The Turnilla Vegan Paella

The “Turnilla Vegan Paella” has become a firm favourite with our yogis here at Casa Turnilla. The clever blend of vegetables and spices turns this typical Spanish dish into a delicious vegan rice dish that tastes as good as it looks.


  1. In a large saucepan over medium-high temperature, heat the oil and sauté the onion, garlic and leek.
  2. Add the pepper, green beans, and keep stirring until they are warmed through.
  3. Add the rinsed kidney beans and the tomato puree. Stir the whole mixture gently.
  4. Transfer the mixture to an oven tray or baking dish, add the mushrooms and  rice and stir for the last time.
  5. Add the hot stock, made with 1 veg stock cube, paprika, saffron, salt and hot spices if you like some heat.
  6. Finally put the carrots on top that have been cut to look like prawns!
  7. Put the tray in a preheated oven at 200ºC for 40-45 min. After 30min check and cover with tin foil or a lid for the last 15 minutes.
  8. Once removed from the oven leave the paella covered to rest for 5 minutes before serving
  9. Serve with squished lemon and fresh parsley.

Ingredients (serves 6)

2 tblspoons of olive oil
2 cloves of garlic, pressed
1 onion, sliced
2 medium leeks, sliced
2 red/green peppers, chopped
1 handful green beans, chopped
4 tblspoons tomato puree
1 tin kidney beans
4 big mushrooms, sliced
500 gr paella rice
1L hot vegetable stock (+spices)
2 medium carrots, cut in spirals
lemon and parsley (to serve)