Paella is such a good dish for summer. It all goes in one pan and is so full of flavour that everyone will love it! Being vegetarian I obviously choose a veggie paella, but sometimes you just want something extra, but without the chorizo or the prawns.
Veggie Vision have an amazing recipe, created by founder, and long-term vegan, Karin Ridgers. It is a favourite vegan BBQ recipes that is something that even any meat eaters in your life will love. It will work at any BBQ this summer, as well as be a great staple for the recipe box. It is easy and fun to make and the results are bound to get some amazing compliments; what’s not to like?
Why not try it out with or without the vegan meats, or perhaps different versions like vegan chorizo or vegan fish? You could even add in extra veggies or a mix of beans; it is a really versatile recipe. Here is all you need to make this tasty dish:
- 500g Risotto Rice or Paella Rice
- 1.5L Vegetable Stock
- 0.5 tsp Saffron
- 4 vegan sausages
- 4 tbsp olive oil
- 3 chopped onions
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 4 garlic cloves
- 1 tbsp paprika
- 10 small sweet tomatoes halved
- 1 tsp salt
- 1 tbsp pepper
- 1 tbsp garlic granules
- 2 lemons quartered
- Coriander to garnish
Add olive oil to paella pan. Once oil is sizzling add onions and garlic and let cook for 5 minutes. Add garlic granules, paprika, saffron and salt and pepper and leave for 1 minute.
Add rice and stir in until all oil and seasoning has been absorbed into rice. Pour in 500ml of the vegetable stock and stir. You could use a Crock Pot for this recipe, which will just require a little more stock.
Add peppers and tomatoes.
Once stock is reduced pour in another 500ml and stir. Whilst stock is reducing add sausages separately to BBQ and cook through.
Keep an eye on paella and once stock has reduced add another 500ml.
Whilst reducing remove cooked sausages and slice. Add vegan sausages to paella and cook until edges and top start to turn golden and begin to crisp slightly.
Remove paella from BBQ and garnish with quartered lemons and coriander.
Prep time 30 mins / Cook time 60 mins / Serves 8
It would be great to hear if you give this a try! Let me know what you think.
*this is a collaborative post and recipe used with permission.