Vegan Paella Recipe | olivemagazine
Full of antipasti favourites (tomatoes, olives, artichokes), this plant-based paella is packed with punchy flavour and will impress the whole family
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 2 tbsp olive oil
- 2 onions thinly sliced
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 courgette halved and cut into half moons
- 2 cloves garlic thinly sliced
- 1 tbsp sundried tomato purée
- 300g bomba paella rice
- 850ml vegetable stock
- 100g chargrilled artichokes large pieced halved
- 75g mixed pitted olives
- 75g SunBlush tomatoes
- a small bunch flat-leaf parsley chopped
- 1 lemon wedged
- Tabasco to serve
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