This week officially marks the 1 month anniversary of me becoming a Vegetarian. Over the past 6 months or so, I have been finding meat less and less desirable and honestly just really wasn’t enjoying eating meat. I normally eat really well and if you follow my blog or my instagram food account, you may know that I’m always creating homemade meals for my family that are full of goodness and nutrients. I still make dinner for the family using meat but for myself I will, on those days, make myself a vegetarian version.
Even though I don’t use milk, I am still consuming cheese and cream and eventually I would like to go vegan but because of my health issues, I’m taking one step at a time so I don’t do too much, too soon so my body doesn’t freak out. I will be sharing a post soon about my vegetarian journey so (if you are interested) keep an eye out for that very soon.
Paella is one of my children’s favourite meals and I have my go to recipe which you can see here. The recipe includes, chorizo, chicken and prawns. Now that I am vegetarian obviously I won’t be making this paella for myself so I created a new recipe, which is not only vegetarian friendly but vegan friendly too.
This recipe is very similar to the original but I’ve obviously changed up what ingredients I have used and also some of the quantities of other ingredients.
A vegan twist of a paella classic - easy recipe for the whole family to enjoy
In a large wok, casserole pot or a large pan with a lid, pour in a few tablespoons of olive oil over a medium heat
Add the parsley stalks, garlic, onion, peppers and sprinkle over the smoked paprika and mix well - cooked until soft - 5 minutes or so
Stir through the tomato purée
Add the paella rice and stir through for a few minutes
Pour in the vegan bouillon stock and season with a little salt and pepper and stir well
Bring to the boil and cover, simmer on a low heat for around 15-20 minutes
Make sure to stir regularly from inside out and outside in for the paella rice to cook through evenly (add a splash of boiling water if it starts to stick or the rice is still not cooked - you may need to do this a couple of times to ensure the rice is cooked)
Add the peas and drain and add the artichoke hearts and stir through and cook for a further 5 minutes until everything is heated through
Remove the pan from the heat and sprinkle over the parsley and serve with the lemon wedges
Enjoy with a leafy greens salad
I plan to create some more easy and family friendly, vegetarian recipes on Beauty Baking Bella this year. If you have any requests please let me know in the comments.
If you are looking for some food inspiration please check out my food instagram account, I like to post daily and Insta story what I am cooking up.