As an Amazon Associate, I earn from qualifying purchases.
One pan. No drama. Vegan Veggie Paella that actually fills you up. Yes, even without meat.
Everyone said they weren’t hungry. Then the Vegan Veggie Paella came out and vanished in minutes.
Looking for a tasty way to eat more veggies? This vegan veggie paella is full of flavor, easy to make, and totally satisfying. It’s the kind of meal that works for everyone at the table, whether you’re vegan or just hungry. Made with simple ingredients like rice, mushrooms, peppers, and artichokes, this dish comes together in one pan and packs a punch of flavor in every bite.
Why You’ll Love this Veggie Paella Vegan Dish
- One pan, less mess: Fewer dishes, more time to relax
- Big flavors, simple steps: No fancy skills needed
- Vegan and hearty: Meat-free but still super filling
- Great for leftovers: Tastes even better the next day
- Colorful and fun: It looks as good as it tastes
Give it a try and see why even meat lovers ask for seconds.
Vegan Veggie Paella made with mushrooms, peppers, and artichokes.
Print
Veggie Paella Vegan
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6–8 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy
- Diet: Vegan
Description
This colorful one-pan dish is loaded with flavor. Made with mushrooms, peppers, and artichokes, it’s 100% plant-based and packed with good stuff. If you’ve got vegan guests (or just want something lighter), this one’s a total win, even the meat-eaters at our table loved it.
Ingredients
- 3 cups veggie stock
- 1/2 tsp ground turmeric
- 2 bay leaves
- 2 tsp olive oil
- 2 tsp garlic (jarred works great)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium Portobello mushroom, chopped
- 2 medium tomatoes, chopped
- 1 1/2 cups Basmati rice
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- A pinch of cayenne (or more if you like heat)
- 1 can of peas (drained)
- Half a jar of artichoke hearts
Instructions
- Warm the veggie stock in a small pot with turmeric and bay leaves.
- Let it simmer while you prep the rest.
- In a large skillet, heat the olive oil.
- Add the garlic and onion.
- Cook until the onion starts to brown a little.
- Stir in the bell peppers and mushroom.
- Let them cook for about 5 minutes until they start to soften.
- Add the tomatoes and rice.
- Pour in the warm veggie stock and mix in all the seasonings. Stir well.
- Cover and let it cook for 25–30 minutes.
- Stir now and then, and add a splash of stock or water if it looks dry.
- Once the rice is tender, stir in the peas and artichoke hearts.
- Turn off the heat, cover again, and let it sit for 5–10 minutes.
- Done! Fluff it up and top with parsley and a squeeze of fresh lemon.
Tastes even better the next day. Trust us, you’ll want leftovers.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes and EsmeSalon Homemade Recipes
No meat needed for this rich and filling Vegan Veggie Paella.
This Vegan Veggie Paella is packed with bold flavor, uses one pan, and fills you up without meat. With simple ingredients like mushrooms, peppers, and rice, it’s easy to make and hard to stop eating. Perfect for busy nights or impressing guests.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
We happily share our tasty and fantastic recipes and are excited to spread some love by sharing our posts at these awesome Linky Parties.
Copyright © 2026 esmesalon.com – All rights reserved.