Vegetable Paella
Vegan vegetable paella
Ingredients
- 1 tbsp Olive oil
- 1 Onion (chopped)
- 2 Garlic cloves (crushed)
- 150g Paella rice (or short grain rice)
- 2 tsp Paprika
- 1 tsp Cayenne pepper
- 1 tsp Coriander (dried herb)
- 1 tsp Chilli flakes
- 450ml Vegetable stock
- 200g Chopped tomatoes
- 70g Green beans
- 1/2 Red pepper (cut into strips)
- 1/2 Yellow pepper (cut into strips)
- 85g Peas
- 80g Mushrooms (cut into quarters)
- 1 tbsp Lemon juice
- Fresh coriander (to serve)
Instructions
- Heat the oil in a large frying pan over a medium-high heat. Add the onion and garlic and fry for 3 minutes.
- Add the rice, paprika, cayenne pepper, coriander (herb), chilli flakes, salt and pepper to taste and cook for 1 minute.
- Add the stock and chopped tomatoes and bring to a boil. Turn down the heat to simmer and cook for 10 minutes stirring occasionally.
- Add the green beans and peppers and cook for 5 minutes.
- Then add the peas and mushrooms and cook for a further 5 minutes. Add the lemon juice and stir.
- Divide the paella between two bowls and top with fresh coriander to serve.