Recipe: Sizzling Spanish Paella – Vegan Style!

Nothing screams HOLIDAY like a big dish of freshly made paella. Here’s our delicious vegan take on this iconic dish.

Sizzling Spanish Paella

Adapted from BBC Food

2 Tbsp olive oil

2 medium onions, chopped

3–4 cloves garlic, chopped

1 tin braised tofu (optional)

1 aubergine, chopped

1 courgette, chopped

2 tsp ground turmeric

400 g long grain rice

2 cubes vegetable stock

800 ml hot water

4 small ripe tomatoes, seeded and chopped

1 large bunch fresh parsley, chopped

Juice of 2 lemons

• Heat the oil in a pan and fry the onions and garlic for 3 to 4 minutes.
• Add the tofu, aubergine, courgette and turmeric and cook for another 3 to 4 minutes.
• Stir in the rice until coated in the oil.
• Dissolve the vegetable stock in the hot water and pour over the rice.
• Simmer, partially covered, until the rice is tender, about 10 minutes.
• Mix in the tomatoes, chopped parsley and lemon juice and transfer to your preferred serving dish.

Makes 4 servings

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The beauty of this paella is that you can add in whatever extras you’d like. You can stick with vegetables or you can mix in olives, vegan chorizo-style pieces, or your favourite faux meats (there are plenty of them out there, even vegan calamari!).

For more tasty vegan recipes, pick up our vegan starter kit.