Vegetarian Paella

Vegetarian Paella

This is a delicious rice dish full of flavour and colour.

I got this recipe from the Women's Weekly VEG OUT cookbook and have slightly altered what vegetables I use.

Serves 4


  • 3 cups of vegetable stock
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 small eggplant
  • 1 onion
  • 2 gloves of crushed garlic
  • 2 tomatoes
  • 1 small capsicum
  • 3 large mushrooms
  • A pinch of saffron
  • 2 teaspoons of smoked paprika
  • 1 3/4 cups arborio rice
  • 1 cup frozen peas
  • 10-12 green beans sliced length ways
  • Flat leaf parsley to serve


  • Place stock and water in a medium saucepan and bring to the boil. Then take off heat and add a pinch of saffron.
  • Heat oil in large frying pan and cook eggplant until golden. Remove eggplant from pan and set aside.
  • Add died onion, garlic, tomatoes, mushroom and capsicum to pan and continue to stir until golden. Add paprika.
  • Add rice and coat with vegetables. Then pour in stock. Reduce heat and simmer for 20 minutes.
  • Once rice has softened add peas, beans and eggplant on top. Cook for another 10 minutes.
  • Season to taste and let dish stand covered for 5 minutes.
  • Add parley and serve.
  • Enjoy :)

Serve with parsley