Creamy Vegan Paella

Votes: 1
Rating: 5
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Prep Time15minutes
Cook Time45minutes
Passive Time
Nutrition Facts
Creamy Vegan Paella
Amount Per Serving
Calories 176 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 11mg 4%
Sodium 534mg 22%
Potassium 365mg 10%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 12%
Sugars 3g
Protein 7g 14%
Vitamin A 30%
Vitamin C 108%
Calcium 3%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

I found some Saffron Threads on sale at Whole Foods and decided to try and make some Paella. I searched for recipes online and came across one from

I love vegetables so I decided to make some alterations and additions to the original recipe. It is important to use Paella Rice, which I found at Whole Foods Market.

Feel free to add your own choice of vegetables, creativity is always a good thing!




  • 4 cups hot water
  • 1 Tbl. Better Than Bouillon, Vegetable Heaping Tablespoon
  • 1 tsp. Saffron Threads, crushed
  • 4 Tbl. olive oil
  • 1 large onion diced
  • 1 large red bell pepper diced
  • 1 medium zucchini, diced
  • 2 large portobello mushrooms diced
  • 1 large tomato diced
  • 9 oz. artichoke hearts drained, marinated, and diced reserving 2 Tbl. Liquid
  • 3 Tbl. capers
  • 3 Tbl. garlic crushed
  • 1 1/2 tsp. Smoked Paprika
  • 1 tsp. Thyme, dried
  • 1/2 tsp. Cayenne Pepper, more to taste
  • 3/4 tsp. Oregano dried
  • 1 1/2 cups Paella Rice, dry and uncooked
  • 1 tsp. salt more or less to taste
  • 8 oz. broccoli steamed


  1. Dissolve Better than Bouillon in 4 cups of hot water. Add crushed saffron threads and 2 Tbl. Reserved Marinated Artichoke Hearts Liquid, set aside.
  2. In a large saute pan (12" or larger) heat 3 Tbl. of the Olive Oil and add onion and red pepper. Saute until they are fork-tender being careful not to overcook. (Around 3 minutes at medium heat.)
  3. Stir in zucchini, mushrooms, artichoke hearts, and saute for an additional 4 minutes.
  4. Add tomato, capers, and seasonings and stir. Continue cooking for about a minute.
  5. Add paella rice and 1 additional tablespoon of Olive Oil. Stir and coat rice. Spread evenly in the pan.
  6. Pour vegetable stock with saffron on top of rice mixture being careful not to stir. Simmer for 30-35 minutes, or until most of the liquid is absorbed. Remove from heat, cover, and let sit for 12 minutes.
  7. Toss in steamed broccoli and serve.

About Me

Hi, I'm Roxanne.

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My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

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