Vegan Paella

Vegan Paella

4 serves; Prep 10 mins, Cooking 25 mins

Ingredients

  • 45ml extra virgin olive oil
  • 125gr trimmed and chopped asparagus
  • 125gr green beans
  • 3 cleaned and quartered artichokes
  • 125gr chopped mushrooms
  • 1/2 onion
  • 1 garlic clove
  • 1/2 green pepper
  • 1/2 red pepper
  • 2 tablespoons turmeric powder
  • 125gr chopped tinned tomatoes
  • 1L vegetable stock
  • pinch of salt
  • 125gr cooked white beans
  • 100gr frozen peas, defrosted
  • 300 gr Basmati rice

Method

  1. Place a paella pan (or a large frypan) over a medium heat and pour in 45ml of extra virgin olive oil.
  2. Add the asparagus, green beans, artichokes and wild mushrooms all chopped in small pieces. Stir with a wooden spoon and sauté for about 3 minutes.
  3. Add the onion and garlic chopped in small pieces and cook for a further 5 minutes.
  4. Add the green and red pepper chopped in small pieces, and turmeric powder along with the tomato and sauté for 2 minutes.
  5. Pour in the stock, bit of salt and stir.
  6. Add the white beans and peas. Finally add the rice, stir and let it cook for 15 minutes; keep cooking it without more stirring.
  7. Remove from the heat and let it rest for 5 minutes before serving.  Serve with lemon slices.

Enjoy!

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