> Skip to content

Recipe  •  22 May 2019

 

Cashew nut paella

A flavourful, plant-based paella with easy 'flex it' options to add meat or dairy, from the most helpful cookbook for mixed-diet households, DK's There's a Vegan in the House.

Serves: 4

Prep: 10 minutes

Cook: 25 minutes

Ingredients:

  • large pinch of saffron strands
  • 750ml hot vegetable stock
  • 2 tbsp olive oil
  • 1 leek, chopped
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, deseeded and chopped
  • 1 carrot, chopped
  • 250g paella rice
  • 150ml dry white wine
  • 115g chestnut mushrooms, sliced
  • 115g roasted, unsalted cashew nuts
  • salt and freshly ground
  • black pepper
  • 115g fresh shelled or frozen peas
  • 11⁄2 tbsp chopped thyme
  • 4 tomatoes, quartered
  • 1⁄2 tsp smoked paprika
  • sprig of flat-leaf parsley, to garnish
  • lemon wedges, to garnish

1. Put the saffron strands in the stock to infuse. Heat the olive oil in a paella pan or large frying pan and fry the leek, onion, garlic, red pepper, and carrot, stirring, for 3 minutes until softened, but not browned. Add the rice and stir until coated in oil and glistening.

2. Add the wine and boil until it has been absorbed, stirring. Stir in the saffron-infused stock, mushrooms, nuts, and some salt and pepper. Bring to the boil, stirring once, then reduce the heat, cover, and simmer very gently for 10 minutes.

3. Add the peas and thyme, stir gently, then distribute the tomatoes over the top. Cover and simmer very gently for a further 10 minutes until the rice is just tender and has absorbed most of the liquid, but is still creamy.

4. Sprinkle the paprika over and stir through gently, taking care not to break up the tomatoes. Taste and adjust the seasoning, if necessary.

5. Garnish with a sprig of parsley and lemon wedges and serve hot with crusty bread and a green salad.

Flex it: For an easy non-vegan alternative, add 200g cooked, peeled prawns in step 3 or grate manchego cheese over the top to serve. 

Feature Title

More features

See all recipes
Recipe
Red Lentil Dhal

Dhal goes really well with vegetables and rice, but it has plenty of sauce for dipping naan as well. You could even top the bowls with some grilled chicken.

Recipe
Super-soft courgettes with harissa and lemon

A courgette recipe that will convert even the most courgette-iffy eaters.

Recipe
Plant-based pho

Try your hand at this delicious recipe from Sahara Rose Ketabi.

Recipe
Sesame ginger miso bowl

Perfect for summer, enjoy this quick and delicious recipe from Sahara Rose Katabi.

Recipe
Baked orzo with mozzarella and oregano

A luxurious take on the pasta bake.

Recipe
Turmeric fried eggs with tamarind dressing

A simple but delicious egg recipe that’s perfect for breakfast, lunch or dinner.

Recipe
Jenny's famous mince pies from Ranger's Apprentice

Learn how to make the mince pies that Jenny brings to the Harvest Day picnic with her fellow apprentices.

Recipe
Zucchini Noodles with Thai Pesto

A great make-ahead lunch or picnic dish.

Recipe
Honey orange traycake

Almonds, vanilla, yoghurt & a kiss of rose water

Recipe
The Best-Ever Chocolate Brownies

These are the perfect gooey, chocolatey addition to any sleepover (or afternoon tea!)

Recipe
Carrot Cake Overnight Oats

Overnight oats + cake + air fryer = easy and tasty!

Recipe
Roasted corn and elderflower iced tea

You can get Korean roasted corn tea from Asian supermarkets or online – it tastes a little like drinking popcorn.

Looking for more recipes?

See all recipes