Vegan Paella from the Pantry from Cook the Pantry by Robin Robertson – plant-based and gluten-free

Paella from the Pantry

This vegan paella is the ultimate in delicious pantry cooking.
Course Main Course
Cuisine Spanish
Cook Time 20 minutes
Total Time 20 minutes
Yields 4 servings
Author Robin Robertson


  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic cloves, minced
  • 1 cup vegetable broth
  • 1 pinch saffron threads or ground annatto or turmeric, for color
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can diced fire-roasted tomatoes, undrained
  • Salt and freshly ground black pepper
  • 1 cup frozen green peas, thawed
  • 1 1/2 cups cooked chickpeas, or 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 2 1/2 to 3 cups cooked rice
  • 1 6-ounce jar marinated artichoke hearts, drained and chopped
  • 1 6-ounce jar roasted red bell pepper, drained and chopped
  • 1/2 cup sliced pimiento-stuffed green olives
  • 2 tablespoons chopped fresh parsley


  1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and cook 1 minute longer. Stir in the broth, saffron, paprika, bay leaf, oregano, red pepper flakes, and tomatoes and their juice. Bring to a boil, then lower the heat to medium. Season with salt and pepper to taste, cover, and simmer for 8 minutes. Stir in the peas, chickpeas, cooked rice, artichoke hearts, roasted red bell pepper, olives, and parsley. Cook 3 to 5 minutes longer, stirring gently, to heat through. Taste and adjust the seasonings, if needed. Serve hot.

Recipe Notes

Cook the Pantry by Robin Robertson

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.