5 from 11 votes

Vegetable Paella

Jump to Recipe
Try this one-pot vegetable paella! It's low in price, high in flavour and packed full of veggies. Ideal for meal prep and sharing with the family/friends.
Prep time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
£1.42
Makes: 4
mains
Spanish
Paella, vegetarian paella, veggie paella
Freezable

Table of Contents

  1. Why this recipe works
  2. Ingredients
  3. How to make this recipe

Why this recipe works

This recipe is the answer to a budget paella. We’re using cheap and delicious, vibrant veggies to replace the meat/fish traditionally used in a spanish paella. And swapping the use of saffron (super expensive!) with a tiny dash of turmeric, to provide the gorgeous bright yellow colour that’s associated with paella. Don’t worry, it doesn’t taste like turmeric. It all comes together in one pot, so we can spend less time cleaning and more time admiring our delicious vegetable paella.

Close up shot of vegetable paella with portion already served out of pan

Ingredients

Overhead shot of ingredients for vegetable paella

How to make this recipe

Start by frying a finely chopped onion in large/deep non-stick frying pan with a tbsp of olive oil. Fry until translucent for around 5 to 6 minutes. Season with salt and pepper. If you have a paella pan that will make the dish look more authentic, but my paella pan doesn’t work on my induction hob, so I used a non stick large frying pan which worked fine!

Onions sautéing in frying pan on stove with spatula

Then add the minced garlic, paprika and turmeric to the onions and continue to fry until the spices bloom for a couple of minutes.

Onions sautéing in pan with spices added

Now add half a tin of chopped tomatoes & sliced red peppers and bring to simmer, before adding the stock and green beans.

Tomatoes, peppers and green beans in frying pan on stove

Now add the rice and simmer for 30 minutes. 

Rice, chopped tomatoes and beans in pan on stove

Keep adding an extra splash of water, if the stock has absorbed and the rice is still cooking. Add the peas in the last 5 minutes.

Rice cooked with vegetables in pan

Taste the rice and when the paella is ready, squeeze the juice of half a lemon into the pan. Before you serve, decorate the paella with lemon wedges around the edge and sprinkle some fresh parsley over the top. Enjoy!

Paella in pan garnished with lemon wedges and parsley over top

 

Vegetable Paella

Print Pin It
5 from 11 votes
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
£1.42
mains
Spanish
Paella, vegetarian paella, veggie paella
Freezable
Servings: 4
Try this one-pot vegetable paella! It's low in price, high in flavour and packed full of veggies. Ideal for meal prep and sharing with the family/friends.

Ingredients

  • 1 large onion, thinly sliced (£0.09)
  • 3 cloves of garlic, minced (£0.69/3)=(£0.23)
  • 2 red bell peppers, thinly sliced (£0.48x2)=(£0.98)
  • ½ tin chopped tomatoes (£0.32)
  • 2 handfuls of frozen peas (£0.66/10)=(£0.07)
  • 350 g paella rice (£1.40)
  • 180 g trimmed green beans, sliced diagonally (£0.89)
  • Fresh parsley, torn (£0.50)
  • 2 lemons, ½ + wedges to garnish (£0.59)
  • 60 g wild rocket (£0.60)

Cupboard Essentials

  • 1 - 1.2 litre veggie stock
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp turmeric
  • Salt & Pepper

Method

  • Add your finely chopped onion into a large/deep non-stick frying pan (or paella pan if you have one) along with a splash of olive oil. Season with salt and pepper and fry until translucent on a medium heat, for approx 6 minutes.
  • Next, add the minced garlic, paprika and turmeric into the pan to fry for a further minute. Then add half the tin of chopped tomatoes & red peppers into the pan. Stir to combine and increase the heat to cook off the liquid.
  • Pop the stock, rice and green beans into the pan, simmering for around 20 minutes. For the remaining 5 minutes of cook time, add the peas and an extra splash of water if it needs it.
  • When the stock has absorbed and the paella is cooked and ready to eat, add the juice of half a lemon into the pan. Garnish with lemon wedges and parsley. Serve with rocket side salad.

Nutrition

Servings: 4 servings
Fat: 5g
Calories: 438kcal
Carbohydrates: 86g
Protein: 12g

Leave a comment and a rating!

Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

Recipe Rating




Your email address will not be published. Required fields are marked *

  • Weekly meal plans with a £20 budget
  • 50+ exclusive recipes
  • Personal dashboard
  • Exclusive step by step videos
  • Shopping list tools

JOIN NOW LEARN MORE

Never miss a recipe!

Sign up to my weekly newsletter to get all of Beat the Budget's recent recipes, so you never miss out!

Development Alchemy + Aim