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Vegetarian Paella
from: Foodie

This recipe is originally from The Food Networks Robin Miller.

SERVES 4

  • 2 teaspoons olive oil
  • 8 ounces soy sausage, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1 cup marinated artichoke hearts, quartered
  • 1 cup yellow squash, sliced
  • 1 cup zucchini, sliced
  • 1 cup carrot, sliced
  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 1/2 cup frozen green pea
  • 14 ounces diced tomatoes, in a can
  • 6-8 saffron threads
  • 1/2 teaspoon paprika
  • 2 bay leaves
  • 2 cups cooked rice
  • 1/2 cup reduced-sodium vegetable broth
  • 1/4 cup fresh parsley leaves, chopped
  • salt & freshly ground black pepper

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

Add soy sausage and garlic and cook 2 minutes. Add artichokes, 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.