Vegetarian Paella

Ingredients

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

Directions

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

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.