Vegan Paella

My vegan paella is comforting, full of flavor, and great for family gatherings. I have it ready in 45 minutes using cooked brown rice, spicy tofu, earthy mushrooms, fresh vegetables, lemon juice, and warm seasonings. I love that is filling and satisfying, and meat is never missed at the table.

I have tried many vegetarian and vegan paella recipes, and while they taste good, they often lack protein and leave me hungry sooner than I want. This vegan Spanish paella is different since it is spicy, hearty, and packed with protein, which keeps me full and satisfied well after the meal is done. 🙂

Every time I put it on the table, it sparks conversation and people ask what I added to it. I enjoy it on its own, but I also like serving it as part of a larger spread with other Spanish dishes, like these vegan patatas bravas. This dish takes me back to Spain, and when I serve it with a glass of wine, I get that small Spanish restaurant experience right at home.

Latest Recipe Video!

🥘 Ingredients

These simple ingredients are easy to whip up quickly to make this traditional Spanish rice dish. Here’s what I use to cook this vegan paella:

Paella Rice: I chose brown rice instead of the traditional Bomba rice for extra whole grains and fiber. It also keeps this paella gluten free. Honestly, I thought the brown rice tasted just as good, but for a more classic texture, Bomba, Arborio, or Calasparra rice will work too.

Saffron: Saffron adds a subtle earthy, floral, and slightly sweet flavor that makes this dish look authentic.

Tofu: I use extra-firm tofu for protein and a meaty texture that replaces the meat usually found in paella.

Veggies: I like to mix in bell peppers, mushrooms, carrots, onions, corn, tomatoes, and peas, but really, you can use whatever you have on hand.

Spices: Cumin, sweet paprika, smoked paprika, salt, cayenne or crushed red pepper, and garlic give this paella its warm rich flavor.

Vegetable Broth: Using vegetable stock helps deepen the flavor and gives the rice a chance to absorb all the spices as it simmers.

Lemon Juice: I don’t skip this! A squeeze of fresh lemon brightens the dish and adds the right touch of acidity to balance all the flavors.

Substitutions

Vegetables: I love keeping this flexible depending on what’s in my fridge. Zucchini, artichoke hearts, olives, green peas, roasted red bell pepper, green beans, or yellow squash all work beautifully in paella.

Saffron: Saffron is pricey, so if I want a budget-friendly option or just don’t have any on hand, turmeric works as a simple substitute.

Meat Alternatives: I sometimes like to add a little extra texture with chopped vegan sausage, seitan, or even my homemade vegan chorizo to give the paella a meaty flair without using animal products.

🔪 How To Make

Here are the steps I follow to make this easy vegan paella recipe.

Prepare the Tofu: I heat oil in a large skillet over medium-high heat. Any large pan or a cast iron skillet works. Once the olive oil is hot, I add the tofu, season it with salt, and sauté for about 10 minutes, stirring occasionally, until the tofu is browned.

Cook the Mushrooms: I add the mushrooms and sauté them over medium heat for 4 to 5 minutes, or until they release their liquid and begin to brown.

Prepare the Rice: I cook the brown rice, adding saffron when I add the rice to the boiling water. I stir and cook on low, then let it sit until all the water is absorbed. Back to the tofu or mushroom mixture, I stir in the carrots, corn, tomatoes, garlic, and all the spices including salt and pepper, and sauté for 2 to 5 more minutes.

Add Rice to Veggies: I stir in the rice and about 4 ounces of vegetable broth. I cover the pan with a lid and simmer for 10 to 15 minutes, or until all the liquid is absorbed. Then I add the peas on top without stirring, cover, and let them steam for 1 to 2 minutes.

Garnish: I remove the pan from heat, stir in lemon juice and green onions, and garnish the rice with lemon wedges. I taste the meatless paella with tofu and adjust the seasonings as needed.

Serve and enjoy!

📖 Variations

This Spanish vegan paella is already delicious on its own! But if I want to switch things up, here are a few ways I like to make it differently.

Jackfruit Paella: I use 1 can of jackfruit, drained and shredded, instead of tofu when I want a heartier texture. It mixes well with the rice and spices.

Bean Option: I add about 1 1/2 cups of beans like chickpeas, black beans, or lentils for extra protein. I use them in place of tofu or along with it.

Roasted Vegetable: I roast about 2 cups of vegetables such as red peppers, eggplant, and cherry tomatoes before adding them to the paella. Roasting adds deeper flavor and works well with the spices.

