Quorn Vegetable Paella

Ingredients

• 300 g of quorn meat free sausages, defrosted if using frozen

• 2 tbsp of olive oil

• 1 red pepper, deseeded and sliced

• 1 yellow pepper, deseeded and sliced

• 1 onion, thinly sliced

• 2 garlic cloves, crushed

• 400 g of fresh tomatoes, skinned and chopped

• 200 g of thin green beans

• 200 g of peas

• 250 g of long grain rice

• 1.5 tsp of smoked paprika

• 0.5 tsp of saffron

• 1 tsp of turmeric

• 1 tsp of mild chilli powder

• 1 lemon, zested and 1 tbsp juice reserved

• 700 ml of vegetable stock

• 3 tbsp of chopped parsley

4 servings

Calories~575 kcal

Protein~23 g

Carbs~84 g

Fat~17 g

Fiber~13 g

Sugar~10 g

Total recipe

Calories~2,300 kcal

Protein~90 g

Carbs~335 g

Fat~68 g

Fiber~50 g

Sugar~40 g

Method

• Step 1

  Warm a pan and heat 1 tbsp oil. Cut each sausage into bite sized chunks and fry until golden (3-4 minutes), set aside.

• Step 2

  Gently fry the onions and garlic in the remaining oil until soft and golden. Add the pepper and fry for a further 4-5 minutes. Stir in the tomatoes, beans and peas and cook for 6 minutes.

• Step 3

  Add the rice, paprika, saffron, turmeric, chilli, lemon zest and juice, stir well.

• Step 4

  Stir in the stock and simmer for a further 5-10 mins or until the rice is tender, adding more liquid if required.

• Step 5

  Season to taste, sprinkle over the parsley.