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Vegan paella
Fruit and vegetables
1
garlic
clove, finely chopped
2
onions
, finely chopped
3
peppers
(any colour), roughly chopped
4
garlic
cloves, crushed
8 small
tomatoes
, halved
100g/3½oz
green beans
, roughly chopped
salt and freshly ground black
pepper
2
limes
, sliced
2 tbsp crispy
seaweed
flakes, for sprinkling
Tins, packets and jars
2 tbsp
plain flour
Cooking ingredients
30g/1oz
nutritional yeast
flakes
1 tbsp
smoked paprika
2 tbsp
paprika
1 tsp dried
oregano
½ tsp ground
fennel seeds
pinch
cayenne pepper
280ml/9½fl oz
vegetable stock
2 tbsp
soy sauce
1 tbsp
tomato purée
2 tbsp
olive oil
1.4 litres/2½ pints
vegetable stock
, plus extra if needed
pinch
saffron
2 tbsp
olive oil
1 tsp
cayenne pepper
, or to taste
1 tbsp
paprika
pinch
nutritional yeast
Dairy, eggs and chilled
230g/8oz vital wheat gluten or
seitan
150g/5½oz
tofu
, crumbled
Other
1 tsp salt
100ml/3½fl oz
dry sherry
750ml/26fl oz dry
white wine
500g/1lb 2oz
paella
rice
350g/12oz chorizo seitan sausage (from above), sliced
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