Vegetarian Paella Recipe - Vegetarian Times

Vegetarian Paella

Vegetarian Paella

Don't be intimidated by the number of ingredients in the paella (pi-AY-ya). This is an easy dish to make, and the results are splendid. If saffron isn't available, substitute 1 teaspoon turmeric (but don't dissolve in water).

  • 6Servings


  • 1 1/2 Tbs. olive oil
  • 1 medium onion, chopped
  • 2 to 3 medium cloves garlic, minced
  • 1 medium red bell pepper, cut into 2-inch-long strips
  • 1 medium green bell pepper, cut into 2-inch-long strips
  • 14.5-oz. can diced tomatoes
  • 15-oz. can vegetable broth
  • 2 cups uncooked quick-cooking brown rice
  • 1 tsp. saffron threads, dissolved in small amount of hot water
  • 1/2 tsp. dried thyme
  • 14-oz. can artichoke hearts, drained and coarsely chopped
  • 1 1/2 cups frozen peas, thawed
  • 1/4 cup chopped fresh parsley
  • 1 tsp. salt


Meal plan: To complete this one-dish meal, add a salad of mixed greens tossed with seedless orange sections and toasted sliced almonds, dressed in a low-fat vinaigrette. End with any fresh fruit left from the week.

In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.

Set aside half the red pepper strips for garnish. Add all remaining pepper strips to onion mixture and cook, stirring often, 5 minutes. Stir in tomatoes (with liquid), broth, rice, saffron mixture, thyme and 1 cup water. Bring to a boil. Reduce heat to low, cover and simmer 10 minutes.

Stir in artichoke hearts, peas, half the parsley and salt. Season with freshly ground pepper to taste and add a little water to moisten if needed. Cook, stirring, just until heated through, about 5 minutes.

Transfer paella to large, shallow serving dish and garnish with circle of reserved red pepper strips. Sprinkle with remaining parsley and serve hot.

Nutrition Information

  • Calories: 372
  • Carbohydrate Content: 67 g
  • Cholesterol Content: 0.5 mg
  • Fat Content: 6 g
  • Fiber Content: 6 g
  • Protein Content: 10 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 611 mg