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–+ servings
vegan paella recipe

Vegan Paella

A one-pan vegan paella built on Arborio rice, saffron and dry white wine, where oyster mushroom stems and crushed nori stand in for seafood with a surprisingly convincing bite. It takes about an hour from start to finish and serves 4.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Choose Serving Size 4

Ingredients 

  • 3 tablespoons olive oil
  • 2 cups oyster mushrooms Pleurotus; use only the stems, chopped into small disks to mimic seafood (save the caps for another recipe)
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 red peppers sliced
  • 1 cup dry white wine
  • 1 teaspoon paprika
  • 1 pinch saffron
  • 4 cups vegetable broth or water
  • 2 cups Arborio rice
  • 1 cup peas frozen
  • ½ green olives
  • 1 sheet nori dry and crushed
  • ½ cup sundried tomatoes sliced
  • 1 pinch hot chili pepper
  • salt and pepper to taste
  • fresh parsley and lemon wedges for topping

Instructions

  • Add 2 tablespoons of olive oil to a large skillet 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.
  • Add the remaining tablespoon of oil to 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 the sliced red peppers and cook for 3 more minutes.
  • Add the wine, paprika, chili, and saffron. Bring the liquid to a boil, then lower the heat and let it simmer for about 10 minutes, stirring occasionally.
  • Return the mushrooms to the skillet and stir in the broth (or water), rice, peas, and olives. Cook uncovered for 10 minutes.
  • Stir, then add the nori, sundried tomatoes, salt, and pepper to taste. Let it simmer for about 10 minutes, until the rice is soft.
  • Remove the skillet from the heat and let it sit for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.

Notes

Use only the oyster mushroom stems, sliced into small disks - they give the closest thing to a seafood chew. Save the caps for another recipe. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in a covered skillet with a splash of broth or water so the rice doesn't dry out.