INGREDIENTS -2 teaspoons olive oil -8 ounces vegetarian sausage, cut into 1-inch pieces -3 cloves garlic, minced
-1 scotch bonnet pepper, seeded ans minced -1 cup marinated artichoke hearts, quartered -1 cup sliced yellow squash -1 cup 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
-3/4 cup sliced black olives -6 to 8 saffron threads -1/2 teaspoon smoked 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
-lemon wedged to garnish
-Heat oil in a large paella pan or skillet over medium-high heat. -Add soy sausage, scotch bonnet pepper 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, black olives 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.