Paella comes originally from Valencia where it used to be eaten on Sundays. Now it’s a favorite around the world and of course it can be vegan as well.

Vegan paella

Serving Size: 4


  • 1 cup rice (white or brown)
  • 350 grams frozen mixed vegetables
  • 100 grams black olives
  • 1 can (240 grams) artichoke hearts
  • 1 vegetable bouillon cube
  • 1&1/2 cups water
  • 1 tbs. oil
  • 1 tsp. saffron
  • 1 tbs. basil pesto
  • salt and pepper to taste

Vegan paella


  1. Put the oil in the bottom of a large pot or pan.
  2. Add the cup f rice and cook until the rice becomes glassy.
  3. Add 1 cup of water, the vegetable bouillon cube, the saffron and the basil pesto.
  4. Bring the rice to a boil.
  5. Add the rest of the water and the frozen mixed vegetables.
  6. Add the black olives.
  7. Cut the artichoke hearts into halves or thirds, depending on how large they are.
  8. If more liquid is needed, you can add the liquid from the artichokes.
  9. Add the artichokes to the cooking vegetables.
  10. Cook without a lid, for 10 minutes until the level of liquid comes “just” above the rice and vegetable mixture.
  11. When the liquid gets down to the level of the rice/vegetable mixture. Turn off the heat and put a lid on the pot.
  12. Allow the rice and vegetables to continue cooking and absorbing the rest of the liquid, for about 10 minutes longer.
  13. After 10 minutes remove the lid and check on the meal, fluff the rice and vegetables up.


We enjoy this meal with a large mixed salad, a fruit salad is also nice.