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Vegan Paella

paella vegan

Prep time: 30 min

Total time: 25 mins

Servings: 4

This month we talked about fiber foods and its importance for our body and health. With this tasty vegan paella, we can increase that fiber intake and incorporate plant-based foods in our diet. Enjoy!


  • 1 tbsp extra virgin olive oil
  • 100g swiss mushrooms, quartered
  • 4 white/flat mushrooms, sliced
  • 1 yellow onion, chopped in squares
  • 3 garlic cloves, minced
  • 3 tsp smoked paprika
  • 1 tbsp finely chopped fresh oregano
  • 1 tbsp finely chopped parsley
  • Large pinch of saffron threads
  • 1 1/2 cups medium-grain brown rice
  • 1/4 cup tomato paste
  • 3 cups vegetable stock
  • 4 mini bell peppers, halved lengthways, seeds removed
  • 1 cup edamame, thawed, peeled
  • 125g cherry tomatoes, halved
  • Lemon wedges (of 1 lemon), to serve


Heat oil in a large, deep frying pan over medium-high heat. Add mushrooms and onion. Cook, stirring, for 5 minutes or until starting to brown.

Add garlic, paprika, oregano, parsley and saffron. Cook for 1 minute or until fragrant.

Add rice. Cook, stirring, for 1 minute. Add tomato paste. Stir to combine. Add stock. Bring to a simmer. Season with salt and pepper. Top with bell pepper. Reduce heat to low. Cook, covered, for 10-15 minutes. Sprinkle with edamame. Cook, covered for a further 5 minutes or until rice is tender.

Top with tomato and sprinkle with extra oregano and parsley.

Serve with lemon wedges.