Prepare the vegetable stock and set aside. Cut up the mushrooms and red peppers.
Put them in a large saucepan along with the peas, green beans, carrots and Veggie Pieces M.
Add the turmeric, paprika, lemon juice, a dash of olive oil, garlic and salt.
Fry for approx. 5 minutes until the vegetables are soft.
Cut up the tomatoes and add them to the pan with the saffron and olives.
Leave to simmer for a few minutes then add the rice and vegetable stock. Put a lid on the pan.
Bring to the boil, then turn down the heat and leave to simmer for 1 hour.
Stir no more than once every 20 minutes.
After an hour, check the rice has cooked. If it is not ready yet, keep cooking for a few minutes.
Add in the juice from the 2 remaining lemons, as well as the toasted almonds.
Serve the paella in wide-rimmed bowls and sprinkle it with chopped coriander.