Sunblush tomato and olive vegan paella
- Adam Bush
Published: April 17, 2020 at 3:15 PM
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Serves 4
Easy
Total time: 1 hr
A star rating of 5 out of 5.6 ratingsRate
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Filled with rich Mediterranean morsels, this plant-based paella has bags of flavour and will impress the whole family
Healthy
Vegan
Vegetarian
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Try our vegan paella recipe below or check out our classic paella recipe. We've also got plenty more vegetarian recipes to try, including our vegetarian chilli, vegetarian curry and vegetable risotto.
Vegan paella recipe
Ingredients
Nutrition
-
2 tbsp olive oil
-
2 onions
thinly sliced
-
1 red pepper
sliced
-
1 yellow pepper
sliced
-
1 courgette
halved and cut into half moons
-
2 cloves garlic
thinly sliced
-
1 tbsp sundried tomato purée
-
300g bomba paella rice
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850ml vegetable stock
-
100g chargrilled artichokes
large pieced halved
-
75g mixed pitted olives
-
75g SunBlush tomatoes
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a small bunch flat-leaf parsley
chopped
-
1 lemon
wedged
-
Tabasco
to serve
Nutrition: per serving
-
kcal473
low
-
fat14.5g
-
saturates2.2g
-
carbs71.3g
-
sugars13.3g
-
fibre9.3g
-
protein9.6g
-
salt1.8g
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Method
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step 1
Heat the oven to 200C/fan 180C/gas 6. Heat the olive oil in a shallow 30cm casserole over a medium-high heat and cook the onions, peppers and courgette with a pinch of salt for 10 minutes or until starting to caramelise and soften. Add the garlic and cook for a minute before stirring in the tomato purée and rice, stirring until all the grains are coated.
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step 2
Pour in the stock, artichoke pieces, olives and Sunblush tomatoes, season and mix well. Put into the oven for 45 minutes or until the rice is cooked and crisping on top.
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step 3
Scatter over the parsley and serve with lemon wedges and Tabasco, if you like.
Authors
Adam BushDeputy food editor
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