Vegan Mushroom Paella
Vegan Mushroom Paella
Easy • Beginner-Friendly • Packed with Flavor
This Vegan Mushroom Paella is proof that plant-based cooking can be just as bold, comforting, and satisfying as the classic Spanish dish. Made with golden saffron-infused rice, tender mushrooms, and colorful veggies, this one-pan meal is simple enough for beginners yet impressive enough for guests.
Whether you’re craving a cozy dinner or looking for a vibrant weekend recipe, this mushroom paella delivers big flavor with minimal effort. ✨
🛒 Ingredients
For the Paella
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1½ cups mushrooms (cremini, portobello, or button), sliced
- 1 red bell pepper, diced
- 1 carrot, diced
- 1½ cups paella rice (or arborio/short-grain rice)
- 3½ cups vegetable broth (warm)
- ½ tsp smoked paprika
- ½ tsp turmeric or a pinch of saffron
- ½ tsp ground cumin
- Salt & black pepper, to taste
To Finish
- Fresh parsley, chopped
- Lemon wedges
👩🍳 How to Make Vegan Mushroom Paella
1️⃣ Sauté the Base
Heat olive oil in a wide pan or skillet over medium heat. Add onion and cook until soft. Stir in garlic and cook for 30 seconds until fragrant.
2️⃣ Cook the Veggies
Add mushrooms, bell pepper, and carrot. Cook until mushrooms release their moisture and start to brown—this builds that deep, savory flavor.
3️⃣ Toast the Rice
Stir in the rice, smoked paprika, turmeric (or saffron), cumin, salt, and pepper. Toast for 1–2 minutes, coating the rice well.
4️⃣ Simmer
Pour in warm vegetable broth. Stir once, then do not stir again. Let simmer uncovered for 18–20 minutes until the rice is tender and the liquid is absorbed.
5️⃣ Rest & Serve
Remove from heat, cover with a clean towel, and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
🔥 Pro Tips for Perfect Paella
- Use a wide pan so the rice cooks evenly
- Don’t stir while simmering—this helps create texture
- For extra umami, add a splash of soy sauce or tamari
- Want crispy edges? Let it cook 1–2 minutes longer at the end
🌿 Variations & Add-Ins
- Add peas or green beans for color
- Toss in chickpeas for extra protein
- Spice it up with chili flakes
- Add artichoke hearts for a classic paella twist
🧊 Storage & Reheating
- Store leftovers in the fridge up to 4 days
- Reheat gently on the stove with a splash of broth
- Great for next-day lunches
