Simple but delicious vegan Paella
How to make the traditional Valencian rice dish, but veganised!
Equipment
- 1 Paella Pan 12" dia or heavy based skillet or frying pan
Ingredients
- 4 tbsp Olive Oil
- 1 Onion - large, peeled and finely diced
- 3 Garlic - cloves, peeled, finely diced
- 1 Bell Pepper - red, deseeded, and cut into thin slices
- 1 Beefsteak Tomato - cut into small dice
- ½ cup Peas - frozen
- 1 cup Rice - Paella
- 3 cups Vegetable Stock
- ¼ tsp Saffron
- 1 tsp Smoked Paprika
- Salt and Pepper to taste
- 1 Lemon - cut into wedges
- Parsley - fresh, finely chopped
Instructions
- Heat the olive in the bottom of your paella pan, or skillet, and fry the sliced red peppers for 5 minutes. Remove from the oil and place to one side.
- Add the onions and garlic to the oil and cook until translucent.
- Add the chopped tomato and frozen peas, cook for a minute, then add the rice, stock, paprika and saffron.
- Cook over vigorous heat for 5 minutes before turning down to the lowest setting.
- Return the fried peppers to the top of the top and cook over low heat until the rice is tender.
- Once done, serve with lemon wedges and sprinkled with chopped parsley.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Simple but delicious vegan Paella
Amount per Serving
Calories
355
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Sodium
716
mg
31
%
Potassium
422
mg
12
%
Carbohydrates
51
g
17
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
6
g
12
%
Vitamin A
2401
IU
48
%
Vitamin C
60
mg
73
%
Calcium
40
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.