Vegan Vegetable Paella with Saffron and Peas

Name: Vegan Vegetable Paella with Saffron and Peas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish-inspired
Ingredients: 300 g short-grain paella rice or arborio rice; 2 tbsp olive oil; 1 whole medium onion, finely diced; 3 whole garlic cloves, minced; 2 whole ripe tomatoes, grated; 1 whole red bell pepper, sliced; 150 g green peas, fresh or thawed; 100 g corn kernels; 750 ml hot vegetable stock; 1 pinch saffron threads; 1 tsp smoked paprika; 1 tsp salt, or to taste; 1 whole lemon, cut into wedges; 2 tbsp chopped parsley

Saffron broth, short-grain rice and vegetables make this meat-free skillet meal colorful.

By Hez ArslanUpdated October 2, 2026

Total 50 minMakes 4 servings

Jump to Recipe

This vegan vegetable paella cooks short-grain rice in saffron tomato broth with peas, corn and sweet pepper. Coconut milk in the source would make the dish creamy rather than paella-style, so this adaptation uses vegetable stock and lets the rice absorb the seasoned liquid without stirring. Finish with lemon and parsley. Steep saffron in 2 tablespoons hot stock for 5 minutes. Heat oil in a wide 30-cm skillet. Cook onion and pepper 6 minutes; add garlic and paprika for 30 seconds. Stir in grated tomatoes and cook until thick, about 5 minutes. Add rice and stir 1 minute to coat. Pour in hot stock and saffron infusion; season with salt and spread rice evenly.

Vegan Vegetable Paella with Saffron and Peas

How to tell when it is ready

Remove from heat, cover loosely and rest 5 minutes. Serve with lemon and parsley.

Tips

Steep saffron in 2 tablespoons hot stock for 5 minutes.
Heat oil in a wide 30-cm skillet.
Add rice and stir 1 minute to coat.
Bring to a boil, then simmer uncovered over low heat 18 minutes without stirring.

Troubleshooting

If rice is still firm, add hot stock a little at a time and continue cooking.
If bottom scorches, reduce heat and move pan off the burner briefly.

Substitutions

Use vegetable stock with a pinch of saffron alternative if needed.
Use brown short-grain rice, following its longer cooking time and liquid requirements.

Variations

Add artichoke hearts near the end.
Use green beans in place of corn.

Serving suggestions

Serve with lemon wedges and parsley.
Add a green salad alongside.
Offer crusty bread.
Serve directly from the skillet.

Make ahead

Measure ingredients and prepare the components in advance where practical. Refrigerate leftovers promptly and use within 3 days; reheat until steaming hot.

Storage

Refrigerate leftovers promptly and use within 3 days; reheat until steaming hot.

Food safety

Cool rice quickly in shallow containers and refrigerate within 2 hours; use a clean spoon for serving.

Frequently asked questions

Why should paella rice cook without stirring?

Leaving the rice undisturbed helps it cook evenly in the measured broth and keeps the grains from becoming creamy.

How should I store vegan vegetable paella with saffron and peas?

Refrigerate leftovers promptly and use within 3 days; reheat until steaming hot.

Serve with lemon wedges and parsley. Refrigerate leftovers promptly and use within 3 days; reheat until steaming hot.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegan Vegetable Paella with Saffron and Peas