Savory Veggie Paella in a pan.

Savory Veggie Paella

Savory Veggie Paella. Packed full of fresh veggies and healthy yumminess.

Recipe Contributor – Jilli And The Beanstalk

According to The Paella Company, “Paella is one of the most popular and famous of global dishes, to define exactly what paella contains is almost impossible. There are as many variations of paella as there are cooks, with many claiming that their recipe is the best tasting or most authentic. The origins of the dish, however, are quite humble. Understanding a little of its history will help explain why so many varieties exist.”

Do you know “white” beans can be either Great Northern or Cannellini beans. So what’s the difference? Cannellini beans can also be called white kidney beans or Italian kidney beans. They have a traditional kidney bean shape and are perfect for that chili. They have a nuttier, earthy flavor. The thicker outside texture also keeps the inside smoother. These are what are typically used in Italian dishes.

Great Northern beans are medium-sized and firmer than cannellini. These are also used in most recipes that list white beans as an ingredient. Great Northern beans have a grainier texture but a delicate flavor. Their flesh is less creamy, and they take on the flavor of whatever they’re cooked with (the same as tofu). So now you know a bit about “white” beans!

And for Savory Veggie Paella, as long as you have rice, broth, saffron, cinnamon and paprika, you can make a hearty vegan paella out of whatever veggies you have on hand. The more, the better.

Savory Veggie Paella in a pan.
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Savory Veggie Paella

Savory Veggie Paella. Packed full of fresh veggies and healthy yumminess.
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Rice, Spanish, Vegetables
Servings: 10
Calories: 241kcal


  • avocado oil
  • 1 red onion, diced
  • 2 cups mushrooms, sliced
  • 1 15 ounce can unsalted diced tomatoes
  • 4 cups low sodium vegetable broth
  • 2 cups brown rice, uncooked
  • 2 to 3 tsp sea salt
  • 1 tsp saffron
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • 1 15 ounce can white beans, drained & rinsed
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup artichoke hearts
  • 1 handful fresh parsley
  • black pepper


  • Sauté mushroom and onion in avocado oil. Set aside.
  • Combine vegetable broth, diced tomatoes, saffron, salt, paprika, cinnamon and rice in large paella pan or skillet. Stir and bring to boil. Cover and simmer on low until liquid is fully absorbed. 
  • In the meantime, lightly steam broccoli and cauliflower. 
  • Once rice is cooked and liquid is absorbed, add in onion, mushroom, beans, broccoli and cauliflower. Allow veggies to heat through. Add more salt and pepper to taste. 
  • Top with artichokes, parsley, and more steamed broccoli and cauliflower.


Calories: 241kcal | Carbohydrates: 46g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 1308mg | Potassium: 574mg | Fiber: 6g | Sugar: 4g | Vitamin A: 695IU | Vitamin C: 35.8mg | Calcium: 79mg | Iron: 2.9mg

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