elizabeth tighe

VEGAN SUNSHINE PAELLA

elizabeth tighe
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

INGREDIENTS

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)

Ground pepper

1 tbsp of tomato puree

250g of rice (I used basmati)

1 tbsp of Clear Sping ginger UMAMI paste 

*LEMON TO GARNISH*

 

DIRECTIONS

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!

 

 

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