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Vegetarian Paella

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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2 teaspoons olive oil

8 ounces soy sausage, cut into 1-inch pieces

2 cloves garlic, minced

1 cup marinated artichoke hearts, quartered

1 cup sliced yellow squash

1 cup baby squash or sliced zucchini

1 cup sliced carrots

1 bunch asparagus, ends trimmed, cut into 2-inch pieces

1/2 cup frozen green peas

14-ounce can diced tomatoes

6 to 8 saffron threads

1/2 teaspoon paprika

2 bay leaves

2 cups cooked rice

1/2 cup reduced-sodium vegetable broth

1/4 cup chopped fresh parsley leaves

Salt and freshly ground black pepper


  1. Heat oil in a large paella pan or skillet over medium-high heat.
  2. Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.

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