Spanish Paella

1/4 cup olive oil
1 package sweet Italian “sausage,” sliced into 1/2-inch pieces (try Tofurky brand)
2 carrots, sliced into 1-inch rounds
2 onions, peeled and quartered
1 celery stalk, cut into 1-inch pieces
3 cups oyster mushrooms
2 garlic cloves, roughly chopped
2 cups vegetable stock
2 Tbsp. chopped pimento
1/2 tsp. sea salt
1/4 tsp. ground oregano
1/4 tsp. ground saffron
2/3 cup long-grain rice
1 can artichoke hearts, drained and quartered
6 oz. can hearts of palm, sliced into 1/2-inch rounds

• In a large pot, heat the olive oil. Add the “sausage” and cook over medium heat for 5 minutes, or until browned.
• Add the carrots, onions, celery, oyster mushrooms, and garlic. Sauté for 5 minutes. Add the vegetable stock, pimento, salt, oregano, saffron, and rice. Simmer for 30 minutes.
• Add the artichoke hearts and the hearts of palm. Cover and simmer for 10 to 15 minutes.

Makes 6 servings