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close up of the pan

Vegan Paella ( Caribbean Paella)

The tastiest Caribbean style vegan paella you will ever eat - Dairy free, gluten free, vegan
Course Main
Cuisine Caribbean, Spanish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 -6 servings
Calories 350kcal
Author Charla


  • 200 g 1 cup of brown short grain bomba rice
  • 1 small yellow bell pepper sliced
  • 1 small red bell pepper sliced
  • 2 ½ cups of vegetable stock
  • 200 g 1 cup sweet green peas
  • ½ teaspoon of saffron threads
  • 4 to 5 sprigs of thyme stems removed
  • 1 red onion sliced
  • 2 scallion chopped
  • 100 g of mushrooms sliced
  • 200 g 1 cup pumpkin, cubed & peeled
  • 200 g 1 cup sweet potato, cubed & peeled
  • 4 pimento seeds ¼ teaspoon allspice
  • 1 cinnamon stick
  • ½ teaspoon black pepper
  • 3 garlic cloves minced
  • ¼ teaspoon of paprika smoked or regular
  • 1 bay leaf
  • 1 scotch bonnet whole
  • himalayan pink salt according to taste
  • 1 lime
  • *coconut oil


  • Combine the vegetable stock with the saffron threads, bring to the boil then reduce to a simmer for 5 minutes and set aside.
  • Meanwhile heat your paella pan (can use an old skillet) with 2 tablespoons of coconut oil then temper the cinnamon stick and pimento (allspice) until the aroma is released, once an aroma is achieved add the bay leaf and continue to temper for another 30 seconds before sauteing the garlic, scallion and red onions for 2 minutes.
  • Proceed to add the bell peppers then cook until softened, this should take 3-5 minutes in total.
  • Fold the pumpkin, mushrooms and sweet potatoes pieces into the pan, don't forget to maneuver/rotate the pan during cooking.
  • Season the entire pan with the thyme, black pepper and your desired amount of pink salt - 1 teaspoon worth was suffice for me.
  • Add the bomba rice along with the paprika, use a wooden spoon to fully coat/combine the bomba rice with the seasoning and mix through.
  • Gradually add the saffron infused stock to the paella, start by adding ⅓ of the stock leaving a 3-4 minute interval while the rice absorbs the first portion of liquid.....STIR ONCE ONLY!
  • Then add the remaining stock to the pan and leave uncovered for 5 minutes.
  • Finally sprinkle the green peas along with the scotch bonnet to the pan before covering with foil to steam for 10 minutes. During the given time the socarrat will form quite nicely.
  • After 10 minutes turn off the heat and leave to settle for 5 minutes before removing the foil to serve.
  • Don't forgot to squeeze some lime over the top and garnish with further thyme (remove the bay leaf and cinnamon too).


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