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Recipes » Main Dish » Vegan Paella
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Paella Vegana


  • 2 cups whole grain parboiled brown rice
  • 1 cup quinoa
  • 1 cup onions, diced
  • 1 cup red bell peppers, diced
  • 1 cup mushrooms, diced
  • ½ cup carrots, diced
  • 6 garlic cloves, crushed
  • 1 cup cooked chickpeas
  • 2 tsp saffron threads
  • ¼ tsp turmeric
  • 2 ½ cups cups vegetable broth
  • ½ cup white wine or another cup vegetable broth
  • 1 bunch asparagus or 1 cup green beans
  • ½ cup frozen peas
  • ¼ cup frozen corn (optional)
  • Sea salt and pepper to taste
  • ¼ cup roasted red peppers sliced in strips


  • 1. Sauté the onions, peppers and carrots for 3 minutes adding some vegetable broth if needed.
  • 2. Add the mushrooms, chickpeas and seasonings and cook for 3 minutes.
  • 3. Add the rice, quinoa, vegetable broth, and wine (if using).
  • 4. Bring to a low boil, cover, and reduce the heat to medium and cook for 25-30 minutes.
  • 5. While the paella is cooking, prepare the asparagus or green beans separately.
  • 6. Blanch the asparagus or green beans in boiling water for 2 minutes, then drain well.
  • 7. Add the corn and peas to the paella and cover for 3 minutes.
  • 8. Remove from the heat.
  • 9. Arrange roasted red peppers and asparagus on top of the rice and serve.

Cooking Tips

  • 1. I like to use whole grain parboiled rice for Spanish rice dishes. Uncle Ben’s whole grain is my favorite.
  • 2. For a more traditional paella taste, you can add ¼ cup toasted nori sheets cut in strips or seaweed seasoning when sautéing the vegetables.
  • 3. Baked tofu is another great addition to this recipe.
  • 4. After blanching, the asparagus can be seasoned and cooked in a pan for a few minutes before adding to the paella.
  • 5. Try this roasted red pepper recipe.

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