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Cheap-eats vegan paella

Cheap-eats vegan paella


Mushrooms add texture and flavour to our take on a Spanish classic. They’re cooked in paprika, cider vinegar and brown sugar for a spicy, meat-like effect

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1715kj 406kcal
  • Fat
    Low 11%
  • Saturates
    Low 5%
  • Sugar
    Low 9%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 72g


  • 1½ tbsp Co-op olive oil
  • 300g closed cup mushrooms, sliced
  • 1½ tsp smoked paprika
  • ½ tsp cayenne pepper
  • 2 tbsp cider vinegar
  • ½ tbsp Co-op Fairtrade dark brown soft sugar
  • 1 onion, thinly sliced
  • 1 red pepper, sliced into strips
  • 900ml gluten free vegetable stock, made with 1 stock cube
  • 300g Co-op Spanish paella rice
  • 200g frozen Co-op British garden peas
  • 1 lemon, cut into wedges


  1. Heat 1 tbsp of the olive oil in a 28cm-diameter frying pan, tip in the mushrooms and cook for 10 mins, until golden
  2. Add the paprika and cayenne, then cook for another 2 mins before adding the cider vinegar
  3. Once the liquid has been absorbed, add the brown sugar and cook for 2 mins
  4. Spoon onto a plate and set aside
  5. Add the remaining olive oil to the pan, along with the onion and red pepper
  6. Cook for 5 mins, until starting to soften, then stir in the mushrooms, along with the vegetable stock
  7. Scatter in the rice and season
  8. Bring to the boil, then reduce the heat and simmer for 15 mins, without stirring
  9. The rice should be cooked, but still have some bite
  10. Remove the pan from the heat and sprinkle over the peas
  11. Cover the pan and leave to sit for 15 mins
  12. Stir in the peas, season, then serve with the lemon wedges on the side

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