Vegetable Paella

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A staple everyday recipe for home cooked paella, plant-based style.

On my weekly meal plan I cook rice at least once a week, more if I don’t fancy peeling potatoes yet again.

Paella is traditionally made with chicken stock and has chicken and seafood in it. Not this WFPB SOS one though. It’s packed with tasty veg including chunky artichoke hearts which create the ‘centrepiece’ to the dish and you won’t miss the meat.

Cook the kids’ one in a separate frying pan so you can just put veg in they like. (For my two I added peas and sweetcorn and topped with prawns.) It’s pretty straightforward doing two at the same time.

Meal based on 2 adults, 3 children

Equipment: scales, deep non-stick frying pan (plus an extra if you’re doing a kids’ version)

Ingredients:

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 150g paella rice

  • 1/4 pint white wine

  • 1 tbsp tomato puree

  • 1 large tomato, diced

  • 1 tin artichoke hearts, drained

  • 1/3 jar roasted peppers (see pictures for the type I buy - no oil)

  • 1/4 tin chickpeas, drained & rinsed

  • 4 heaped tsps sliced black olives (about a 1/4 of a jar), drained

  • 1 stock cube

  • 3/4 pint water

  • 1 tsp smoked paprika

  • 1 tsp chilli powder

  • s&p

  • juice 1/2 lemon

Quantities on top for children’s:

  • 1/2 onion

  • 1 clove garlic

  • 150g paella rice

  • 1 tin chopped tomatoes

  • 1/3 tin chickpeas

  • Selection of veg: frozen peas & sweetcorn, green or runner beans, broccoli florets (chopped tiny)

  • 1/2 tsp smoked paprika

  • 1 stock cube

  • 1/2 pint water

Method:

  1. Saute the onion in water until soft (about 5 mins)

  2. Add the rice, paprika, chilli, tomato puree and garlic. Stir for a minute. Add the white wine. Let it boil off a little. Add the stock and tomatoes. Bring to the boil and then simmer for 10 minutes.

  3. Add the tomatoes, artichokes, chickpeas, roasted peppers and olives. Add a little more water if it’s evaporating too quickly. Cook for another 10 minutes.

  4. Check the rice is cooked. Squeeze over the lemon juice. Season. Serve.

For the children’s:

  1. Follow the same steps. Saute the onion until soft. Then add the rice, garlic and paprika. Give it a stir then add the tin of tomatoes and stock. Simmer 10 mins. Add the other veg and chickpeas. If you have omni kids you could add a sprinkle of cooked chicken and/or prawns. (I try to give me children a small portion of meat and more vegetables these days.)

Cooking notes:

  • Keep your eye on the amount of liquid. Add a little more water if it’s looking a bit dry.

  • There’s no shame in using frozen veg. I always buy frozen green beans these days as I’d always find the ‘fresh’ ones skulking at the back of the fridge, destined for the food bin. Total waste.

Recipe by Ruth Jane, Plantiful