Vegetable Paella

Marinade
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. turmeric
3 Tbsp. soy sauce
2 1/2 cups water
2 Tbsp. oil

Vegetables
1 1/2 qt. water
3 ears of corn or one large can
4 carrots
1 small onion, chopped
3 cloves garlic, minced
5 Tbsp. olive oil
1 tsp. turmeric or 1/2 tsp. of saffron
2 1/2 cups vegetable stock, water, or miso broth
Salt and pepper to taste
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 medium christophene, peeled, diced
2 small tomatoes, quartered
2-3 cups cooked rice
1 12oz. can diced tomatoes with juice
1/2 cup green peas (optional)
1 cup canned artichoke quarters (optional)
½ cup sliced olives (optional)
Cayenne pepper or hot sauce to taste
1/3 cup parsley, chopped

Protein
1 cup Soya chunks, rehydrated
1 cup tofu, cubed or beans of choice
1 cup seitan, cubed

Preheat the oven to 350 degrees. Mix all of the marinade ingredients together. Add the tofu, Soya, and seitan and toss. Bake on an oiled cookie sheet 15 to 20 minutes. Set aside. Bring the 1 1/2 qt. of water to a boil. Add the corn and cook 4 to 5 minutes. Set aside. When cool, slice into 2-inch wheels. Skip this step if using canned. In a large pot over medium-high heat, sauté the carrots, onion, and garlic in olive oil. Cook for 5 minutes, and add the turmeric. Continue stirring and add the vegetable broth, salt, and pepper. Cover and cook 3 to 4 minutes. Reduce the heat. Add the bell peppers, christophene, baked tofu, Soya, and seitan. Cook for 6 to 8 minutes. Continue cooking, slowly adding the tomatoes and cooked rice. Add the canned tomatoes. Gently stir in the corn, and top off with green peas, olives and artichoke. Season with cayenne to taste. Serve on a large serving platter, and garnish with parsley.

You can find artichoke hearts and tofu at Astaphans sometimes.