Roast Fennel & Aubergine Paella

This hearty vegan dish is so filling and delicious, it's bound to impress even meat-eaters

  • Serves: 4
  • Cooking Time: 1 hour
Roast Fennel & Aubergine Paella
  • 4 (approx. 200g) baby fennel, quartered lengthways
  • 6-8 (approx. 200g) baby aubergines, halved
  • 1 red or yellow (bell) pepper, cut into 2-3cm wedges
  • 1 medium courgette, thickly sliced
  • 1 onion, finely chopped
  • 300g paella rice
  • 1 tsp hot smoked paprika
  • 200ml white wine
  • 800ml hot vegetable stock
  • 100g frozen peas, defrosted
  • 1 lemon, cut into wedges
  • Olive oil
  • Decent-sized pinch saffron
  • Handful chopped parsley
  • Flaked sea salt and freshly ground black pepper

Ingredients

  • 4 (approx. 200g) baby fennel, quartered lengthways
  • 6-8 (approx. 200g) baby aubergines, halved
  • 1 red or yellow (bell) pepper, cut into 2-3cm wedges
  • 1 medium courgette, thickly sliced
  • 1 onion, finely chopped
  • 300g paella rice
  • 1 tsp hot smoked paprika
  • 200ml white wine
  • 800ml hot vegetable stock
  • 100g frozen peas, defrosted
  • 1 lemon, cut into wedges
  • Olive oil
  • Decent-sized pinch saffron
  • Handful chopped parsley
  • Flaked sea salt and freshly ground black pepper
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Method
  • Put the fennel, aubergine, pepper and courgette in a roasting tray. Add a glug of olive oil, season with salt and pepper and toss around to coat the vegetables in the oil. Roast in the oven for 20 minutes, turning a couple of times until the veg are pretty much cooked through and turning golden.
  • Meanwhile, heat a paella pan or large frying pan over a low-medium heat and add a glug of olive oil. Sauté the onion for 8-10 minutes until softened. Increase the heat to medium and stir in the rice, paprika and saffron. Cook for around 1 minute to start toasting the rice, then add the white wine. Reduce by about half before stirring in two-thirds of the stock. Reduce to a simmer and cook for 10 minutes without a lid, stirring a couple of times.
  • Stir in the peas, add some seasoning, then gently mix in the roasted veg. Pour over the remaining stock, arrange the lemon wedges on top and cover with a lid or some aluminium foil. Cook for a further 10 minutes.
  • To ensure you get the classic layer of toasted rice at the bottom of the pan, increase the heat to high until you hear a slight crackle. Remove from the heat and sit for 5 minutes before sprinkling over the parsley and serving.

Recipe taken from The Flexible Vegetarian by Jo Pratt.

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Roast Fennel & Aubergine Paella

Recipe taken from:

The Flexible Vegetarian

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