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Vegetarian Paella


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Vegetarian Paella


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Vegetarian Paella

I made this with regular veggie sausage, but I think it would be better with Soyrizo if you can find it and you can add any vegetables on hand - it holds up really well as leftovers or Saturday lunch too.


  • Prep Time : 20 min
  • Cook Time : 45 minutes min
  • Ready Time : 1 hour, 5 min


8 Servings


  • 3 tablespoons oil
  • 1 medium onion, chopped
  • 1 package of veggie sauasage links (preferable soyrizo), cut into large pieces
  • 1 can artichoke bottoms, quartered
  • 1 large can (32 oz) whole peeled tomatoes
  • 1/2 teaspoon saffron threads
  • 1 teaspoon smoked paprika
  • 21/2 cups medium grain brown rice
  • 1 bunch parsley, chopped
  • salt and pepper to taste
  • 4 cups water


I did not have a large enough pan, so I made this in batches and put everything in a large pyrex to bake in the oven, you could put everything in the pan, cover and then cook.

Preheat oven to 400.

In a large skillet, saute onion in oil for a couple of minutes, then add veggie sausage. When browned transfer to large baking pan.

Add artichoke bottoms to pan and allow to brown. Prepare tomatoes, by crushing them with your hands, add saffron and paprika to them. Pour rice into pan and stir a minute, then add tomatoes and salt and pepper to taste. Pour on top of veggies sausage in large baking dish, add the rest of the water and cover with tinfoil.

Place in preheated oven and bake for 45 minutes.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




2 Responses to Vegetarian Paella

  1. In addition to safron, I always add bay leaves and cumin to my paella. Also, for a yellow coloring to the rice and good health, too, I add turmeric. The green “salad” olives and pimento give a unique flavor to the dish which I think is Sephardic, in general.

    This tastes just as good without meat or fish because of all the flavorings. I use short grain brown rice for a “nutty” sensation but most people use basmati rice.

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