Vegetable Medley Paella Recipe | Vegetarian Times Skip to main content

Vegetable Medley Paella

Two shortcut ingredients——instant rice and frozen veggies——turn an all-day event into a quick weeknight entrée. Any frozen vegetable medley works well in this paella.



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2 Tbs. olive oil
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3 spicy soy sausages (7 oz. total), thickly sliced
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1 medium onion, chopped
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4 cloves garlic, chopped (about 4 tsp.)
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1 Tbs. paprika
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1 ½ tsp. Italian seasoning
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1 16-oz. bag frozen mixed vegetables
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¾ cup roasted red peppers from jar, rinsed, drained and chopped
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1 ¼ cups instant brown rice
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½ cup dry white wine


1. Heat oil in large skillet over high heat. Add sausages; cook 4 minutes, or until golden brown. Add onion, garlic, paprika, and Italian seasoning; sauté 2 minutes, until onion softens.

2. Add vegetables and roasted peppers, and cook 2 minutes, or until vegetables begin to thaw. Stir in rice.

3. Add wine and 1¼ cups water. Bring to a boil; reduce heat to medium. Cover, and cook 10 minutes, or until liquid is absorbed and rice is tender. Season with salt and pepper, and serve.

Nutrition Information: 

14 g
Total Fat: 
16 g
Saturated Fat: 
1 g
53 g
0 mg
809 mg
9 g
8 g
Serves 4

Comments on this Recipe

Vegetable stock, apple juice, or carrot juice are great substitutes for white wine.

I am not only a vegetarian, but I do not use any alcoholic drink. I am interested in today's recipe, Vegetarian Medley Paella, but it uses dry white wine. What would you suggest I might use instead that would work o.k. with it? Thanks. Esther Hart

Also, the alcohol cooks out (and wine is gluten-free).. Or you could use a little bit of vinegar + water/veg stock..

I'm going to try and cook this for myself for Christmas! I'm a new vegetarian and also new to cooking. This dish would be perfect for me to start.