Vegan Sausage Paella

Have you tasted the Beyond Meat (vegan) Sausage?

It's awesome, and I used it in this delicious Spanish-style paella recipe. The sausage is totally plant-based, gluten-free, and kosher.

Basic rice paella before I added the vegan sausage and sauteed mushrooms

Paella with vegan sausage and sauteed mushrooms

Paella is a very popular dish in Spain. The origins of paella are questionable as some sources credit it to Valencia while others credit the recipe to Persia. Regardless, this colorful dish is usually made with added seafood, pork, duck, sausage etc. 

I decided to use a meat substitute for my vegan paella. I also added sauteed mushrooms and sliced green olives. 

I believe it comes in Hot Italian and regular; It really wasn't hot!

I love this meal in a pan. I am not professing to be a pro at making paella, but I did some research and we certainly enjoyed it. 

One chef that I watched on Youtube suggested burning the rice on the bottom. He claims that the burned rice is the treasured part of the recipe. Truthfully, my stove is electric and I have a difficult time regulating it, so things over burn on the stove top! Thank goodness my husband loves burned rice. 

I know - it really looks like meat but I assure you it is plant protein 

I sauteed the sausage, peppers, and then added the mushrooms
 

Ingredients: 

Olive oil for sautéing

3 links of Beyond Meat Sausage, sliced

1/2 cup of chopped red or yellow peppers 

2 cups of sliced mushrooms 

1 cup of chopped onions

4 cloves of garlic, chopped

1 cup of chopped red or yellow peppers 

1/4 cup of sliced green olives

1/2 cup of marinara sauce 

3 cups of vegetable broth

1 cup of rice, washed and drained

1/2 teaspoon of turmeric (or saffron)

1/2 teaspoon of paprika

1/2 teaspoon of salt free spice blend

Himalayan salt 

Cracked pepper 

Directions:

Sautee the sausage links, 1/2 cup of chopped peppers, and the mushrooms in 1 tablespoon of olive oil for 5 minutes and set aside. 

Coat a paella pan or low wide skillet with olive oil. Add the onions and garlic and sautee for 3 minutes, stirring. Add the peppers and continue to sautee for an additional 4 minutes, stirring. Add olives, marinara sauce, vegetable broth, turmeric, paprika, salt-free spice blend, salt and pepper and stir. Bring to a boil, add rice and spread evenly around the pan, and reduce heat to low/medium. Cook for about 20 minutes until rice softens. Add the original sautee mixture of vegan sausage, peppers, and mushrooms by placing the sausage and mushrooms in a decorative circular way. Place lid, turn off heat, and allow to sit for 5 minutes. Remove lid and serve.

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Shared on Weekend Cooking at the Intrepid Baker and Reader