Name: One-pan vegan paella
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup cherry tomatoes, halved; 1 cup Arborio rice or paella rice; 2 ½ cups vegetable broth; 1 cup frozen peas; 1 can (400g) chickpeas, drained and rinsed; 1 teaspoon smoked paprika; ½ teaspoon ground turmeric; Salt and black pepper to taste; Lemon wedges, for serving; Fresh parsley, chopped, for garnish

Hey y'all! If you're in the mood for a colorful, flavor-packed meal that's as easy to clean up as it is to cook, this one-pan vegan paella has your name on it. Brimming with tender rice, vibrant vegetables, and a rich smoky flavor, this crowd-pleasing dish is perfect for busy weeknights, festive gatherings, or anytime you want to impress with minimal effort. Let's get cooking!

Why You'll Love This

one-pan simplicity: All the deliciousness with less mess and less stress.
Loaded with plant-based goodness: Packed with veggies, fiber, and natural flavors.
Perfect for sharing: This recipe makes a hearty entree for family dinners or entertaining friends.
Customizable ingredients: Easily swap in your favorite seasonal vegetables or legumes.
Meal-prep friendly: The flavors get even better the next day!

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup cherry tomatoes, halved
1 ½ cups arborio or bomba rice
1 teaspoon smoked paprika
½ teaspoon ground turmeric
½ teaspoon sweet paprika
Pinch of saffron threads (optional, highly recommended)
½ teaspoon sea salt (plus more to taste)
¼ teaspoon black pepper
3 ½ cups vegetable broth (hot)
1 cup green beans, trimmed and halved
1 cup canned chickpeas, rinsed and drained
1 cup frozen peas
Lemon wedges, for serving
Fresh parsley, chopped, for garnish

Directions

Step 1: Sauté Aromatics and Veggies

Heat olive oil over medium heat in a large, deep skillet or paella pan. Add the diced onion and cook for 3-4 minutes until soft. Stir in the garlic, red bell pepper, and yellow bell pepper; sauté for another 4 minutes until slightly tender.

Step 2: Toast the Rice and Spices

Sprinkle in the smoked paprika, sweet paprika, turmeric, saffron, salt, and black pepper. Stir until aromatic, about 1 minute. Add the rice and cook for another 2 minutes, stirring to coat the grains and let them lightly toast.

Step 3: Simmer the Paella

Pour in the hot vegetable broth and give everything a gentle stir to combine, then arrange the green beans, cherry tomatoes, chickpeas, and frozen peas evenly across the pan. Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 20-22 minutes, without stirring, until the rice is tender and the liquid is absorbed. If the top looks too dry but the rice is not yet cooked, drizzle in a bit more hot broth or water.

Step 4: Rest & Serve

Remove the pan from heat, cover with a clean kitchen towel (or lid), and let the paella rest for 5-10 minutes for the flavors to meld. Top generously with chopped parsley and serve with fresh lemon wedges. Enjoy!

Notes

For the classic paella "socarrat" (crispy bottom), let the pan cook undisturbed for the last 2-3 minutes until you hear slight crackling.
If you can't find saffron, turmeric will still give a beautiful golden color and warm flavor.
Use hot broth to keep the rice cooking evenly and help prevent sogginess.

Variations

Spicy paella: Add ¼ teaspoon chili flakes or diced jalapeño in Step 1.
Mediterranean-style: Add artichoke hearts and black olives for a flavor boost.
Hearty protein: Stir in sliced vegan sausage or marinated tofu before simmering.

Required Equipment

Large, deep skillet or paella pan (minimum 12-inch diameter)
Wooden spoon or spatula
Measuring cups and spoons
Sharp knife and chopping board

Storage Instructions

Let the paella cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm in the microwave or in a covered skillet over low heat, adding a splash of water or broth as needed.

Suggested Pairings & Serving Recommendations

Serve with a crisp green salad dressed in lemon vinaigrette.
Pair with crusty bread or grilled sourdough for extra texture.
Complement with a glass of Spanish-style sangria or iced tea.

Pro Tips

Resist the urge to stir during simmering—stirring can make the rice mushy.
For best texture, use short-grain rice like arborio or authentic bomba, which absorbs more broth and flavor.
Prep all veggies ahead of time for seamless cooking and a stress-free experience.

FAQ

Can I use regular long-grain rice instead of arborio or bomba?

You can, but the texture will be less creamy and may cook a little faster, so check the rice for doneness around the 15-minute mark.

Can I freeze vegan paella?

Yes, vegan paella freezes well! Store in an airtight freezer container for up to 2 months. Thaw in the fridge overnight and reheat gently.

What vegetables can I substitute?

This dish is flexible—try zucchini, mushrooms, asparagus, or whatever is fresh and in season.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 4