Plant Based Paella

  • A fantastic, easy to make vegan paella!
  • A wonderful combination of consistencies, colours and flavours.
  • Traditionally we should use a paella pan and speciality rice, but we’ve used a regular cooking pan and our pudding rice – and we think the end result is amazing!
  • Will serve 4-6 people.
  • Quick to prepare.
  • Dairy-free.

Other Ingredients

  • 1 big onion
  • 3 garlic cloves
  • 1 red pepper
  • 1 yellow pepper
  • 100g mushrooms
  • 1 courgette
  • 1 lemon
  • fresh herbs to garnish


  1. Mix 750ml water with 2tbsp stock in a saucepan, add 0.5tsp saffron (or turmeric) and heat gently on low heat.
  2. Add 2 Tablespoons of olive oil to a pan, add onion and garlic and sauté until soft.
  3. Add in peppers and mushrooms and fry for around 5 minutes. Next, add spices and chopped tomatoes and simmer gently for another 5 minutes.
  4. Add the rice and stir to mix everything making sure the rice is well coated.
  5. Add in the stock and don’t stir. Bring the pan to simmer, turn the heat down and simmer until the rice is cooked (15-20 minutes).
  6. In the meantime, slice your courgette thinly, sprinkle with olive oil and grill until nicely brown.
  7. Make sure to keep an eye on your paella now and don’t let the rice burn. If the stock reduces to 0 and the rice is not ready, prepare more stock and add into your paella, don’t stir.
  8. Once the rice is ready, using a spoon check to see that there is no stock left at the bottom of your saucepan. Remove from the heat.
  9. Sprinkle green peas, olives and grilled courgette on top, cover with a lid and leave to stand for 10-15 minutes.
  10. Top with lemon and and enjoy!
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