In need of easy, healthy, vegetarian comfort food? Then my Easy One Pot Vegetable Paella could be the answer! Packed full of veggies and spices, this flavourful one pot meal is quick and easy to make and a great way to remind you of summer when the weather outside is anything but!
I absolutely adore paella and already have three other versions on my website, including my ever popular Easy One Pot Chicken and Chorizo Paella, but one of my goals for this year is to make more vegetrarian versions of my most popular recipes.
Well partly it’s because you guys keep asking for them! And I do listen and do my very best to accommodate your requests 😀 In fact I’ve already begun…that’s how come I created my delicious Easy Vegetable Korma earlier this year (thank you for that request, it’s now one of my absolute favourites!) and also how come I came up with my Moroccan Spiced Roasted Vegetable Traybake.
But also for myself – my goal this year is to eat less but better when it comes to meat. Actually that’s always been my goal, but sometimes it gets a bit clouded, especially with the demands of my blog.
And also for my health…not that vegetarian food is necessarily healthier (though it often is), but because it encourages me to eat more veggies!
And this vegetable paella packs a whopping 7 different fruits and vegetables, in 4 different colours (and you could absolutely add more if you wanted to), plus lots of healthy herbs and spices and is just the thing to blast away the winter blues without reaching for the biscuit tin.
And of course, me being me, it’s super easy too! And quick. This Easy One Pot Vegetable Paella can be made in just 30 minutes and only uses one pot…so you save time on washing up too. Plus it reheats beautifully, so you can make double and eat the rest for a lovely healthy lunch the next day…or you could have it cold as a sort of fancy rice salad instead.
This recipe is vegetarian and vegan friendly, and also gluten and dairy free too – though do be careful with the vegetable stock as stock cubes can often contain gluten or dairy (or just a whole load of random unpronounceable gubbins). I went for Kallo Organic Vegetable Stock Cubes, my favourite brand for stock cubes, which are vegetarian, vegan, gluten and dairy free. I just used one cube dissolved in 1.2 litres of boiling water and that worked out just perfectly.
If veggie food is just not your thing, then you could always eat this as a side dish to grilled chicken or salmon or else throw a handful of cooked prawns or leftover cooked chicken into the pot at the same time as the peas (and make sure you heat until piping hot). Full instructions in the recipe notes. Alternatively you could try one of my other paella recipes.
So what I really want to know is, are there any other recipes on my blog that you’d love to see in veggie form? Let me know in the comments below and I’ll put them on my list. 😀
And if you want to check out more of my vegetarian and vegan recipes – do head over to my Easy Peasy Vegetarian and Vegan Recipe Collection where you’ll find loads more!
Easy One Pot Vegetable Paella (Vegan)
- 1.2 litres hot vegetable stock
- Big pinch of saffron
- 2 tablespoons olive oil
- 1 onion sliced
- 3 cloves garlic crushed or grated
- ½ teaspoon dried chilli flakes or to taste
- 3 teaspoons smoked paprika
- 2 red or yellow bell peppers, sliced or diced
- 3 medium tomatoes roughly chopped
- 100 g green beans trimmed and cut in half
- 300 g paella rice
- Salt and pepper
- 100 g frozen peas
- 2 lemons cut into quarters
- 2 tablespoons chopped parsley plus extra for garnish
- Add the saffron to the hot stock, stir thoroughly and set aside.
- Place the olive oil in a large, wide pan and add the onion, cover with a lid and cook over a gentle heat for 3 minutes, stirring occasionally.
- Add the garlic, chilli and paprika. Cook for 2 more minutes, stirring occasionally.
- Next, add the peppers, tomatoes, green beans, paella rice and vegetable stock, plus some salt and pepper. Bring to the boil, then turn down and simmer for 15 minutes, with the lid off.
- Add the frozen peas and cook for a further 5 minutes. By this time all the stock should have all been absorbed.
- Finally stir in the juice from 2 of the lemon quarters and the chopped parsley. Serve scattered with more parsley and with the remaining lemon quarters.
If you want to add leftover cooked chicken, pre-cooked prawns or pre-cooked mixed seafood to this, add them in at the same time as the frozen peas. Make sure you heat through until piping hot. Nutrition information is approximate and meant as a guideline only.
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