Vegan Paella ‘Not Dog’



A paella-inspired Not Dog recipe by Brett Cobley for something deliciously different to try.



6 Linda McCartney’s Vegetarian Chorizo & Red Pepper Sausages
6 hot dog buns
1/2 Spanish brown onion
1/2 red bell pepper
1/2 yellow bell pepper
10 cherry tomatoes
2 tbsp lemon zest
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp salt
Pinch black pepper
2 tbsp extra virgin olive oil
5 tbsp fresh parsley


  1. Cook your Linda McCartney Vegetarian Chorizo & Red Pepper Sausages according to the packet instructions
  2. Roughly chop the onion, peppers, and scatter on a baking tray with the whole cherry tomatoes.
  3. Drizzle with olive oil and massage together.
  4. Sprinkle with the oregano, smoked paprika, salt and pepper.
  5. Bake at 180℃ for 15 minutes.
  6. Remove and add to a blender with the lemon zest and half the parsley and blitz to create a chunky salsa.
  7. Transfer to a bowl and stir together.
  8. Place your cooked Linda McCartney Chorizo & Red Pepper sausages into your hot dog buns and spoon your salsa mixture on top.  Finally, scatter with the other half of the finely chopped parsley and enjoy.

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