Can anyone give me an easy vegetarian paella recipe?

Question

Can anyone give me an easy vegetarian paella recipe?

Answer 1

NO! The whole point of Paella is to combine meat & fish.

Perhaps you wanted Ratatouille.

Answer 2

Spanish Paella

1/4 cup olive oil

1 package sweet Italian “sausage,” sliced into 1/2-inch pieces (try Tofurky brand)

2 carrots, sliced into 1-inch rounds

2 onions, peeled and quartered

1 celery stalk, cut into 1-inch pieces

3 cups oyster mushrooms

2 garlic cloves, roughly chopped

2 cups vegetable stock

2 Tbsp. chopped pimento

1/2 tsp. sea salt

1/4 tsp. ground oregano

1/4 tsp. ground saffron

2/3 cup long-grain rice

1 can artichoke hearts, drained and quartered

6 oz. can hearts of palm, sliced into 1/2-inch rounds

In a large pot, heat the olive oil. Add the “sausage” and cook over medium heat for 5 minutes, or until browned.

Add the carrots, onions, celery, oyster mushrooms, and garlic. Sauté for 5 minutes. Add the vegetable stock, pimento, salt, oregano, saffron, and rice. Simmer for 30 minutes.

Add the artichoke hearts and the hearts of palm. Cover and simmer for 10 to 15 minutes.

Answer 3

this is from whole foods. not only does their food rock, but they give out most of the recipes online!

Stovetop Vegetarian Paella

Enjoy this simple vegetarian version of classic Spanish paella. We used organic ingredients when possible and added lima beans and peas for extra flavor and protein. Topping with grilled tempeh would provide an even bigger protein boost. Rice in paella should be al dente, so take care not to add too much water.

2 tablespoons extra virgin olive oil

1 medium organic yellow onion, chopped

4 cloves garlic, minced

1 cup organic aromatic white rice such as jasmine or basmati

1/4 teaspoon saffron strands

1 (14 ounce) can of whole organic tomatoes, drained

1 small green bell pepper, seeded and chopped

1 small yellow bell pepper, seeded and chopped

1 cup frozen lima beans

2 cups organic gluten-free vegetable broth

additional water, if needed

1 cup frozen peas

lemon wedges for garnish

Heat the oil over medium heat in a large pan. Sauté the onion and garlic for 3 minutes. Add the rice and saffron and continue to sauté, stirring constantly for another minute. Add the whole tomatoes, and stir to break up with a large spoon. Add the green and yellow peppers along with the lima beans, stirring for another minute.

Add the broth and bring to a boil. Boil for two minutes then reduce heat to simmer. Cover and cook for 10 minutes. Check to see if more liquid is needed (to prevent sticking). If, so add just enough (about 1/4 to 1/2 cup) water. Cover and cook another 5 minutes.

Stir in the frozen peas. Continue cooking until peas are just tender and liquid is absorbed. The rice should not be over cooked, but just slightly al-dente. (If not tender enough, you may a bit more water and continue cooking.) Serve garnished with lemon wedges.