Vegan vermicelli Paella
Serves 2
Ingredients
Ingredients for the vermicelli paella:
150g broken vermicelli
1/2 red pepper, diced
1/2 green pepper, diced
1 tablespoon olive oil
1 medium onion, sliced
3 garlic cloves, crushed
70g frozen peas
400g tin chopped tomatoes
1 teaspoon paprika
Pinch of salt
Added options ingredients:
You could add green beans, artichoke hearts or mushrooms – whatever you like Method
You could add green beans, artichoke hearts or mushrooms – whatever you like Method
Preheat the oven to 200°C.
In a large frying pan, break and spread the noodles to form a single layer. Toast for about 10 minutes, until golden brown. Watch them carefully, so they don’t burn, then set aside.
Clean the frying pan and gently cook the onions in the olive oil, for about 10 minutes.
Add crushed garlic and cook on a medium heat, for about 3 minutes. Add the peppers, paprika and salt and cook for another 10 minutes.
Add the tin of tomatoes, then half-fill the empty tin with water and add. Bring to the boil, then add the frozen peas and keep cooking at a simmer. Scatter the noodles all over the pan and carefully mix until well combined with all the ingredients,
Let it simmer for about 15 minutes, until the noodles are tender. Add a touch more water if it’s getting to dry. Taste to see if it needs more salt or paprika.
Remove from heat and pour into an ovenproof dish, then pop it in the oven for 8-10 minutes, until most of the liquid has been absorbed and the noodles start to brown slightly.
Serve with a squeeze of lemon and a scatter of chopped parsley.
Eat Not Spend 