Easy Vegetarian Paella

I love how this dish brings bold, comforting flavours together in one colourful pan. With fresh veggies, vegan ‘chicken’ chunks, and seasoned rice soaking up all that veggie stock, it’s one of those meals I’ll happily cook when I want something satisfying yet light.

Why You’ll Love This Recipe

I like that this paella is vegetarian (and easily vegan) but still feels hearty—it gives the same one-pan vibe of a classic paella without relying on seafood or meat. I also love how the vegetables add texture (baby carrots, cauliflower florets) and colour (cherry tomatoes, red capsicum), making it both visually appealing and flavourful. The smoked paprika and olives bring in a nice smoky, salty kick. And since it’s pretty flexible, I can swap in other vegetables if I like.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 bunch baby carrots, peeled, trimmed
250 g truss cherry tomatoes
3 tbsp olive oil
300 g packet vegan ‘chicken’ chunks
1 brown onion, finely chopped
1 red capsicum, deseeded, cut into strips
2 garlic cloves, crushed
1 tsp smoked paprika
220 g (1 cup) arborio rice
1 small cauliflower, cut into florets
625 ml (2 ½ cups) Massel Vegetable Liquid Stock
150 g (1 cup) frozen peas, thawed
60 g (1/3 cup) pimento-stuffed green olives
2 tbsp chopped smoked almonds
2 tbsp fresh continental parsley leaves

Directions

1. Heat the olive oil in a large, wide pan over medium heat. Add the chopped brown onion and cook until softened.
2. Add the vegan ‘chicken’ chunks and red capsicum strips; sauté until the capsicum begins to soften.
3. Stir in the crushed garlic and smoked paprika and cook briefly until fragrant.
4. Add the arborio rice, stirring so it becomes coated in the oil and onion mixture.
5. Pour in the vegetable stock and bring the mixture to a gentle simmer.
6. Add the baby carrots, cauliflower florets, cherry tomatoes (whole or halved, as preferred), and frozen peas. Stir gently to combine.
7. Reduce the heat and let it cook uncovered for about 15-20 minutes (or until the rice is nearly tender and most of the liquid is absorbed). Avoid stirring too much to let the rice cook evenly.
8. Once the rice is almost done, stir in the pimento-stuffed green olives and chopped smoked almonds. Cook for an additional few minutes until everything is heated through and the rice is cooked al dente.
9. Remove from heat and sprinkle the fresh continental parsley leaves on top. Let it rest for a couple of minutes before serving.

Servings and Timing

This recipe serves 4 people comfortably.
Total time: ~35–40 minutes (10 minutes prep + ~25–30 minutes cook time).

Variations

• Swap the vegan ‘chicken’ chunks for tofu cubes, tempeh, or seitan if you prefer a different plant-protein.
• Replace the cauliflower florets with broccoli or chopped zucchini for variety.
• Use smoked almonds for a nut-free version with toasted pumpkin seeds.
• If you like heat, add a pinch of cayenne pepper or chopped chilli when you add the paprika.
• For a gluten-free version, double-check that all stock and vegan ‘chicken’ products are certified gluten free.
• Use a short-grain Spanish paella rice (such as bomba or Calasparra) instead of arborio for a more authentic texture.
• Add lemon wedges on the side for a fresh citrus finish just before eating.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, I put the paella in a wide skillet over medium heat and add a splash of vegetable stock or water to moisten it. Cover for a minute or two until warmed through. Avoid over-heating in the microwave, as it can compress the texture of the rice.

FAQs

How can I make sure the rice isn’t mushy?

I aim for a rice-to-stock ratio where the rice layer is thin and even. Also, I avoid stirring the rice too much while it’s cooking so the grains cook evenly and maintain texture.

Can I use long-grain rice instead of arborio?

Yes, but the texture will be different. Arborio (or a short-grain paella rice) absorbs liquid well and stays firm; long-grain rice may become fluffier and less traditional in texture.

Do I need a special paella pan?

No, you don’t need a specialist pan. A large, wide skillet or sauté pan will work fine. The wide surface helps the liquid evaporate evenly and gives good texture.

Can I freeze leftovers?

Yes, you can freeze portions in suitable containers for up to 1-2 months. When reheating, thaw in the fridge overnight and reheat gently in a skillet with some added stock or water. The texture might soften slightly after freezing.

Is this recipe vegan?

Yes—if you ensure your vegan ‘chicken’ chunks and vegetable stock are vegan certified, the dish is fully vegan.

What if I don’t have pimento-stuffed green olives?

You can omit them or substitute with plain green olives, black olives, or chopped roasted red peppers for a different flavour twist.

Can I add saffron for more authentic flavour?

Definitely—adding a pinch of saffron threads (soaked briefly in warm stock) will give a traditional paella flavour and golden colour.

How do I get a slight crisp-bottom (“socarrat”) texture?

Towards the end of cooking, raise the heat slightly for a minute or two until you hear a slight crackle and the bottom layer of rice begins to crisp. Be careful not to burn it. Then remove from heat and let it rest for a couple of minutes.

What side dishes go well with this paella?

I like a simple mixed green salad with vinaigrette, roasted vegetables, or crusty bread on the side. A lemon wedge or some fresh parsley on top adds a bright finish.

Can I cook this on a grill or outdoor flame?

Yes—you can if you have a wide paella pan and stable heat. Just ensure heat is distributed evenly and monitor the liquid so it doesn’t evaporate too rapidly.

Conclusion

I find this easy vegetarian paella to be a go-to recipe when I want a one-pan, flavour-packed meal that looks impressive but doesn’t require hours of fuss. With vibrant vegetables, smoky seasoning and hearty rice, it hits the comfort-food mark while remaining light and veggie-forward. I hope you enjoy making and sharing it as much as I do.

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