Quorn Vegetable Paella
Ingredients
- 350g Quorn pieces
- 2 lemons, zest and juice
- 300ml dry white wine
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 red pepper, deseeded,sliced into rings
- 1 yellow pepper, deseeded and sliced into rings
- 450g tomatoes, skinned and chopped
- 225g thin green beans
- 225g peas
- 450g long grain or Valencia paella rice
- 4 tsp smoked paprika
- 1/2 tsp saffron
- 2 tsp turmeric
- 3 tsp mild chilli powder
- 600ml vegetable stock
- salt and freshly ground black pepper
- 3 tbsp chopped parsley
- 1 lemon (cut into wedges) and olives, to garnish
Method
- 1
In a shallow bowl marinate the Quorn pieces in the lemon zest and juice and the dry white wine.
- 2
Heat the olive oil in a large frying pan. Fry the onions and garlic gently until soft and golden. Add the peppers and fry for 4-5 minutes. Stir in the tomatoes, beans and peas and cook for a further 6 minutes.
- 3
Remove the Quorn pieces from the lemon juice and wine marinade, reserving both. Add the rice, paprika, saffron, turmeric, chilli and reserved marinade to the pan and stir well.
- 4
Stir in the stock and simmer well for about 15 minutes. Sir in the marinated Quorn pieces and continue simmering for a further 10 minutes or until the rice is tender, adding more liquid if required.
- 5
Season to taste, sprinkle over the parsley and serve with the lemon wedges and olives.
Quorn Vegetable Paella was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 350g Quorn pieces
- 2 lemons, zest and juice
- 300ml dry white wine
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 red pepper, deseeded,sliced into rings
- 1 yellow pepper, deseeded and sliced into rings
- 450g tomatoes, skinned and chopped
- 225g thin green beans
- 225g peas
- 450g long grain or Valencia paella rice
- 4 tsp smoked paprika
- 1/2 tsp saffron
- 2 tsp turmeric
- 3 tsp mild chilli powder
- 600ml vegetable stock
- salt and freshly ground black pepper
- 3 tbsp chopped parsley
- 1 lemon (cut into wedges) and olives, to garnish
- 1
In a shallow bowl marinate the Quorn pieces in the lemon zest and juice and the dry white wine.
- 2
Heat the olive oil in a large frying pan. Fry the onions and garlic gently until soft and golden. Add the peppers and fry for 4-5 minutes. Stir in the tomatoes, beans and peas and cook for a further 6 minutes.
- 3
Remove the Quorn pieces from the lemon juice and wine marinade, reserving both. Add the rice, paprika, saffron, turmeric, chilli and reserved marinade to the pan and stir well.
- 4
Stir in the stock and simmer well for about 15 minutes. Sir in the marinated Quorn pieces and continue simmering for a further 10 minutes or until the rice is tender, adding more liquid if required.
- 5
Season to taste, sprinkle over the parsley and serve with the lemon wedges and olives.
Quorn Vegetable Paella was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
