Vegan Paella with Artichokes and Mushrooms
A flavorful and colorful vegan paella featuring artichoke hearts, mushrooms, and saffron-infused rice.
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Ingredients
- 1 1/2 cups Paella Rice (Bomba or Calasparra)
- 4 cups Vegetable Broth
- 1 can Artichoke Hearts
- about 225 g Cremini Mushrooms
- 1 medium Onion
- 3 cloves Garlic
- 1/2 tsp Saffron Threads
- 1 tsp Smoked Paprika
- 3 tbsp Olive Oil
- 1/2 lemon Lemon
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large paella pan or skillet over medium heat.
- 2Add diced onion and cook until softened, about 5 minutes.
- 3Add minced garlic and sliced mushrooms, and cook until the mushrooms are browned, about 8 minutes.
- 4Stir in paella rice and cook for 1 minute, stirring constantly.
- 5Add vegetable broth, saffron threads, smoked paprika, salt, and pepper.
- 6Bring to a boil, then reduce heat and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
- 7Stir in artichoke hearts and cook for 5 minutes more.
- 8Garnish with lemon wedges before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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