Vegan Paella
Ingredients
1 cup orzo (or use 1 cup cooked white rice)
1 tablespoon olive oil
6 - 8 garlic cloves, thinly sliced
8 ounces mushrooms, cleaned and sliced (you can also use frozen, sliced mushrooms)
1/2 cup white wine
2 cups vegetable broth
1 large tomato, cubed
1 cup frozen peas
a sprinkle of Old Bay Seasoning
sea salt to taste
about 1/2 teaspoon saffron threads
olives (optional)
1 teaspoon fresh oregano, chopped
1 small lemon sliced
Directions
Cook orzo or rice according to package instructions. In the meantime, in a large sauté pan over medium-high heat, warm the olive oil. Add the garlic and sauté until softened and slightly browned. Add the sliced mushrooms and saute. Add in the white wine and simmer for about 10 minutes. Add in the vegetable stock and continue to simmer. Add in the tomatoes and the peas. Then add the Old Bay seasoning, sea salt to taste, saffron, and oregano. Add the cooked and drained orzo to the pan (or cooked rice if using). Stir together. Add in the olives and top with the lemon slices for serving.
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