Vegan Paella

Last March, I was fortunate enough to take my bike on a trip around Northern Spain. Though I found the odd vegan restaurant, I definitely felt like I missed out on the Spanish food experience. However, that just meant, that when I got home I wanted to try and recreate some tasty Spanish food, and what’s more quintessentially Spanish, than paella?

Paella is a Valencia rice dish, whose origins date back to the mid-19th century. Funnily enough it was traditionally made by men, on a Saturday or Sunday to give their wives a day off cooking duties. Now the colourful dish is synonymous with authentic Spanish cuisine.

I hope you enjoy it!


250g Paella Rice

1 Red Onion

3 Cloves of Garlic

1 Green Chilli

1 Jar of Artichokes (drained) /Vegan Sausages

100g Green Beans

100g Frozen Peas

1 Green Pepper

1 Red Pepper

3 tomatoes

2 tsp Tumeric

1 tsp Paprika

1 litre Vegetable Stock



  1. Chop and prepare all the vegetables, then heat some oil in the pan.
  2. Fry the garlic, onion and chilli in oil, until softened.
  3. Add the peppers, green beans, peas, tomatoes, and artichokes with paprika and tumeric. Mix well, so that the vegetables are covered with the spices.
  4. Add in the paella rice, mixing well to make sure the rice doesn’t stick to the pan. If it’s sticking, add a little water or oil.
  5. Add 1 litre of vegetable stock, stirring well. Ideally, add a little at a time, then leave the paella to simmer. The rice should absorb a lot of the water, so be sure to keep stirring, so that the rice doesn’t stick to the bottom of your pan.
  6. When rice has softened and all the water has been absorbed, your dish will be ready. Serve with a segment of lime for extra flavour and enjoy!

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