Vegetable Paella

Menu Part: 
Cuisine Type: 
20 servings

This vegan version of the classic Spanish dish features diced tomatoes, fava beans, artichoke hearts, kalamata olives and red and yellow bell peppers.


11⁄2 cups olive oil
5 onions, minced
10 red bell peppers, cut into strips
10 yellow bell peppers, cut into strips
5 fennel bulbs, cut into strips
20 cloves garlic, crushed
15 bay leaves
21⁄2 tsp. smoked paprika
5 tsp. turmeric
21⁄2 tsp. cayenne
10 cups short-grain paella rice
1 qt. sherry
1⁄4 cup saffron threads
5 tsp. salt
5 qt. hot vegetable stock
7 cups fresh or frozen, shelled fava beans
2 #10 cans diced tomatoes
1 #10 can artichoke hearts, quartered
2 cups chopped kalamata olives
3 cups chopped parsley
20 lemon wedges for garnish 


1. Heat olive oil, and gently fry onions. Add bell peppers and fennel, fry until soft and golden. Add garlic, and cook for 1 minute more.

2. Stir in bay leaves, paprika, turmeric and cayenne to vegetables. Add rice and stir for 2 minutes before adding sherry and saffron. Boil down for one minute; add 3 tsp. salt and vegetable stock. Reduce heat to a simmer and cook for 20 minutes.

3. Meanwhile, pour hot water over fava beans and leave for one minute. Drain. Remove paella pan from heat. Taste and add more salt if needed. Scatter tomatoes, artichokes and fava beans over rice and cover for about 10 minutes.

4. Remove bay leaves. Scatter olives on top of paella and sprinkle with parsley. Serve with lemon wedges.

Recipe by Compass Group, Charlotte, N.C. 

More From FoodService Director

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources