Vegan Paella with Artichokes and Mushrooms

Name: Vegan Paella with Artichokes and Mushrooms
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g Arborio rice; 400 g artichoke hearts; 250 g mushrooms (shiitake, oyster); 800 ml vegetable broth; 0.5 tsp saffron threads; 150 g onion; 15 g garlic; 200 g bell peppers; 150 g peas; 30 ml olive oil; 5 g smoked paprika; 100 g lemon wedges

A vibrant and flavorful vegan paella with artichoke hearts, mushrooms, and saffron-infused rice. A perfect centerpiece for a special occasion.

Total: 1 h 15 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 11 g
Fat: 9 g
Carbs: 72 g

Ingredients

for 4 servings

Arborio rice300 g
artichoke hearts400 g
mushrooms (shiitake, oyster)250 g
vegetable broth800 ml
saffron threads0.5 tsp
onion150 g
garlic15 g
bell peppers200 g
peas150 g
olive oil30 ml
smoked paprika5 g
lemon wedges100 g

Method

5 steps

Heat olive oil in a large skillet and sauté diced onion, minced garlic, and sliced bell peppers until softened.
Stir in the Arborio rice and smoked paprika, coating the grains thoroughly in the oil.
Pour in the vegetable broth infused with saffron threads. Bring to a simmer and cook for 15 minutes.
Fold in the artichoke hearts, sliced mushrooms, and peas. Continue to simmer until the rice is tender and the liquid is fully absorbed.
Remove from heat and serve immediately with fresh lemon wedges.