VEGAN SUNSHINE PAELLA
This dish screams sunshine to me. Nothing quite like this on a hot day with a bottle of kombucha. I love paella and this is packed full of flavour and nutrients!! This is easy to double for a summer party. Serve with fresh breads / hummus + salad.
This serves 4
1 tbsp of coconut oil
1 red onion diced
4 cloves of garlic minced
1 green + red pepper / cored + diced
1 cup of peas (I used frozen)
2 tomatoes sliced
1 tsp of paprika
800ml of vegetable stock (I prefer Bouillon)
1 tbsp of tomato puree
250g of rice (I used basmati)
1 tbsp of Clear Sping ginger UMAMI paste
*LEMON TO GARNISH*
Cook up the garlic, onion + coconut oil in a large frying pan for 3 minutes. Then add the peppers, peas and stir again for a few more minutes. Prepare your stock- I used marigold bouillon stock (4 tsps for 800ml). Then add the rice, tomatoes + paprika to the pan. Stir then add the tomato puree and umami paste. Season with pepper. Gently stir - this will take around 20 mins to cook (cooking time varies dependant on what rice you have used).
Test - once the rice is cooked you're ready to serve. Serve with sliced fresh lemon - yum!