Vibrant Plant-Based Paella Recipe with Smoky Saffron Rice

Introducing a delicious homemade Plant-Based Paella.

Paella is one of my all-time favourite dishes, especially in summer. I love making it when entertaining family and friends—this plant-based version is simple to prepare and full of flavour in every bite.

This isn’t a strictly conventional paella, but swapping traditional paella rice for brown basmati makes it a healthier twist while keeping the familiar, comforting flavours.

I like to “vegify” dishes to pack more vegetables into meals, and this paella does exactly that. It’s a real crowd-pleaser—warm, satisfying and colourful. Leftovers are great cold for lunch the next day.

If you’d prefer a more traditional version, I also have a Vegetarian Paella recipe on my site.

If you try this Plant-Based Paella, let me know! Leave a comment and rate the recipe. I love seeing your recreations on Instagram—tag @healthylivingjames and use #healthylivingjames so I can share your photos.

If you want to add protein, chicken, prawns or chorizo work well with this recipe.

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Plant-Based Paella

gluten free, vegan, dairy free, egg free, refined sugar free

Ingredients

• 2 tbsp olive oil
• 3 garlic cloves, crushed
• 180 g chestnut mushrooms, sliced
• 220 g baby plum tomatoes (roughly 20), quartered
• 10 asparagus shoots, sliced
• 1 large red pepper, thinly sliced
• 250 g frozen peas
• 1 tsp cayenne pepper
• 2 tsp paprika
• Pinch of chilli flakes
• Juice of 3 lemons (use 2 during cooking and reserve 1 for serving)
• 750 ml vegetable stock
• 400 ml can coconut milk
• 400 g brown basmati rice
• 1 tsp saffron
• Salt and pepper, to taste
• Fresh coriander, chopped (to serve)

Instructions

1. Slice all the vegetables and prepare the garlic.
2. Heat a large pan over medium heat with the olive oil. Add the crushed garlic and cook briefly until fragrant.
3. Add the mushrooms, tomatoes, asparagus, red pepper and frozen peas. Stir in the cayenne, paprika, chilli flakes, juice of one lemon, and a pinch of salt and pepper. Cook for about 5 minutes to allow the vegetables to soften.
4. Add the coconut milk, vegetable stock, brown basmati rice and saffron, plus another pinch of salt and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 30–35 minutes, stirring every 10 minutes to prevent sticking and to ensure even cooking. Check the rice texture and adjust cooking time as needed.
6. Stir in the juice of a second lemon and simmer for a further 5 minutes, or until the paella reaches your desired consistency.
7. Serve topped with chopped fresh coriander and extra lemon wedges.

Notes

Optional: If you’d like a non-vegetarian version, add prawns, chicken or chorizo during cooking. Adjust seasoning to taste.

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