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Vegetable Loaded Vegan Paella

And have I’ve got just the perfect dish for easy, outdoor, sunshine eating. This vegetable loaded vegan paella!With its vibrant colours, delectable hot, spicy, sweet & sour flavours, and can easily feed a hungry crowd, makes this dish, perfect for a easy get together feasting.

Course Main Course
Cuisine Spanish
Keyword Vegan, Vegeterian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 283 kcal


  • 1/8 cup hot water
  • 1 tbsp extra virgin olive oil
  • 1 pinch saffron strands roughly 100mg
  • 1 red onion diced
  • 4 stalks silverbeet or chard thinly sliced
  • 2 cups arborio rice
  • 1 tbsp smoked paprika
  • 1/2 tbsp ground cumin
  • 1 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 6 cups chicken style liquid stock Be sure to pick a vegan stock
  • 1 tin black beans drained
  • 200 grams string beans rough chopped
  • 200 grams cherry tomato
  • 4 leaves silverbeet or chard thinly sliced
  • 1 red capsicum thinly sliced


  1. In a small bowl, add the saffron strands and 1/8 cup of hot water and let it infuse for 5 min

  2. Heat the olive oil in a paella pan or shallow pan and gently cook the onion and silver beet stalks on high till soft.

  3. Then add the rice and cook for a couple of minutes, stirring occasionally

  4. Then mix in the spices, nutritional yeast, lemon juice, stock, black beans, string beans, saffron mixture and bring to the boil. Stirring occasionally 

  5. When it starts bubbling, turn heat down to low and let it simmer uncovered for 30min

  6. Then stir in the chard leaves and lay the cherry tomatoes and sliced red capsicum on top. 

    You can lay them decoratively if you want to pretty it up

  7. Place lid over and let it simmer for another 15 min or until rice is al dente.

    Paella is traditionally eaten al dente but you can cook it longer for a softer texture. 

    With the heat off, simply cover paella with lid. Steam emitted during cooling stage will help cook the rice further.

  8.  Serve with a wedge of lemon and a sprinkle of fresh coriander 


Recipe Notes

Paella is traditionally made with a shallow paella pan, however a normal shallow pan or pot will work fine for this recipe. And the burnt crispy bits on the bottom is what gives the paella it’s signature element.


To give it that extra flavour, I’ve added chicken stock to the dish, but don’t worry, were not using real chicken. Just look for the stock that says “chicken style”, they’re usually just added seasoning for flavour and no chicken is really used. Be sure to check the ingredients label, just to be sure, or alternatively you can use vegetable stock if you prefer.


If the paella is looking a bit dry, don't be afraid to add a little more stock.


When I say turn the heat down to low, I mean low low. The final stage is to let the paella simmer to let the rice gently cook without burning whist building that intense flavour. 


There should only be small signs of bubbling during simmering.

Paella is traditionally eaten al dente, but you can cook it longer for a softer texture. 

With the heat off, simply cover paella with lid. Steam emitted during cooling stage will help cook the rice further.


Note: Paella will get thicker as the rice becomes softer so don't over cook the rice.


I normally add the quick cooking vegetables such as chard, tomatoes and capsicum in the last 10 min before serving so to not over cook the veggies turning the paella into a huge pile of slop.


And defiantly do spread the topping around to decorate the paella. It really makes it a show stopper 😍


*Nutrition information is approximate and is meant as a guideline only*

Nutrition Facts
Vegetable Loaded Vegan Paella
Amount Per Serving
Calories 283 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 814mg35%
Potassium 534mg15%
Carbohydrates 57g19%
Fiber 6g25%
Sugar 4g4%
Protein 8g16%
Vitamin A 4505IU90%
Vitamin C 43.9mg53%
Calcium 55mg6%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.