Veggie Packed Paella
Cook a vegan take on a classic paella, packed with nutritious ingredients like red peppers, courgette, turmeric and butter beans.
Substitutes:
- No lime? Use lemon instead
- No butter beans? Use cannellini beans instead.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
1 Red pepper
1 Onion
2 Garlic cloves
2 tbsp Olive oil
½ tsp Smoked paprika
1 tsp Ground turmeric
a pinch of Saffron (optional)
1 vegetable stock cube
150 g Paella rice
½ Can chopped tomatoes
½ Can butter beans
1 Courgette
1 Lime
100 g frozen peas
Salt & pepper
Recipe:
- Slice the onion, red pepper and courgette. Finely chop the garlic. Add the stock cube, paprika, saffron and turmeric to a heat proof bowl. Pour over 400 ml boiling water, mix and set aside.
- Heat the oil in a large frying pan over a medium heat and fry the onion and pepper for 5 minutes, until softened. Stir in the garlic and cook for 1 minute.
- Stir in the paella rice and cook for 2 minutes. Add the chopped tomatoes and stock.
- Stir in the beans, peas and courgette, then bring to the boil. Reduce to a simmer and cook for 15 minutes, stirring occasionally and cooking until the rice is tender. Remove from the heat, squeeze over the lime juice and serve.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.
