What are the main ingredients in Very Veggie Vegan Paella?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

What is the nutritional information of Very Veggie Vegan Paella?

Calories: 580, Carbs: 121 grams, Fat: grams, Protein: 17.4 grams, Sugar: 26 grams, Salt: 1865 grams

How do I prepare Very Veggie Vegan Paella?

LET’S BEGIN!: Boil a full kettle. Dilute the stock with 700ml of boiling water and set aside. Place a pan, large enough for the paella, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent. Add the rub and the green and red pepper pieces. Fry for 1-2 minutes until the peppers start to soften, shifting occasionally. Stir through the rice for 1-2 minutes until fully combined. Mix through the cooked chopped tomatoes, ½ the chopped oregano and slowly pour in the diluted stock. SIMMERING AWAY: Once the diluted stock has been added, bring the mixture up to a boil. Once boiling, reduce the heat to low, and gently simmer for 15-20 minutes until the rice is al dente and all the stock has been absorbed. In the final 1-2 minutes, stir in the drained artichoke quarters and the rinsed spinach. Cook until the spinach has wilted. ALMOST THERE…: Once the paella is cooked, season with a squeeze of lemon juice, lemon zest (to taste), salt, and pepper. Remove from the heat and stir through the peas. Cover with tinfoil and let the paella steam for 5-8 minutes. PAELLA PARTY: Dish up your veggie paella. Garnish with the remaining oregano and a lemon wedge. Enjoy, Chef!

What should be prepared from my kitchen to make Very Veggie Vegan Paella?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

Very Veggie Vegan Paella

A steamy, aromatic and totally delicious vegan paella awaits you! Packed with red pepper, green pepper, onion, tomato, artichokes, spinach and peas – every bite will be a multi-layered taste experience. This dinner will make you, and your tastebuds, smile!

Very Veggie Vegan Paella

with artichoke quarters & fresh oregano

Hands on Time: 15 - 40 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Artichoke Quarters
Cooked Chopped Tomato
Fresh Oregano
Green Bell Pepper
Green Bell Peppers
Lemon
NOMU Spanish Rub
Onion
Onions
Peas
Red Bell Pepper
Red Bell Peppers
Risotto Rice
Spinach
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil

Serves 1

LET’S BEGIN!
Boil a full kettle. Dilute the stock with 350ml of boiling water and set aside. Place a pan, large enough for the paella, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent. Add the rub and the green and red pepper pieces. Fry for 1-2 minutes until the peppers start to soften, shifting occasionally. Stir through the rice for 1-2 minutes until fully combined. Mix through the cooked chopped tomatoes, ½ the chopped oregano and slowly pour in the diluted stock.
SIMMERING AWAY
Once the diluted stock has been added, bring the mixture up to a boil. Once boiling, reduce the heat to low, and gently simmer for 15-20 minutes until the rice is al dente and all the stock has been absorbed. In the final 1-2 minutes, stir in the drained artichoke quarters and the rinsed spinach. Cook until the spinach has wilted.
ALMOST THERE…
Once the paella is cooked, season with a squeeze of lemon juice, lemon zest (to taste), salt, and pepper. Remove from the heat and stir through the peas. Cover with tinfoil and let the paella steam for 5-8 minutes.
PAELLA PARTY
Dish up your veggie paella. Garnish with the remaining oregano and a lemon wedge. Enjoy, Chef!

Vegetable Stock - 1 sachet
Onion - 1
NOMU Spanish Rub - 15ml
Green Bell Pepper - 1
Red Bell Pepper - 1
Risotto Rice - 100ml
Cooked Chopped Tomato - 100g
Fresh Oregano - 4g
Artichoke Quarters - 100g
Spinach - 20g
Lemon - 1
Peas - 50g

