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Vegan Spiralized Paella

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4


  • 3 large carrots peeled, Blade D
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 yellow onion diced
  • 1/2 teaspoon cayenne pepper
  • 1.5 teaspoons paprika
  • 1.5 teaspoons smoked paprika
  • 1 teaspoon saffron threads
  • salt to taste
  • 2 cups chopped broccoli florets
  • 1 red bell pepper sliced into strips (or spiralized with Blade A and noodles trimmed)
  • 1 14.5 ounce can of diced tomatoes (if you like tomatoes, use a 28oz can of tomatoes and omit the vegetable broth later)
  • 1 cup frozen peas
  • 1 tablespoon freshly chopped cilantro
  • 1 14.5oz can quartered artichoke hearts
  • pepper to taste
  • 1/2 cup vegetable broth
  • 1/2 cup pitted green olives
  • 1 tablespoon minced parsley for garnish
  • 4 – 6 lemon wedges to serve


  • Pulse the carrot noodles in a food processor until rice-like. Set aside.
  • Heat olive oil in large skillet over medium heat. Once the oil heats, add in the garlic and onions and let cook for 3 minutes or until softened. Then, add in the cayenne, paprika, and saffron. Season with salt.
  • Add in the broccoli and bell peppers and cook for 3 minutes or until they begin to soften. Then, using tongs, remove the bell peppers and set aside on a plate. Add in the tomatoes and stir well. Then, add in peas, carrot rice, cilantro, artichokes, salt and pepper, and vegetable broth. Stir to combine and then decoratively add in the bell peppers. Add in the olives, pressing them into the carrot rice, submerging.
  • Let the mixture cook undisturbed, for 10 minutes or until the carrot rice is softened to your preference (taste to tell.)
  • Garnish with parsley and serve immediately with lemon wedges.