Vegan Paella with Mixed Mushrooms
Vegan Paella with Mixed Mushrooms is a vibrant, plant-based twist on the classic Spanish dish. Bursting with earthy flavors from a medley of mushrooms and enriched by the aromatic essence of saffron, this paella is both visually stunning and deliciously satisfying. Perfect for gatherings or cozy family dinners, it’s an easy recipe that brings everyone together around the table, proving that vegan meals can be indulgent and hearty.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Spanish
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup mixed mushrooms (shiitake, cremini, oyster)
- 1/4 tsp saffron threads
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tsp smoked paprika
- 2 tbsp extra virgin olive oil
- 1/2 cup frozen green peas (optional)
Instructions
- Gather all ingredients. Finely chop onion and garlic; slice mushrooms.
- In a large skillet over medium heat, heat olive oil. Sauté onion and garlic until fragrant (3–4 minutes).
- Add mixed mushrooms; cook until tender and lightly browned (5–7 minutes).
- Stir in Arborio rice and smoked paprika; sauté for another 2–3 minutes.
- Pour in vegetable broth infused with saffron; bring to a gentle simmer.
- Cover and cook on low heat for about 20 minutes until rice is tender but firm.
- Optionally stir in green peas during the last few minutes of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Customize your paella with seasonal vegetables or different mushroom varieties for added flavor. For a spicier kick, consider adding chili flakes along with the paprika.