Vegan Paella
This vegan version of this hearty Spanish favourite will satisfy the fussiest meat eaters as well as their plant-based-only friends
Recipes
Posted 21 December 2020
Prep: 45 minutes (including cooking) Cook: 30 minutes
easy
Serves:
4
Ingredients
For the paella
- 3 tbsp olive oil
- 2 garlic cloves minced
- 100g red onion - sliced
- 100g red pepper – sliced
- 100g green pepper - sliced
- 5 tomatoes
- 8-10 Linda McCartney chorizo and red pepper sausages
- 100g green beans
- 80g peas
- 300g basmati rice
- 1 litre of hot veg stock
- 3 tsp turmeric
- 1 tsp paprika
- Bunch flat leaf parsley
Method
Preparation
- Preheat the oven to 180 C
- Oven bake the sausages on a tray for 12 minutes, turning halfway through
- Heat the oil in a large pan and add the onions and peppers. Cook for around 8 minutes until they start to caramelise. Add the garlic and cook for 2 minutes.
- Add the chopped tomatoes and cook for another 5 minutes.
- Slice the cooled sausages on an angle. Add the rice and stir until it becomes translucent.
- Add the stock and spices. Stir and cook until the rice is almost tender. The stir in the sausage and cook for a further five minutes. Finally add the beans and peas and heat through adding more stock if needed. Season to taste and serve with a sprinkling of flat leaf parsley.
Tags:
Vegan
Vegetarian
Healthy
Main course
