Vegan paella with artichoke

Photographer: Dan Jones

Artichoke hearts are the star ingredient in this colourful vegan paella. The recipe is low in calories and provides 2 of your 5-a-day!

Serves: 1

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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2 teaspoons olive oil
½ onion, diced
1 garlic clove, sliced
½ red capsicum1, roughly sliced
⅓ cup arborio rice
pinch of ground turmeric
½ reduced-salt vegetable stock cube
¼ cup frozen peas
¼ cup artichoke hearts from a jar, drained

Instructions

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1 Heat the oil in a non-stick frying pan over a medium heat, add the onion and fry for a few min until softened. Add the garlic and fry for a few more min. Just before the garlic starts to brown, add the red capsicum, arborio rice and turmeric, and season with freshly ground black pepper. Stir for 1 min to coat the rice in the mixture.

2 Add 1/3 cup boiling water to the pan, then crumble in the ½ stock cube and simmer, stirring continuously, as the liquid is absorbed by the rice. Gradually add more boiling water (1/3 cup at a time – you will need about 1 2/3 cup in total), until the rice is cooked. This will take about 15 min.

3 When the rice is cooked, stir in the frozen peas and cook for about 3 min, then add the artichokes. Remove from the heat and season with more pepper to serve.

Nutrition Info (per serve)

Calories 415 cal

Kilojoules 1736 kJ

Protein 8.1 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 63 g

Sugar 10 g

Dietary fibre 7 g

Sodium 276 mg

Calcium 44 mg

Iron 1.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.