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Vegan paella

Artichoke hearts are the star ingredient in this colourful vegan paella. The recipe is low in calories and provides 2 of your 5-a-day!

Serves 1

Prep Time 10min

Cooking Time 25min

Ingredients

  • 2tsp olive oil
  • ½ onion, diced
  • 1 garlic clove, sliced
  • ½ red pepper, roughly sliced
  • 60g arborio rice
  • Pinch turmeric
  • ½ reduced-salt vegetable stock cube
  • 30g frozen peas
  • 20g artichoke hearts from a jar, drained

Method

  1. Heat the oil in a non-stick frying pan over a medium heat, add the onion and fry for a few min until softened. Add the garlic and fry for a few more min. Just before the garlic starts to brown, add the red pepper, arborio rice and turmeric, and season with freshly ground black pepper. Stir for 1 min to coat the rice in the mixture.
  2. Add 100ml boiling water to the pan, then crumble in the ½ stock cube and simmer, stirring continuously, as the liquid is absorbed by the rice. Gradually add more boiling water (100ml at a time – you will need about 400ml in total), until the rice is cooked. This will take about 15 min.
  3. When the rice is cooked, stir in the frozen peas and cook for about 3 min, then add the artichokes. Remove from the heat and season with more pepper to serve.

Recipe from Vegan One Pound Meals by Miguel Barclay (Headline, £16.99), out now.

Nutrition per serving

Read more on how we calculate nutrition.
415 8.1g 12g 2g 7g 10g 0.7g 44mg 63g 1.7mg

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