Vegetarian Paella

• 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

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.

olive oil, soy sausage, garlic, hearts, yellow squash, zucchini, carrot, frozen green pea, tomatoes, threads, paprika, bay leaves, rice, vegetable broth, parsley, salt

Taken from www.food.com/recipe/vegetarian-paella-299751 (may not work)