Vegetable Paella

A quick, easy recipe for a delicious vegetable paella.
You could add vegan chorizo, sausage or even fake prawns for something a bit more special.

You'll need a large pot and a roasting tin or tray.

Serves 4

Ingredients:

300g rice (basmati or paella style rice works well)
1 litre vegetable stock
1 tsp turmeric
dried rosemary, garlic and thyme
1 courgette, diced
6 mushrooms, sliced
1 large red or yellow pepper, diced
2 sticks of celery, diced
1/2 red onion, diced
1/2 cup frozen or tinned peas
1 tin chopped tomatoes

Pre-heat oven to 210c /gas 7


Put all your vegetables in a roasting dish, along with the tinned tomatoes, rosemary, garlic and thyme.
Cook in the oven for 15 minutes. Remove from oven and set aside while you weigh the rice and make the vegetable stock.

Put the uncooked rice in a large pan with the turmeric and pour over the veg stock, and add the roasted vegetables.
Turn the heat up high until boiling, then simmer until almost all the liquid is absorbed. Add the peas and simmer on low until the liquid has gone.
Serve immediately with crusty bread.

If you want to save any leftovers, leave paella to cool for a couple of hours and refrigerate in air tight containers for up to 3 days.