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–+ servings
vegan paella recipe

Vegan Paella

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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Choose Serving Size 4

Ingredients 

  • 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 my pulled "pork" burger with them)
  • 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
  • fresh parsley and lemon wedges for topping

Instructions

  • 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.
  • 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.
  • 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.
  • Return the mushrooms to the skillet and stir in the broth/water, rice, peas, olives. Cook uncovered for 10 minutes.
  • Stir and add the Nori, dry 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 allow it to sit for 5 minutes. Sprinkle with parsley and serve with lemon wedges.