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Vegan banana blossom paella with lemon wedges in a cast iron skillet

Vegan Banana Blossom Paella

  • Author: Meatless Makeovers
  • Prep Time: 10 min.
  • Cook Time: 45 min.
  • Total Time: 55 min.
  • Yield: 5 Servings 1x
  • Category: Entrée
  • Method: Simmer
  • Cuisine: Spanish
  • Diet: Vegan


A salty and savory plant-based Spanish paella full of fresh vegetables and flaky banana blossoms.  An extremely satisfying meal even without the traditional seafood and one that EVERYONE will love!



4 Cups Vegetable Broth

2 cups Bomba Rice

1 17 oz Can Banana Blossoms (Drained and Rinsed)

1 15 oz Can Crushed Tomatoes

1 Red Bell Pepper (Seeds Removed, Dice ¾ of the pepper and cut the rest into strips)

1 Orange Bell Pepper (Seeds Removed, Dice ¾ of the pepper and cut the rest into strips)

1 Yellow Bell Pepper (Seeds Removed, Dice ¾ of the pepper and cut the rest into strips)

1 Cup Peas

1 Small Handful Green Beans (Ends Trimmed and Cut into 1 inch pieces)

1 tsp Ground Coriander

½ tsp Turmeric

1 tsp Smoked Paprika

1 Nori Sheet (Crushed- optional)

Pinch Saffron

2 Tbsp Capers

2 Large Garlic Cloves (Minced)

3 Small Shallots (Sliced)

1 Lemon (Cut into Wedge)

1/4 Cup Chopped Fresh Parsley (Garnish)


  1. Wash and prepare all fresh vegetables.
  2. In a sauce pan over medium/high heat, bring the vegetable stock to a simmer. Turn off the heat and add the saffron and nori, allow to sit until needed.
  3. In a large deep skillet over medium/high heat, cook the garlic and shallot with 2 Tbsp of oil until fragrant, about 3 minutes.
  4. Add the diced peppers and chopped green beans to the skillet and cook for an additional 5 minutes, stirring occasionally.
  5. Next add the crushed tomatoes and dry spices to the skillet and stir to combine.
  6. Add the rice to the mixture followed by the banana blossoms, capers, and peas. Stir to combine.
  7. Pour the warm vegetable stock into the skillet and give it a stir. Allow mixture to come to a simmer and lower the heat to medium.
  8. At this point, allow the pan to sit. The rice will begin to absorb the stock, forming the paella.
  9. After about 15-20 minutes, add the pepper strips and lemon wedges to the top of the paella.
  10. Continue to cook the paella until the rice is very tender. With a wooden spoon check the bottom of the pan to make sure it is cooked throughout.
  11. There should be a layer of semi-burned rice at the bottom of the pan. This is the best part!
  12. Garnish with fresh parsley and serve immediately.
  13. Leftover paella can be refrigerated for up to 5 days and reheated.

Keywords: Vegan Banana Blossom Paella