Vegetarian Paella
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 248.4
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 874.3 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 12.0 g
- Protein: 16.5 g
View full nutritional breakdown of Vegetarian Paella calories by ingredient
Introduction
"...this vegetarian version of paella relies on kidney beans, mushrooms and vegetarian sausage to combine with the flavorful vegetables and rice." "...this vegetarian version of paella relies on kidney beans, mushrooms and vegetarian sausage to combine with the flavorful vegetables and rice."Number of Servings: 6
Ingredients
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2 T Olive Oil
1 medium yellow onion, chopped
1 small green bell pepper, seeded and chopped
4 oz. green beans, ends trimmed and cut into 1" pieces
1 28oz can whole plum tomatoes, drained and chopped
2 garlic cloves, minced
1 9oz package frozen artichoke hearts, thawed
1 15.5 oz can dark red kidney beans
3 C. Vegetable stock
1/2 tsp red pepper flakes
1/4 tsp saffron threads
2 bay leaves
salt and freshly ground black pepper to taste
1 C. converted white rice or valencia rice (i use brown rice)
8 oz Vegetarian sausage links, cut into 1" pieces
4 oz oyster mushrooms, stems trimmed and cut into 1" pieces
1 C. frozen peas, thawed
1 T minced fresh parsley leaves
1 lemon cut into 4 - 6 wedges
Directions
1. Heat 1 TBL of the oil in a medium size skillet over medium heat. add onion, cover and cook until softened, about 5 minutes.
2. Transfer onion to a crock pot. Stir in the chopped pell peppers, green beans, tomatoes (drained and chopped), minced garlic, thawed artichoke hearts, kidney beans (drained and rinsed), veggie stock, red pepper flakes (1/2 tsp), saffron (1/4 tsp), and 2 bay leaves. Season with salt and pepper. Cover and cook on low for 4 hours.
3. Stif in the rice, cover and cook on Low for another hour unitl the rice is tender. (i find it's best to cook the brown rice seperate)
4. heat remaining oil in medium size skillet over medium heat. Add the sausage links and cook unitl browned, about 5 minutes. Remove from pan and set aside. Add the mushrooms to the same pan and cook, stirring, until tender, about 3 minutes.
5. About 10 minutes before ready to serve, stir the sausage links, mushrooms and peas in the paella. Cover and finish cooking. Serve garnished with the parsley and lemon wedge.
Number of Servings: 6
Recipe submitted by SparkPeople user SHEHADAWHAT.
2. Transfer onion to a crock pot. Stir in the chopped pell peppers, green beans, tomatoes (drained and chopped), minced garlic, thawed artichoke hearts, kidney beans (drained and rinsed), veggie stock, red pepper flakes (1/2 tsp), saffron (1/4 tsp), and 2 bay leaves. Season with salt and pepper. Cover and cook on low for 4 hours.
3. Stif in the rice, cover and cook on Low for another hour unitl the rice is tender. (i find it's best to cook the brown rice seperate)
4. heat remaining oil in medium size skillet over medium heat. Add the sausage links and cook unitl browned, about 5 minutes. Remove from pan and set aside. Add the mushrooms to the same pan and cook, stirring, until tender, about 3 minutes.
5. About 10 minutes before ready to serve, stir the sausage links, mushrooms and peas in the paella. Cover and finish cooking. Serve garnished with the parsley and lemon wedge.
Number of Servings: 6
Recipe submitted by SparkPeople user SHEHADAWHAT.