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Vegetarian and Vegan Paella

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish.
6 Servings -
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Servings:6  | Calories:292 | Total Fat:8g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 1g
5 %
Total Carb 48g
16 %
Fiber 6g
24 %
Sugars 6g
Cholesterol 1mg
0 %
Sodium 858mg
36 %
Protein 8g
17 %
38% White rice
26% Others combined
25% Vegetable broth
10% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 1 / 2tsp. olive oil
1 red bell pepper, chopped (1 cup)
6 green onions, thinly sliced (1 cup)
3 cups low-sodium vegetable broth
3 cloves garlic, minced (1 Tbs.)
1 tsp. crumbled saffron threads
1 cup short-grain white rice, such as Valencia
3 cups broccoli florets
1 cup fresh or frozen baby peas
1 cup halved grape or cherry tomatoes
12 pitted green olives, halved
12 pitted black olives, halved, optional
1 lemon, cut into wedges
1/4 cup chopped fresh parsley

Directions : View recipe directions on
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