Easy Veggie Paella

A colourful, Spanish classic (“pa-EY-ya”) ripe for additional veggies as per your tastes! Use the biggest pan you’ve got, and (safely) pop it in the middle of the table with a big ol’ spoon for optimal sharing conditions.

Preparation time Prep: 10 mins
cook 45 mins
Skill level Easy Peasy

You will need:

  • 2 cups short brown rice, uncooked
  • 2 tablespoons olive oil (or sub water)
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 2 teaspoons smoked or sweet paprika
  • ½ teaspoon turmeric
  • 1 red capsicum, core removed and sliced
  • 1 carrot, sliced
  • 2 tomatoes, roughly chopped
  • 4 cups (or 1L) vegetable stock
  • 1 cup green peas
  • Salt and pepper to taste
  • Chopped parsley, to serve
  • Lemon wedges, to serve


  • 1Add the brown rice to a large pot of boiling water. Parboil the rice for 15 minutes then drain.
  • 2Heat the oil in a large fry pan or paella pan over high heat. Sauté the onion for 2 minutes or until fragrant. Add the garlic and spices and sauté for 1 minute or until fragrant.
  • 3Add the capsicum, carrot, tomatoes and parboiled rice then sauté for 5 minutes. Add 2 cups of vegetable stock. Cook on high for 10 minutes then reduce the heat to medium.
  • 4Cook the paella for about 30 minutes while stirring occasionally. Gradually add the remaining vegetable stock so the rice doesn’t stick to the bottom of the pan and to help cook the rice and vegetables.
  • 5When the rice is tender, mix in the green peas and cook for another minute. Season with salt and pepper to taste
  • 6Top with chopped parsley and serve with lemon wedges.

Tip: Feel free to include other vegetables such as eggplant, artichokes, asparagus or green beans.

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