Vegan Mushroom Paella

Name: Vegan Mushroom Paella
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 1
Cuisine: Mexican
Ingredients: 4 tablespoons olive oil, (divided); 16 ounces assorted fresh mushrooms, coarsely chopped ((I used a mix of cremini, button, shiitake and oyster)); 1 large onion, (diced); 4 garlic cloves, (minced); 14 ounce) can diced tomatoes; 1 cup dry white wine; 1 teaspoon paprika; Generous pinch saffron; 4 cups vegetable broth; 2 cups arborio rice; 1 cup fresh or frozen (and thawed) peas; Fresh parsley and lemon wedges, (for serving)

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Saved From: www.connoisseurusveg.com

prep: 25 min
cook: 55 min
total: 1 hr 20 min

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servings:

Summary

This vegan paella is made with tender saffron-infused rice, veggies, and mix of savory mushrooms.

Ingredients

4 tablespoons olive oil, (divided)
16 ounces assorted fresh mushrooms, coarsely chopped ((I used a mix of cremini, button, shiitake and oyster))
1 large onion, (diced)
4 garlic cloves, (minced)
14 ounce) can diced tomatoes
1 cup dry white wine
1 teaspoon paprika
Generous pinch saffron
4 cups vegetable broth
2 cups arborio rice
1 cup fresh or frozen (and thawed) peas
Fresh parsley and lemon wedges, (for serving)