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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 258.0
  • Total Fat: 6.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 608.4 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 6.3 g
  • Protein: 11.7 g

View full nutritional breakdown of Vegetarian Paella calories by ingredient
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Vegetarian Paella

Submitted by: LNAGEL

Introduction

From foodnetwork.com with one substitution. The recipie originally calls for 1 c artichike hearts, for which I substituted eggplant because I don't like artichoke From foodnetwork.com with one substitution. The recipie originally calls for 1 c artichike hearts, for which I substituted eggplant because I don't like artichoke
Number of Servings: 4

Ingredients

    2 teaspoons olive oil
    8 ounces soy sausage, cut into 1-inch pieces
    2 cloves garlic, minced
    1 cup eggplant cubes (1")
    1 cup sliced yellow squash
    1 cup baby squash or sliced zucchini
    1 cup sliced carrots
    1 bunch asparagus, ends trimmed, cut into 2-inch pieces
    1/2 cup frozen green peas
    14-ounce can diced tomatoes
    6 to 8 saffron threads
    1/2 teaspoon paprika
    2 bay leaves
    2 cups cooked rice
    1/2 cup reduced-sodium vegetable broth
    1/4 cup chopped fresh parsley leaves
    Salt and freshly ground black pepper

Directions

Heat oil in a large paella pan or skillet over medium-high heat.

Add soy sausage and garlic and cook 2 minutes. Add eggplant, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user LNAGEL.






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