Plant-Based Paella
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves peeled and crushed
- 180 g 6oz chestnut mushrooms, sliced
- 220 g 8oz baby tomatoes, sliced into quarters (mixed-colored if available)
- 10 asparagus shoots sliced
- 1 large red capsicum thinly sliced
- 250 g 9oz frozen peas
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- A pinch of chili flakes
- Juice of 2 lemons plus 1 lemon wedged
- 400 ml 14fl oz tinned coconut milk
- 750 ml 1¾pt vegetable stock
- 400 g 14oz brown basmati rice
- 1 teaspoon saffron
- Salt and freshly ground black pepper
- Fresh coriander
Serves 4-5 | Calories: 602 per serving
Prep Time: 15 mins | Cook Time: 40-45 mins |
Instructions
- Heat the olive oil in a large pan, and add the crushed garlic.
- Then, add all the vegetables, spices (cayenne pepper, paprika, and chili flakes), and the juice of 1 lemon.
- Season with a pinch of salt and pepper.
- Allow the mixture to cook down for 5 minutes.
- Now, add the coconut milk, vegetable stock, brown basmati rice, saffron, and another pinch of salt and pepper.
- Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer, and cover.
- Let it simmer for 30-35 minutes, stirring every 10 minutes.
- Add the juice of another lemon and simmer for an additional 5 minutes, or until you achieve the desired consistency.
Notes & Wine Advice
Serve the plant-based paella with chopped fresh coriander and the remaining lemon cut into wedges.
Enjoy your flavorful and vibrant plant-based paella!