Plant based (Valencia style) Paella

1. To the pan over medium heat, add beyond meat sausage. Let it crisp up on each side, cooking for 2-3 minutes. Lightly season with salt then transfer to a plate.
2. In the same pan, add 2-3 tbsp of oil then add in the oyster mushrooms and cook on each side for 2-3 minutes or until crisp & golden on each side. Move the mushrooms to the edges of the pan & in the center of the pan, add in an additional 1-2 tablespoons oil then add in snap peas, beans, minced garlic and onion. Sauté for 2-3 minutes.
3. Using a cheese grater, grate the tomato, if it's ripe it should be the consistency of a "sauce" then add it to the pan and mix to combine. Add in the paprika and mix again.
4. Add in the broth & saffron. Mix to combine. Taste the broth and add as much salt desired. Pour In the rice and gently move around with a spoon to evenly distribute.
5. Add the rosemary sprigs on top.
6. Cover pan with foil then turn heat down to low. Cook for 22 minutes then turn off heat and let sit covered, for 12 minutes. Serve with lemon and enjoy!