Let’s Go to Spain! ~ Paella

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Paella ~ From Vegetate, Vegan Cooking & Food Blog

This paella recipe from Fresh from the Vegetarian Slow Cooker (page 122) was absolutely deelish! We used Field Roast Chipotle sausage links, which added a nice spiciness to this dish. For those who eschew seitan, you could definitely substitute your favorite mushrooms. We also added 2 teaspoons of saffron instead of 1/4 teaspoon as called for in the recipe because I’m just mad about saffron. We couldn’t find converted rice to use, so we used regular rice and it turned out just fine. This paella also had artichoke hearts, green beans, peas, and all sorts of other goodies in it.

Chick’n & Olives w/Sauteed Green Beans & Mushrooms


Chick'n & Olives w/Sauteed Green Beans & Mushrooms - from Vegetate, Vegan Cooking and Food Blog

This was tangy, tender, and tantalizing! Chick’n & Olives recipe from The Vegan Slow Cooker page 125, with Vegan with a Vengeance Sautéed Green Beans & Mushrooms, page 123. We used Gardein faux chicken patties. The slow cooker makes everything taste even better! We also substituted shiitakes for button mushrooms in the side dish because they are much tastier and better for you. Parma sprinkled on top. 🙂