VEGAN SUNSHINE PAELLA

This dish screams sunshine to me. Nothing quite like this on a hot day with a bottle of kombucha. I love paella and this is packed full of flavour and nutrients!! This is easy to double for a summer party. Serve with fresh breads / hummus + salad.

This serves 4

INGREDIENTS

1 tbsp of coconut oil

1 red onion diced

4 cloves of garlic minced

1 green + red pepper / cored + diced

1 cup of peas (I used frozen)

2 tomatoes sliced

1 tsp of paprika

800ml of vegetable stock (I prefer Bouillon)

Ground pepper

1 tbsp of tomato puree

250g of rice (I used basmati)

1 tbsp of Clear Sping ginger UMAMI paste

*LEMON TO GARNISH*

DIRECTIONS

Cook up the garlic, onion + coconut oil in a large frying pan for 3 minutes. Then add the peppers, peas and stir again for a few more minutes. Prepare your stock- I used marigold bouillon  stock (4 tsps for 800ml). Then add the rice, tomatoes + paprika to the pan. Stir then add the tomato puree and umami paste. Season with pepper. Gently stir – this will take around 20 mins to cook (cooking time varies dependant on what rice you have used).

Test – once the rice is cooked you’re ready to serve. Serve with sliced fresh lemon – yum!

Please share.

Stay up to date by following my facebook page and instagram 🙂

#block-yui_3_17_2_4_1491734446788_16269 .sqs-gallery-block-grid .sqs-gallery-design-grid { margin-right: -20px; }
#block-yui_3_17_2_4_1491734446788_16269 .sqs-gallery-block-grid .sqs-gallery-design-grid-slide .margin-wrapper { margin-right: 20px; margin-bottom: 20px; }