Plant-Based Paella
- Simple
- 0:45 m
- 21 ingredients
Paella is a tasty Spanish classic that's loved by many, mastered by few. However, we reckon this recipe is a good contender for a modern twist. We used king oyster mushrooms and banana blossom to mimic the tastes and textures found in a seafood paella, and it works an absolute TREAT, giving you a sizzling pan of deliciousness full of rich, bold flavours that dance on your tongue.
Serves: 4
Ingredients
For the stock
- 2 umami stock cubes
- Pinch of saffron
- 1 litre boiling water
For the paella
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp plant-based fish sauce
- 1 tbsp tomato purée
- 1 onion
- 10g parsley
- 4 garlic cloves
- 400g banana blossom - drained
- 200g cherry tomatoes
- 130g jarred peppers
- 125ml white wine
- 300g paella rice
- 100g peas
- 100g fine green beans
- Juice of 1 lemon
For the king oyster mushroom "scallops"
- 1 tbsp plant-based butter
- 1 tsp caper brine
- 250g king oyster mushrooms
- 50ml white wine
- Juice of 1 lemon
- Salt & pepper to taste
Before you start
Large frying pan or paella pan | Large heatproof bowl | Microplane | Potato Masher | Heatproof jug
Step 1
Prepare the umami stock
- Crumble the umami stock cubes into a jug
- Add the saffron to the jug
- Pour the boiling water into the jug, stir and set to one side
Ingredients
- 2 umami stock cubes
- Pinch of saffron
- 1 litre boiling water
Step 2
Prepare the ingredients
- Peel and finely slice the onion
- Peel and grate the garlic
- Pick the parsley leaves and finely slice the stems
- Open the tin of banana blossom, rinse under cold water and roughly cut into chunks
- Finely slice the jarred peppers
- Quarter the cherry tomatoes
- Trim the green beans
Ingredients
- 1 onion
- 10g parsley
- 4 garlic cloves
- 400g banana blossom - drained
- 200g cherry tomatoes
- 130g jarred peppers
- 100g fine green beans
Step 3
Start the paella
- Add the olive oil to the frying pan and place on a medium heat
- Add the onions to the pan and stir for 4-5 minutes
- Add the garlic, paprika and parsley to the pan and stir for 1 minute
- Add the banana blossom to the pan and stir for 3-4 minutes
- Add the cherry tomatoes and peppers to the pan and stir for 1 minute
- Add the tomato puree and stir for 1 minute
- Add the wine, vegan fish sauce and increase the heat and simmer for 2-3 minutes
- Add the stock, bring to the boil then reduce the heat to medium
- Even sprinkle the paella rice over the top of the contents of the pan and simmer for 12-13 minutes without stirring
- Top the paella with the beans and peas
- Put the lid on the pan and simmer for 10 minutes
Ingredients
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp plant-based fish sauce
- 1 tbsp tomato purée
- 125ml white wine
- 300g paella rice
- 100g peas
Step 4
Whilst the paella is cooking, make the scallops
- Cut the caps off the mushrooms and cut the stems into one inch slices
- Melt the vegan butter in a frying pan over a medium heat
- Add the scallops to the pan, cut side down and fry for 2-3 minutes
- Turn the scallops in the pan with tongs and pour over the white wine, lemon juice and caper brine
- Fry for 1 minute
- Use a potato masher to press the scallops to squeeze out any juices
- Season the scallops with salt and pepper
- Fry the scallops until most of the liquid in the pan has evaporated (approx 2 minutes)
Ingredients
- 1 tbsp plant-based butter
- 1 tsp caper brine
- 250g king oyster mushrooms
- 50ml white wine
- Juice of 1 lemon
- Salt & pepper to taste
Step 5
Finish and serve the Vegan Seafood Paella
- Cut the lemon into wedges
- Transfer the king oyster mushroom scallops to the top of the paella garnish with the reserved parsley leaves
- Spoon the paella into serving bowls, dress with salad and serve immediately with lemon wedges
Ingredients
- Juice of 1 lemon