Paella makes the perfect family dinner and despite the many ingredients, it’s actually pretty easy to make. Eggplant strips are a delicious addition to this recipe, crispy and spicy – you will love them. Happy cooking!

Makes 4 servings


  • 1 can artichokes
  • 1 small eggplant
  • 1 zucchini
  • 1/2 pint cherry tomatoes
  • 1 vegan sausage
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dark miso paste
  • 1 tablespoon cornstarch
  • 1/2 cup almond milk
  • 1/2 cup panko bread crumbs
  • 1 red pepper
  • 1.5 cups arborio rice
  • 3.5 cups hot water
  • 1 lemon
  • parsley for garnish
  • 1/2 teaspoon saffron
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon old bay seasoning
  • 1/2 teaspoon garlic powder
  • 1 mushroom bouillon cube
  • 1 tablespoon tomato paste




Step 1

First, let’s prep all of the vegetables. It’s important to have everything ready to go before starting to cook the paella.

  • Cut the artichokes in half.
  • Cut the eggplant into 1 centimeter wide and about 2 inches long strips. Place the strips into a colander and sprinkle salt on all sides. Let sweat for 30 minutes, then rinse under cold water and pat dry. This gets rid of the bitterness.
  • Cut the zucchini into rounds on an angle, then slice them in half lengthwise.
  • Cut the sausage into rounds on an angle.
  • Slice the cherry tomatoes in half.
  • Finely chop the onion.
  • Finely chop the garlic.
  • Dice the red pepper.
  • Cut the lemon into quarters.
  • Finely chop parsley


Step 2

Preheat a pan over medium heat and once hot add 2 tablespoons of oil. Once the oil is hot add artichokes and season with salt and pepper. Fry for 2-3 minutes and then flip and fry for 2-3 minutes more. Take out of the pan and set aside.

Boil water in a kettle. In a large measuring cup or a bowl, mix the bouillon cube, miso, soy sauce and 3.5 cups of hot water. Mix well. In a small bowl add saffron threads to 3 tablespoons of hot water and let steep for 10 minutes.


Step 3

Preheat a pan over medium heat and add 2 tablespoons of oil then add the onion. Cook for 2 minutes then add the sausage and red pepper, stir frequently. Cook for another 2 minutes and then add zucchini, cherry tomatoes, garlic, and smoked paprika. After 2 more minutes add the tomato paste, a pinch of salt and mix well. Add the rice, water-bouillon mixture and saffron. Stir everything and bring to a boil. Taste and adjust salt as needed. Reduce heat to medium-low and cook at a continuous gentle boil, uncovered for 25 minutes. Don’t stir the paella. If water is boiling off too quickly, add a little bit more hot water. After 25 minutes, cover with a lid or a kitchen towel and let sit for 10 minutes.


Step 4

Set the oven to broil. Mix cornstarch and almond milk in one bowl. Mix bread crumbs, old bay seasoning, cayenne, garlic powder and salt in another bowl. Dip the eggplant strips in the milk mixture and then bread crumbs and place on a baking sheet lined with parchment paper. Drizzle with a little bit of olive oil and put in the oven for about 5 minutes, then turn them around and cook for another 2-3 minutes. Once cooked, layer the paella with eggplant, lemon wedges and place artichokes in the middle. Sprinkle the paella with parsley and enjoy!