Vegan Paella
Cooking time
55 min
Preparation time
15 min
Servings
Portions 6
Ingredients
- 4 cups vegetable broth
- 1/2 teaspoon saffron threads
- 2 tablespoons Flora™ Plant Butter Salted
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 6 ounces soy chorizo or vegan chorizo-style sausages, removed from casing
- 2 plum tomatoes, chopped
- 4 cloves garlic, chopped
- 1/2 teaspoon smoked paprika
- 1 1/2 cups paella rice, Bomba rice or arborio rice
- 3 cups small cauliflower florets
- 5 ounces sliced mushrooms (about 3 cups) (we used shiitake, trumpet and baby portobello mushrooms)
- 1/2 cup frozen peas, thawed
| Energy (kcal) | 312 kcal |
| Energy (kJ) | 1303 kJ |
| Protein (g) | 8.7 g |
| Carbohydrate incl. fibre (g) | 56.4 g |
| Carbohydrate excl. fibre (g) | 50.3 g |
| Sugar (g) | 6.2 g |
| Fibre (g) | 6.1 g |
| Fat (g) | 6.6 g |
| Saturated fat (g) | 1.8 g |
| Unsaturated fat (g) | 3.2 g |
| Monounsaturated fat (g) | 2.0 g |
| Polyunsaturated fat (g) | 1.3 g |
| Trans fat (g) | 0.7 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 782 mg |
| Salt (g) | 1.95 g |
| Vitamin A (IU) | 1046 IU |
| Vitamin C (mg) | 76.4 mg |
| Calcium (mg) | 50 mg |
| Iron (mg) | 2.87 mg |
| Potassium (mg) | 573 mg |
Instructions
- Heat broth and saffron in medium saucepan.
- In large deep skillet or paella pan, melt Flora Plant Butter 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.
- Add cauliflower and mushrooms and cook 3 minutes. Add rice and smoked paprika and stir to coat rice.
- 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.
