This dish has got lots of tasty veggies, some smoky paprika and, while it is different to what you’ll find on the streets of Spain, it is something you can achieve in under an hour on a busy weeknight. The leftovers are also delicious cold, if you’re into that sort of thing.

Veggie Paella [Vegan]

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  • 1 onion
  • 2 large garlic cloves
  • large glug of extra virgin olive oil
  • 1/2 teaspoon hot smoked paprika
  • pinch of saffron strands (optional)
  • 2 cups vegetable stock 1 red pepper
  • 1 yellow pepper
  • 1 small courgette
  • 3/4 cup paella rice
  • 2 teaspoons tomato purée
  • generous splash of white wine
  • 1 cup cherry tomatoes
  • small handful of flat leaf parsley freshly ground
  • sea salt and black pepper


  1. Peel and chop the onion and garlic.
  2. Heat a glug of oil in a large non-stick frying pan or casserole dish over a medium-high heat. Gently fry the onion until soft and starting to go golden before adding the garlic cloves. Fry for another minute until soft and aromatic, then stir in the paprika.
  3. Meanwhile, steep the saffron (if using) in the vegetable stock, core and deseed the peppers and top and tail the courgette. Cut the peppers into bite-sized pieces and do the same with the courgette, cutting it down the middle first to make half- moons.
  4. Add the vegetables to the pan and fry for about 5 minutes until they’re starting to go soft around the edges. Add the paella rice and cook until the rice is hot before stirring in the tomato purée.
  5. Add the white wine and allow that to bubble away before adding the stock, a generous amount of salt and pepper and the tomatoes. Bring the pan to a boil, then reduce to a low heat and leave to simmer without stirring for 30 minutes.
  6. At this point the rice should be moist and tender without being sloppy. Check the seasoning, then serve sprinkled with roughly chopped flat leaf parsley.


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