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VEGAN ‘SEAFOOD’ PAELLLAA okkkk so this was my first time cooking with banana bl…

VEGAN ‘SEAFOOD’ PAELLLAA 🇪🇸 okkkk so this was my first time cooking with banana blossom and I LOVED it 😍 I also made scallops out of oyster shrooms (a great money saver if you’re a student and also veggie friendly!!) by frying them in butter, lemon juice and caper brine 🤤 so delishhhh (oh and obvi chorizo courtesy of @lindamccartneyfoods sausages)

150g paella rice • 75ml white wine • 500ml veg stock • pinch of saffron (optional) • 1.5tsp smoked paprika • 1 can banana blossom • 2 @lindamccartneyfoods chorizo sausages, grilled and chopped • 1 red bell pepper • 200g tomatoes, finely chopped • 4 garlic cloves • 150g peas • 10g parsley • 1/2tbsp tomato purée • vgfish sauce •

For the ‘scallops’: 200g stems of oyster mushrooms, cut into rounds • 1tbsp butter • 50ml white wine • 1tsp caper brine • juice of half a lemon • salt and pepper

– mix the veg stock and saffron in a jug, set aside
– fry the onion, garlic, chopped parsley stalks with some olive oil till soft
– add in the paprika, 1tsp fish sauce (vg), tomato purée and banana blossom, along with the tomatoes and pepper, simmer for 2 mins
– now add in the wine and cook till meaty evaporated
– add the stock, let it bubble then add the paella rice and leave to simmer for 15 mins
– now add in the peas and sausages and stir, simmer with the lid on for another 10-15 till the rice is cooked, stirring occasionally
– meanwhile, melt some butter in a pan and add 200g sliced oyster mushroom stems along with 50ml white wine, 1tsp caper brine, salt, pepper and juice of half a lemon, cook till soft and golden
– when the paella is ready, sprinkle over the rest of the parsley and serve with the ‘scallops’ and their juices over top 😍

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