Vegetarian Paella
Prep time
Cook time
Total time
Easy to prepare and is cooked in one pan. You can add in just about anything you like.
Recipe type: Main / Vegetarian
Serves: 6-8
  • 1 tbsp olive oil
  • 2 red onions, thinly sliced
  • 2 cloves garlic, crushed
  • 1 tsp sweet smoked paprika
  • 2 tsp paprika
  • 10½ oz basmati rice
  • ½ tsp saffron strands
  • 4 c good-quality vegetable stock
  • 1 red pepper, roasted, peeled, sliced
  • 1 green pepper, roasted, peeled, sliced
  • 2 vine-ripened tomatoes, deseeded, chopped
  • ¾ c fresh corn kernels (about 1 large cob)
  • 1 c frozen baby peas, thawed
  • 10½ oz firm tofu, cut into ¾ chunks
  • 6 oz drained marinated artichoke hearts cuts into thin wedges
  • ⅓ c pink nuts, lightly toasted, to serve
  1. Heat the oil in a large, heavy-based saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5-6 minutes, or until onion is soft. Add the garlic and cook, stirring, for 1 minute more. Add the rice and stir to coat the grains in the spices.
  2. Add the saffron to the vegetable stock, then add the stock to the rice. Bring to boil, then reduce heat to low, cover the pan with a lid or piece of foil and simmer for 20-25 minutes, or until stock is absorbed and the rice is cooked.
  3. Add the peppers, tomato, corn, peas and tofu, stir to combine, cover again and cook for a further 5 minutes. Remove from the heat and mix in the artichokes. Serve garnished with the pine nuts.
361 calories, 12 g fat (saturated 2 g), 6 g fiber, 15 g protein, 45 g carbohydrates
Recipe by OurKidsMom at