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Vegetarian Paella

with Sweet Peppers, Mushrooms, and Rosemary

Vegetarian Paella

A vibrant rice dish with sweet peppers, mushrooms, and fragrant rosemary, this vegetarian paella brings bold Spanish-inspired flavor to the table.

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Ingredients

For 2 servings

  • ¾ cup Basmati Rice
  • 4 ounce Button Mushrooms
  • 2 clove Garlic
  • 1 unit Lemon
  • 1 unit Red Bell Pepper
  • 1 unit Roma Tomato
  • ¼ ounce Rosemary
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Turmeric
  • 1 unit Veggie Stock Concentrate
  • 1 unit Yellow Bell Peppers

Additional Ingredients

  • 1 tablespoon Olive Oil
  • unit Pepper
  • unit Salt
Vegetarian Paella
Spanish
PDF
DifficultyMedium
Total Time40m
Calories401
Protein11g
Carbs78g
Fat8g
Tags:
VeganVeggieGluten-freeCalorie SmartFiber SmartLow SodiumDietitian Win

Swaps and substitutions

For a low-FODMAP version, skip the garlic and use garlic-infused oil if desired, since the dish already leans on herbs and spices for flavor. If you prefer a different grain, short-grain rice works well, and any mild mushroom swap can replace button mushrooms.

What to serve with it

Serve with a crisp green salad, grilled asparagus, or roasted zucchini to add freshness without overshadowing the paella. A lemony avocado salad or simple crusty gluten-free bread also makes a nice, light side for a fuller dinner.

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