2 cups vegetable stock
2 cups short-grain brown rice
1 bay leaf
1 pinch saffron
4 tablespoons olive oil
1 small Spanish onion, sliced
1 box (7 ounces) vegan chick'n strips
4 cloves garlic, minced
1 medium red pepper, sliced
1 package (12 ounces) vegan chorizo
1 package (12 ounces) vegan shrimp
1/4 cup peas
1/4 cup dried lobster mushrooms, rehydrated and chopped
1/4 cup dried oyster mushrooms, rehydrated and chopped
1/2 cup ketchup
1/4 cup tomato paste
1 tablespoon paprika
1 teaspoon oregano
1/4 teaspoon red pepper flakes
1/3 cup fresh parsley, chopped
1 small lemon, zested
1 tablespoon fresh thyme
1 teaspoon Old Bay seasoning
salt and pepper, to taste
1. In a medium pot, combine vegetable stock, rice, bay leaf, and saffron. Cook until rice is tender, about 15-20 minutes.
2. While the rice is cooking, in a large pot, heat the olive oil over medium heat. Add the onions and cook until translucent.
3. Once onions are cooked, add the chick'n strips, garlic, red pepper, chorizo, shrimps, peas, and mushrooms. Cook for another 10 minutes or so until everything looks nicely browned or tender.
4. In a blender, combine the remaining ingredients. Add to the pot and stir well. Cook for another 5 minutes. When rice is done, remove bay leaf and add to the pot with paella mixture. Stir well to combine.
Serve with lemon wedges, if desired.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/12/paella.html