Vegan Paella

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 412.4
  • Total Fat: 10.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,110.8 mg
  • Total Carbs: 70.6 g
  • Dietary Fiber: 7.8 g
  • Protein: 11.7 g

View full nutritional breakdown of Vegan Paella calories by ingredient


Introduction

I decided to make my own paella and to be honest, didn't really know what I was doing but this turned out great! You can substitute any vegetables of course. I made a pan full and just divided it into thirds. I'd say a serving is two cups. I decided to make my own paella and to be honest, didn't really know what I was doing but this turned out great! You can substitute any vegetables of course. I made a pan full and just divided it into thirds. I'd say a serving is two cups.
Number of Servings: 3

Ingredients

    1 pkg. Mahatma Yellow Long Grain rice
    1 can Muir Glen Organic diced tomatoes (NSA)
    1 Zucchini, chopped
    2T Canola Oil
    1 Onion, chopped
    2 Bell Peppers, chopped
    1t. turmeric
    1t. parsley
    1 c. green peas
    .5 c. frozen corn
    .5 c. frozen field peas.

Directions

Boil 1.67 c of water and add the rice. Reduce heat and let simmer for 20 minutes.

In the meantime heat oil in a large skillet. Add chopped onion, peppers, and zucchini. Stir occasionally, cooking until soft.

Cook the peas, corn, and field peas (mine were already cooked from earlier). Once rice and vegetables are ready, add peas, corn, field peas, tomatoes, turmeric, parsley, and rice in with the vegetables. Stir to combine and heat thoroughly.

Makes three hearty main-dish servings (2c. each).

Number of Servings: 3

Recipe submitted by SparkPeople user RACHELMARLENA.