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Vegan Paella Recipe

Quick & tasty vegan paella

Making a paella at home in a small kitchen might seem impossible, especially if you only have a small electric stove. But we found an easy way to create a delicious vegan paella in any kitchen that you can impress your friends with!


- 1 bag of Bomba or Valencia rice

- 2 large onions

- 1 cloves of garlic

- Garden peas

- Green beans

- Sweetcorn

- 2 punnets of field mushrooms

- 2 sweet red peppers

- 1 large courgette

- 2 vegetable stock cubes

- 2 large glasses of dry white wine

- 2 tsp safron or paella spice

- 1 tsp cumin

- 1 tsp ground black pepper

- 1 tsp onion powder

- 1 tsp garlic powder

- 1 tsp corriander

- 1 tsp of cayenne pepper

- 1 large lemon

Organic Vegetables

The Method 

This recipe will feed 8/10 people, for a smaller paella simply halve the ingredients.

Add two thirds of a packet of bomba or Valencia rice to a rice cooker or large pan, add a large glass of dry white and pour yourself one to reward yourself for your ingenuity. Fill the pan with cold water so that the rice is submerged in a couple of inches of water, add a dash of olive oil and a pinch of salt. Add all of the herbs and spices and stir. Switch on the rice cooker or slowly boil the pan while stirring until nearly all of the liquid has evaporated.


In a pan boil your green beans, sweetcorn and peas. Dice your onion and crush or finely chop the garlic and then fry in a pan with olive oil. Save some of the garlic to fry with the courgettes, mushrooms and peppers. Mix the onion, garlic, peas, sweetcorn and green beans in with the rice and then spoon into a preheated paella pan. Add the garlic fried peppers, mushrooms and courgettes to the top of the paella and garnish with wedges of lemon. 


To make a non vegan paella simply swap the vegetable stock cubes for fish stock, fry prawns and stems mussels separately and add :)

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