Vegan Spanish Paella
A vegan twist on the classic Spanish dish, made with sautéed vegetables, rice, and a hint of smoky paprika. Perfect for a hearty and flavorful meal.
Ingredients
- ●1 cup mildly spiced Spanish rice
- ●1 cup chicken-style vegan chorizosliced
- ●1 medium oniondiced
- ●2 cloves garlicminced
- ●1 cup mushroomssliced
- ●1 medium red bell pepperdiced
- ●1 can tomatodiced
- ●1 tsp smoked paprika
- ●2 tbsp olive oil
Instructions
- 1
Heat the olive oil in a large paella pan over medium-high heat.
- 2
Add the sliced onion and cook until translucent, about 5 minutes.
- 3
Add the minced garlic and cook for 1 minute.
- 4
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 5
Add the diced red bell pepper and cook for 2 minutes.
- 6
Add the diced tomato and cook for 2 minutes.
- 7
Add the smoked paprika and stir to combine.
- 8
Add the sliced vegan chorizo and cook for 2 minutes.
- 9
Add the Spanish rice and stir to combine.
- 10
Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
- 11
Add 2 cups of water to the pan and bring to a boil.
- 12
Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
- 13
Remove the pan from the heat and let it rest for 5 minutes before serving.