Roasted Veggie Paella

If the Farmers Market is in your plans for the weekend, pick up plenty of colorful veggies and try this new favorite recipe. Healthy comfort food.

serves 6-8


3-5 cups (or more) of fresh vegetables (eg. onion, red bell pepper, sweet potato, green beans, eggplant, zucchini, cauliflower, Brussel sprouts)
2 tbsp olive oil
2 cloves garlic, chopped
8 oz (1 package) seitan, tempe or other vegan protein
3 large green olives
1 cup brown rice (short grain works best)
1 32-oz box of vegetable broth
1 splash of white wine
Salt and pepper to taste


IMG_4121Chop raw vegetables and roast them. (This chart gives optimal roasting times and temperatures.)

Meanwhile, sauté garlic in the olive oil. As it begins to soften but before it browns, add setian or other protein and allow to brown. Stir in uncooked rice until the grains to become coated with oil. Cook for a few minutes. Add a splash of white wine and stir until mostly evaporated.

Pour in about half of the vegetable broth. Stir in salt and pepper. Allow to simmer until most of the liquid has evaporated or been absorbed by the rice (15-30 minutes). Stir in the grilled vegetables, careful not to disturb the bottom layer of rice.

Add more liquid (broth or water) ½ cup at a time as needed until rice is soft, but still al dente. Continue simmering until all of the liquid has been absorbed. Stir to combine veggies and rice. Adjust seasoning to taste.


I used green olives stuffed with jalapeno that gave the dish a nice bit of extra flavor. Plain olives or those stuffed with pimento will add great flavor too.

The sky is the limit as far as vegetable combinations. The onion gives nice flavor and the red bell pepper gives great color. The sweet potato makes the paella a bit heartier.

Download a PDF of this recipe.

Recipe adapted from One Green Planet


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