Vegetable Paella

Vegan Paella

Ever since we visited Barcelona, there's been a Learner Vegan obsession with paella. Now trust me, the paella we make back at home in the UK is NEVER going to match up with the amazing dish you can get over in Spain (do go and visit!). But it's a very tasty and easy recipe nevertheless. The joy is you can throw in any veggies you have that go well with a tomato-based sauce. This serves 3-4 and can be adjusted if needed.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Keyword: paella, spanish, vegan, vegetable

Ingredients

  • 1 litre vegan bouillon/stock
  • 300 g paella rice (you can get away with using risotto rice if you have it to hand)
  • 80 g sweetcorn
  • 60 g white onion
  • 4 pieces babycorn
  • 50 g broccoli
  • 50 g frozen peas
  • 400 g chopped tomatoes
  • 200 g passata/blended tomatoes
  • 80 g chicken-style faux meat (chicken pieces or Linda Maccartney pulled chicken works well. You can leave this out if you're not a fan of faux meat)
  • 1 tsp garlic puree (optional)
  • 1 tsp ground paprika (optional)

Instructions

  • Add everything apart from the passata and bouillon to a wide pan.
  • Add around 600ml of the bouillon to your pan and put on a moderate heat (it should be simmering constantly). Keep stirring so you don't get too much sticking to the bottom!
  • The paella will be absorbing your bouillon constantly. If it starts to get a little dry, add more of your bouillon in 100ml increments.
  • Add remaining ingredients after 10 minutes.
  • The paella rice should be softening and expanding, with the veggies mostly cooked through after about 20 minutes. Add your passata now and mix in. Leave for another 5 minutes or so, and give it a taste test before serving.
  • If you have a lemon, cut in half and squeeze over your finished dish. Enjoy!
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I’ve met wonderfully supportive people along my vegan journey, but also a few judgemental folks that criticise in a non-constructive way. There’s been masses of complex info to understand along the way, on a huge variety of vegan-related topics. Some of it can be a struggle to understand.
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As a meat-eater, it was probably easy to get by without thinking about meals in advance. You could grab a snack from wherever, or grab takeout on the way home. But thinking in advance helps us all out. It means we eat more healthy, save money on random snacks and meals, and can do some time-saving meal prep in advance!⁠
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  • Want to show people how delicious vegan food is?⁠
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I remember going vegan and thinking I'd never be able to have cake or baked goods, because they had to have eggs in.⁠
Wrong again! Since then, I've discovered vegan meringues, brownies and all kinds of other goodies.⁠
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I like to make these cookies! They're actually one of the first vegan desserts I made, which of course means they're very easy to do.⁠
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They are perfect for school bakes, having guests over, or special occasions. ⁠
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TOP TIP: Leave them in for a few extra minutes if you prefer them crunchy on the outside.⁠
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Ingredients:⁠
120 g vegan butter⁠
100 g white sugar⁠
100 g brown sugar⁠
120 g plain flour⁠
1 tsp vanilla extract⁠
50 g cocoa powder⁠
1 tsp baking soda⁠
1 tbsp non-dairy milk⁠
1 Pinch salt⁠
100 g vegan chocolate chunks or chips⁠
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Instructions:⁠
1. Preheat oven to 180C.⁠
2. Add the butter, both sugars and vanilla to a bowl and mix thoroughly.⁠
3. Sift the flour and cocoa powder into a bowl, then add baking soda and salt. Mix together.⁠
4. Add the dry ingredients to the wet, and mix thoroughly.⁠
5. Add the chocolate and milk. Mix the dough – it should be sticky and thick.⁠
6. Roll the dough into small individual balls and put on a greased baking tray.⁠
7. Bake for 10 minutes until still soft in the middle. Take out of the oven and leave to firm up for 10 minutes.⁠
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Tell me...⁠
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