Butternut Sage and Sausage Paella
Serves 4
1 teaspoon olive oil (or spray the pan lightly with olive oil)
1 small onion, minced
5 cloves garlic
2 cups oyster mushrooms, separated
1 tablespoon tomato paste
1 cup Bomba paella rice
1 teaspoon smoked paprika
1 teaspoon saffron
1/2 teaspoon sea salt (plus more to taste if desired
1 pinch black pepper
2 tablespoons fresh chopped sage
2 cups butternut squash
2 vegan sausages, cut into bite sized pieces
2 cups vegetable stock
Garnish with parsley, basil, and lemon slices
Step One
Preheat the oven to 450°F. In a 10” cast iron skillet or sauté pan, heat the olive oil and add the onion, mushrooms and garlic. Cook over medium heat for 3-5 minutes until the onion becomes translucent. Add the tomato paste, rice, smoked paprika, salt and pepper. Sauté for 1-2 minutes to toast the rice briefly.
Step Two
Add the butternut squash, sausage, and vegetable stock. The vegetable stock should just cover the rice and squash. Bring the mixture to a boil and transfer to the oven. Cook uncovered for 20 minutes.
Step Three
Remove from the oven and transfer to the stove top. Turn on the heat to medium and cook for 2-3 minutes in order to crisp the bottom,.
Step Four
Garnish with fresh sage. Serve immediately.
// MODERN RAW COOKBOOK.
https://amzn.to/37QW9zT
// F O L L O W.
Website | www.rachelcarr.com
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// RACHEL.
I’m Rachel and I’m a professional vegan chef. I love sharing super-healthy, high raw recipes, and some cooked vegan recipes!
**Disclaimer: This video is not sponsored.
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