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All Recipes, Main Dishes / April 17, 2017

Vegan Paella Recipe – Easy to Make Vegetable Paella

– Vegan Paella Recipe – Easy to Make Vegetable Paella –

Truly, nothing impresses people more than a homemade paella. I was born in Valencia, Spain, the city where Paella was invented, so I know a thing or two about this classic Spanish rice dish (considering I have been eating paella every sunday my entire life!!). I have alot of friends and some family members that are vegan, or are just trying to cut out some meat out of their diet. So I am always asked if I can make some type of a vegan paella recipe, but with the authentic flavors of the original Paella Valenciana. So in this vegetable vegan paella recipe, I guarantee to all vegans, vegetarians, and meat eaters, that you wont be disappointed. The secret here is cook the veggies very well to give the star of the dish (the rice) more flavor. Please watch the video below on how to make the best vegetable paella you will ever taste, step by step. Salud!

Watch the Video Below on How to Make this Vegan Paella Recipe

Vegan Paella Recipe

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1 Cup Round Rice
  • 1/2 Cup Tomato Puree
  • 1/2 Zucchini
  • 5 Button Mushrooms
  • 1 Red Bell Pepper
  • 6 Cloves of Garlic Minced
  • 1 Teaspoon Smoked Paprika
  • 1 Vegetable Bouillon Cube
  • 2 Cloves of Garlic
  • 20 Large Lima Beans
  • 1/2 Lemon
  • 1/2 Cup Extra Virgin Olive Oil
  • 3 Cups of Water
  • Saffron in Powder Form
  • Sea Salt


  1. Grab a small sauce pan, heat the fire to a medium to high heat and add about 2 cups of water, add the lima beans and cook for at least 20 minutes or until soft
  2. Cut the red bell pepper into thin strips
  3. Cut the zuchinni down the middle and cut into thin slices
  4. Cut the mushrooms into thin slices
  5. Using a paella pan or any other type of frying pan, turn your burner to a medium heat and add the 1/2 cup extra virgin olive oil
  6. Once the oil gets hot, season the oil with some sea salt and add the two cloves of garlic to the pan
  7. after about 30-45 seconds take he garlic out (we did this to flavor the oil with garlic)
  8. Add the red bell pepper strips, zuchinni slices and mushrooms slices to the pan, and mix all together
  9. After cooking the veggies for about 7 minutes, make room on the pan and add the minced garlic, after cooking the garlic for about 30 seconds then mix everything together
  10. Add the 1/2 cup of tomato puree and a generous pinch of sea salt and mix together
  11. After about 3 minutes add the 1 Tsp of smoked paprika and mix together
  12. Add the 3 cups of water and turn the fire to a high heat
  13. Once it begins to boil add the vegetable bouillon cube, the saffron in powder and mix all together
  14. Drain the remaining water from the small sauce pan with the lima beans, and add the lima beans to the paella pan
  15. About 5 minutes after adding the lima beans add the rice to the pan, spreading it out evenly
  16. Use a small wooden spoon to create pockets to evenly distribute the rice throughout the pan, do not mix the rice
  17. Once there is almost no broth left, turn your burner off, cover the pan with some foil paper and add put a cloth on top to seal
  18. After letting it rest between 5-7 minutes remove the cloth and the foil paper
  19. Garnish with some lemon wedges
  20. Enjoy!

Recipe Notes

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  2. L

    Can I substitute vegetable bouillon cube and 3 cups water with 3 cups vegetable broth instead? Thanks for the recipe!

    22 . Aug . 2020
    • Spain on a Fork

      Yes, you can absolutely sub the broth for the water with the vegetable bouillon 🙂 much love!

      23 . Aug . 2020
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