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Lion's Mane "Seafood" Paella

Vegan Mushroom Paella with Chorizo

Posted on November 30, 2021February 27, 2022 by Jen

Monkey Heads & Lion’s Manes…Vegan Mushroom Paella with Chorizo

A Bit of History

When it comes to naming vegetables, mushroom species definitely take the win for creativity and variation. Common mushroom names conjure up great visual images! In this version of vegan mushroom paella with chorizo, I chose Lion’s Mane mushrooms. Due to their strange appearance, people refer to lion’s mane mushrooms as hedgehog, monkey heads, bearded tooth fungus, and pom-poms.

Lion’s mane mushrooms grow in the wild in late summer through the fall and are also cultivated. They have a long history in traditional Eastern medicine and today are believed to confer many health benefits. However, clinical studies for exact benefits still need to be conducted. One of the areas that I am most interested in seeing study results is for protection against dementia. In the meantime, I will happily cook and enjoy these forest delicacies.

About the Recipe: Vegan Mushroom Paella with Chorizo

Paella consists of two essential ingredients in my opinion: rice and saffron. The rest is up to the chef! Bomba rice is the best type to use as it absorbs so much liquid and flavor, three times its volume!  Saffron gives paella its signature color and amazing flavor.

Inspired by some of the flavors, especially the spicy heat, found in Portuguese seafood stew, I decided to whip up a paella dish. Lion’s Mane mushrooms have a meaty texture and a shrimp/lobster flavor, making them a perfect candidate to replace seafood. In order to keep the recipe vegan/vegetarian, I chose chorizo seitan (a wheat product). One of the many reasons I love paella is vegetable versatility. You can use whatever you have on hand that complements your ingredients! Feel free to use your favorites and other items that may be lurking in your vegetable drawer. The recipe below describes our latest foray with paella.

Vegan paella with lion's mane and chorizo

Helpful Tools/Ingredients:

This is my favorite rice to use for paella. I love the flavor and texture.

My trusty paella pan!

Lion's Mane "Seafood" Paella

Vegan “Seafood” Paella with Lion’s Mane Mushrooms & Chorizo Seitan

Satisfy your craving for seafood paella! A delightful, spicy, vegan paella featuring lion's mane mushrooms, chorizo seitan, garlic, leeks, peas, and asparagus grilled to perfection.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Cuisine American, Mediterranean
Servings 4 servings

Ingredients
  

Paella

  • 3 baby peppers chopped
  • 6 cloves garlic minced
  • 1 cup leek chopped
  • 1 shallot minced
  • 4 oz chorizo seitan, crumbled
  • 1 15 oz can of cherry tomatoes
  • 3/4 cup bomba rice
  • 1 cup vegetable broth
  • 1 2/3 cups bottled clam juice (if vegan use all vegetable broth)
  • 2/3 cups frozen peas, thawed
  • 8 spears asparagus chopped
  • 1/2 tsp salt
  • 1/2 tsp old bay seasoning
  • 1 large pinch of saffron
  • 1 tsp olive oil
  • pinch of red pepper flakes (optional)

Lion's Mane Mushrooms

  • 11-12 oz lions mane mushrooms trimmed and sliced
  • 1-2 tsp olive oil

Instructions
 

  • Heat grill to approximately 375-400 degrees F.
  • In a small saucepan, warm the broth (or broth and clam juice mixture) with the saffrom over medium heat. Keep warm but not simmering.
  • In the bottom of a paella pan add olive oil, peppers, garlic, leeks, shallots, chorizo, salt, old bay, and red pepper flakes if using.
  • Cook on grill for 3 minutes.
  • Add tomatoes to the paella pan and cook for an additional 3 minutes.
  • Next add rice and broth mixture to the paella pan. Stir once to evenly distribute rice and DO NOT stir again. Grill for 25 minutes.
  • Add peas and asparagus and grill for 3-5 minutes more until the rice at the bottom of the pan is crispy and browned but not scorched.
  • Cover paella pan with foil and remove from grill. Let rest 10 minutes before cutting.

Lion's Mane Mushrooms

  • While paella is resting, heat 1 tsp of olive oil in a large shallow pan over medium high heat.
  • Add mushrooms and cook 3 minutes per side, adding more oil if needed. Do not stir until you flip them.
  • Add salt to taste.
  • Top paella with mushrooms before serving!
Keyword best ever plant based paella grilled, best ever vegan paella on grill, easy grilled vegetarian paella, easy healthy vegetable paella, grilled vegan paella, lions mane mushroom chorizo seitan paella, plant based paella, spicy chorizo paella, twist on portuguese stew, ultratruffle mushrooms, ultratruffle paella, vegan mushroom paella with chorizo, vegan paella, vegetarian paella

If you enjoy grilling vegetables try these other ultratruffle recipes; grilled scallion vinaigrette, wood fired pizzas, or brussell sprouts with farro and truffle oil.

Strawberry Mint Basil Cucumber Salad

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Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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