Vegetarian Paella Recipe (Easy + No Special Pan!)

I prepared a vibrant vegetarian paella featuring olive oil, finely chopped onion, and fragrant garlic alongside red and green bell peppers. The dish infuses fresh diced tomatoes, vegetable broth, and smoked paprika to create a rich, colorful medley enhanced by artichoke hearts, peas, and green beans that brings lively flavor to every bite.

I’ve been experimenting with new ways to elevate dinner time and this vegetarian paella really caught my attention. I came across some really neat tips from recipes like vegan paella and rice recipes for dinner and thought, why not give it a shot?

I use just 1/4 cup olive oil to get started along with a large, finely chopped onion and 3 cloves of garlic for that depth of flavor. Then I toss in diced red and green bell peppers and some ripe tomatoes to add brightness.

A splash of vegetable broth, smoked paprika and a hint of turmeric powder really sets the stage for a gorgeous golden hue. I mix in short-grain rice, fresh green peas, artichoke hearts and green beans.

Trust me, its simple, yet full of little surprises that remind me of classic paella recipes while keeping it super accessible. Enjoy a squeeze of lemon at the end for a tangy finish.

Why I Like this Recipe

Here are a few reasons I like this recipe:

1. I love how its bursting with colors and flavors, and the mix of veggies makes it look super inviting.
2. It’s really satisfying to cook since it all comes together pretty quickly, and the spices give it that amazing, smoky kick.
3. I feel like I’m treating myself to something hearty and healthy, and honestly, it just tastes awesome.

I made this vegetarian paella because its all about mixing simple ingredients into something totally yummy. I heat up some olive oil and toss in a chopped onion until its soft, then add garlic and bell peppers so they get tender. After that, I mix in chopped tomatoes and let that simmer a bit so the flavors can meld together. Once I pour in the veggie broth, i sprinkle in smoked paprika and turmeric for that unique taste. I then stir in some short-grain rice until it’s coated with the tomato mix and fold in peas, artichoke hearts and green beans. I season with salt and pepper, lower the heat and let it all cook until the rice soaks up the broth. Finally, i let it sit for a few mins to let all those tasty flavors settle before i serve it with lemon wedges. It might sound simple, but its the little touches and relaxed steps that make this dish feel so comfortingly homecooked to me.

Ingredients

• Olive oil is rich in healthy fats that add smooth flavor to every dish.
• Onions deliver natural sweetness and fiber, enhancing flavor and boosting antioxidant benefits.
• Garlic adds sharp, bold taste while supporting immunity and improving overall dish depth.
• Red and green bell peppers offer crunch, vitamins and a slight tang for freshness.
• Tomatoes contribute juiciness, acidity and fiber, balancing flavors perfectly in the paella.
• Short-grain rice lends a creamy texture and ample carbohydrates needed for energy.
• Artichoke hearts bring subtle earthiness and fiber, complementing other veggies wonderfully.

Ingredient Quantities

• 1/4 cup olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup diced ripe tomatoes (or about 2 medium fresh tomatoes chopped)
• 1 1/2 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp turmeric powder (or a pinch of saffron if you have it)
• 1 cup short-grain rice (like Arborio or paella rice)
• 1 cup frozen or fresh green peas
• 1 cup artichoke hearts, quartered
• 1/2 cup green beans, trimmed and cut into pieces
• Salt and pepper to taste
• Lemon wedges for serving

How to Make this

1. Heat the olive oil in a large, deep frying pan over medium heat and add the chopped onion. Let it cook until its kinda soft and translucent.

2. Toss in the minced garlic and diced red and green bell peppers, stirring occasionally until they start getting tender.

3. Mix in the diced tomatoes and let the mixture simmer for a couple of minutes so the flavors meld together.

4. Pour in the vegetable broth, then sprinkle in the smoked paprika and turmeric powder (or a pinch of saffron if you’re using that instead). Give it a good stir.

5. Add in the short-grain rice evenly across the pan and stir well so the rice gets coated in the tomato mixture.

6. Now fold in the green peas, artichoke hearts, and green beans. Make sure they are evenly distributed throughout the rice.

7. Season the whole dish with salt and pepper to taste, then lower the heat so it simmers gently.

8. Let the paella cook uncovered for about 15-20 minutes, stirring just once or twice, until the rice absorbs most of the liquid and is cooked through.

9. Once done, remove the pan from the heat and let it sit for a few minutes for the flavors to set.

10. Serve your vegetarian paella hot with lemon wedges on the side and enjoy the rich, colorful flavors!

Equipment Needed

1. A large deep frying pan that’s heavy-bottomed
2. A stove or cooktop for heating the pan
3. A sharp knife for chopping the onion, peppers, and tomatoes
4. A sturdy cutting board
5. Measuring cups and spoons for the olive oil, broth, spices and rice
6. A wooden spoon or spatula for stirring the veggies and rice
7. A couple of mixing bowls to prep and hold the chopped ingredients before cooking

FAQ

Vegetarian Paella Recipe (Easy + No Special Pan!) Substitutions and Variations

• Olive oil: If you’re out of olive oil, you can use avocado oil or even canola oil instead its a great change
• Onion: Don’t have a large onion? Try using 2 medium red or yellow onions, they’ll work fine
• Smoked paprika: If you dont have smoked paprika, regular paprika mixed with a pinch of cumin can do the trick
• Turmeric powder: If you prefer, you can substitute with a pinch of saffron or even a dash of annatto for a similar color
• Short-grain rice: If you cant find paella rice, Arborio rice or even sushi rice works pretty well in this recipe

Pro Tips

1. Make sure you cut all your veggies into similar sizes; this helps them cook evenly and keeps every bite full of flavor.
2. When you’re cooking the onions, let them really get soft and even a bit caramelized. Rushing this step can lose some of that deep, rich taste.
3. Add the garlic after the onions have softened a bit so it doesn’t burn since burnt garlic turns bitter and ruins the dish.
4. Once you mix in the rice, try not to stir constantly. Let it sit a little so a crispy layer might form at the bottom, which is a little secret for extra flavor.