eCook Meal
Very Veggie Vegan Paella
with artichoke quarters & fresh oregano
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R190.69
for 4 servings · R47.67 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Vegetable Stock needs 2 sachetsFresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Artichoke Quarters
- NOMU Spanish Rub
- Red Bell Peppers
- Green Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Very Veggie Vegan Paella?
The preparation time for Very Veggie Vegan Paella with artichoke quarters & fresh oregano is between 15 and 40 minutes.
What is the total time required to make Very Veggie Vegan Paella with artichoke quarters & fresh oregano?
The total time required to make Very Veggie Vegan Paella with artichoke quarters & fresh oregano is between 35 and 60 minutes.
How many servings does Very Veggie Vegan Paella provide?
4 servings
What are the main ingredients in Very Veggie Vegan Paella?
Artichoke Quarters, Green Bell Pepper, Lemon, NOMU Spanish Rub, Onion, Oregano, Pea, Red Bell Pepper, Risotto Rice, Spinach, Tomato, Vegetable Stock
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?
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! 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.
What should be prepared from my kitchen to make Very Veggie Vegan Paella?
Artichoke Quarters, Green Bell Pepper, Lemon, NOMU Spanish Rub, Onion, Oregano, Pea, Red Bell Pepper, Risotto Rice, Spinach, Tomato, Vegetable Stock
How many calories does Very Veggie Vegan Paella have?
580 calories
How much fat content does Very Veggie Vegan Paella have?
grams