It is always a pleasant challenge to cook for vegan friends and Paul is the latest to join the vegan club. So we had him and his girlfriend over for dinner last night. I found three different recipes for vegan paella online and made this by combining all. Yes, one of them was an apparently well known Gwyneth Paltrow recipe. Do not let that little fact put you off - she cooks better than she acts - this is so nutritious and tasty, carnivores will love it too.
Ready in 35 minutes.
1 red, and 1 yellow pepper, deseeded and cut into strips
olive oil
½ Spanish onion, finely chopped
2 garlic cloves, peeled and crushed
½ tsp smoked paprika
1 tsp turmeric
½ tsp cayenne
250g easy cook rice
100ml sherry (optional)1 tsp saffron strands
500ml boiling vegan stock
Sea salt200g tender stem broccoli200g organic nice mushrooms
200g sweet peas
1 can red kidney beans, rinsed and drained
a jar of artichokes
200g broad beans
roughly chopped parsley
4 lemon wedges, to serve
Heat the oil in a paella or other shallow frying pan and fry the onion. When golden add the peppers and mushrooms and fry for about 8 minutes over medium heat until soft. Add the garlic, cook for a minute, then add all the spices, stir, add the rice and the green beans and cook, stirring, for two minutes. Add the sherry and saffron, boil down for a minute, then add the stock and a third of a teaspoon of salt. Bring to boil, reduce heat to low and cook covered for 7 minutes or until most of the liquid has been absorbed.
Taste and add salt if needed then scatter the artichokes, kidney beans and broccoli over the rice and cook for another 7 minutes. Sprinkle with parsley and serve with lemon wedges.
You can also replace rice with quinoa and get even more big vegan smiles.
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