Plant-Based Paella

plant based paella

Paella is one of my favourite all time dishes, especially over the summer period. This plant-based version is extremely simple to make and packs so much flavour with every bite! It’s such a crowd pleaser and perfect for a family dinner or if you’re cooking for friends.

It even tastes great cold for lunch the next day.

Give it a try and let me know what you think of it.

Portion: 4-5

Prep: 5 mins

Cooking: 40-45 mins

GF,DF,VG,V,RSF

Ingredients:

  • 2 tbsp olive oil
  • 3 garlic cloves, crushed
  • 180g chestnut mushrooms, sliced
  • 220g baby plum tomatoes (roughly 20), sliced into quarters. I use mixed coloured tomatoes to add different flavours
  • 10 asparagus shoots, sliced
  • 1 large red pepper, thinly sliced
  • 250g frozen peas
  • 1 tsp cayenne pepper
  • 2 tsp paprika
  • Pinch of chilli flakes
  • 3 lemons
  • 750ml veg stock
  • 400ml can coconut milk
  • 400g brown basmati rice
  • 1 tsp saffron
  • Salt & Pepper
  • Fresh coriander 

Method:

  1. Slice all the veg
  2. Heat a large pan on a medium heat with olive oil and crushed garlic
  3. 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
  4. Now add the coconut milk, stock, rice, saffron and another pinch of salt and pepper and stir
  5. 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
  6. Add the juice of 1 lemon and simmer for a further 5 minutes (or until desired consistency)
  7. Serve with chopped fresh coriander and lemon wedges

Tip: You can add prawns, chicken or chorizo to this paella if you wish!

Creating this dish? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW.

paella front view

plant based paella side

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5 comments

  1. This looks yummy, but my daughter is allergic to coconut – could I use soya or almond milk instead, or does it need to be a thicker substance than that? Thanks.

  2. Hey Inga, thank you for the comment!

    Hmm well I haven’t tested either of these but here are 2 options for you to try:

    1. Just add more stock (you wont get a creamy texture but I think it would still taste great)

    2. combine soya milk with soya cream say half and half so 200ml of each and mix together and see how that goes

    Hope that gives you a couple options to try out and please let me know how you get on I would love to know how it goes 🙂

    James

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