Our vegan oat paella will give any rice version a run for its money. With a good few sprinkles of smoked paprika, it’s as close all you’ll get to the traditional wood-fired version you could make your home.
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 red pepper, thinly sliced
2 tsp smoked paprika
1 tsp liquid smoke or an additional 1 tsp of smoked paprika
400g chopped tomatoes
2 tbsp sun dried tomato paste
50g sun dried tomatoes, chopped
200g Mornflake Organic Porridge Oats
500ml vegetable stock
Pinch of saffron
100g marinated artichokes
75g pitted olives
75g frozen peas
Squeeze of lemon juice
Heat the olive oil in a large frying pan, and fry the onion and garlic for 5 minutes, until soft.
Stir in the smoked paprika, liquid smoke (if using) and sliced pepper, and cook for another couple of minutes.
Add in the chopped tomatoes, sun dried tomato paste, sun dried tomatoes, vegetable stock and pinch of saffron. Bring to a simmer, then stir in the oats.
Cook for another 10 minutes, before stirring in the olives, artichokes and frozen peas. Simmer for a few minutes.
Before serving, squeeze over the lemon juice, and an extra drizzle of olive oil (optional).
Store any leftovers in the fridge, and eat for lunch / dinner the next day.