Vegan Paella
Traditional paella made vegan with King trumpet mushrooms. The secret to this dish is generous saffron.
Ingredients
- ½ Piece onion
- 1 Piece bell pepper
- 1 Handful green beans
- 1 teaspoon saffron
- 5 tablespoon olive oil
- 1 Can peas
- 1 Big king trumpet mushroom
- 1 tablespoon seasoning
- ⅓ Cup olives
Instructions
- In a wide pan, saute onions and bell peppers with lots of olive oil. season as you go until fragrant.
- Add 1.5 cup of arborio rice. Keep stirring till ricevtirns a bit translucent. Add 4 cups of veg stock and throw in the saffron, olives and peas too. Season even more, I used garlic powder, smoked paprika and pink salt.
- Bring to boil then lower the heat to simmer. Put the lid on and let cook for around 30 mins. Stir once to check if the bottom part gets burned. Be mindful that the fire is on low.
- Slice King trumpet mushrooms, score them cross cross style and then sear on both sides, season as you go. Always.
- Top the cooked rice with the mushroom scallops and some sliced lemons.
Video
Notes
Don't skimp on the saffron
Season as you go
Feel free to use a variety of produce
Keep the fire on low to cook evenly