arroz Con Coco
  • Vegan Turmeric Rice
  • Ochro Rice
  • Jamaican Pumpkin Rice
  • Brown Rice
  • Jamaican Coconut Rice

**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

close up of the pan

Vegan Paella

Indulge on this meat free vegan style paella. A combination of seasoning, herbs, spices and a medley of vegetables all prepared on a gigantic paella pan. I'm talking about lip smacking, bold aromatic flavours all in one serving.
5 from 9 votes
Print Pin Rate
Course: Main
Cuisine: Spanish
Prep Time: 25 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 50 minutes minutes
Servings: 6 people
Calories: 350kcal
Author: Charla

Ingredients

  • 3 cups vegetable stock (710ml)
  • 1 teaspoon saffron threads (0.1g)
  • 2 tablespoon olive oil (28g)
  • 1 cinnamon stick
  • 1 tablespoon pimento seeds (15g)¼ teaspoon allspice
  • 1 bay leaf
  • 2 scallion chopped
  • 1 small red onion sliced
  • 4 garlic cloves minced
  • 1¼ cups brown bomba rice (238g) gsee notes for alternative
  • 1 small yellow bell pepper sliced
  • 1 small red bell pepper sliced
  • 1 cup mushrooms (96g) sliced
  • 1 cup pumpkin (116g) chopped and tightly packed
  • 1 cup sweet potato (113g) chopped and tightly packed
  • 5 sprigs of thyme
  • ½ teaspoon smoked paprika (1g)
  • ½ teaspoon sweet paprika (1g)
  • 1 teaspoon black pepper (2g)
  • 1 teaspoon pink salt (6g) according to taste
  • 1 cup sweet green peas (145g)
  • 1 scotch bonnet whole
  • juice of a lime
  • additional pink salt (if needed) and thyme for garnish

Instructions

  • Combine the vegetable stock with the saffron threads in a saucepan, bring to the boil then reduce to a simmer for 5 minutes and set aside.
  • Meanwhile heat your paella pan on medium heat (can use an old skillet) with olive oil then temper the cinnamon stick and pimento (allspice) until the aroma is released.
  • Add the bay leaf and continue to temper for another 30 seconds.
  • And the red onion, scallion and garlic and saute until soft and translucent.
  • Proceed to add the bell peppers and mushrooms then cook until softened, this should take roughly 3-4 minutes.
  • Fold the pumpkin and sweet potatoes pieces into the pan, don't forget to maneuver/rotate the pan during cooking.
  • Season the entire pan by adding the thyme stems, paprika, smoked paprika, black pepper and pink salt.
  • Add the bomba rice and stir to combine with the vegetables and seasoning.
  • Gradually add the saffron infused stock to the paella in increments.
  • Once the stock is added bring the pan to a rolling boil then, STIRRING ONCE ONLY.
  • Reduce the heat to low.
  • Finally sprinkle the green peas along with the scotch bonnet.
  • Simmer for up to 20 minutes or until the rice has cooked and absorbed the stock. During the given time the socarrat will form quite nicely (you should hear it cackle and smell the aroma, it shouldn't be burning)
  • After the given time turn off the heat, cover the pan with foil and leave to rest for 5 minutes.
  • Remove the foil before serving (do a taste test and add additional pink salt if needed).
  • Don't forgot to squeeze some lime over the top and garnish with further thyme (remove the bay leaf, scotch bonnet and cinnamon too).

Video

Notes

  • Feel free to add additional vegetables or meat substitutes .i.e tofu, banana blossom etc.. to your paella.
  • There IS no substitute for bomba rice, however the closest alternative is semi brown calasperra rice or short grain brown rice.
  • You can find the brown calasperra/bomba rice by doing an online search.
  • Prepare the vegetables ahead of time, by chopping them up.
  • If saffron is outside of your budget budget, simply follow the instructions by using 1 teaspoon of ground turmeric instead.
  • Make sure you are using a large enough paella pan. I used 42cm/16.5inches. Use the same size or something that is slightly bigger (make sure it is NOT non-stick).
  • Remember, try not to be tempted to fast track the socarrat by increasing the heat. Let the rice absorb the broth until the socarrat is formed.
  • Don't worry if a socarrat isn't formed, it's okay, it takes practice and time until you get it right.
  • This rice dish should serve up to 6 people.
  • Any leftovers should be refrigerated and eaten within 24 hours.
  • Alternatively, you can freeze any leftovers for up to 3 months.
  • Make sure to remove the cinnamon stick, scotch bonnet and bay leaves prior to serving.

