Sensational Spanish Vegan Paella with Mushrooms, Artichokes & Aromatic Herbs

Allergens

N/A

Ingredients

• 1 cup Arborio rice
• 2 cups Vegetable broth
• 1/2 cup White wine (optional)
• 1/4 cup Nutritional yeast
• 1 cup Sliced mushrooms
• 1 cup Chopped artichoke hearts
• 1/2 cup Frozen peas
• 1/4 cup Chopped red bell pepper
• 1 tsp Smoked paprika
• 1/2 tsp Saffron threads
• 2 cloves Garlic, minced
• 1/4 cup Fresh parsley, chopped
• 1/4 cup Fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. In a large pan, sauté the garlic until fragrant, about 1 minute. Add the sliced mushrooms and cook for 3 4 minutes or until they start to soften. Stir in the smoked paprika and saffron threads, allowing them to toast for 1 minute to release their flavors. Pour in the white wine (if using) and vegetable broth, then bring the mixture to a boil. Add the Arborio rice, stirring well to combine with the liquid. Lower the heat and let it simmer, covered, for 15 minutes. After 15 minutes, uncover the pan and add the chopped artichoke hearts, red bell pepper, and frozen peas. Season with salt and pepper to taste. Continue to cook until the rice is tender and has absorbed all the liquid, about 5 7 more minutes. Remove from heat and stir in the nutritional yeast, as well as half of the chopped parsley and cilantro.

Chef’s Insight

The combination of earthy mushrooms, tender artichokes, and aromatic herbs creates a complex flavor profile that is both satisfying and light, perfect for warm weather dining.

Notes

Adjust seasonings to personal preference, adding more salt or spices as desired.