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VEGAN Amy's Smoky 'Meat' Paella

Paella used to be one of my signature dishes at home. My sister, Amy, was a huge fan of it but now we both don't eat meat so I knew I had to try make it vegan. This is an absolute dream for the Summer and al fresco dining. A generous squeeze of lemon and some vegan parmesan will elevate this dish even more.


  • 1/2 bag frozen vegan chunks (I used Quorn)

  • 3-4 Linda McCartney chorizo and red pepper sausages

  • 300g paella rice

  • 1 white onion

  • 4-5 cloves garlic

  • 1/2 red pepper

  • 1/2 yellow pepper

  • 1tsp smoked paprika

  • 1tsp turmeric

  • 1/2tsp dried thyme

  • Glug of white wine

  • 1-2tbsp olive oil

  • 1.2 litres vegetable stock (made with 2 stock cubes)

  • Fresh parsley, lemon wedges and salt and pepper to garnish


  • 2 handfuls cashews

  • 1tbsp nutritional yeast

  • 1/4tsp garlic powder

  • 1/4tsp onion powder

  • 1/4tsp dried thyme

  • Pinch of salt


  1. Pop your Linda McCartney sausages in the oven on 200 degrees for 15 minutes.

  2. Firstly, you want to cook your frozen chunks - throw them in a relatively deep frying pan with some olive oil over a medium/high heat for about 8 minutes (this will give you time to chop your onion and peppers whilst it cooks) - once the pieces are done, take them out and pop the in a bowl to the side.

  3. Finely chop your onion and roughly chop your peppers. Add 1tbsp olive oil to a frying pan over a medium heat and throw the onion and peppers in. Leave to sauté for about 5 minutes.

  4. Peel your garlic and mince it into the frying pan -give it a stir for about a minute.

  5. Then, turn the heat all the way up and add a glug of white wine. Leave it to burn off for about 2 minutes, then pop the heat back down to medium.

  6. Add your dried spices to the frying pan and stir for a further minute.

  7. Take the sausages out the oven, slice them up so they resemble chorizo rings and add them to the frying pan.

  8. Then add your risotto rice and stir so it’s fully coated in the spices.

  9. Add 750ml of vegetable stock, give it a stir and add the cooked vegan chunks from earlier.

  10. Leave it to cook for about 20-25 minutes, topping up with remaining stock when needed & stirring occasionally (top tip: top it up with water if it looks 'sticky'). Try not to stir it at all in the last 5 minutes - we want it to have a nice crispy bottom and leaving it alone will make that happen.

  11. When done, season generously with salt and pepper and top with fresh parsley and lemon wedges. Enjoy!


  • Throw it all into a food processor and pulse until it’s like fine dust.

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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