Plant-Based Paella

plant based paella

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Paella is one of my favourite all time dishes, especially over the summer period.

I would say this is one of my favourite dishes to cook when entertaining family or friends at our house.

This plant-based version is extremely simple to make and packs so much flavour with every bite!

paella front view

YES this might not be your conventional Paella but who likes to be the same?!?!

As you know I like to “vegify” my recipes to get the maximum different veg into peoples diet, this one does exactly that!

Trust me this paella is such a crowd pleaser!

If you try this Plant-Based Paella, let me know! Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames I absolutely love seeing and sharing your recreations!

plant based paella side

Don’t worry if you have any leftover, it even tastes great cold for lunch the next day.

If you fancy adding extras then chicken, prawns or chorizo work amazingly in this recipe!

plant based paella

Plant-Based Paella

gluten free, vegan, dairy free, egg free, refined sugar free
5 from 8 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people


  • 2 tbsp olive oil
  • 3 garlic cloves crushed
  • 180 g chestnut mushrooms sliced
  • 220 g baby plum tomatoes (roughly 20, sliced into quarters)
  • 10 asparagus shoots sliced
  • 1 large red pepper thinly sliced
  • 250 g frozen peas
  • 1 tsp cayenne pepper
  • 2 tsp paprika
  • 1 Pinch of chilli flakes
  • 3 lemons
  • 750 ml veg stock
  • 400 ml can coconut milk
  • 400 g brown basmati rice
  • 1 tsp saffron
  • Salt & Pepper
  • Fresh coriander


  • Slice all the veg
  • Heat a large pan on a medium heat with olive oil and crushed garlic
  • Add all the veg, spices, juice of 1 lemon and a pinch of salt & pepper to the pan and allow to cook down for 5 minutes
  • Now add the coconut milk, veg stock, rice, saffron and another pinch of salt and pepper and stir
  • Bring to a boil and then reduced to a simmer for 30-35 minutes with the lid on making sure to stir every 10 minutes
  • Add the juice of 1 lemon and simmer for a further 5 minutes (or until desired consistency)
  • Serve with chopped fresh coriander and extra lemon wedges


You can add prawns, chicken or chorizo to this paella if you wish!

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW for daily allergy free food inspiration. 

On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!

Plant-Based Paella Pinterest



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  1. This looks yummy, but my daughter is allergic to coconut – could I use soya or almond milk instead, or does it need to be a thicker substance than that? Thanks.

  2. Hey Inga, thank you for the comment!

    Hmm well I haven’t tested either of these but here are 2 options for you to try:

    1. Just add more stock (you wont get a creamy texture but I think it would still taste great)

    2. combine soya milk with soya cream say half and half so 200ml of each and mix together and see how that goes

    Hope that gives you a couple options to try out and please let me know how you get on I would love to know how it goes 🙂


  3. Nicely done. Few months ago I made one similar dish, but I used paella rice (mid sized-rounded grain) and chickpeas (yes, it may sound weird but my father makes an amazing vegetarian paella with this).
    BTW, I never tried spreading fresh parsley on top, but I see most of non-Spanish paella version have it. For us (Spanish) it sound weird but I have to try it!

    Next time I will let you know

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