Winter Paella with Saffron Yoghurt

A Mediterranean dish with hearty vegan sausages and a fresh drizzle of saffron yogurt. A great summer dish.

Recipe

Poppy Velosa

http://www.bunnykitchen.com

Poppys blog includes topics around animals, world development/poverty/equality with a special interest in street children and food/cooking/veganism you may also find the odd picture of kittens or bunnies eating pancakes.

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Ingredients
Equipment

To Serve

Rice

1.5 cups
Medium tomatoes

2
French onion stock

1
Saffron threads

1/2
Garlic powder

1/2
Dried oregano

1 tbsp
Dried mint

1/2
Hot water

3 cups
Sea salt
Pepper
Squash, peeled and cut into 1 inch cubes

1
Large mushrooms, quartered

6
Parsnip, peeled and cut into 1 inch chunks

1
Vegan sausages

8
Fresh coriander, roughly chopped

1/2
Flaked almonds

4 tbsp
Black olives

4 tbsp
Unsweetened plain soya yogurt

1 cup
Saffron threads

1/4
Hot water

1 tbsp
Dried mint, black pepper and sea salt

1/4

Baking tray
Large pot with lid x2

Method

1

Preheat the oven to 200’C/400’F, line a baking tray with foil or parchment and get a large, lidded pot ready on a medium heat on the stove. Add the rice and tomato to the pot, mix together the remaining rice ingredients and add to the rice. Bring to a boil, reduce the heat to low and cover.

2

Meanwhile, add the squash, mushrooms, salsify and sausages to the baking tray and place in the oven for 20 minutes. After this time the vegetables should be soft enough to pierced easily with a knife and slightly golden.

3

Meanwhile make the yoghurt, add the hot water to the saffron, leave to seep for a few minutes then add with the remaining ingredients to the yoghurt and stir to combine, taste and adjust seasonings.

4

Fluff the rice which should be just cooked, add the vegetables and half the coriander and stir.

5

Divide between plates and scatter with the almonds, olives, remaining coriander and share the sausages between the plates. Serve with the yoghurt on the side.

Love Rice