Vegan Paella
Prep time
Cook time
Total time
Learn how to make the perfect vegan paella recipe, with the ideal blend flavors and some wisely-chosen ingredients that will mimic real seafood's taste and texture.
Serves: 4+
  • 3 Tbsps olive oil
  • 2 cups oyster mushrooms (Pleurotus), chopped (preferably use only the stems and chop them into small disks to mimic seafood, save the caps for later and maybe make this pulled "pork" burger with them)
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 sweet red Capia peppers, sliced
  • 1 cup dry white wine
  • 1 teaspoon paprika
  • a pinch of saffron
  • 4 cups vegetable broth or water
  • 2 cups arborio rice
  • 1 cup frozen peas
  • ½ stuffed green olives
  • 1 sheet nori, dry and crushed
  • ½ cup sun dry tomatoes, sliced
  • pinch of hot chili pepper
  • salt and pepper to taste
  • fresh parsley and lemon wedges, for topping
  1. Add 2 tablespoons of olive oil in a large skillet with and place it over medium heat. When it's hot, add the mushrooms and cook them for 7 minutes, stirring occasionally, until lightly golden. Remove the mushrooms from the skillet and transfer them to a plate. Set aside.
  2. Add the remaining tablespoon of oil into the skillet and when it's hot, add the onion. Sauté until soft and translucent, for about 4 minutes, then add the garlic and cook for about 2 minutes more, until fragrant. Add sliced Capia pepper and cook for 3 more minutes.
  3. Add the wine, paprika, chili, and saffron. Bring the liquid to a boil. Lower the heat and allow let it simmer for about 10 minutes, stirring occasionally.
  4. Return the mushrooms to the skillet and stir in the broth/water, rice, peas, olives. Cook uncovered for 10 minutes.
  5. Stir and add the Nori, dry tomatoes, salt, and pepper to taste. Let it simmer for about 10 minutes, until the rice is soft.
  6. Remove the skillet from the heat and allow it to sit for 5 minutes. Sprinkle with parsley and serve with lemon wedges.
Recipe by Gourmandelle | Vegetarian Blog at