Vegan Mushroom Paella
🌱 Vegan Mushroom Paella 🍄
This Vegan Mushroom Paella is colorful, aromatic, and full of savory depth. Golden rice is cooked with smoked paprika, garlic, and a mix of mushrooms and vegetables until the flavors meld into a comforting one-pan meal. It’s hearty enough for dinner and beautiful enough to serve to guests.
I love how the mushrooms give the dish a meaty texture while the saffron-style color and smoky spices make it feel special. A big handful of fresh parsley at the end brightens everything up. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Mushroom Paella 💚
- 🌱 Completely plant-based and dairy-free
- 🍄 Meaty texture from the mushrooms
- 🍚 One-pan and full of flavor
- ✨ Beautiful golden color
- 🌶️ Smoky paprika and aromatic spices
- 🧊 Great for leftovers
The Secret to Great Vegan Paella
Browning the mushrooms well builds deep, savory flavor. Using a good short-grain or medium-grain rice helps create the classic paella texture. Smoked paprika and a pinch of turmeric (or saffron if you have it) give the rice its signature golden color and aroma. Letting the rice cook undisturbed for the last few minutes helps develop a light crust on the bottom.
Frequently Asked Questions ❓
What kind of rice should I use? 🍚
Short-grain or medium-grain rice (such as Arborio or Bomba-style) works best. Regular long-grain rice can be used in a pinch, but the texture will be less traditional.
Can I add other vegetables? 🥕
Yes. Bell peppers, peas, artichoke hearts, or green beans all work well. Add quicker-cooking vegetables toward the end so they stay bright.
How long do leftovers keep? 🧊
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of water or broth to loosen the rice.
🌱 Vegan Mushroom Paella
Ingredients 🛒
- 2 tablespoons olive oil
- 12 oz (340 g) mixed mushrooms, sliced or quartered
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 carrot, diced
- 4 cloves garlic, minced
- 1½ cups (300 g) short-grain or medium-grain rice
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric (or a pinch of saffron)
- ½ teaspoon dried oregano
- 3½ cups (840 ml) vegetable broth
- ½ cup dry white wine or extra broth (optional)
- 1 cup frozen peas (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for serving
- Lemon wedges, for serving
Instructions 👩🍳
- Heat 1 tablespoon of olive oil in a large wide skillet or paella pan over medium-high heat. Add the mushrooms and cook without stirring too much until they are golden and any liquid has evaporated, about 6–8 minutes. Season lightly with salt and remove to a plate.
- Add the remaining tablespoon of oil to the same pan. Sauté the onion, bell pepper, and carrot for 5–6 minutes until softened. Stir in the garlic and cook for 1 minute more.
- Add the rice, smoked paprika, turmeric, and oregano. Stir for 1–2 minutes to coat the rice in the oil and spices.
- Pour in the white wine (if using) and let it bubble for 30 seconds. Add the vegetable broth and a good pinch of salt. Stir once, then bring to a simmer.
- Reduce heat to medium-low and cook uncovered for 15–18 minutes, or until the rice is almost tender and most of the liquid is absorbed. Avoid stirring too much.
- Return the mushrooms to the pan along with the peas (if using). Cook for another 3–5 minutes until the rice is tender and the liquid is absorbed. Taste and adjust seasoning.
- Remove from heat, cover with a clean towel or lid, and let rest for 5 minutes. Sprinkle generously with fresh parsley and serve with lemon wedges.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 385 |
| Protein | 10g |
| Net carbohydrates | 58g |
| Total carbohydrates | 64g |
| Fiber | 6g |
| Total fat | 10g |
| Sodium | 620mg |
Estimates based on mixed mushrooms and short-grain rice. Exact numbers may vary by broth and exact vegetable amounts.
Notes & Tips 💡
- For the best flavor, brown the mushrooms well before adding the other ingredients.
- If the rice is still firm but the liquid is gone, add a splash more broth and continue cooking.
- A squeeze of lemon juice at the end brightens the whole dish.
- This paella tastes even better the next day as the flavors develop.
This Vegan Mushroom Paella is aromatic, hearty, and full of savory depth. A beautiful one-pan meal that always impresses. 🍄🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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