Veggie Packed Paella

Cook a vegan take on a classic paella, packed with nutritious ingredients like red peppers, courgette, turmeric and butter beans.


  • No lime? Use lemon instead 
  • No butter beans? Use cannellini beans instead.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 2


1 Red pepper

1 Onion

2 Garlic cloves

2 tbsp Olive oil

½ tsp Smoked paprika

1 tsp Ground turmeric

a pinch of Saffron (optional)

1 vegetable stock cube

150 g Paella rice

½ Can chopped tomatoes

½ Can butter beans

1 Courgette

1 Lime

100 g frozen peas

Salt & pepper


  1. Slice the onion, red pepper and courgette. Finely chop the garlic. Add the stock cube, paprika, saffron and turmeric to a heat proof bowl. Pour over 400 ml boiling water, mix and set aside.
  2. Heat the oil in a large frying pan over a medium heat and fry the onion and pepper for 5 minutes, until softened. Stir in the garlic and cook for 1 minute.
  3. Stir in the paella rice and cook for 2 minutes. Add the chopped tomatoes and  stock.
  4. Stir in the beans, peas and courgette, then bring to the boil. Reduce to a simmer and cook for 15 minutes, stirring occasionally and cooking until the rice is tender. Remove from the heat, squeeze over the lime juice and serve.
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How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.