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Recipes Around the World International Vegetarian Union
Vegan 'Western' Main Course Meals
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Spring Vegetable Paella
From: Karen C. Greenlee

Serving Size : 6

  • 1 pound asparagus -- cut into 2" pieces
  • 3 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 cup red bell pepper -- chopped
  • 1 1/4 cups zucchini -- chopped
  • 1/2 cup onion -- chopped
  • 4 cups cooked brown or white long-grain rice
  • 2 cups tomatoes -- chopped & seeded
  • 3/4 teaspoon salt
  • 1/2 teaspoon saffron threads or 1/4 tsp ground turmeric
  • 2 15 oz. cans garbanzo beans -- rinsed & drained
  • 1 10 pkg. frozen peas -- thawed
Cook asparagus and broccoli florets in enough boiling water to cover in a 2-qt. saucepan, about 4 minutes or until crisp-tender; drain.
Heat oil in a 10-inch skillet over medium-high heat.
Cook asparagus, broccoli, bell pepper, zucchini, and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.

Stir in remaining ingredients.
Cook about 5 minutes, stirring frequently, until hot.