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Vegan Paella

  • Cooking Time
    55 minutes
  • Prep Time15 minutes
  • Servings6 portions
recipe image Vegan Paella
  • 800 millilitres vegetable broth
  • 1/2 teaspoon saffron threads
  • 2 tablespoons Flora Plant B+tter Salted
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 180 grams soy chorizo or vegan chorizo-style sausages, removed from casing
  • 2 plum tomatoes, chopped
  • 4 cloves garlic, chopped
  • 1/2 teaspoon smoked paprika
  • 225 grams paella rice, Bomba rice or arborio rice
  • 450 grams small cauliflower florets
  • 150 grams sliced mushrooms
  • 75 grams frozen peas, thawed
  1. Heat broth and saffron in medium saucepan.
  2. In large deep skillet or paella pan, melt Flora Plant over medium high heat and cook onion and pepper 3 minutes or until softened. Add soy chorizo and cook 5 minutes or until beginning to brown. Add tomato and garlic and cook 5 minutes, stirring frequently.
  3. Add cauliflower and mushrooms and cook 3 minutes. Add rice and smoked paprika and stir to coat rice.
  4. Slowly pour in broth and bring to a boil. Stir gently. Simmer uncovered 25 minutes without stirring. Cover and simmer 10 minutes. Sprinkle peas over paella. Cover and let stand 10 minutes or until rice is tender.