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Vegan Paella with Chickpeas & Veggie Sausage

This healthy Vegan Paella is packed with so much flavour! Made with chickpeas and veggie sausage, this is a simple one-pan meal that is packed with protein, veggies, and healthy fats! Perfect for the entire family.
Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 465kcal


  • 2 tsp olive oil
  • 350-400 g pack of vegan sausage cut into coins
  • 1 small Spanish onion finely diced
  • 3 garlic cloves minced
  • 1/4 tsp cayenne pepper or more to taste
  • 2 tsp smoked paprika
  • Pinch saffron or 1 tsp turmeric or optionally both
  • 1 ½ cups of whole grain parboiled brown rice
  • 4 1/4 cups reduced sodium vegetable broth
  • 1/3 cup sun dried tomatoes
  • 1 can 19 oz chickpeas, drained and rinsed
  • 1 red pepper finely diced
  • 1 cup spinach sliced and lightly packed
  • 1 cup peas frozen
  • ½ c pimento olives
  • 2 tsp lemon juice
  • Salt and pepper to taste

To serve:

  • Parsley minced
  • Green onions minced
  • Lemon wedges


  • Add 1 teaspoon of olive oil to a large cast iron skillet. Add the vegan sausages and cook on both sides until browned.
  • Add another teaspoon of olive oil, along with the onion and garlic and saute for 2-3 minutes.
  • Add in the cayenne, smoked paprika, and rice and toss in the olive oil.
  • Add broth, saffron, and sundried tomatoes into the saucepan and bring to a boil. Put the lid on, and simmer for 30 min, or until almost all of the broth is absorbed.
  • Remove the lid and add in the chickpeas, bell peppers, spinach, peas, olives, lemon juice and salt and pepper. Cook until the peas have thawed and the spinach is wilted.
  • Top off with parsley, green onions and lemon wedges.


  • The peas can go into the pan frozen, it will cook through in next to no time so there's no need to thaw them.
  • If you don’t have smoked paprika, use sweet or regular paprika.
  • Use the largest pan or skillet you have to make this if you do not have a paella pan. A large pan will allow the rice to cook more evenly.
  • Make sure all the veggies are chopped relatively evenly with each other. This helps them all cook evenly and you'll be able to have a bit of everything with every spoonful.


Calories: 465kcal | Carbohydrates: 65g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Sodium: 1517mg | Potassium: 837mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2508IU | Vitamin C: 50mg | Calcium: 55mg | Iron: 17mg