Introducing this delicious homemade Plant-Based Paella.
Paella is one of my favourite all time dishes, especially over the summer period.
I would say this is one of my favourite dishes to cook when entertaining family or friends at our house.
This plant-based version is extremely simple to make and packs so much flavour with every bite!
YES this might not be your conventional Paella but who likes to be the same?!?!
Swapping the paella rice for brown basmati makes this healthy paella a little different.
But with all those conventional flavours you’re accustomed to.
As you know I like to “vegify” my recipes to get the maximum different veg into peoples diet, this one does exactly that!
Trust me this paella is such a crowd pleaser!
You HAVE to try it.
If you try this Plant-Based Paella, let me know! Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames I absolutely love seeing and sharing your recreations!
Don’t worry if you have any leftover, it even tastes great cold for lunch the next day.
If you fancy adding extras then chicken, prawns or chorizo work amazingly in this recipe!
On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!
- 2 tbsp olive oil
- 3 garlic cloves crushed
- 180 g chestnut mushrooms sliced
- 220 g baby plum tomatoes (roughly 20, sliced into quarters)
- 10 asparagus shoots sliced
- 1 large red pepper thinly sliced
- 250 g frozen peas
- 1 tsp cayenne pepper
- 2 tsp paprika
- 1 Pinch of chilli flakes
- 3 lemons
- 750 ml veg stock
- 400 ml can coconut milk
- 400 g brown basmati rice
- 1 tsp saffron
- Salt & Pepper
- Fresh coriander
- Slice all the veg
- Heat a large pan on a medium heat with olive oil and crushed garlic
- Add all the veg, spices, juice of 1 lemon and a pinch of salt & pepper to the pan and allow to cook down for 5 minutes
- Now add the coconut milk, veg stock, rice, saffron and another pinch of salt and pepper and stir
- Bring to a boil and then reduced to a simmer for 30-35 minutes with the lid on making sure to stir every 10 minutes
- Add the juice of 1 lemon and simmer for a further 5 minutes (or until desired consistency)
- Serve with chopped fresh coriander and extra lemon wedges