Vegan Paella

Yield: 10 servings
Calories: 125
Theme: Lunch
Rating:  This recipe has not been rated

If you love Paella but prefer to save a few shrimp, have we got a recipe for you! This dish is packed with tons of vegetables that can help boast your fiber needs for the day. Research shows that a diet high in fiber may help in the prevention of heart disease and diabetes. In addition to being high in fiber, this dish is also a great source of vitamin C (found in red pepper, tomatoes, and broccoli) and for the vegan in you, it doesn’t have a lick of animal product in it!


  • 2 cups broccoli water
  • 2 cups broccoli florets
  • 2 tbsp vegetable base
  • 1 tbsp extra virgin olive oil
  • 1 cup onion – small dice
  • 2 tbsp fresh garlic – minced
  • 1 cup bell pepper – small dice, can use red, yellow and/or orange
  • 1 1/2 cups white button mushrooms – sliced
  • salt & pepper – to taste
  • 1/2 cup jar roasted red pepper – julienne
  • 4 threads saffron – crushed
  • 1/4 tsp red pepper flakes
  • 1 14.5 ounce can dice tomatoes
  • 1 cup brown rice – uncooked
  • 1/2 cup scallion – small dice
  • 1/2 cup frozen peas – thawed
  • 1 cup frozen baby lima beans – thawed


1. In a pot, cook broccoli in 3 cups water – remove broccoli and set aside. Mix 2 cups of the broccoli water with the vegetable base and set aside.


2. Heat a cook pot, add oil and sauté onion until translucent then add garlic and cook until fragrant. Add the remaining ingredients except for the cooked broccoli, scallions, peas, and lima beans. Mix well and bring to a simmer.


3. Turn off the heat, cover and place in a 350ºF preheated oven for 20 minutes.


4. Remove from the oven and let stand covered for 10 minutes to finish cooking. Remove the cover, add the broccoli, scallions, peas, lima beans and mix well.


Serving Size: 1 cup


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