2 Tbsp olive oil

200 g Red & Yellow Peppers Sliced 

200 g oyster mushrooms Hand cut in stripped “mock prawns”

100 g palm of heart sliced “mock calamari”

10 g sea beetroot (or spinach)

10 g sea aster (if available or substitute with samphire)

2 Tbsp paella spice

300 g cooked quinoa 

200 ml Vegetable stock “vegan vegetable Stock powder or Cube diluted in 200ml water”

70 g beetroot chorizo

6 cherry tomatoes cut in halves 

1 unwaxed Lemon quartered

1 nori sheet cut in strips


  1. Put a lug of olive oil into a shallow casserole or paella pan on a medium heat, mixed peppers, oyster mushrooms, palm of hearts, sea beets, sea aster and fry for around 5 minutes, stirring regularly.
  2. add paella spices, cherry tomatoes,  to the pan for a further 2 minutes.
  3. Stir through the cooked quinoa stir for a couple of minutes so it starts to suck up all that lovely flavour.
  4. Pour in the 200ml vegetable stock and add in the beetroot chorizo a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 3 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
  5. Season to perfection, then add the parsley dressing in and around, scatter nori strips/nori powder over the paella, and serve with lemon wedges on the side for squeezing over.

Tips: Advice here is simple – delicious as this dish is, if you’re feeling a bit flush, adding micro herbs, small chunks of smoked tofu and any extra bits of veggies you can afford is only going to make it even more of a celebration.

Beetroot Chorizo 

1 Raw beetroot

1 Tbsp white wine vinegar 

½ Tbsp extra virgin olive oil

½ Tsp garlic powder

½ Tsp cumin powder

½ Tsp smoked paprika 

½ Tsp Cayenne Powder

½ Tsp Sea Salt

1 Tsp Agave Syrup

Peel and slice the raw beetroot 3mm thin, and marinade for overnight to be used.

Paella Powder Mix

5 Saffron threads 

½ Tbsp of quality Spanish paprika

½ Tbsp onion powder

 ½ Tbsp garlic powder 

½ Tsp cayenne powder

½ Tsp ground black pepper

½ Tbsp cumin powder

½ Tbsp cloves powder

Mix all spices in dry bowl. Set a side 

Salsa de Perejil (Parsley Dressing)

25 g chopped parsley

2 Tbsp lemon Juice

2 Tbsp extra virgin olive oil 

2 Tbsp cold water

1 Tbsp apple cider vinegar

½ Tsp sea salt

Mix all ingredients in a bowl or puree. Set aside to garnish Paella.

Recipe shared belongs to Stem & Glory, to find out more information or recipes ideas, visit