Instructions

1. Start by mixing the vegetable stock and saffron in a large bowl. Prepare this first so the saffron can infuse the vegetable stock.
2. Heat pan to medium-high heat. Cook hot Italian sausage according to packaging, about 9 to 10 minutes total.
3. Remove from heat and slice the cooked plant-based sausage into ½-inch pieces.
4. While the sausage cooks, crush the garlic, cube the pepper, dice the onion, and slice the tomatoes.
5. In a large pan, heat the diced onions and cook until golden brown, about 3 minutes. Add garlic, peppers. After a few minutes add tomatoes, stir and cook for another 3 minutes.
6. Add in paella rice and stir. Once the rice is translucent, add in the saffron-infused vegetable stock. Let simmer for about 20 minutes, stirring occasionally.
7. Add in plant-based sausage and warmed peas. Top with squeezed lemon and parsley. Serves 4.