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Bursting with flavour, this veg-packed paella is tasty one-pot supper, perfect for the cooler months. Recipe from Flora, using the new Flora Plant B+tter Spreadable.

Flora Plant B+tter Spreadable has a 70% lower carbon footprint than dairy butter.





800 ml vegetable broth

1/2 tsp saffron threads

2 tbsp Flora Plant B+tter Spreadable

1 small onion, chopped

1 small red bell pepper, chopped

180 g soy chorizo or vegan chorizo-style sausages, removed from casing

2 plum tomatoes, chopped

4 cloves garlic, chopped

1/2 tsp smoked paprika

225 g paella rice, Bomba rice or arborio rice

450 g small cauliflower florets

150 g sliced mushrooms (about 3 cups) (we used shiitake, trumpet and baby portobello mushrooms)

75 g frozen peas, thawed



Heat broth and saffron in medium saucepan.


In large deep skillet or paella pan, melt Flora Plant B+tter Spreadable over medium high heat and cook onion and pepper 3 minutes or until softened. Add soy chorizo and cook 5 minutes or until beginning to brown. Add tomato and garlic and cook 5 minutes, stirring frequently.


Add cauliflower and mushrooms and cook 3 minutes. Add rice and smoked paprika and stir to coat rice.


Slowly pour in broth and bring to a boil. Stir gently. Simmer uncovered 25 minutes without stirring. Cover and simmer 10 minutes. Sprinkle peas over paella. Cover and let stand 10 minutes or until rice is tender.


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Jewish Vegetarian Society
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