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5
from 1 vote
Vegetarian Paella Recipe
An excellent vegetarian paella stew with beans and artichokes
Prep Time
15
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
15
minutes
mins
Course:
Casserole, Main Course
Cuisine:
American, Vegan, Vegetarian
Diet:
Diabetic, Gluten Free, Vegan, Vegetarian
Servings:
4
Calories:
355
kcal
Author:
Lois Carter Crawford
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
shiitake 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
½
teaspoon
red pepper flakes
⅓
teaspoon
saffron threads
(or ¼ teaspoon sweet paprika)
2
bay leaves
1
cup
frozen peas
¼
teaspoon
Salt
1
pinch
pepper
2
cups
cooked rice
Instructions
Heat the oil in a large skillet over medium heat.
Sauté the onions until transparent.
Add the green pepper and continue sautéing until the peppers are tender.
Dump this mixture into a slow cooker.
Add a little more oil to the skillet and sauté the mushrooms until they start to brown.
Transfer the mushrooms to the crock pot slow cooker.
Add everything else except the peas and rice and stir to combine.
Set the slow cooker to low and cook for 3 hours to blend the flavors.
About 10 or 15 minutes before you are ready to serve, add the peas and stir.
Serve over warm, cooked rice.
Nutrition
Calories:
355
kcal
|
Carbohydrates:
44
g
|
Protein:
8
g
|
Fat:
17
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
1245
mg
|
Potassium:
461
mg
|
Fiber:
7
g
|
Sugar:
8
g
|
Vitamin A:
1999
IU
|
Vitamin C:
56
mg
|
Calcium:
59
mg
|
Iron:
2
mg