One Pan Vegan Paella

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Step 1

Peel and finely chop the onion, garlic and parsley stalks. Heat olive oil in a large frypan over medium heat. Add the onion, garlic, parsley stalks, paprika, chilli flakes and thyme, and fry for 5 minutes. Season with salt and pepper.

Step 2

Chop the capsicum into small pieces, finely slice the mushrooms and shred the tofu. Add everything to the pan for another 8-10 minutes. After this, add the rice and stir for 2 minutes, ensuring all grains are coated in oil.

Step 3

Add the tinned tomatoes and stock, and stir well to combine. Cover and bring to a boil, then reduce to a simmer for 15 minutes, stirring regularly until the rice is aldente and some liquid is still visible.

Step 4

Stir in the peas and olives, and cook for another 2-3 minutes, or until the rice is tender.

Step 5

Divide between bowls and serve with fresh parsley leaves and a squeeze of lemon juice.