The Ultimate Vegan Paella Recipe with Brown Rice

Making a vegan brown rice paella is a delicious way to enjoy the rich flavors of traditional Spanish paella while keeping it plant based and nutritious.

Begin with assembling all your components.

You’ll require 180 grams of whole grain brown rice.

300 ml of homemade or برنج قهوه ای store-bought vegetable stock.

One large onion, finely diced.

A small handful of fresh garlic, crushed.

One vibrant red pepper, thinly julienned.

One cup of frozen peas.

One cup of cooked chickpeas.

A pinch of saffron threads soaked in two tablespoons of warm water.

One teaspoon of smoked paprika.

One tbsp of extra virgin olive oil.

Add kosher salt according to your preference.

For finishing, consider chopped cilantro or a drizzle of lemon zest.

In a broad, flat-bottomed pan, heat the olive oil gently.

Add the chopped onion and cook until it turns translucent, about five minutes.

Mix in the crushed garlic and cook just until its scent fills the air.

Cook the bell pepper until it loses its raw crunch and becomes tender.

Next, add the brown rice and stir well to coat the grains with the oil and spices.

Toast the grains for a brief 120 seconds to deepen their natural nuttiness.

Carefully add the broth along with the infused saffron liquid.

Sprinkle in the smoked paprika and a careful dash of sea salt.

Stir gently and then let the mixture come to a gentle simmer.

Keep the rice untouched after the liquid is added; this lets the signature crunchy base form naturally.

Place a lid or foil over the pan and let it slow-cook for about 40 minutes.

Peek every 10 minutes to ensure moisture is retained.

If the pan looks dry, drizzle in a bit of hot water.

At the 30-minute mark, evenly distribute the peas and chickpeas on top.

Put the cover back on and let it steam for the final 5–10 minutes.

When the rice is tender and the liquid is absorbed, remove the pan from heat.

Let the dish steam quietly under cover for 5 minutes to finalize texture.

This allows the flavors to meld and the rice to finish steaming.

Before serving, give the paella a gentle fluff with a fork.

Taste and adjust seasoning if necessary.

Top with minced parsley and a citrus kiss of lemon.

Accompany with toasted ciabatta or a light spinach and vinaigrette mix.

This vegan brown rice paella is not only full of color and texture but also rich in fiber and plant based protein, making it a wholesome meal for any day of the week.