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Vegetarian Paella

Vegetarian Paella

with Sweet Peppers, Mushrooms, and Rosemary

Paella, the national dish of Spain, is famous for its socarrat, the crispy crust that develops on the bottom of the pan. This version is flavored with woodsy rosemary and smoky paprika for a unique flavor. Vibrant turmeric adds gorgeous color.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

1 unit

Red Bell Pepper

1 unit

Yellow Bell Pepper

2 clove


1 unit

Roma Tomato

4 ounce

Button Mushrooms

¼ ounce


1 teaspoon

Smoked Paprika

1 teaspoon


1 unit

Veggie Stock Concentrate

¾ cup

Basmati Rice

1 unit


Not included in your delivery

1 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories401 kcal
Energy (kJ)1678 kJ
Fat8 g
Saturated Fat1 g
Carbohydrate78 g
Sugar9 g
Dietary Fiber7 g
Protein11 g
Cholesterol0 mg
Sodium241 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan


Prep the veggies and herbs

Wash and dry all produce. Core, seed, and thinly slice the bell peppers. Thinly slice the mushrooms. Mince or grate the garlic. Core, then dice the tomato. Strip the rosemary from the sprigs and roughly chop 1 teaspoon.

Cook the mushrooms

Heat a drizzle of oil in a large pan over medium-high heat. Add the mushrooms and cook, tossing for 4-5 minutes, until golden brown. Season with salt and pepper. Remove from the pan and set aside

Add the peppers and tomato

Heat another drizzle of oil in the same pan over medium-high heat. Add the bell peppers and tomato to the pan and cook, tossing for 3-4 minutes, until softened. Add the garlic, chopped rosemary, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika to the pan. Cook for another 1-2 minutes, until fragrant. Season with salt and pepper.

Simmer the paella

Add the rice and mushrooms, to the pan and toss to coat in a drizzle of oil. Stir 2 cups water, a large pinch of salt, and the stock concentrate into the pan. Bring to a boil, then reduce to a low simmer for 15-20 minutes, until the liquid is absorbed and the rice is tender. HINT: Don’t stir the paella as it cooks! It’s the secret to a crispy crust. If your paella hasn’t formed a crust by the time the liquid is absorbed, you can increase the heat to high for a couple minutes.


Finish and serve: Take the vegetarian paella off the heat and cover with a kitchen towel to steam for 5 minutes. Cut the lemon into wedges and serve on the side for an added burst of citrus. Enjoy!