Veggie Paella

Vegan
Veggie Paella
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Prep: 10 mins Cooks: 25 mins

Ingredients (Serves 2)

Metric
Imperial

  • 2 tbsp extra virgin olive oil
  • 160 g red peppersliced
  • 160 g courgette sliced into batons
  • 50 g shallotfinely diced
  • 2 garlic clovesfinely diced
  • 2 tsp smoked paprika
  • 1 bay leaf
  • 100 g paella rice
  • 160 g baby tomatoeshalved
  • 0.25 tsp saffron
  • 350-400 ml vegetable stock
  • 100 g peas (frozen)
  • 10 g parsley chopped
  • 1 lemoncut into wedges (to serve)
Dinner

This is a rich and delicious veggie paella with classic flavours and formulated for more fibre and vitamin C to support multiple health goals.

Prep: 10 mins Cooks: 25 mins

Ingredients (Serves 2)

Metric
Imperial

  • 2 tbsp extra virgin olive oil
  • 160 g red peppersliced
  • 160 g courgette sliced into batons
  • 50 g shallotfinely diced
  • 2 garlic clovesfinely diced
  • 2 tsp smoked paprika
  • 1 bay leaf
  • 100 g paella rice
  • 160 g baby tomatoeshalved
  • 0.25 tsp saffron
  • 350-400 ml vegetable stock
  • 100 g peas (frozen)
  • 10 g parsley chopped
  • 1 lemoncut into wedges (to serve)

Heat th...

Heat the oil in a sauté pan or shallow casserole dish over a medium heat. Add the red pepper, courgette, shallot and garlic and cook for 5-6 minutes, or until softened.

Add the...

Add the paprika and bay leaf and stir to coat the vegetables.

Add the...

Add the rice and stir through for a minute to slightly toast the grains.

Next, a...

Next, add the tomatoes, saffron and stock and season well with salt and pepper.

Bring t...

Bring to a simmer and cook for 16-18 minutes. No need to stir.

The ric...

The rice should be tender and the stock almost all absorbed. Add the peas for the last 5 minutes of cooking.

Take of...

Take off the heat and scatter with parsley.

Serve s...

Serve scattered with lemon wedges to squeeze over.

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