Vegetable Paella

Rating: 3.1 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

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!

By DRAPOSO

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Nutrition Info
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside.

    Advertisement

  • 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.

Nutrition Facts

Per Serving:
535 calories; protein 74.6g; carbohydrates 53.5g; fat 6.9g; sodium 983.8mg. Full Nutrition
Advertisement

Reviews (8)

Read More Reviews

Most helpful positive review

Mary M.
Rating: 4 stars
08/04/2006
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. Read More
Helpful
(8)

Most helpful critical review

Julie
Rating: 1 stars
05/06/2008
I did not care for this recipe. My husband will eat almost anything but not this! Read More
Helpful
(3)
10 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Mary M.
Rating: 4 stars
08/03/2006
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. Read More
Helpful
(8)
Julie
Rating: 1 stars
05/06/2008
I did not care for this recipe. My husband will eat almost anything but not this! Read More
Helpful
(3)
Dranoel
Rating: 5 stars
02/01/2007
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. Read More
Helpful
(2)
Advertisement
edwardctoro
Rating: 1 stars
04/23/2008
boring....no flavor Read More
Helpful
(2)
LTTaylor
Rating: 3 stars
04/15/2009
to add more flavor you MUST use saffron. since saffron is sometimes hard to get just substitute saffrn flavored rice! its way good! Read More
Helpful
(1)
banananoodles
Rating: 3 stars
01/15/2017
Lol it tasted ok Read More
Advertisement
Buckwheat Queen
Allstar
Rating: 3 stars
09/20/2019
Three stars. This was ok as written. It’s not really a paella seeing that the vegetables are sitting on top of the rice. It’s quite bland, too. I ended up adding a jalapeno and nutritional yeast and tossed it with the rice. With some adjustments, it could be a five star recipe easily. Read More
Alicia Willis
Rating: 5 stars
09/27/2017
Very flavorful! Read More
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/04/2021