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5 from 2 votes
Vegan Mushroom Paella
Vegan Mushroom Paella
Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

This vegan paella is made with tender saffron-infused rice, veggies, and mix of savory mushrooms.

Course: Entree
Cuisine: American, Spanish
Keyword: vegan rice recipe, vegan spanish recipe
Servings: 6
Calories: 428 kcal
Author: Alissa Saenz
Ingredients
  • 4 tablespoons olive oil, divided
  • 16 ounces assorted fresh mushrooms, coarsely chopped (I used a mix of cremini, button, shiitake and oyster)
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 (14 ounce) can diced tomatoes
  • 1 cup dry white wine
  • 1 teaspoon paprika
  • Generous pinch saffron
  • 4 cups vegetable broth
  • 2 cups arborio rice
  • 1 cup fresh or frozen (and thawed) peas
  • Fresh parsley and lemon wedges, for serving
Instructions
  1. Coat the bottom of a large skillet (at least 12-inch, see note) with 3 tablespoons of oil and place it over medium heat. When the oil is hot, add the mushrooms and cook 10 minutes, flipping once halfway through, until lightly browned on both sides. Remove the mushrooms from the skillet and transfer them to a plate.

  2. Add the remaining tablespoon of oil to the skillet. When the oil is hot, add the onion. Sauté until soft and translucent, about 5 minutes. Add the garlic and cook about 1 minute more, until very fragrant.

  3. Stir in the tomatoes, wine, paprika and saffron. Raise the heat and bring the liquid to a boil. Lower the heat and allow the mixture to simmer until almost all of the liquid cooks off, about 15 minutes, stirring occasionally.

  4. Return the mushrooms to the skillet and stir in the broth, rice, and peas. Bring the liquid to a simmer. Allow to cook, uncovered, repositioning the skillet every so often to ensure even cooking. After 10 minutes, give the mixture a very brief stir to redistribute the rice, smooth out the top, then allow to simmer for another 10-15 minutes, until the rice is tender.

  5. Remove the skillet from the heat and allow it to sit for 5 minutes. Sprinkle with parsley and serve with lemon wedges.

Recipe Notes

This recipe just fits into a 12-inch cast iron skillet. If you don't have one that large you'll need to scale back on the recipe size, or split it up.

Nutrition Facts
Vegan Mushroom Paella
Amount Per Serving
Calories 428 Calories from Fat 100
% Daily Value*
Fat 11.1g17%
Saturated Fat 1.7g9%
Sodium 525mg22%
Potassium 733mg21%
Carbohydrates 63.8g21%
Fiber 5.2g21%
Sugar 6.3g7%
Protein 12.2g24%
Calcium 30mg3%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.