Vegetarian paella from Fresh From The Vegetarian Slow Cooker: 200 Recipes For Healthy And Hearty One-Pot Meals That Are Ready When You Are by Robin Robertson

  • saffron
  • bay leaves
  • green peppers
  • parsley
  • canned tomatoes
  • green beans
  • vegetable stock
  • dried red pepper flakes
  • artichoke hearts
  • oyster mushrooms
  • vegetarian soy sausage
  • white rice
  • frozen peas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hannaha100 on February 15, 2021

    This was broadly a success. I left out artichokes and saffron (didn't have any) and swapped oyster for chestnut mushrooms. Used long grain rice (200g) and 5 sausages. M1 didn't like onions or green peppers, M2 didn't like the beans/peas but there was enough here to keep everyone satisfied (the sausages are a good incentive for suspicious kiddos). Fairly easy to swap some of it around for next time. Because I didn't have quite enough time, it was more of a stew than paella. Next time I think I'd up the rice to 300g. You need to add the rice in for the last hour so not one when you are in a big rush. We would have this again.

  • oboistaalli on August 27, 2020

    I make this every summer. The oyster mushrooms and artichoke hearts make for a great texture along with the beans. I've made it with red kidney beans and garbanzo beans. I always substitute an Anaheim pepper for the green bell pepper because I prefer the flavor.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.