This one-pot, vegetarian paella is not only the perfect dinner idea after a long day (which seems like every Monday btw), but it’s also a hearty main dish option for a meatless Easter brunch. This recipe will have your vegan guests cheering you on and your meat lovers begging for seconds!
Leave a comment if you’ve tried or decide to try this recipe. Happy Monday!
Vegetarian Paella (via FoodNetwork.com)
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 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
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.