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The vegan paella recipe is a delightful dish that embraces the vibrant and flavourful ingredients commonly found in Mediterranean cuisine. Bursting with the essence of olives and tomatoes, this plant-based version of paella is both satisfying and nourishing. It draws inspiration from Mediterranean ingredients such as olives and tomatoes. It is a simple and nutritious dish.
Ingredients
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 courgette, halved and cut into half moons
- 2 cloves garlic, thinly sliced
- 1 tbsp kunserva (tomato paste)
- 300g paella rice (or Arborio if you can't find)
- 850ml vegetable stock
- 100g artichokes
- 75g mixed pitted olives
- 75g Mediterranean Sundried tomatoes
- a small bunch flat-leaf parsley, chopped
- 1 lemon, wedged
Instructions
- Chop all the ingredients as directed,
- In a pan fry the onions and bell peppers and courgettes and leave them for around 10 minutes,
- Add some salt,
- Start heating the vegetable stock,
- Then add the garlic cloves,
- Add the kunserva / tomato paste,
- After that add the paella rice and let it absorb the flavours and take some colour for a minute or so,
- Add the vegetable stock,
- and with it add the artichoke hearts, sundried tomatoes and olives and let them cook a bit,
- Place all the ingredients in a oven tray ensuring that all the rice is covered with water and put in the oven for 20 minutes or until golden.
- Garnish with some lemon and parsley,
- Plate and enjoy.
