Vegan Scallops Paella
Vegan Scallops Paella These is something about a delicious paella dish that is so irresistible to me. I can eat a paella with just the seasoning and non of the extra add-ons. Well, this vegan recipe is just that. You can make it with all the bells and whistles, you can have it plain, or add in your own special touch and still have a delicious dish. It's just so flavorful that anything goes, because the base is delicious. Wow, if that didn't sound like I was tooting my own horn I don't know what would..lol but honestly, your gonna love it!
Ingredients 2 cups short or medium grain rice 4 cups vegetable stock 1/2 yellow onion, chopped 4 garlic gloves, minced or grated 1 pimiento, jarred (red peppers that come in a glass jar) 1/4 yellow bell pepper (of a large papper) 1/2 cup tomatoes, chopped (I used cherry but any will do) 1 small jar of artichoke hearts 8-10 asparagus 1/4-1/2 cup frozen peas 2 tsp tomato paste pinch of saffron (Tips for substitues below) 1 bay leaf 1/4 tsp dried thyme 1 tsp paprika 1 tbsp parsley 1 tsp garlic 1 tsp onion powder 1 tsp salt 1/2 tsp ground black pepper 3 tbsp vegetable oil or olive oil 1 lemon, cut into wedges Extra pepper for garnish, optional
Vegan Scallops 3 king oyster mushrooms 2 cup warm water 2 nori sheets, broken up 3 tsp soy sauce 1 tbsp sushi vinager 2 tbsp oil
Instructions Start by prepping the vegan scallops. Cut the king oyster mushroom stems into 1/2 wheels, until you have at least 12. Save the mushroom tops for another recipe.
Add warm water, nori sheets, vinegar, and soy sauce into a jar or bowl and stir to extract the nori flavor into the water. Add in the mushroom scallops and make sure they stay below the water. If the scallops float over the water, use something to keep them down. Soak the scallops in this brine for 20-25 minutes. You can cook the scallops while the rice cooks.
Drain the scallops. In a large skillet or regular non stick pan on medium heat, add in 2 tbsp of oil and place the scallops in. Cook scallops for 10 minutes on each side, or until the edges become golden brown.
While the scallops cook you can place the artichoke hearts face down beside the scallops to lightly brown. This should that about 3-5 minutes.
Remove from pan once done and set aside.
Using a paella pan or an extra large pan, preferably not a non stick but you can use non stick like I do.
A oil to pan on medium high heat, add in onion, and peppers. Sprinkle a little salt and pepper and saute until slightly translucent.
Toss in the garlic and stir in, cook for 1-2 minutes or until it becomes fragrant.
Add in rice, vegetable stock, tomato paste, bay leaf and spices at this point. Stir, bring to a boil by raising the heat. Once the mixture has reached a boil, lower heat to low for a simmer.
Cover pan (I used a pizza pan to cover because I had no lid large enough and you can do the same) and cook for 15 minutes.
Uncover and check for readiness. The rice should be cooked almost completely at this point. Add on the remainder of the ingredients, artichoke hearts, uncooked asparagus, slice pepper for garnish, lemon wedges vegan scallops, and frozen peas, over top in a presentable fashion.
Place lid back over top and cook for another 3 minutes or until rice is cooked tender. Drizzle with some lemon juice, serve and ENJOY!
Tips: If you don't have saffron or don't want to buy it, because it is a bit pricey. You can add a dash of turmeric, which will change the flavor a bit and you have to use it sparingly because the flavor can over take the dish. You can also add a dash of Sazon, which is what I personally prefer when subbing out saffron. It adds loads of color and delicious flavor. Keep in mind though that nothing taste like saffron, but saffron itself.