How to Make Vegan Mushroom Paella

Vegan Mushroom Paella

Vegan mushroom paella is a delightful twist on the classic Spanish dish. This plant-based recipe combines the earthiness of mushrooms with vibrant vegetables and fragrant spices. It's a hearty and flavorful meal, perfect for anyone looking to enjoy a vegan version of this iconic dish.

Ingredients

• 1 ½ cups arborio or paella rice
• 3 tablespoons olive oil
• 1 medium onion (finely chopped)
• 3 garlic cloves (minced)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 cup cherry tomatoes (halved)
• 2 cups mixed mushrooms (sliced)
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric
• 1 pinch saffron threads (optional, for authentic flavor)
• 4 cups vegetable stock (warm)
• 1 cup green peas (fresh or frozen)
• Salt and black pepper (to taste)
• Fresh parsley (chopped, for garnish)
• Lemon wedges (for serving)

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Instructions

Preparing the Base:

1. Heat olive oil in a large, wide skillet or paella pan over medium heat.
2. Sauté the onion and garlic until softened and fragrant.
3. Add the red and yellow bell peppers, cherry tomatoes, and mushrooms. Cook for 5-7 minutes until the vegetables are tender and slightly caramelized.

Adding the Spices and Rice:

1. Stir in the smoked paprika, turmeric, and saffron (if using). Cook for 1 minute to release the aromas.
2. Add the rice and stir to coat the grains with the vegetable and spice mixture.

Cooking the Paella:

1. Pour in the warm vegetable stock and season with salt and black pepper. Spread the mixture evenly in the pan.
2. Bring to a boil, then reduce the heat to low and let it simmer, uncovered, for 20-25 minutes. Avoid stirring, allowing the rice to absorb the liquid and form a crispy layer at the bottom (known as "socarrat").

Adding the Finishing Touches:

1. In the last 5 minutes of cooking, scatter the green peas over the paella and let them steam.
2. Once the rice is tender and the liquid is absorbed, remove from heat and let the paella rest for 5 minutes.

Serving:

• Garnish the paella with fresh parsley and serve with lemon wedges for an extra burst of flavor. Pair with a light, crisp white wine or sparkling water for a refreshing accompaniment.