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Includes
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Vegan Paella

Paella with a vegan twist to enjoy savoury and salty notes of chorizo and sweetness of vegetables.
  • 1 hour 10 minutes
  • Preparation time15 minutes
  • 6 portions
recipe image Vegan Paella

Ingredients

  • 800 ml vegetable broth
  • 1/2 tsp saffron threads
  • 2 tbsp FLORA Block Salted
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 180 g soy chorizo or vegan chorizo-style sausages, removed from casing
  • 2 plum tomatoes, chopped
  • 4 cloves garlic, chopped
  • 1/2 tsp smoked paprika
  • 225 g paella rice, Bomba rice or arborio rice
  • 450 g small cauliflower florets
  • 150 g sliced mushrooms
  • 75 g frozen peas, thawed

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Heat broth and saffron in medium saucepan.
  2. In large deep skillet or paella pan, melt FLORA Block over medium high heat and cook onion and pepper 3 minutes or until softened. Add soy chorizo and cook 5 minutes or until beginning to brown. Add tomato and garlic and cook 5 minutes, stirring frequently.
  3. Add cauliflower and mushrooms and cook 3 minutes. Add rice and smoked paprika and stir to coat rice.
  4. Slowly pour in broth and bring to a boil. Stir gently. Simmer uncovered 25 minutes without stirring. Cover and simmer 10 minutes. Sprinkle peas over paella. Cover and let stand 10 minutes or until rice is tender.