🍽 Serving Suggestions

This hearty vegan vegetable paella hardly needs any accompaniment, but there are plenty of sides I can serve alongside it if I like. I sometimes add lemon wedges for an extra bright flavor, serve a light soup such as cucumber gazpacho, or use crusty sourdough bread to soak up the delicious juices. Store-bought or homemade gluten-free bread both work well.

For a more festive meal, I like to start with appetizers Spanish tapas-style. Some of my favorite options are marinated veggies, olives, mushroom fritters, or crispy air fryer tempeh.

🧊 Storage Directions

Refrigerating: I transfer the paella, once it has cooled to room temperature, into an airtight container and place it in the fridge. It keeps well for up to 4 to 5 days.

Freezing: While I can technically freeze this paella, the rice might become a bit mushy when defrosted. That said, I store it in an airtight, freezer-safe container, and it keeps for up to 3 months.

Reheating: I usually reheat leftover paella on the stove over low to medium heat. I add a splash of vegetable broth or water to keep the rice from drying out and stir occasionally until it’s warmed through.

❓Recipe FAQs

Love this vegan recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!

📋 Recipe Card

🎥 Watch How to Make It

https://youtu.be/-6r0RfUMTl0

Facebook Twitter Pinterest Email

Print Recipe

5 from 10 votes

Vegan Paella

My vegan paella is comforting, full of flavor, and great for family gatherings. I have it ready in 45 minutes using cooked brown rice, spicy tofu, earthy mushrooms, fresh vegetables, lemon juice, and warm seasonings. I love that is filling and satisfying, and meat is never missed at the table.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American, Spanish, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings: 4 servings

Calories: 228kcal

Author: Anjali Shah

Ingredients

• ▢ 1 cup cooked brown rice about 1/4 cup dry
• ▢ ⅛ tsp saffron crumbled
• ▢ 1 tbsp extra virgin olive oil
• ▢ 7 oz spicy marinated tofu finely diced
• ▢ 1 cup cremini mushrooms diced
• ▢ 1 yellow onion diced
• ▢ 3 carrots diced
• ▢ 1 cup fresh or frozen corn kernels
• ▢ 14 oz can chopped or diced tomatoes drained
• ▢ 4 cloves garlic minced (4 tsp.)
• ▢ 4 oz vegetable broth
• ▢ 1 tsp ground cumin
• ▢ ½ tsp paprika
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp Salt more to taste
• ▢ ⅛ tsp cayenne pepper you can add a little more if you like it spicy
• ▢ 1 cup fresh or frozen peas thawed
• ▢ ¼ cup fresh lemon juice
• ▢ 3 green onions thinly sliced, for garnish

Equipment

• ▢
  Large Nonstick Skillet
• ▢
  Chopping knife
• ▢
  Cutting Board

Instructions

• ▢
  Heat oil in a large pan over medium-high heat. Add tofu when oil is heated through, season with salt. Sauté 10 minutes, or until tofu is browned, stirring occasionally.
• ▢
  Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.
• ▢
  Meanwhile, cook your brown rice. Add in saffron at the same time you add the rice to the boiling water. Stir and cook on low – let sit until all water is absorbed. Back to the tofu/mushroom mixture: Stir in carrots, corn, tomatoes, garlic, and all of your spices (including salt & pepper), and sauté 2-5 minutes more.
• ▢
  Stir in rice, and about 4 oz veggie broth. Cover with lid, and simmer 10-15 minutes, or until all liquid is absorbed.
• ▢
  Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove pan from heat, and stir in lemon juice and green onions. Taste and adjust seasonings as needed.

Notes

• My #1 Secret Tip for this recipe is that once I add the rice to the pan, I resist the temptation to stir it. Stirring creates a risotto-like consistency, but for authentic paella, I let the rice absorb the liquid undisturbed so it develops a nice crispy crust on the bottom called the socarrat.
• Using Knife Skills: I chop all my vegetables into evenly sized, bite-size pieces. This makes them easier to eat and ensures they cook consistently.
• Don’t Skimp On The Citrus: I add fresh lemon juice to give the vegan paella an extra zest, and I never skip it. I always use fresh lemon juice instead of bottled, because it makes a big difference in flavor.
• Stir with care: Once the rice and broth are added, I stir only a few times. This helps the rice stay fluffy instead of breaking down too much.
• Tofu texture: I use extra firm tofu and pat it dry before cooking. This helps it brown better in the pan and hold its shape in the finished dish.
• Pan size matters: I use a wide pan so the rice cooks evenly and absorbs the broth at the same rate. Crowding the pan can lead to uneven cooking.

Nutrition

Calories: 228kcal | Carbohydrates: 42g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 854mg | Potassium: 967mg | Fiber: 7g | Sugar: 7g