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.
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!