A Simple Vegan Paella

Perfect for winter or summer, this deliciously adaptable recipe is a must try. It's a fantastic way to use up leftover rice and can be made with all sorts of veg from peppers to courgettes, mushrooms to artichokes. With only a few spices it is easy and quick as well... Go on, give it a go!
Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Time to make

Time to make

20-30 mins
Most time in kitchen

Goes well with

Goes well with

Red wine, Rocket Toasted ciabatta



2 - depends on how much rice and veg

Glove 1

Washing up Scale

A pan, chopping board, serving bowls


Olive Oil

1 Red Onion

1 Red Pepper

1 Courgette

2 Cloves of Garlic

1 Finger Chillies

8 Chorizo Shroomdogs

1/4 tsp Turmeric

1 tsp Smoked Paprika

Small pinch Saffron

Pre-cooked (leftover) Rice

1 Veg stock cube




Want to change it up?

Other veg that work well:

> Mushrooms

> Artichokes

> Aubergine

> Asparagus

> Broad Beans

> Green Beans

> Peas

Other “meats” that work well:

> Chickpeas

> Vegan Chicken



1. Heat up some oil in a deep pan. Thickly slice the red onion, red pepper, slice the courgette into half moons and add these to the oil with a pinch of salt and grind of pepper.

2. Slice your chorizo shroomdogs at an angle and add these to the pan. Stir occasionally to make sure they don’t burn, but not too often as we want them a little charred. Let these cook away for around 10 minutes.

3. Prepare your flavour mix. Finely slice your garlic and chilli and add them to the pan along with your turmeric, smoked paprika and saffron. Stir these together.

4. Stir in your rice (you might need to break it up a little bit if it’s got stuck together), add the stock cube and a cup of water. Give these a good mix, turn the heat down and cover with a lid, leaving for 5-10 minutes.

5. Once the rice has absorbed all the water and your happy with how it tastes then serve it up with some rocket or salad and enjoy!

Watch the video to see how I made it!