Prepared with plant-based sausage, this vegetarian take on Spanish paella is loaded with a range of colorful, healthful ingredients and savory seasonings. No one will even miss the meat!
Recipe tags: vegetable base, moderate difficulty, main, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | olive oil |
| 4 | plant-based sausages, sliced (each about 3 oz) |
| 1 | small eggplant, diced |
| 1 | onion, diced |
| 1 | red bell pepper, diced |
| 1 | zucchini, diced |
| 2 tbsp | finely chopped fresh thyme |
| 4 cloves | garlic, minced |
| 1 tsp | ground cumin |
| 1 tsp | paprika |
| 1 tsp | smoked paprika |
| ¼ tsp | saffron threads |
| ½ cup | dry white wine |
| 3 cups | water |
| 2 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1 ¼ cups | paella rice |
| 3 | bay leaves |
| 2 cups | cherry tomatoes |
| ⅔ cup | frozen peas |
| 2 tbsp | finely chopped fresh parsley |
Directions
In large skillet set over medium heat, heat oil. Cook sausages for 3 to 5 minutes or until starting to brown. Add eggplant, onion, red pepper, zucchini, thyme and garlic. Cook for 3 to 5 minutes or until vegetables are starting to soften. Stir in cumin, paprika, smoked paprika and saffron threads. Cook for 1 to 2 minutes or until fragrant.
Pour in wine. Bring to a boil and cook for 1 minute. Pour in 3 cups water and stir in Seasoned Vegetable Base; bring back to a boil. Stir in rice and bay leaves; cook for 10 minutes. Scatter tomatoes and peas over top. Cover and cook for 12 to 15 minutes or until rice is tender and has absorbed most of the liquid.
Remove from heat. Cover and let stand for 5 minutes. Remove bay leaves and sprinkle with parsley before serving.
Tip: Substitute paella rice with arborio rice, rinsing the rice to remove excess starching.
