Vegetable Paella Recipe - Allrecipes.com
  • READY IN 45 mins

Vegetable Paella

Recipe by  

"I am a vegetarian and I am always trying new things. Substitute this meat dish with veggie ground beef and you won't taste the difference!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside.
  2. Heat oil in wok or deep frying pan over medium high heat. Cook frozen corn, peas, and broccoli until thawed. Stir in sliced mushrooms and veggie ground beef, and continue cooking for 5 minutes, stirring occasionally. Once vegetables are tender and vegetable protein is browned, stir in garlic salt and paprika. Reduce heat to low, and cook another 3 minutes. Serve warm over rice.
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Reviews More Reviews

Aug 03, 2006

Though I found this to be somewhat bland, my kids looooved it. I doubled (or more) the paprika, and I used half a tablespoon of minced garlic instead of garlic salt. The recipe doesn't specify how much oil to use, and I felt I needed quite a liberal amount to keep it from sticking. I served it with wild rice, but I think I will try it with white rice next time.

 
May 06, 2008

I did not care for this recipe. My husband will eat almost anything, but not this!

 

7 Ratings

Apr 23, 2008

boring....no flavor

 
Feb 01, 2007

I used a frozen veggie medley instead of the separate carrots, peas, corn and beans. Swapped brown (a little healthier) for long-grain rice and added a medium potabella mushroom. Ole! We really enjoyed this recipe.

 
Apr 15, 2009

to add more flavor you MUST use saffron. since saffron is sometimes hard to get, just substitute saffrn flavored rice ! its way good!

 

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Nutrition

  • Calories
  • 535 kcal
  • 27%
  • Carbohydrates
  • 53.5 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 74.6 g
  • 149%
  • Sodium
  • 984 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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