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.
Liked this? You'll LOVE our Vegan Porcini Mushroom Gravy recipeShop Food & Drink