Vegan Paella

Loaded with colorful bell peppers, mushrooms, and carrots, this flavorful vegan Paella is the perfect dish for celebrations and holiday meals. It's also great for weekend supper and dinner parties. This recipe from the Field Roast cookbook is easy to make.

Vegan Paella

The first time I made vegan paella, I couldn’t help but think of Estelle Costanza on Seinfeld.  “What am I supposed to do with all this Paella?!” I didn't even know what paella was the first time I saw that episode. Now I can't get enough of it. The recipe does make a lot, but it's delicious and I love leftovers, so I’m not complaining.

This paella recipe is flexible, so you can substitute vegetables, if you like. The first time I made it, I couldn’t find king trumpet mushrooms, so I used oyster mushrooms instead. I always use store-bought Field Roast sausage, which made throwing the dish together a breeze.

Because this recipe does make a lot of food, it’s a great dish for celebrations and friendly gatherings. It would fun at a potluck, too. With its brightly colored vegetables think it’s makes a great main dish option for Christmas dinner.

What You Need

• Vegetable stock
• Olive oil
• Yellow onion
• Garlic
• Carrots
• Saffron threads
• Smoked paprika
• Yellow bell pepper
• Red bell pepper
• King trumpet mushrooms
• White wine
• Sea salt
• Arborio rice
• Field Roast Mexican Chipotle Sausage
• Tomatoes
• Black pepper
• Parsley
• English peas
• Lemon

See Recipe card for Exact Measurements

How to Make Vegan Paella

• First you bring the stock to a boil in a pan over high heat. Then you lower the heat to low.
• Next you heat the oil in a medium-size paella pan or large skillet over medium heat. You add the onion, garlic, carrot, saffron, and paprika.
• You sauté the mixture, stirring occasionally, for 7 minutes.
• Then you add the bell peppers, sliced mushroom tops, wine, salt, and rice. You stir to combine everything and cook, stirring occasionally, for another 5 minutes.
• Now you pour the stock over the rice and increase the heat to high. You bring the rice to a boil, then lower the heat to low, while stirring. You cover the pan with foil and allow the rice to cook over low heat for 18 minutes.
• You then turn off the heat. Leave the foil on the pan and allow the rice to steam with no heat for another 15 minutes.
• While the rice is cooking, you brush the sausage, mushroom stem rounds, and tomatoes with oil, and top with additional salt and black pepper. You grill them over high heat. (I use my grill pan.) The tomatoes will take about 5 minutes and should only be grilled on the flat side. The sausage and mushrooms will take about 8 minutes and should be turned halfway through. Remove the items from the grill, slice the sausage, and cut the tomatoes into quarters.
• Finally, you removethe cover from the paella and arrange the sausage, mushrooms, and tomatoes on top. Garnish your paella with the parsley, peas, and lemon wedges.

Field Roast

If you love Field Roast products, you’re going to love Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, and Savor by Tommy McDonald!

What I love about Field Roast is that they don’t try to mimic the flavors of meat in their “meats.”  Instead, their products taste like the ingredients they’re made from, which is mainly grains and vegetables.

David Lee founded Field Roast after he discovered the Asian tradition of using wheat for protein. What we know as seitan is also known as mein ching, or Buddha’s food, in Asia and it has been around for hundreds of years. David was also inspired the European charcuterie tradition. Field Roast products are a blend of the two customs.

The Field Roast Cookbook

In Field Roast, Tommy McDonald shares recipes so that you can make your favorite roasts, sausages, and burgers at home. And once you’ve made them, there are plenty of recipes in which to use them. You’ll find recipes for breakfast dishes, such as Chicken-Fried Sausage and Waffles and Florentine Benedict, as well as lunch sandwiches like the Southwest Philly Cheesesteak and the Cornmeal-Crusted Oyster Mushroom Po’ Boy. There are also soups, sides, salads, appetizers, main dishes, and also a few desserts, too.

