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Spanish Vegan Paella

25 Minute Spanish Vegan Paella. Packed full of veggies, this vegan dish transports you to Spain - great for leftovers too.

Serves: 2 (easily doubled) Time: 25 minutes



  • 1 Tablespoon Oil

  • 1⁄2 Onion, chopped

  • 1 Garlic Clove, minced

  • 150g Paella Rice

  • 1 Teaspoon Dried Chilli Flakes

  • 1 Teaspoon Smoked Paprika

  • 1⁄2 Vegetable Stock Cube, with 850ml boiling water

  • 200g Chopped Tomatoes

  • 150g Green Beans, sliced on an angle

  • 1 Red Pepper, chopped roughly

  • 1⁄2 Can Chickpeas, drained

  • 1 Lemon, juiced

  • 1 Handful Parsley, roughly chopped


  1. Heat the oil in a large non-stick frying pan, saute the onion and garlic for around 4 mins, until translucent.

  2. Add the rice, chilli flakes and paprika, mix well and cook for 2 mins, then add the tomatoes and stock.

  3. Bring everything to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.

  4. Add the beans, chickpeas and red pepper then continue to cook for another 10 mins.

  5. To serve, squeeze over the lemon and scatter parsley on top!


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Hope you loved it!

Rosie ❤️


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