Vegan Mushroom Paella
Indulge in the vibrant taste of Vegan Mushroom Paella, where tender Arborio rice meets the rich umami of mixed mushrooms and a medley of fresh vegetables. Infused with aromatic saffron and spices, this dish transforms any meal into a festive occasion. Perfect for weeknight dinners or entertaining guests, it’s easy to prepare and sure to impress. Gather your loved ones and savor every bite of this deliciously satisfying vegan creation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Spanish
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups mixed mushrooms (shiitake, cremini, button)
- 1/4 teaspoon saffron threads
- 3 cups low-sodium vegetable broth
- 1 cup bell peppers (diced)
- 1/2 cup green peas (fresh or frozen)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large skillet or paella pan over medium heat, add olive oil. Sauté chopped onion and minced garlic until fragrant.
- Stir in mixed mushrooms and cook until golden brown.
- Add Arborio rice, stirring to coat with juices; cook for about two minutes until slightly translucent.
- Slowly pour in vegetable broth mixed with saffron, add diced bell peppers, and season with salt and pepper. Bring to a gentle simmer.
- Reduce heat to low, cover, and cook for 20-25 minutes without stirring until the rice absorbs most liquid.
- Gently fold in green peas, let rest off heat for five minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 298
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg