Quorn vegetable paella Recipe

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  • Vegetarian

serves:

4

Skill:

medium

Total Time:

00:55

Prep:

00:15

Cooking:

00:40

Substitute meat for Quorn in this flavoursome, veg-packed vegetable paella recipe. This delicious vegetarian paella is perfect if you don’t eat meat or fish. This recipe serves 4 people and will take only 55 mins to prepare and cook. It’s a great mid-week choice if you fancy something different for dinner. The kids will love tucking into this delicious dish. The veggies count towards your 5-a-day and the protein in the Quorn will keep you fuller for longer.

Ingredients

  • 350g Quorn pieces
  • 2 lemons – zest and juice
  • 300ml/ ½ pint dry white wine
  • 2 tablespoons olive oil – a fruity oil is good for this dish
  • 2 onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 red pepper, seeded and sliced in rings
  • 1 yellow pepper, seeded and sliced in rings
  • 450g tomatoes, skinned and chopped
  • 225g thin green beans
  • 225g peas
  • 450g long grain or Valencia Paella rice
  • 4 teaspoons smoked paprika
  • ½ teaspoon saffron
  • 2 teaspoons turmeric
  • 3 teaspoons mild chilli powder
  • 600ml/1 pint vegetable stock
  • salt and freshly ground black pepper
  • 3 tablespoons chopped parsley
  • To garnish - 1 lemon cut into wedges & olives

Method

  • In a shallow bowl marinate the Quorn pieces in the lemon zest and juice and wine.

  • Heat the olive oil in a large shallow frying pan. Fry the onions and garlic gently until soft and golden. Add the peppers and fry for 4-5 minutes. Stir in the tomatoes, beans and peas and cook for a further 6 minutes.

  • Remove the Quorn pieces from the lemon juice and wine marinade, reserve both. Add the rice, paprika, saffron, turmeric, chilli, reserved marinade and stir well.

  • Stir in the stock and simmer well for about 15 minutes. Sir in the Quorn pieces and continue simmering for a further 10 minutes or until the rice is tender adding more liquid if required.

  • Season to taste, sprinkle over the parsley and serve with the lemon wedges and olives.

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