Vegetarian Paella
from: Foodie

This recipe is originally from The Food Networks Robin Miller.

SERVES 4

• 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

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.