Vegan Rice Paella

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I simply love everything about quick and easy one pot recipes, while making the most out of a few ingredients. I know I am always leaning back on my canned goods and when I have fresh vegetables at the end of the week, I know I need to use them up quick and get the most out of them!

I also just love big rice dishes, carbohydrates have an amazing flavor profile and leave my house smelling warm and pleasant. I use White Jasmine rice as it is easily digested and not too filling. Bring 1 cup of water and 1 cup of almond or coconut milk to a boil and then add 1 cup of rice. I find rice only takes 5 or 6 minutes here in the mountains, but I am also patient enough to stand over it and watch it so it doesn’t burn. No need for any fancy rice cookers here. Just one pot.


IMG_20171010_144006Vegan Rice Paella


  • 1 Cup of White Jasmine Rice
  • 1 Orange Bell Pepper
  • 1 Cup of Garbanzo Beans (Pre-Cooked)
  • 1/2 Pint of Cherry Tomatoes
  • 1/2 Cup Vegan Vegetable Soup Broth
  • 1/2 Cup of Unsweetened Almond Milk
  • Mixing Bowl & Spoon
  • 1tbsp of Turmeric
  • 1tbsp of Cumin
  • 1tbsp of Basil
  • 1tbsp of Spanish Paprika
  • 1tbsp of salt and pepper

Step 1: Rinse and Drain your pre-cooked Garbanzo Beans, you can get them dry and soak them yourself or can them yourself.

Step 2: Cook your Rice. I always cook my rice with a cup of water, a cup of almond or coconut milk, adding turmeric to it as it boils to ensure full flavor.

Step 3: Wash & Dice the Bell Peppers, be sure to discard the stem and seeds into your local composting program.

Step 4: Wash & Slice the Cherry Tomatoes in Half

Step 5: Mix 1/2 cup of Unsweetened Almond Milk with a 1/2 cup of Vegan Soup Broth, and let it Simmer on Low for a while, don’t burn the rice.

Step 6: Carefully add the Broth to the Bowl of Rice and Add your Fresh Vegetables, serve hot or cool down in refrigerator and eat it cold if you prefer!



2 thoughts on “Vegan Rice Paella

  1. Pingback: Vegan Gluten Free Oven Baked Zucchini Chips – Earth Vale Farms

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