Nutrition

Calories: 350kcal | Carbohydrates: 73g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 802mg | Potassium: 835mg | Fiber: 9g | Sugar: 11g | Vitamin A: 13229IU | Vitamin C: 132mg | Calcium: 91mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

 

 

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About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Stacey Crawford says

    May 27, 2024 at 4:34 pm

    5 stars
    This is a tasty vegan alternative to Paella. Great choice of vegetables, and I love the flavor of the saffron!

    Reply
    • Charla says

      May 27, 2024 at 6:17 pm

      Thanks Stacey

      Reply
  2. Paula says

    May 27, 2024 at 2:23 pm

    5 stars
    This vegan paella was so rich and full of flavor! I don't typically eat vegan, but this was fantastic and would definitely make again.

    Reply
    • Charla says

      May 27, 2024 at 2:24 pm

      Thank you so much Paula

      Reply
  3. Mahy says

    May 27, 2024 at 10:43 am

    5 stars
    Paellas are the best! I have never tried a vegan one though, so this will be quite an experiment for me!

    Reply
    • Charla says

      May 27, 2024 at 2:24 pm

      I hope you enjoy it when you do Mahy

      Reply
  4. Anjali says

    May 27, 2024 at 7:56 am

    5 stars
    This paella turned out amazingly well! It was packed with flavor, the rice itself had great texture, and it was super satisfying too. Great for dinner for my whole family!

    Reply
    • Charla says

      May 27, 2024 at 2:25 pm

      Yay! I'm so glad to hear that Anjali

      Reply
  5. Smith Mitchell says

    July 07, 2020 at 4:56 pm

    5 stars
    I think this is the perfect combination of ingredients. It turned out very tasty. Thanks for this recipe.

    Reply
    • Charla says

      July 07, 2020 at 6:50 pm

      You are very welcome!

      Reply
  6. Sunil Dogra says

    August 01, 2019 at 11:18 am

    5 stars
    Tastes very good. My family loved it. Will definitely make it again.

    Reply
    • Charla says

      August 03, 2019 at 2:59 pm

      Thank you

      Reply
  7. Samantha says

    January 12, 2018 at 8:26 pm

    5 stars
    I made this as a side to some jerk chicken and it was a hit! I had pineapple on the side to compliment the jerk but I might try mixing it in next time because it worked great together, this it was by far one of the tastiest things Iv ever had, my husband and friends loved it, will definitely be a regular meal in this home thank you!

    Reply
    • Charla says

      January 12, 2018 at 8:32 pm

      Yay! I'm so happy to hear that Samantha.

      Reply
  8. Jane says

    October 20, 2017 at 7:01 pm

    Wow! This looks absolutely yummy! I just ordered bomba rice and saffron off Amazon and can't wait to try it. I plan to substitute butternut squash for the pumpkin, since pumpkin disagrees with me. I'm sure this will become one of my favorite dishes. Thanks for the recipe!

    Reply
    • Charla says

      October 20, 2017 at 8:23 pm

      Hi Jane. Butternut squash is fine to use in place of pumpkin, I do this all the time. You're more than welcome to follow up with feedback.

      Reply
  9. Kamla Grainger says

    May 30, 2017 at 12:28 pm

    Dry tastes dish. Loved it.

    Reply
    • Charla says

      May 30, 2017 at 6:57 pm

      Thank you!

      Reply
  10. Zoe Pickburn says

    November 27, 2016 at 10:35 am

    5 stars
    This looks delish ๐Ÿ™‚ I love paella but I've never tried it Caribbean style ๐Ÿ™‚

    Reply
    • Charla says

      November 29, 2016 at 4:24 pm

      Thanks Zoe. The Caribbean version of Paella is on another level. Do give it a try!

      Reply
  11. Mr. Allen says

    March 31, 2016 at 10:59 am

    How can I follow you?

    Reply
    • Charla says

      March 31, 2016 at 12:57 pm

      There on my page but I will post them individually here for you too ๐Ÿ˜‰

      Twitter - https://twitter.com/CookWithCharl
      Pinterest - https://uk.pinterest.com/charlene0134/
      Instagram - https://www.instagram.com/thatgirlcookshealthy/
      Facebook fan page - https://www.facebook.com/Thatgirlcookshealthy-1449882841915447/

      Reply
  12. April says

    January 25, 2016 at 12:58 am

    This looks really good! I'm going to have to pin it for later!

    Reply
    • Charla says

      January 25, 2016 at 2:49 pm

      Awesome! Thank you April.

      Reply
  13. Sandy says

    December 30, 2015 at 4:02 am

    Went on line just looking for a chia, coconut milk, mango pudding recipe and found your wonderful site. This is tagged in my favorites, and can't wait to make many of your dishes. Cardamom, allspice, pumpkin, coconut--favorite flavors. Thank you for introducing healthy Caribbean food to social media.
    Oh, I did find your recipe for coconut cream or nut milks. Since I have a Vitamix we are going to get along just fine?

