Delicious vegan paella that reminds you of a vacation in Spain. Refined with herb mushrooms, peas and precious saffron. A southern dish that provides variety and guarantees a wonderful evening with friends and family. Vegan, gluten-free, rich in valuable fiber.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 6Servings
Calories 285kcal
Ingredients
FOR THE SPANISH RICE:
15mlOilVegetable broth if oil free
100gred onionpeeled and diced
3PieceGarlic clovespeeled and diced
3PieceHerb mushroomscleaned sliced, provides a great bite in the dish
1Piecered bell peppercore removed, cut into strips
Heat a large saucepan with filling volume and pour in oil.
15 ml Oil
Add the onion and garlic cloves and sauté. Add the herb mushrooms and continue to sauté until the mushrooms are translucent.
100 g red onion, 3 Piece Garlic cloves, 3 Piece Herb mushrooms
Add peppers, tomato paste, tomato passata, lemon juice, tamari, paprika, cherry tomatoes, maple syrup and saffron threads and continue to sauté and stir well.
1 Piece red bell pepper, 30 g Tomato paste, 45 g Tomato passata, 45 ml Lemon juice, 15 ml Tamari, ½ tbspn Paprika, 5-6 Cherry tomatoes, 15 ml maple syrup, ½ tbspn Saffron threads
Add arborio rice and continue stirring.
370 g Arborio rice
Deglaze with vegetable stock and add the green peas. Stir well once again and cover.
1000 ml Vegetable broth, 135 g Green peas, ½ tbspn Salt, Pepper to taste
Simmer for 20 minutes with the lid closed over medium heat.
Remove the lid and check if the rice is cooked soft. If not, cook for another 5 minutes.
Stir through and allow to infuse again briefly.
Serve in the pan or portion on plates, garnish with fresh lemon slices and parsley and enjoy.