Vegan Paella

The biggest challenge when it comes to adapting paella to be vegan is finding an acceptable substitute for chorizo, which I think is the single ingredient which gives paella its most characteristic flavour. I’ve experimented with soya chunks and aubergine as the substitute, so both methods are listed here. Alternatively you could leave them out and just add an extra teaspoon or two of smoked paprika to the rice.

This recipe serves 3, or 2 generously.

Aubergine: cut 1 small aubergine into inch-thick slices and layer with 1-2 tsp salt. Leave to draw out the moisture for 1-2 hours, then rinse the slices off, pat dry with kitchen paper and cut into cubes. Mix 2 tsp smoked paprika into 2 tbsp oil and coat the aubergine. Leave for another 2-3 hours or overnight to marinade. While you’re cooking the paella, place the aubergine cubes on a foil-lined tray and cook under the grill for 15-20 minutes, turning once, or until well cooked. Stir into the paella towards the end of the cooking time.

Soya chunks: rehydrate 1/2 cup soya chunks with boiling water and leave to stand for 15 minutes. Drain, pat dry with kitchen paper, then marinade and grill the soya chunks as with the aubergine.

In a large lidded saucepan, preferably non-stick, fry 1 small leek, sliced and 1-2 cloves garlic, sliced, until beginning to caramelise. Add 1/2 cup long or short grain rice, 1 bell pepper, cut into chunks, 1-2 teaspoons turmeric and 2 teaspoons smoked paprika (if you don’t have time to pre-marinade the soya chunks/aubergine, add them now with an extra tbsp smoked paprika), and stir to coat the rice. Pour over 1 cup hot vegetable stock and bring to the boil. Reduce to a simmer, cover, and cook for 15-20 minutes, turning over occasionally,  or until the rice is almost cooked (you may have to add a little extra water if the paella starts to look dry). Then add 3-4 small mushrooms, quartered, 1/2 cup peas and the marinaded aubergine or soya chunks, if using. Cover again and cook for a further 5-10 minutes or until the rice is cooked through.

Variations:

  • Red or white onion can be used instead of the leek.
  • Other vegetables to add in with the rice: chunks of sweet potato, halved Brussels sprouts, chunks of red cabbage, cubed raw beetroot or any other root vegetable
  • Other vegetables to add in with the peas and mushrooms: sweetcorn, halved black olives, spinach, kale
  • If you want to use chorizo, add it in a few minutes before the rice and leave out the smoked paprika (or add just a teaspoon, to taste). Meats such as fish or chicken are best cooked first, removed from the pan, and added in again towards the end of the cooking time to prevent overcooking. Cooked frozen prawns should be added in with the peas.

Leek and Potato Soup

Peel and dice 2-3 small potatoes into 1 inch cubes, cover with boiling water, add a little salt, and boil for 8-10 minutes or until the potatoes are easily crushed with the blunt edge of a knife. While the potatoes are cooking, fry 1 large leek, sliced and 2 cloves of garlic, thinly sliced, in butter (or vegetable oil for vegan) until soft and beginning to caramelise. Drain the potatoes and add them to the leek and garlic. Make up 1.5 cups stock with 1tsp stock powder or one stock cube and boiling water. Pour over the vegetables and stir thoroughly, crushing up the potatoes a little. Season with pepper and thyme.

Serves 1, easily scaled. Serve with bread if desired.