Vegetarian Paella

Vegetarian Paella created by The Food Gays

IGA, the supermarket chain in Montreal hands out recipes to its shoppers in order to sell its inline products. I sometimes buy those products, depending on my budget, but I mostly don't, because I like using my favourite brands.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Pour 3 tablespoons water over saffron in a small bowl and set aside.
  • Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
  • Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
  • Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
  • Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
  • Fold in the mushrooms, green beans and chickpeas.
  • Cook for another 15 minutes and serve immediately.
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RECIPE MADE WITH LOVE BY

@Studentchef
Contributor
@Studentchef
Contributor
"IGA, the supermarket chain in Montreal hands out recipes to its shoppers in order to sell its inline products. I sometimes buy those products, depending on my budget, but I mostly don't, because I like using my favourite brands."

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  1. The Food Gays
    Vegetarian Paella Created by The Food Gays
  2. The Food Gays
    Vegetarian Paella Created by The Food Gays
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    Vegetarian Paella Created by The Food Gays
  4. jenwald
    After searching Pinterest, google and many recipe sites, I finally settled on this veggie paella recipe (for my Spanish-themed NYE get together this week. So glad to have tried this. Like other reviewers, I added in a bit more spices - extra garlic, turmeric and cumin. I kept the saffron in and used aborio rice. Delicious, creamy yumminess. I uses all of the vegetables called for and found the dish to be well balanced and visually beautiful. Thank you :)
  5. Melodina
    Couldn't find saffron so substituted it with turmeric, which gave the right colour to the paella. That said, the recipe did come out bland - this could have been because of the vegetable stock and lack of saffron. I added more stock, but still. I had a look on here and followed the advice of other reviewers: added rosemary, cumin, zaatar, onion powder and a teeny tiny bit of chili powder. It seems better now. Hope the guests enjoy it - thank you for this vegetarian version of this classic!
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