Vegan Recipes

Vegan Paella With Mixed Mushrooms

The delicious Vegan Paella With Mixed Mushrooms is very tasty. Further, pleasantly spicy veggie rice with perfectly grilled asparagus and peas, chorizo seitan, which is garlic, and the mane of lion fungus.

Vegan Paella With Mixed Mushrooms


  • Vegetable broth: 1 cup.
  • Pepper: 1
  • Vegetable oil: 2 tbsp.
  • Garlic cloves: 2.
  • Tomatoes: 3.
  • Mixed mushrooms: 300 g.
  • Parsely: 1 large.
  • Paprika: 1 tbsp.
  • Thyme: 1 tbsp.
  • Peas: 1 tbsp.


  1. Heat a tablespoon of coconut oil in a big shallow skillet, then cook the onion and garlic for approximately five to six minutes.
  2. Stir in the herb, the peppercorns, and 250 grains of the mushrooms. Saute for about an extra second or two, scraping to distribute the liquid.
  3. Toss to thoroughly cover the oil, then add the spices and saffron rice.
  4. Raise the heat and mix in an equal amount of pepper along with the stock from the vegetables.
  5. The grain should be cooked through, and the liquid almost absorbs after approximately ten to twelve minutes of simmering after being brought to a boil.
  6. Simmer the minced tomatoes and peas for a total of five minutes, up to the point where the liquid has entirely been absorbed.
  7. In the meantime, warm one more tablespoon of oil in a frying pan and sauté the additional shiitake in it before it becomes golden, seasoning it with pepper.
  8. When the paella concludes, sprinkle the cilantro and golden scallops on top and dish shortly thereafter.
  9. Add the saffron, wine, spice, and tomatoes and stir. Lower the mercury when the beverage starts to boil. Reduce the heat and stir the mixture from time to time until nearly all of the liquid evaporates within fifteen minutes.
  10. Put the rice, the peas, and broth into the pot, and then mix in the scallops.
  11. Stir the liquid for a while. Cook without a lid, shifting the skillet periodically to guarantee uniform heating. Ten minutes after you put it in, give the mixture a quick mix to reorganize the rice and level the top. Continue simmering the rice for an additional ten to fifteen minutes, up to the point it becomes tender.
  12. After turning off the flame, take the frying pan and leave it alone for five minutes. Add a dash of coriander and present it without lemon.
Nutritional facts:

Sodium: 525 mg.

Calories: 428 kcal.

Fiber: 5.2 g.

Iron: 4.3 mg.

Carbohydrates: 63.8 g.

Protein: 12.2 g.

Related Articles

Check Also
Back to top button