Quorn vegetable paella recipe

Click to rate
(0 ratings)
Sending your rating
  • Vegetarian
serves: 4
Skill: medium
Prep: 15 min
Cooking: 40 min
  • We earn a commission for products purchased through some links in this article.
  • 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.

    Click to rate
    (0 ratings)
    Sending your rating

    Explore More