Vegan paella
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Vegan paella

By Sara Buenfeld

Achieve four of your 5-a-day with this vegan paella – it makes a satisfying yet low-calorie supper. We’ve included broad beans, a valuable source of plant protein

  • Prep:20 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 396
  • fat 8g
  • saturates 1g
  • carbs 58g
  • sugars 0g
  • fibre 15g
  • protein 15g
  • salt 1.02g

Ingredients

  • 2 generous pinches of saffron
  • 1 tbsp tomato purée
  • 2 tsp vegetable bouillon powder
  • 2 tbsp rapeseed oil
  • 2 onions (320g), finely chopped
  • 2 red peppers, deseeded and diced
  • 3 garlic cloves, finely grated
  • 2 tbsp soft thyme leaves
  • 200g brown basmati rice
  • 2 tsp smoked paprika
  • 320g frozen broad beans
  • 320g courgettes, halved and sliced
  • 15g flat-leaf parsley, chopped
  • 1 lemon, cut into wedges

Method

  1. Put the kettle on to boil. Tip the saffron, tomato purée and bouillon powder into a large heatproof bowl, then pour over 1 litre boiling water and set aside.

  2. Heat the oil in a large paella pan or frying pan over a medium heat and fry the onion for 5 mins, stirring often until starting to soften. Add the peppers, garlic and thyme, and cook for a few minutes more. Tip in the rice and paprika, and continue to cook, stirring for about a minute. Pour in the saffron stock, then cover and simmer for 10 mins.

  3. Uncover and gently stir, then add the frozen beans and courgettes. Return to a simmer, then cover and cook for another 10 mins until the rice is tender and has absorbed the stock. Leave to stand for 5 mins, then stir in the parsley. Serve half the paella straightaway with lemon wedges for squeezing over. The other half will keep chilled for up to three days. To enjoy on another day, reheat in the microwave until piping hot throughout.

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