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plant based paella
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5 from 17 votes

Plant-Based Paella

gluten free, vegan, dairy free, egg free, refined sugar free
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 4 people
Author: James Wythe

Ingredients

  • 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

Instructions

  • 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

Notes

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