A plant-based twist on Valencia’s ultimate dinner in a pan
Suitable for Vegans
Difficulty rating Easy
Prep time 15 minutes
Cook time 30 minutes
Nutrients per serving
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 red pepper, sliced
- 300g mixed mushrooms, halved
- 1 tbsp thyme, leaves picked
- 300g paella rice (use risotto rice if necessary)
- 1 tbsp paprika *
- 1ltr vegetable stock *
- 100g peas
- 3 large tomatoes, roughly chopped
- A large handful of parsley, finely chopped
* Available at Holland & Barrett
In a large shallow pan, heat 1 tbsp of oil and soften the onion and garlic for 5-6 minutes. Add in the pepper, 250g of the mushrooms and thyme and stir through to coat and cook for a further 1-2 minutes. Add in the paella rice and paprika and mix well to coat in the oil.
Increase the temperature and stir through the vegetable stock with a little salt and pepper. Bring to the boil and then reduce to a simmer and cook for 10-12 minutes or until the rice is just cooked and the liquid has nearly absorbed. Add in the peas and chopped tomatoes and cook for 5 minutes or until all the liquid has absorbed.
Meanwhile, heat the remaining 1 tbsp of oil in a frying pan and fry the remaining mushrooms with a little salt and pepper until golden. Once the paella is ready, top with the golden mushrooms and the parsley and serve immediately.
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