Download the Recipe

Serves 2

LET’S BEGIN!
Boil a full kettle. Dilute the stock with 700ml of boiling water and set aside. Place a pan, large enough for the paella, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent. Add the rub and the green and red pepper pieces. Fry for 1-2 minutes until the peppers start to soften, shifting occasionally. Stir through the rice for 1-2 minutes until fully combined. Mix through the cooked chopped tomatoes, ½ the chopped oregano and slowly pour in the diluted stock.
SIMMERING AWAY
Once the diluted stock has been added, bring the mixture up to a boil. Once boiling, reduce the heat to low, and gently simmer for 15-20 minutes until the rice is al dente and all the stock has been absorbed. In the final 1-2 minutes, stir in the drained artichoke quarters and the rinsed spinach. Cook until the spinach has wilted.
ALMOST THERE…
Once the paella is cooked, season with a squeeze of lemon juice, lemon zest (to taste), salt, and pepper. Remove from the heat and stir through the peas. Cover with tinfoil and let the paella steam for 5-8 minutes.
PAELLA PARTY
Dish up your veggie paella. Garnish with the remaining oregano and a lemon wedge. Enjoy, Chef!

Vegetable Stock - 1 sachet
Onion - 1
NOMU Spanish Rub - 30ml
Green Bell Pepper - 1
Red Bell Pepper - 1
Risotto Rice - 200ml
Cooked Chopped Tomato - 200g
Fresh Oregano - 8g
Artichoke Quarters - 200g
Spinach - 40g
Lemon - 1
Peas - 100g

Download the Recipe

Serves 3

LET’S BEGIN!
Boil a full kettle. Dilute the stock with 900ml of boiling water and set aside. Place a pan, large enough for the paella, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent. Add the rub and the green and red pepper pieces. Fry for 1-2 minutes until the peppers start to soften, shifting occasionally. Stir through the rice for 2-3 minutes until fully combined. Mix through the cooked chopped tomatoes, ½ the chopped oregano and slowly pour in the diluted stock.
SIMMERING AWAY
Once the diluted stock has been added, bring the mixture up to a boil. Once boiling, reduce the heat to low, and gently simmer for 20-25 minutes until the rice is al dente and all the stock has been absorbed.In the final 1-2 minutes, stir in the drained artichoke quarters and the rinsed spinach. Cook until the spinach has wilted.
ALMOST THERE…
Once the paella is cooked, season with a squeeze of lemon juice, lemon zest (to taste), salt, and pepper. Remove from the heat and stir through the peas. Cover with tinfoil and let the paella steam for 5-8 minutes.
PAELLA PARTY
Dish up your veggie paella. Garnish with the remaining oregano and a lemon wedge. Enjoy, Chef!

Vegetable Stock - 2 sachets
Onions - 2
NOMU Spanish Rub - 45ml
Green Bell Peppers - 2
Red Bell Peppers - 2
Risotto Rice - 300ml
Cooked Chopped Tomato - 300g
Fresh Oregano - 12g
Artichoke Quarters - 300g
Spinach - 60g
Lemon - 1
Peas - 150g

Download the Recipe

Serves 4

LET’S BEGIN!
Boil a full kettle. Dilute the stock with 1,2L of boiling water and set aside. Place a pan, large enough for the paella, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent. Add the rub and the green and red pepper pieces. Fry for 1-2 minutes until the peppers start to soften, shifting occasionally. Stir through the rice for 2-3 minutes until fully combined. Mix through the cooked chopped tomatoes, ½ the chopped oregano and slowly pour in the diluted stock.
SIMMERING AWAY
Once the diluted stock has been added, bring the mixture up to a boil. Once boiling, reduce the heat to low, and gently simmer for 20-25 minutes until the rice is al dente and all the stock has been absorbed. In the final 1-2 minutes, stir in the drained artichoke quarters and the rinsed spinach. Cook until the spinach has wilted.
ALMOST THERE…
Once the paella is cooked, season with a squeeze of lemon juice, lemon zest (to taste), salt, and pepper. Remove from the heat and stir through the peas. Cover with tinfoil and let the paella steam for 5-8 minutes.
PAELLA PARTY
Dish up your veggie paella. Garnish with the remaining oregano and a lemon wedge. Enjoy, Chef!