Description
This Vegan Paella with Mixed Mushrooms is a plant-based twist on the Spanish classic. Made with smoky spices, saffron, and a blend of mushrooms for depth and texture, it’s a vibrant, hearty dish perfect for entertaining or a cozy weeknight dinner.
Ingredients
Scale
Base & Aromatics
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1½ cups arborio or bomba rice
- 1 tsp smoked paprika
- ½ tsp sweet paprika
- Pinch of saffron threads (soaked in 2 tbsp warm water)
- Salt & pepper to taste
Mushrooms & Veggies
- 2½ cups mixed mushrooms (cremini, oyster, shiitake, portobello), sliced
- 1 cup cherry tomatoes, halved
- ½ cup green peas (fresh or frozen)
- ¼ cup chopped fresh parsley
- Optional: artichoke hearts, green beans, or asparagus tips
Instructions
1. Sauté Aromatics
- Heat olive oil in a large paella pan or wide skillet over medium heat.
- Add onion and cook until soft. Add garlic and peppers, and sauté until slightly charred.
2. Cook the Mushrooms
- Stir in the mixed mushrooms. Sauté until browned and their liquid evaporates (8–10 minutes).
3. Add Spices & Rice
- Stir in rice, smoked paprika, sweet paprika, and saffron with its soaking liquid.
- Cook for 2 minutes to toast the rice and coat with flavors.
4. Simmer with Broth
- Pour in warm vegetable broth. Do not stir again after this step.
- Add salt and pepper, and reduce heat to medium-low.
- Simmer uncovered for 20–25 minutes, rotating the pan occasionally for even cooking.
5. Add Veggies & Finish
- In the last 5 minutes, scatter peas and cherry tomatoes on top.
- Continue simmering until liquid is absorbed and rice is tender.
- Turn off heat and cover with a clean kitchen towel for 5–10 minutes.
Notes
- Sofrito Shortcut: Use prepared sofrito or tomato paste for richer base flavor.
- Socarrat (crispy bottom): Increase heat for the final 2 minutes without stirring.
- Mushroom Boost: Add a splash of soy sauce or miso for umami depth.
- Spicy Version: Add chili flakes or harissa paste for a kick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Calories: 380 kcal
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg