Vegan Paella

Serves 6.

INGREDIENTS

2 ears of fresh corn, husked

1 cup hot water

3 tbsp extra-virgin olive oil

1/2 lb oyster mushrooms, stemmed and chopped

2 1/2 tsp sea salt, plus more for sautéing

Freshly ground pepper

1/2 cup chopped yellow onion

2 cloves garlic, thinly sliced

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 orange bell pepper, seeded and chopped

1 poblano pepper, seeded and chopped

1 zucchini, diced

1 1/2 tsp smoked paprika

1 cup chopped tomatoes

3-4 cups vegetable stock

2 cups Valencia or (easier to find) Arborio rice

1 cup ground seitan sausage or other vegan sausage, cut diagonally into 1-inch pieces

1/2 cup chopped scallions, white and green parts (optional)

Cubed avocado (optional)

Adapted from Take Small Bites

INSTRUCTIONS

Boil corn to cook to desired tenderness. Once cool enough to handle, cut the kernels off the cobs and set aside. Use a rice cooker to pre-cook the rice in vegetable stock. The rice should be tender, but not mushy.

Heat 1 tablespoon of the olive oil in a large sauté pan over medium heat.

Add the mushrooms, season with salt and pepper, and sauté for 5 minutes.

Transfer to a large bowl and set aside.

Using the same pan, heat another tablespoon of the olive oil over

medium heat. Add the onion, garlic, zucchini, bell peppers and

1 tsp of smoked paprika. Sauté until just tender, about 3 minutes.

Add the corn and tomatoes and cook, stirring occasionally, for about

5 minutes. Remove from the heat and add to the mushrooms.

Fry the veggie sausage separately in olive oil. Add pepper mixture

and rice, and stir in 1/2 cup of broth and the spices. Stew together

over medium heat to coat the flavours, for about 3 minutes.

Remove from heat, cover with a kitchen towel and let rest for 10 minutes.

Taste and adjust the seasonings if necessary. Sprinkle the paella with the

remaining 1/2 tsp of smoked paprika, and with the optional scallions and

avocado.