Vegetarian Paella

Name: Vegetarian Paella
Ingredients: 2 teaspoons olive oil; 8 ounces soy sausage, cut into 1-inch pieces; 2 garlic cloves, minced; 1 cup marinated artichoke hearts, quartered; 1 cup yellow squash, sliced; 1 cup zucchini, sliced; 1 cup carrot, sliced; 1 bunch asparagus, ends trimmed, cut into 2-inch pieces; 1/2 cup frozen green pea; 14 ounces diced tomatoes, in a can; 6 -8 saffron threads; 1/2 teaspoon paprika; 2 bay leaves; 2 cups cooked rice; 1/2 cup reduced-sodium vegetable broth; 1/4 cup fresh parsley leaves, chopped; salt & freshly ground black pepper

17 ingredients

2 steps

Ingredients

2 teaspoons olive oil
8 ounces soy sausage, cut into 1-inch pieces
2 garlic cloves, minced
1 cup marinated artichoke hearts, quartered
1 cup yellow squash, sliced
1 cup zucchini, sliced
1 cup carrot, sliced
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
1/2 cup frozen green pea
14 ounces diced tomatoes, in a can
6 -8 saffron threads
1/2 teaspoon paprika
2 bay leaves
2 cups cooked rice
1/2 cup reduced-sodium vegetable broth
1/4 cup fresh parsley leaves, chopped
salt & freshly ground black pepper

Directions

1

Heat oil in a large paella pan or skillet over medium-high heat.
2

Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.