Vegetable Paella

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Try this Vegetable Paella for a perfectly delicious meatless meal.

pan of Vegetable Paella

If you’re ever looking for a meatless meal to have for dinner, this is a fun one to try. There are so many flavors going on in paella, so it’s a really different kind of dinner to make and enjoy.

I first tried this Vegetable Paella years ago when I was part of a gourmet dinner party group. One of the couples in our group hosted a Cuban Themed Dinner Party, and this paella was served alongside Sangria Roasted Pork.

What is Paella?

This is a popular rice dish with roots in Valencia, Spain. Some will say it’s known as the one of the best known dishes in Spanish cuisine. The word Paella means “frying pan” in Valencia’s regional language. So the name fits since since Paella is typically cooked in a wide, shallow traditional pan over an open fire. At home cooks, make paella on the stove instead.

There are several variations of paella. Seafood paella is probably the most commonly known variety seen in restaurants and such. Mixed paella can be made too with both seafood and meat combined. And of course vegetable paella is the vegetarian version that I’m sharing today.

How to make Vegetable Paella:

On the stovetop, you’ll sauté mushrooms and then set them aside. In a separate large skillet, you’ll sauté garlic, onion and bell peppers. Then you’ll add Arborio rice (the same rice you use for risotto), crushed saffron and salt. At this point, you’ll add the broth and then cover the pan with foil.

In the oven, the pan of rice and vegetables is baked for 8 minutes. Then you’ll take the pan out of the oven and stir in the sautéed mushrooms, artichoke hearts, carrot, peas and tomato. The pan is covered again and baked for another 8 minutes. Then the foil is removed, and the paella is baked for another 10 minutes uncovered. Finally, the Vegetable Paella is topped with sliced olives and roasted red pepper. Lemon wedges are included for serving.

Vegetable Paella is a great dish to serve on its own with perhaps a delicious salad to accompany it. I love to serve it with grilled meat. And it’s one of those dishes that’s a nice surprise for your guests. They see the pan of this beautiful paella, and they are happy to try out something so unique and interesting. Give it a shot for dinner one of these days, and let me know what you think!

Here are a few more vegetarian recipes you might like to try:

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Vegetable Paella

Amazing meatless meal!
Prep Time 30 minutes
Cook Time 45 minutes
Servings 8 servings
Calories 433kcal
Course Main Course
Cuisine Spanish
Keyword paella, vegetable paella


  • 8 ounces mushrooms, quartered
  • 1/2 cup + 2 tablespoons extra virgin olive oil, divided
  • 3 medium garlic cloves, chopped
  • 1 cup diced onion
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 16 ounces uncooked Valencia or Arborio rice
  • 1 teaspoon saffron, crushed
  • teaspoons salt
  • 3 cups vegetable broth
  • 9 ounces frozen artichoke hearts, thawed
  • 1/2 cup diced carrot
  • 1/2 cup frozen petite peas
  • 1 medium tomato, diced
  • 1/3 cup sliced pimiento stuffed olives
  • 1/4 cup sliced green onions
  • 1/4 cup roasted red bell pepper, cut into strips
  • 3 medium lemons, cut into wedges


  • Preheat the oven to 400°F.
  • Sauté the mushrooms in 2 tablespoons of olive oil over medium-high heat 2 to 3 minutes or until soft and light brown; set aside.
  • Heat the remaining oil in a paella pan or 12-inch ovenproof skillet, and sauté the garlic, onion, and peppers 8 minutes or until soft. Add the rice, saffron and salt, and stir until the rice is coated with oil. Add the broth, and bring the mixture to a boil.
  • Cover the pan with aluminum foil, place in the oven and bake for 8 minutes. Stir in the reserved mushrooms, artichoke hearts, carrot, peas and tomato; cover and bake 8 minutes more. Remove the foil, and bake 8 to 12 minutes more or until heated through. Remove the pan from the oven, and top with olives, green onions, roasted pepper and lemon wedges.


  • *If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of vegetable broth that is designated as GF. Most pimiento-stuffed olives are GF, but best to check those too.


Serving: 1serving | Calories: 433kcal | Carbohydrates: 60g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Sodium: 891mg | Potassium: 459mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2376IU | Vitamin C: 65mg | Calcium: 40mg | Iron: 4mg

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  • Juan wrote:

    Hello, I am from Valencia, grew up with Paella cooked in open fire every Sunday. I liked the variation you propose here though I would not change the type of rice. Never cook paella with arborio because it comes out mushy as the risotto. Use other round rice such as Calrose, bomba or Valencia instead.

    Bon profit!

    • Lori Lange wrote:

      Thanks for the tip!

  • Kendra wrote:

    I’m looking forward to trying this shortly! I am making for a smaller group. Can I half all of the ingredients?

    • Lori Lange wrote:

      You can certainly try!

  • Victoria wrote:

    This was amazing! My whole family liked it. The only thing I changed was that I didn’t add the carrots (Can’t stand them). I substituted them with twice the peas.

    Amazing, amazing, AMAZING. I will definately be making this again (And again, and again). It really was great. Thank you!

    • Lori Lange wrote:

      Glad you enjoyed!!

  • Gail Ost wrote:

    Made this for our 4th of July party along with a speedy seafood paella from Cooking Light. Delicious, easy and makes plenty for a large crowd. Everyone loved it and had many recipe requests.