Preparation:

Firstly, finely chop the vine leaves and sun-dried tomatoes. Peel and finely dice the onion and garlic. Cut the mushrooms into quarters.
Next, heat the oil in a wok. Cook the rice, onions, garlic and paprika powder. Add the mushrooms and sauté. Add the vine leaves and tomatoes and pour in the vegetable stock. Season well, bring to the boil and stir.
Then put the lid on and simmer for approx. 15 minutes. Do not stir during this time. Then stir in the peas.
Crumble the vegan Greek cheese and drain the chilli peppers. If you like it a little spicier, you can add the vegan Greek - chilli .
Wash the lemon in hot water, cut into eighths and spread over the paella with the vegan Greek and the chilli pepper. Leave to soak for a further 5 minutes. The paella can then be served.

Vegan products from Schlagfix for your vegan paella!

The Schlagfix vegan Greek - nature or chilli has an authentic, fresh and flavourful taste. It can be used like conventional feta and is free from lactose, cholesterol, milk and soya. 
The two variations give you plenty of scope to make your paella a little spicier to taste. The vegan Greek chilli has a hot and spicy feta chilli flavour.
Both are purely plant-based and are perfect for gratinating. The practical PT cup makes it easy to remove the cubes.