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Plant-Based Paella

The ultimate one-pot dish.
Course Main Course
Cuisine Spanish
Servings 4 servings

Equipment

  • Cutting Board
  • Knife
  • Measuring Spoons & Cups
  • can opener
  • 12-inch Ovenproof Pan

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 garlic cloves minced
  • 2 vegan sausages sliced into ¼” coins
  • 2 red bell peppers diced
  • 8 oz brown mushrooms quartered
  • 1 teaspoon salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • ½ teaspoon red chilli flakes
  • 1 ½ cups short grain white rice
  • ¾ cup white wine
  • 3 cups vegetable stock
  • 2 cups canned diced tomatoes
  • 2 bay leaves
  • 2 tablespoons minced fresh parsley for garnish
  • 1 lemon cut into wedges, for garnish

Instructions
 

  • Preheat the oven to 400F.
  • Heat a 12-inch oven-safe paella or cast iron pan over medium heat. Add oil and onions; cook stirring often until the onions begin to soften. Add garlic, cook for 1 minute.
  • Add in sausage slices, peppers, mushrooms and salt. Cook, stirring often until the mixture begins to reduce, about 5 minutes.
  • Add in the rice, both paprikas, turmeric, and red chili flakes. Cook and stir for 1 minute. Add wine and deglaze, scraping up any cooked bits stuck to the bottom of the pan.
  • Add wine and deglaze, scraping up any cooked bits stuck to the bottom of the pan.
  • Add in the vegetable stock, tomatoes and bay leaves. Bring to a boil, then carefully place in the oven and cook for 20-30 minutes, checking at the 20 minute mark, until the rice is tender and no liquid remains. Stir in parsley. Let stand for 5 minutes. Serve with lemon wedges.
Keyword plant-based, rice, vegan, vegetarian