Go Back
whole food plant based Meal Planning + Paella

Whole Food Plant Based Paella

Makes about 8 cups
Author: Molly Patrick


  • 2 1/2 cups low-sodium vegetable broth, divided (590ml)
  • 1/2 cup diced red onion (75g)
  • 3 garlic cloves, minced
  • 1 cup uncooked brown rice (225g)
  • 2 teaspoons smoked paprika
  • 1 teaspoon turmeric powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper (about 10 turns)
  • 1/8 teaspoon cayenne powder (more if you like spicy)
  • 3 cups sliced cremini mushrooms (about 210g / 1/2 pound)
  • 1 can diced tomatoes (14.5oz)
  • 1 green bell pepper, diced (seeds and stem removed and discarded)
  • 1 yellow bell pepper, sliced into strips and then cut in half (seeds and stem removed and discarded)
  • 1 can artichoke hearts, drained and rinsed and coarsely chopped (14oz)
  • 1 cup frozen peas (135g)
  • 1/4 cup parsley, chopped (5g)
  • 1 tablespoon vegan Worcestershire sauce


  • Heat a large stock pot over medium heat for about 2 minutes. Add 1/4 cup of the broth (60ml) and the onion and garlic. Cook for about 4 minutes, until all of the broth is absorbed and the onions and garlic are nice and cooked. 
  • Add the rice, paprika, turmeric, salt, black pepper, cayenne and stir. Add the mushrooms and canned tomatoes and stir again. Add the remaining broth (2 1/4 cups / 530ml) and bring to a boil. Reduce the heat to very low, cover the pot with a lid, and gently simmer for about 30 minutes. 
  • Add the green and yellow peppers, place the lid back on the pot and cook for another 5 - 10 minutes, until the rice is fully cooked and most of the liquid is absorbed. 
  • Turn off the heat, add the artichoke hearts, peas, parsley and Worcestershire sauce and stir. Cover the pot and let rest for 5 minutes.


Serve with lemon wedges.