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Vegan Paella with Mixed Mushrooms

One Pot Dishes: Vegan Paella with Mixed Mushrooms

A plant-based twist on Valencia’s ultimate dinner in a pan

Suitable for Vegans
Difficulty rating Easy
Serves 4
Prep time 15 minutes
Cook time 30 minutes

Nutrients per serving

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
416 kcal 8 g 1 g 11.5 g 7.5 g 71 g 8 g 1.5 g

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, sliced
  • 300g mixed mushrooms, halved
  • 1 tbsp thyme, leaves picked
  • 300g paella rice (use risotto rice if necessary)
  • 1 tbsp paprika *
  • 1ltr vegetable stock *
  • 100g peas
  • 3 large tomatoes, roughly chopped
  • A large handful of parsley, finely chopped

* Available at Holland & Barrett

Method

Step 1.
In a large shallow pan, heat 1 tbsp of oil and soften the onion and garlic for 5-6 minutes. Add in the pepper, 250g of the mushrooms and thyme and stir through to coat and cook for a further 1-2 minutes. Add in the paella rice and paprika and mix well to coat in the oil.

Step 2.
Increase the temperature and stir through the vegetable stock with a little salt and pepper. Bring to the boil and then reduce to a simmer and cook for 10-12 minutes or until the rice is just cooked and the liquid has nearly absorbed. Add in the peas and chopped tomatoes and cook for 5 minutes or until all the liquid has absorbed.

Step 3.
Meanwhile, heat the remaining 1 tbsp of oil in a frying pan and fry the remaining mushrooms with a little salt and pepper until golden. Once the paella is ready, top with the golden mushrooms and the parsley and serve immediately.

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