Vegan Paella with Sprouted Brown Rice and King Oyster Mushrooms
Paella is the ultimate meal for a celebration. It’s history is rooted for the sole reason to be shared amongst friends and family alike. Predominately made all over Spain, you’ll now see variations of paella all over the world and it’s made for big parties to bring people together. It’s one of those amazing dishes also because it gives a focus on the pan it’s served in as much as the dish. Paella is usually served in large deep and heavy bottomed pan that it was cooked in, and you get to see and feel the love that was poured into making it. So, if you can’t make it on a European summer trip to Spain this year, this dish is the next best thing!
Today I was lucky to cook this in the ultimate paella pan from de Buyer, and it made my vegan version of paella one of my best ones yet. I have been making paella for a long time and it’s always a labor of love but ALWAYS worth it. This whole recipe takes about 45-55 minutes to cook so having the right pan definitely can make it or break it. This de Buyer paella pan is the MINERAL B Carbon Steel Paella Pan and it was literally made for this and it absolutely stood up to the challenge.
I’m obsessed with it, not only is it gorgeous to look at, it can handle high heat, it’s easy to clean, and it’s going to become your new favorite pan!
This recipe is:
great for parties
gluten free
plant based
high protein
packed with flavor!
Having a party and making this recipe for everyone?? Tag me over @chef_bai and I’ll repost for some extra love!
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Serves 4-5 people:
The Goods:
1 tbsp olive oil or veggie broth
1 small yellow onion, diced
3 garlic cloves, sliced
2 tbsp tomato paste
1/2 cup red wine
1 small red bell pepper, diced
1 cup arborio rice or short grain brown rice
1/4 tsp black pepper
1/2 tsp salt + extra if needed
2 tomatoes, diced
2 plant based sausages, sliced
1 tsp smoked paprika
1 tsp cumin powder
1 tbsp sriracha or hot sauce
8 or 9 saffron ribbons (bloomed in first cup of veggie broth for about 10 minutes)
1 package brown beech mushrooms, teared into smaller bite size pieces
3 king oyster mushrooms, sliced into “scallops”
7 cups veggie broth, divided into 1 cup portions
1/4 cup coconut aminos
lemon wedges
parsley leaves as garnish
The Method:
First, heat olive oil in a large sauce or deep bottomed pan on medium high heat. Once the pan is hot, add your onions, pinch of salt and sauté for 2-3 minutes. When the onions are soft and translucent, add the garlic and sauté for 1 minute.
Next, add the tomato paste and mix until it covers all the onions and garlic slices. After about 30 seconds, add the red wine to help deglaze the pan and cook down the liquid for 1-2 minutes until most of it evaporates.
Now, toss in your bell pepper and cook down for 1-2 minutes, and then add your rice, salt, pepper, and toast the rice for 1-2 minutes.
To help deglaze the pan, use the diced tomatoes and sauté for 60 seconds. The juices from the tomato will help get things going here.
Next toss in your plant based sausages, paprika, cumin, sriracha, and sauté everything for 1-2 minutes.
Now pour in your first cup of broth with the bloomed saffron and mix until everything until you have the beautiful beginnings of your amazing paella!
Reduce the heat to a medium low, and cook down for 7-10 minutes, uncovered. Stir occasionally to prevent any burning.
When the mixture seems like it absorbed most of the broth, pour in the second cup of broth, stir, and again cook for 7-10 minutes on medium low heat. This is a low and slow process but it’s a labor of love and you’ll be so happy when it’s done.
After the liquid has reduced and this rice has soaked up the broth, pour in the next cup of broth.
Repeat this step until all the broth is gone and the rice is finally soft. Total Time:(35-45 minutes) Total Broth: (5-7 cups of broth)
As the paella is cooking, preheat the broiler setting in the oven.
In a separate clean mixing bowl, toss the button mushrooms and king oyster slices in the coconut aminos. Let the mushrooms marinate for 5 minutes.
When the mushrooms have marinaded, add the mushrooms onto parchment prepared sheet pan and broil for 5-7 minutes, or until they are blistered.
Circling back to the paella, you should use about 5-6 cups of veggie broth in total by the time the rice is soft and ready to eat. When that happens and the rice is ready, add the cooked mushrooms and minced parsley over the top of the entire paella.
Serve immediately while still hot in the dish it was made in, and serve family style with a large serving spoon, small plates, and lemon wedges.
Paired best with red wine sangria, bread, simple greens salad, and good company!
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