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Easy vegetarian paella recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Try our delicious and nutritious vegetarian paella for a taste of Spain packed with fresh vegetables.
Ingredients:
  • 1 bunch baby carrots, peeled, trimmed
  • 250g truss cherry tomatoes
  • 54.60 gm olive oil
  • 300g packet vegan ‘chicken’ chunks
  • 1 brown onion, finely chopped
  • 1 red capsicum, deseeded, cut into strips
  • 2 garlic cloves, crushed
  • 2.50 gm smoked paprika
  • 220g (1 cup) arborio rice
  • 1 small cauliflower, cut into florets
  • 625ml (2 1/2 cups) Vegetable Liquid Stock
  • 150g (1 cup) frozen peas, thawed
  • 60g (1 ⁄3 cup) pimento-stuffed green olives
  • 40.00 ml chopped smoked almonds
  • 40.00 ml fresh continental parsley leaves
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Place carrots on the tray and roast for 10 minutes. Then add the tomatoes and roast for an additional 15 minutes until the vegetables are soft and lightly browned.
  • Heat 2 tablespoons of oil in a large, shallow 25cm frying pan over medium-high heat. Sear the 'chicken' chunks until golden on both sides. Transfer to a plate and set aside. Add the remaining oil to the pan and sauté the onion until soft. Stir in the capsicum and cook until softened. Add garlic and paprika, cooking until fragrant. Mix in the rice and cauliflower.
  • Pour the stock into the pan and gently bring it to a simmer. Let it cook for 15 minutes, stirring occasionally. Nestle the 'chicken' chunks into the rice and scatter peas on top. Cook for an additional 5 minutes until the stock is absorbed. Remove from heat, cover, and let it rest for 5 minutes before serving.
  • Garnish the paella with carrots, tomatoes, olives, almonds, and parsley before serving.

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