Vegan Paella

If you think paella is complicated to prepare, think again! 

This Spanish dish is straightforward and aromatic; you can adapt it to your taste and season. It traditionally contains (brown) rice, saffron, broth, spices, and meat or seafood. 

This recipe is for a vegan version, and instead of foods of animal origin, we added cherry tomatoes, peppers, and a handful of rocket salad. 


Preparation time: 45 minutes


Servings: 6



½ tsp saffron

3 tbsp lemon juice

1 tbsp olive oil

1 ½ cup onion, finely chopped

1 cup red pepper, diced

4-6 garlic cloves, mashed

2 tsp sweet pepper

2 tsp salt

2 cups brown rice

4 cups vegetable broth

1 cup cherry tomatoes, cut in half

½ cup rocket salad



1. In a small bowl, mix lemon juice and saffron. Set aside.

2. Heat olive oil at moderate temperature in a large pan, add onion, peppers, and garlic, and simmer for 5 minutes, or until vegetables soften. Add sweet pepper and salt, and stir.

3. After that, add brown rice into the pan and simmer for about 2 minutes, then pour the vegetable broth, lemon juice, and saffron mix.

4. When brown rice boils, lower the temperature to the lowest, cover with a lid and leave to cook for the next 20 minutes, or until liquid evaporates.

5. When the brown rice is cooked, add cherry tomatoes, and stir. Cover with a lid for 2 minutes, so cherry tomatoes heat up.

6. Serve with rocket salad, and enjoy.