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Vegan Paella

Cook Time1 hr 10 mins


  • 6 Cups Vegetable stock (reserve 2 of the 6 cups to add later)
  • 2 Cups White Wine
  • 2 Cups Saffron Rice
  • 1 Medium Yellow Onion Chopped
  • 1 Red or Orange Bell Pepper Seeds removed and chopped
  • 1 Cup Mushrooms Chopped
  • 1/4 Cup Jarred Roasted Red Peppers Chopped
  • 1 1/2 Cups Canned Artichoke Hearts Cut into fours
  • 3 Cloves Garlic Minced
  • 1-2 Tbsp Cayenne Pepper Adjust Depending on Desired Heat
  • 1 Tsp Smoked Paprika
  • 2 Tbsp Capers
  • 1 1/2 Tbsp Olive Oil
  • Salt and Pepper To Taste


  • Preheat oven to 370°F.
  • In a large pot, add 4 cups of vegetable stock
    and 2 cups of white wine. Bring to a boil over high heat, then add rice. Cover
    and let simmer for 15–20 minutes.
  • On the stove over medium-high heat, warm a deep oven-safe
    frying pan and heat olive oil. Add bell peppers and onions, sautéing for 5
  • Add mushrooms and cook for another 2–3 minutes.
  • Add artichoke hearts, jarred peppers, garlic,
    capers, smoked paprika and cayenne pepper. Stir well and cook for 2 more
  • Add cooked rice to the oven-safe pan, adding
    salt, pepper and lime juice to taste. Stir well.
  • Bake in the oven for 35-40 minutes, checking on
    it every 10 minutes or so and adding remaining vegetable stock as needed.
  • Remove from oven and serve.


If you don’t have saffron/yellow rice on- hand, you can make it using basmati rice.