Vegan Mushroom Paella

🌿 Ingredients (serves ~4)

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 4 cloves garlic, minced

• 2 cups mushrooms (button, cremini, or oyster), sliced

• 1 tsp smoked paprika

• ½ tsp sweet paprika

• ¼ tsp turmeric (for color)

• 1½ cups paella rice (or short-grain rice like arborio)

• 3½ cups vegetable broth (warm)

• 1 cup canned crushed tomatoes

• 1 cup cooked chickpeas (optional, for protein)

• 1 red bell pepper, sliced

• ½ cup green beans or peas

• Salt & black pepper, to taste

• Juice of ½ lemon

• Fresh parsley, chopped

🍳 Instructions

1. Sauté the base
   Heat olive oil in a wide pan. Cook onion until soft (5 min), then add garlic for 30 seconds.

2. Cook the mushrooms
   Add mushrooms and cook until browned and their moisture evaporates.

3. Spice it up
   Stir in smoked paprika, sweet paprika, and turmeric.

4. Add rice & liquids
   Add rice, stir to coat. Pour in tomatoes and warm vegetable broth.
   👉 Do not stir after this point (classic paella rule!).

5. Layer the veggies
   Scatter bell pepper, green beans, and chickpeas on top.

6. Simmer
   Cook uncovered on medium-low for 18–20 minutes, until rice is tender and liquid absorbed.

7. Rest & finish
   Remove from heat, cover with a towel, and let rest 5 minutes.
   Finish with lemon juice and parsley.