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Vegetable Paella

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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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 74.6 g
  • 149%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 984 mg
  • 39%

Based on a 2,000 calorie diet


  1. Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside.
  2. 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.
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Mary M.

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.


I did not care for this recipe. My husband will eat almost anything, but not this!

4/23/2008 flavor