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Vegan Paella

Updated: Oct 2, 2023

Servings: 6 Total time: 55 min


  • 2 links Beyond Meat Italian sausage

  • 2 Tbsp. extra-virgin olive oil

  • 1 medium yellow onion, diced

  • 1 medium red bell pepper, thinly sliced

  • 8 oz mushrooms, sliced

  • 2 cups brown rice, rinsed well

  • 3 garlic cloves, minced

  • 1 tsp smoked paprika

  • 1 tsp saffron threads

  • 1/2 tsp black pepper

  • 15 oz canned artichoke hearts, drained and quartered

  • 3 cups vegetable stock, low-sodium

  • 15 oz can fire-roasted tomatoes, diced

  • 1/2 cup frozen green peas

  • 1/4 cup Italian parsley, chopped

  • 1 lemon, quartered

  • 1/4 cup green olives, sliced or capers


  1. In a large high-sided skillet over medium-high, pan-sear plant-based meat until golden on all sides. (You shouldn’t have to add any oil but if you do use a light spray). Transfer to a plate and slice into 1/3-inch slices.

  2. Add olive oil, onion, bell pepper, and mushrooms; cook for about 8 minutes, until softened.

  3. Add brown rice, garlic, paprika, saffron, and pepper; cook 2 minutes, until fragrant.

  4. Stir in artichokes, broth, tomatoes, and green peas. Bring to a low boil, reduce heat, cover, and cook for about 40 minutes.

  5. Once rice is cooked, remove the lid, add the plant-based meat, and top with parsley, lemon, and olives or capers, if desired. Enjoy!


Leftovers: Refrigerate in an airtight container for up to four days.

Protein: Try plant-based chorizo or shrimp.

More Flavor: Add roasted red peppers.

More Heat: Add red pepper flakes.

Recipe Inspired by

Vegan Paella
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