The chapters in Field Roast include:

• Making Vegan Charcuterie at Home
• Roasts, Stuffed Roasts, Breaded Cutlets
• Bound Grounds: Grind, Sausages, Meatloaf, Burgers, Pâté
• Breakfast
• Sandwiches
• Soups
• Salads
• Vegetables & Sides
• Appetizers
• Main Dishes
• Sauces, Stocks, Dressings, and Dips
• Breads & Sweets

If you don’t have time to make your own “meats,” don’t worry. The recipes give you the option of using homemade or store bought products.

I’m looking forward to trying more of the recipes in Field Roast! It’s the perfect book for anyone who loves to DIY their food as well as fans of Field Roast products.

Vegan Paella

Tommy McDonald

A great party dIsh and one of my favorite things to cook on my birthday, paella is a one-pot, flavor-packed rice dish that’s easy to customize and tailor to your preference. We often dress ours up, slicing king trumpet mushrooms and grilling sausage to serve on top—the mushrooms look a lot like scallops and have a great, meaty texture and flavor. You can treat this recipe as a bit of a template in the sense that any vegetables will fly—use whatever’s in season or easily on hand. I would recommend serving the paella outdoors if the weather permits, preferably with a crisp vinho verde or rosé—or a cold glass of beer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Spanish

Servings 6 servings

Calories 350 kcal

Ingredients

  

• 3 ½ cups vegan vegetable stock
• ¼ cup olive oil
• 1 yellow onion
• 5 cloves garlic minced
• 2 carrots peeled and diced, ¼-inch
• Large pinch saffron threads
• 2 teaspoons smoked paprika
• 1 yellow bell pepper cut into strips
• 1 red bell pepper cut into strips
• 3 king trumpet mushrooms cleaned, stems cut into ¾-inch rounds and tops sliced
• ½ cup white wine
• 1 teaspoon sea salt plus more for seasoning
• 1 ½ cups Arborio rice
• 2 links Field Roast Mexican Chipotle Sausage
• 3 firm, on-the-vine tomatoes sliced in half
• 1 teaspoon freshly ground black pepper
• leaves from 6 sprigs parsley roughly chopped
• 1 cup English peas
• 1 lemon sliced into wedges

Instructions

 

• In a pan over high heat, bring the stock to a boil, then lower the heat to low.
• In a medium-size paella pan or large skillet over medium heat, heat the oil and add the onion, garlic, carrot, saffron, and paprika. Sauté the mixture, stirring occasionally, for 7 minutes. Add the bell peppers, sliced mushroom tops, wine, salt, and rice. Stir to combine, then sauté, stirring occasionally, for another 5 minutes.
• Pour the stock over the rice and increase the heat to high. Bring the rice to a boil, then lower the heat to low, while stirring. Cover the pan with foil and allow the rice to cook over low heat for 18 minutes, then turn off the heat. Leaving the foil on the pan, allow the rice to steam with no heat for another 15 minutes.
• While the rice is cooking, brush the sausage, mushroom stem rounds, and tomatoes with oil, and top with additional salt and black pepper. Grill over high heat. The tomatoes will take about 5 minutes, and should only be grilled on the flat side. The sausage and mushrooms will take about 8 minutes, and should be turned halfway through. Remove the items from the grill, slice the sausage, and cut the tomatoes into quarters.
• Remove the cover from the paella and arrange the sausage, mushrooms, and tomatoes on top. Garnish with the parsley, peas, and lemon wedges.

Notes

Chef's Note: No paella pan at home? A large skillet will work fine – ultimately you just need something that’s large and shallow.

Recipe from Field Roast by Tommy McDonald. Reprinted with permission.

 More dinner party dishes you might enjoy include

• Socca Stacks
• Tempeh Cacciatore
• Tempeh Bourguignon
• Cauliflower Steaks with Romesco Sauce

More rice-based recipes include

• Vegan Spanish Rice
• Broccoli and Rice Casserole
• Thanksgiving Rice from Back to the Cutting Board by Christina Pirello
• Green Rice from Vegan Mexico by Jason Wyrick