Vegetarian Paella Recipe

Full of flavour, hearty and satisfying, this Vegetarian Paella recipe has been a part of our family for almost thirty years now. Adapted from a recipe from Linda’s Kitchen written by the late Linda McCartney’s, I turned to this recipe in desperation when preparing to host a dinner party for a vegetarian friend. I’ve been making it on repeat ever since. (affiliate link)

This recipe has been on the website for over twenty years, and in one of those wild and crazy things that happens with old posts, unfortunately the photographs have somehow disappeared. I am working on replacing them as soon as possible!

Why You Will Love This Recipe

• Easily adaptable to whatever vegetables you may have on hand or what is in season.
• It’s nutritious – full of fresh vegetables and you can use whole grain or Basmati rice to increase the fibre
• Naturally gluten-free – be sure to check that your vegetable stock or stock cubes are gluten-free
• Can be vegan – if you use vegan cheese

Linda McCartney’s Best Vegetable Paella

Adapted from Linda’s Kitchen

Serves 4 to 6

2 tablespoons olive oil
1 large red or white onion, chopped
1 cup sliced mushrooms
2½ cups long grain rice (or use whole grain or Basmati rice)
6 to 7 cups vegetable stock
a large pinch of saffron strands
4 cloves garlic
1 large red pepper, de-seeded and chopped
1 cup mange tout or snow peas
4 large tomatoes, skinned and chopped (fresh or canned)
1 cup cooked artichoke hearts, halved (I use the deli artichoke halves from Marks and Spencer)
½ cup frozen peas, thawed
salt and pepper to taste
finely grated vegetarian cheese, to serve

(I use Bookhams Vegetarian Pasta Cheese – not sponsored, just sharing!)

Soak the saffron strands in a couple of tablespoons of the vegetable stock.

Heat the oil in a large pan or wok. Add the chopped onion and mushrooms and cook over a gentle heat until they begin to soften and the onion is turning translucent. Stir in the red pepper.

Add the rice and cook over moderate heat, stirring constantly, for a couple of minutes. Add the stock a bit at a time, simmering until each addition is absorbed. (You may need slightly more or less stock.)

When you have added enough stock that the rice is tender, add the saffron with the stock it soaked in and grate in the garlic. Stir in the mange tout, tomatoes, artichoke hearts and thawed peas. Continue cooking for five minutes or so until the mange tout are tender crisp and all the vegetables have heated through.

Taste for seasoning, adding salt and pepper if necessary.

Serve with the grated cheese to hand round.