Vegetable Paella

A 100% plant-based paella: saffron rice and colourful vegetables cooked together. Sociable, inexpensive and tasty, it proves that a paella without meat or fish can still be generous.

Prep time: 20 min  |  Cooking time: 30 min  |  Servings: 6  |  Difficulty: Easy

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, using the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 165 kcal · 7 g protein · 27 g carbohydrate · 2 g fat

Ingredients

• 300 g short-grain rice
• 1 tin of chickpeas
• 1 pepper
• 1 courgette
• 150 g green beans
• 1 pinch of saffron
• 1 litre stock

Method

1. Fry the onion, pepper and courgette.
2. Add the rice, saffron, chickpeas and stock.
3. Cook for 18 minutes without stirring.
4. Add the green beans and leave to rest for 5 minutes.

Nutritional benefits

The chickpeas provide plant protein and fibre, the many vegetables vitamins and antioxidants, and the rice carbohydrate. A complete, colourful and inexpensive paella that is 100% plant-based. Naturally gluten-free, and higher in fibre with wholegrain rice.

Variations and substitutions

• With artichokes (traditional in Valencian paella).
• With smoked tofu.
• With white beans or edamame.
• Spiced up with smoked paprika.

Storage and making ahead

Keeps for 3 days and can be reheated or eaten cold as a salad. Ideal for batch cooking.

💡 Good to know

Saffron is expensive but essential. If you have none, a little turmeric gives the colour (though not quite the aroma).

Related reading

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · gluten-free recipes.

Foods in this recipe: short-grain rice · chickpeas · pepper · courgette · green beans.

You might also like these recipes: Quinoa tabbouleh · Sweet potato and lentil shepherd’s pie · Tomato and basil soup.