6 ounces soy chorizo or vegan chorizo-style sausages, removed from casing
2 plum tomatoes, chopped
4 cloves garlic, chopped
1/2 teaspoon smoked paprika
1 1/2 cups paella rice, Bomba rice or arborio rice
3 cups small cauliflower florets
5 ounces sliced mushrooms (about 3 cups) (we used shiitake, trumpet and baby portobello mushrooms)
1/2 cup frozen peas, thawed
Heat broth and saffron in medium saucepan.
In large deep skillet or paella pan, melt Flora Plant Butter over medium high heat and cook onion and pepper 3 minutes or until softened. Add soy chorizo and cook 5 minutes or until beginning to brown. Add tomato and garlic and cook 5 minutes, stirring frequently.
Add cauliflower and mushrooms and cook 3 minutes. Add rice and smoked paprika and stir to coat rice.
Slowly pour in broth and bring to a boil. Stir gently. Simmer uncovered 25 minutes without stirring. Cover and simmer 10 minutes. Sprinkle peas over paella. Cover and let stand 10 minutes or until rice is tender.