Paella Vegetariana

This is an easy dish to make, and the results are splendid. Using quick-cooking rice, you can have a magnificent one-dish meal in about 30 minutes, whether for busy weeknights or a leisurely weekend meal. Adapted from Vegan Express.

Serves: 6

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, minced
  • 1 green bell pepper, cut into 2-inch strips
  • 1 red bell pepper, cut into 2-inch strips
  • 2 cups diced ripe tomatoes
  • One 15-ounce can vegetable broth
  • 1 teaspoon saffron threads, dissolved in a small amount of hot water (see Note)
  • One 6-serving portion quick-cooking brown rice, uncooked
  • 1/2 teaspoon dried thyme
  • One 14-ounce can artichoke hearts, drained and coarsely chopped
  • 1 1/2 cups frozen green peas, thawed
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground pepper to taste

Heat the oil in an extra-wide skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent, about 5 minutes.

Add the green pepper, and half of the red pepper (set aside the rest for garnish), and sauté for 5 minutes, stirring frequently.

Add the tomatoes, vegetable broth, rice, seasonings, and 1 cup water. Bring to a simmer, then cover and simmer gently for 10 minutes.

Stir in the artichoke hearts, peas, and half of the parsley. Check if rice is completely done; Add a small amount of water to cook further if needed, or to add a bit more moisture to the mixture. Season with salt and pepper. Cook just until everything is well heated through, about 3 minutes.

Transfer the rice mixture to a large, shallow serving container, or serve straight from the pan. Garnish with a concentric circle of the reserved red pepper strips, and sprinkle the remaining parsley over the top. Serve at once.

Note: If you don’t have access to saffron (and it is a bit pricey), use 1/2 to 1 teaspoon of turmeric. Not the same in flavor, but it will give the dish that characteristic bright yellow color.

Nutrition Information:
Per serving: 293 calories; 9g fat; 665mg sodium; 48g carbs; 6.5g fiber; 9g protein


8 comments on “Paella Vegetariana

  1. Jeannette

    Agreed! Just because you are vegan does not mean you will never eat junk’ food.Some ppl might be vegan for heltah reasons, but a lot of ppl are vegan because ofanimal cruelty. Plus, it is not easy to be vegan and fast food free, when you are nota home body, travel a lot or work long hours and are exhausted to cook or hunt allover town some nights for vegan food! 0Was this answer helpful?

  2. Nava Post author

    Hi Stephi — hope you enjoyed it. A good sub for the peas would be small red beans, which would also look pretty in this dish. But whatever suits your taste is good; these recipes are meant to be flexible!

  3. Marissa

    Thanks Nava, You have a really good choice of cooking! Execpt the green peas which I mostly don’t like..Pretty Good tho. Thanks again~!

  4. Nava Post author

    As I mentioned to the previous commenter, you can always sub something else for the peas. I suggested small red beans to Stephi, or you can use finely chopped broccoli florets next time. Glad you otherwise enjoyed it!

  5. Amy

    How much rice to use if I don’t use quick cooking brown rice and just use regular brown rice? How many cups dry?

  6. Nava Post author

    I should really amend this recipe to use regular brown rice. Thanks for the reminder! I would say 3 cups cooked brown rice (from 1 to 1/2 cups uncooked).

  7. Virginia

    In the ingredients section, after the saffron, it says, “See Note”. But…I don’t see any “Note”. What about it?

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