Description
An authentic Spanish recipe - Beyond Sausage vegan paella. A perfect hearty dinner idea filled with vegetables and only made in one pot!
Ingredients
Scale
- 4 cups vegetable broth
- 2x2 inch piece of seaweed
- 2 bay leaves
- 1 cup white wine
- 1 tablespoon saffron
- 2 tablespoon canola oil, divided
- 1/2 pound oyster mushrooms (about 4 cups), roughly chopped
- 3 Beyond Meat Brat Sausages, cut into rounds 1/2 inch thick
- 4 tablespoons olive oil, divided
- 2 cups sweet onion, medium diced
- 3 teaspoons salt, divided
- 1 red bell pepper, 1/2 inch slices
- 1 pound paella rice (also called Spanish bomba or Calasparra)
- 3 garlic cloves, minced
- 2 teaspoons rosemary, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 1 tablespoon parsley stems, finely chopped
- 1 tablespoon white part of green onions (about 2 stems), thinly sliced
- 1 tablespoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/2 cup frozen peas
- 7 ounces artichoke hearts, whole
- Parsley and lemon for garnish
Instructions
- Heat a paella pan or cast iron over medium heat.
- In another pot, bring vegetable broth, seaweed, bay leaves, and white wine to a low simmer. Right as the liquid starts to simmer, add saffron, reduce heat to low, and cover. Let the flavors infuse together for 15 minutes. Strain out bay leaves, seaweed, and saffron and set aside.
- Coat paella pan with 1 tablespoon of canola oil. Add oyster mushrooms with a pinch of salt. Cook for about 8 minutes until the mushrooms have softened and are lightly browned. Remove the mushrooms from the pan into a bowl and set them aside.
- Add 1 tablespoon of canola oil to the pan along with the Beyond Meat Brat Sausages. Cook for 5 minutes, flipping halfway through so each side is slightly browned. Add to the bowl with the mushrooms.
- Add 2 tablespoons of olive oil, onions, and 1 teaspoon of salt to the pan. Let the onions sweat for 10 minutes, string consistently until fragrant and translucent.
- Push the onions to the edge of the pan, so there is an empty hole in the middle. Add the bell pepper to the center and cook for five minutes.
- While the bell pepper is cooking, rinse the paella rice in cold water until it runs clear. Add the rice to the pan and mix with the onions and bell pepper until fully combined.
- In a small bowl, combine 2 tablespoons olive oil, garlic, rosemary, thyme, parsley stems, the white part of green onions, smoked paprika, oregano, and black pepper.
- Make a hole in the middle of the paella pan and place the garlic mixture in the center. Cook for 30 seconds and then mix with the rice mixture until completely combined.
- Add the vegetable broth mixture, frozen peas, artichoke hearts, and 2 teaspoons of salt to the pan and mix to combine fully.
- It is optional if you want to add the mushrooms and Beyond Sausage in a pretty pattern overtop of the paella mixture or mix them in with the rice.
- Cook on medium heat for 45 minutes until rice is completely cooked through.
- Garnish with parsley and lemon and serve!
Notes
I got my paella pan from World Market, click here for the link to it!
Always rinse your rice before cooking it. This will get rid of any debris and also remove the starchy layer on the surface of the rice that if not rinsed off would make the rice clump together and have a gummy texture.
- Prep Time: 15 Minutes
- Cook Time: 1 Hour 30 Minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Spanish/Portuguese
Nutrition
- Serving Size: A couple of heaping scoops
- Calories: 589
- Sugar: 3.1g
- Sodium: 1530mg
- Fat: 16.8g
- Saturated Fat: 3.6g
- Carbohydrates: 83.1g
- Fiber: 8.3g
- Protein: 23.1g
- Cholesterol: 0mg