    Reply
    • Charla says

      December 30, 2015 at 5:54 pm

      Hi Sandy, welcome to my website and I'm so glad that you found me. I hope you enjoy cooking some of my recipes and any feedback is highly appreciated.

      Reply
  14. Amber | Quite Good Food says

    December 11, 2015 at 8:53 am

    Yum! This looks amazing, and lovely photos that make me want to dive right in there!

    Reply
    • Charla says

      January 29, 2016 at 5:43 pm

      Thank you so much Amber.

      Reply
  15. Brian Jones says

    December 11, 2015 at 7:56 am

    What a wonderful sounding rice dish, packed full of great flavours!

    Reply
    • Charla says

      December 11, 2015 at 12:45 pm

      Thanks Brian ๐Ÿ˜‰

      Reply
  16. Kathy Hester says

    December 09, 2015 at 7:23 pm

    I love how beautiful this is, all the veggies make it so colorful. I am on a mission to get some whole grain bomba rice!

    Reply
    • Charla says

      December 11, 2015 at 12:35 pm

      Thanks Kathy. You can purchase whole grain bomba rice from here https://www.tienda.com/products/semi-brown-calasparra-paella-rice-rc-09.html?site=1

      Reply
  17. swayam says

    December 08, 2015 at 9:05 pm

    LOVE it!! Love the flavors and a good paella!

    Reply
    • Charla says

      December 08, 2015 at 10:53 pm

      Thank you!

      Reply
  18. Barbara B. says

    December 08, 2015 at 7:16 pm

    What is a pimento ball?

    Reply
    • Charla says

      December 08, 2015 at 8:49 pm

      Pimento is a seed indigenous to the Caribbean and central America, it is also known as allspice. The flavour is quite a warming spice that is widely used in Caribbean recipes, It is the main ingredient used in any jerk seasoning.

      Reply
  19. Anne Murphy says

    December 08, 2015 at 6:10 pm

    I love paella, and this is a fascinating take on it!

    I gather that your pimento balls are what I would call whole allspice? (Since you suggest ground allspice instead?) I've acquired a jar of whole allspice, which I never really used much before, and am learning to use this delicious spice...

    Reply
    • Charla says

      December 08, 2015 at 8:54 pm

      Hi Anne, thanks for commenting I was actually intending to write pimento seed not ball so I will correct that now to eliminate confusion. Yes pimento is synonymous to allspice, it's the same thing although I'm used to calling it pimento via my upbringing. If you're interested in cooking any Caribbean recipes you will notice that pimento (allspice) is widely used in many recipes. For instance it is the quintessential ingredient in jerk seasoning.

      Reply
      • Jubee says

        November 21, 2024 at 2:00 am

        I was in the mood for something I hadn't eaten in a long long, time, a good filling pelau. Me being a Lucian saw this and thought it it was about the same dish. I realize now that I am mistaken. I'll still try this one though. Charla have you had pelau before, and would you consider posting a veggie alternative recipe.

        Reply
        • Charla says

          November 21, 2024 at 8:05 pm

          Hi Jubee, Yes, my vegan rendition of paella will remind you of pelau. Although it's not quite the same, but the consistency, if you like wet pelau, I know some people like their pelau shelly but it's quite similar and I hope you give it a try. I love Trini pelau and it's on my list of Caribbean recipes to make for sure!

          Reply
  20. Germaine says

    December 06, 2015 at 4:14 pm

    Yum! Just yum. Great twist on a traditional recipe.

    Reply
    • Charla says

      December 06, 2015 at 9:21 pm

      Thank you so much.

      Reply
    • Ann says

      May 27, 2024 at 3:37 pm

      5 stars
      There's so many flavors through the variety of veggies that you don't miss the meat too much. Thanks!

      Reply
      • Charla says

        May 27, 2024 at 3:40 pm

        Totally agree Ann!

        Reply
  21. Noel says

    December 06, 2015 at 12:49 pm

    When I was in college (many years ago!) my Spanish instructor (Otillia) was from Honduras. She made Paella for us and I fell in love with the dish. This recipe will be going on my "to try" list. I love the addition of pumpkin!

    ps - thanks for a walk down memory lane.

    Reply
    • Charla says

      December 06, 2015 at 12:58 pm

      Aww I do hope you manage to give it a try and I'm happy to bring you down memory lane ๐Ÿ˜‰

      Reply
  22. Barely Vegan says

    December 05, 2015 at 12:21 am

    This looks really good!! Nice Photos!!

    Reply
    • Charla says

      December 05, 2015 at 12:39 am

      Thank you!

      Reply
5 from 9 votes

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Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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