Vegan Paella

Vegan Paella


  • 3 tbsps olive oil
  • 2 medium yellow onions, diced
  • 2 stalks celery, diced
  • 1 each, sweet red, yellow and orange bell pepper, diced
  • 2 cups crimini mushrooms, sliced
  • 2 cups broccoli florets
  • 4-6 cloves garlic, diced fine
  • 3 cups jasmine rice, uncooked
  • 1 pinch saffron threads, crushed and soaked in 1/2 cup water
  • 1 15oz. can  diced tomatoes
  • 4 cups vegetable stock
  • 4-6 links, spicy vegan sausage, sliced
  • 1 package frozen peas
  • salt and pepper to taste
  • parsley
  • 1 fresh lemon, cut into wedges

preparation steps:

1. heat oil in large pan

2. saute onions, celery, garlic, sweet peppers and mushrooms in oil

3. add uncooked rice and salt to vegetables and stir together over heat until well blended

4. add saffron (with soaking water), vegetable stock, diced tomatoes, broccoli florets and vegan sausage - cover pan, lower heat and simmer until rice is cooked

5. place frozen peas on top of cooked paella, cover pan and let sit for five minutes

6. add fresh cracked pepper and stir in peas

7. place in serving dish and garnish with fresh parsley and lemon wedges





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