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Vegan Paella from Candle 79's New Cookbook
Ingredients
  • 2 ears of fresh corn, husked
  • 1¼ teaspoons saffron
  • 1 cup hot water
  • 3 tablespoons extra-virgin olive oil
  • ½ pound oyster mushrooms, stemmed and chopped
  • 2½ teaspoons sea salt, plus more for sautéing
  • Freshly ground pepper
  • ½ cup chopped white onion
  • 2 cloves garlic, thinly sliced
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1¼ teaspoons smoked paprika
  • 1 cup chopped cauliflower florets
  • 1 cup chopped tomatoes
  • 3 to 4 cups vegetable stock
  • 2 cups Valencia or Arborio rice
  • 1 cup ground seitan sausage, cut diagonally into 1-inch pieces
  • ½ cup chopped scallions, white and green parts (optional)
  • Lemon wedges, for garnish
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