Vegan Paella
Cooking time
55 minutes
Preparation time
15 minutes
Servings
6
Ingredients
- 4 cups vegetable broth
- 1/2 teaspoon saffron threads
- 2 tablespoons Flora™ Plant Butter Salted
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 6 ounces soy chorizo or vegan chorizo-style sausages, removed from casing
- 2 plum tomatoes, chopped
- 4 cloves garlic, chopped
- 1/2 teaspoon smoked paprika
- 1 1/2 cups paella rice, Bomba rice or arborio rice
- 3 cups small cauliflower florets
- 5 ounces sliced mushrooms (about 3 cups) (we used shiitake, trumpet and baby portobello mushrooms)
- 1/2 cup frozen peas, thawed
Instructions
- Heat broth and saffron in medium saucepan.
- In large deep skillet or paella pan, melt Flora Plant Butter over medium high heat and cook onion and pepper 3 minutes or until softened. Add soy chorizo and cook 5 minutes or until beginning to brown. Add tomato and garlic and cook 5 minutes, stirring frequently.
- Add cauliflower and mushrooms and cook 3 minutes. Add rice and smoked paprika and stir to coat rice.
- Slowly pour in broth and bring to a boil. Stir gently. Simmer uncovered 25 minutes without stirring. Cover and simmer 10 minutes. Sprinkle peas over paella. Cover and let stand 10 minutes or until rice is tender.
