Tempeh Paella

Servings: Serves: 4-6

Nutritional Information:

Per serving (300g)

Calories 406, Fat 11g, Saturates 5.3g, Carbohydrate 61g, Sugars 3.8g, Fibre 9g, Protein 16g, Salt 1.9g




Add 1 tablespoon of the coconut oil to a paella pan or large saucepan over a medium heat. Then add the onion, celery, garlic, chilli flakes, peppers and paprika, and sauté for 3-4 minutes until the vegetables are soft. Pour in the white wine and cook for a further 2-3 minutes.


Add the rice, saffron and vegetable stock and bring the mixture to the boil; then turn down to a simmer and leave to cook for 25-30 minutes until the rice is tender and the stock is absorbed.


Meanwhile, heat the remaining tablespoon of coconut oil in a frying pan over a medium-high heat and fry the hearts of palm and tempeh until the tempeh is golden and crispy. Add the peas, samphire, hearts of palm and tempeh to the rice 5 minutes before the paella is ready; mix well to ensure the ingredients are combined. Top with the parsley and lime wedges, to finish.


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