Home VM Healthy RecipesVM Recipes By MealMains Mediterranean olive & tomato vegan paella
MainsVM Vegan Recipes

Mediterranean olive & tomato vegan paella

by Alexia Bonnici
by Alexia Bonnici
Jump to Recipe Print Recipe
Mediterranean-olive-and-tomato-vegan-paella

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.

Mediterranean-olive-and-tomato-vegan-paella

Mediterranean olive & tomato vegan paella

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

  1. Chop all the ingredients as directed,
  2. In a pan fry the onions and bell peppers and courgettes and leave them for around 10 minutes,
  3. Add some salt,
  4. Start heating the vegetable stock,
  5. Then add the garlic cloves,
  6. Add the kunserva / tomato paste,
  7. After that add the paella rice and let it absorb the flavours and take some colour for a minute or so,
  8. Add the vegetable stock,
  9. and with it add the artichoke hearts, sundried tomatoes and olives and let them cook a bit,
  10. 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.
  11. Garnish with some lemon and parsley,
  12. Plate and enjoy.

Foodie at heart and raising a plant-based family after taking the plunge six years ago. Love making plant based alternatives of the dishes my mum and grandmother used to make, without compromising taste. Home is where the food is.

You may also like

Nuts & Dried Fruit Balls

Smoky Carrot Dogs

Red Bell Pepper Schnitzel

Red Lentil Crêpes Lasagne

No-Rice Sushi

Mushroom & Black Bean Madras Cottage Pie with...

Plantain Taco Shells with pulled Jackfruit

Chickpea & Rosemary Soup

Vegan Carrot Soup

Vegetable Pie

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

Follow us on social.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More