Veggie Paella

A twist on a Spanish classic - made meat-free!

4
30
30
Equipment: 
  • Sharp knife
  • Chopping board
  • Kettle
  • Wooden spoon
  • Measuring spoons
  • Fork
  • Can opener
  • Saucepan
Ingredients: 
  • 1 medium onion
  • 2 cloves garlic
  • 1 red pepper
  • 2 ripe tomatoes
  • 150g Quorn
  • Black pepper
  • 15ml vegetable oil
  • 2.5g turmeric
  • 5g paprika
  • 1 litre vegetable stock
  • 300g rice
  • 2 lemons
  • 150g frozen peas
Simple steps: 
  1. Wash and prepare the vegetables, thinly slice the onions, crush the garlic and cut the peppers and tomatoes into cubes
  2. Heat the vegetable oil in the pan and add the onion and garlic for 2 minutes
  3. Add the Quorn for another 2 minutes
  4. Add the tomatoes, peppers, turmeric and paprika and cook for about 2 minutes
  5. Make up 1 litre of vegetable stock using boiling water
  6. Stir the rice into the pan, coating it with the vegetable mixture
  7. Carefully stir in most of the stock and bring to the boil
  8. Once bubbling turn down the heat slightly. Cut one lemon in half, remove the pips and add to the pan
  9. Cook for 10 minutes, adding any more stock if needed, stir gently once or twice
  10.  Add the peas to the pan and cook for another 10-15 minutes, by this time the water should have been absorbed
  11.  Squeeze the juice from the other lemon into the paella and stir
  12.  Remove the lemon segments before serving 

If you prefer a meatier version, why not use chicken, chorizo, or even some prawns?

Calories: 
406
Protein: 
14g
Fat: 
5g
Saturated fat: 
1.1g
Carbohydrates: 
74.1g
Sugars: 
6.2g
Salt: 
37mg
Dietary fibre: 
7.7g
Allergen information: 
Celery
Mycoprotein
Sulphites
Sulphur Dioxide