Vegetarian Paella

Vegetarian Paella is a scrumptious slow cooker recipe with great protein and fiber that is low in calories.

Vegetarian Paella has such a wonderful mix of flavors. Beautiful handmade bowl by Betsy Krome, Quail Run Pottery.

Vegetarian Paella combines mushrooms, beans and artichoke hearts for an amazing meal.

This excellent recipe for Slow Cooker Vegetarian Paella is based on a recipe from Fresh From the Vegetarian Slow Cooker by Robin Robertson. Robertson cooks the rice in the crockpot, but I cook it separately because I don’t like the rice to be mushy.

The blend of flavors is outstanding. The mushrooms give the stew a meaty texture and taste, while the artichokes add some tang. Two kinds of beans, onion, green pepper, peas and a bit of spices make it very hearty. Eat it with or without rice. It’s so good.

What You Need

You’ll need a knife, cutting board, measuring cups and spoons, a sauté pan and a slow cooker. I strongly recommend you use saffron instead of sweet paprika. Saffron is truly amazing and gives the recipe an exotic flair.

Vegetarian Paella Recipe

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Vegetarian Paella

An excellent vegetarian paella stew with beans and artichokes

Course Casserole, Main Course

Cuisine American, Vegan, Vegetarian

Keyword Vegetarian Paella

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Servings 4

Author Recipe Idea Shop/Lois Carter Crawford inspired by Robin Robertson's recipe

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 1 small green pepper (seeded and diced)
• 4 ounces oyster mushrooms (trimmed and chopped)
• 4 ounces shitake mushrooms (trimmed and chopped)
• 4 ounces green beans (trimmed and cut in 1-inch pieces)
• 1 15-ounce can diced tomatoes
• 1 large can artichoke hearts
• 1 15.5-ounce can black beans (rinsed)
• 3 cups Vegetable Stock
• 1/2 teaspoon red pepper flakes
• 1/3 teaspoon saffron threads (or 1/4 teaspoon sweet paprika)
• 2 bay leaves
• 1 cup frozen peas
• Salt and pepper to taste (Use sparingly)
• 2 cups cooked rice

Instructions

1. Heat the oil in a large skillet over medium heat.
2. Sauté the onions until transparent.
3. Add the green pepper and continue sautéing until the peppers are tender.
4. Dump this mixture into a slow cooker.
5. Add a little more oil to the skillet and sauté the mushrooms until they start to brown.

6. Transfer the mushrooms to the crock pot slow cooker.

7. Add everything else except the peas and rice and stir to combine.
8. Set the slow cooker to low and cook for 3 hours to blend the flavors.
9. About 10 or 15 minutes before you are ready to serve, add the peas and stir.

10. Serve over warm, cooked rice.

https://recipeideashop.com/vegetarian-paella

Vegetarian Paella Nutrition Label. Each serving is about 1/2 cup rice and 1 & 1/2 cup veggies.

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Slow Cooker Vegetarian Paella (Vegan). You’re gonna love it.

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