In a large pot, boil a 5x10 cm piece of dried kelp with sage and bay leaves for about 5 minutes. Remove from heat and let the broth cool slightly. Add a pinch of saffron and adjust the flavors to taste.

Choose your preferred vegan protein (seitan chorizo, smoked tofu, vegan sausage, tempeh, or tofu). Cook according to package instructions or your preference. Set aside.

In a large, flat-bottomed pan, heat a small amount of oil. Add the diced onion and a selection of vegetables (tomatoes, courgette, eggplant, bell pepper). Cook uncovered with a pinch of salt until the vegetables are slightly soft.

Add the cooked proteins to the pan. Optionally, add olives, cooked mushrooms, and frozen peas for extra flavor and texture.

Sprinkle the rice evenly over the dish. Gently mix to distribute the rice without overcrowding the pan. Ensure the rice is spread out in a thin layer for even cooking.

Pour the prepared broth into the pan until the ingredients are just covered by about 1/2 cm of broth. It's better to add less initially and adjust later if needed.

Cook the paella uncovered on medium heat for 10-12 minutes. Avoid cranking up the heat too much to prevent burning the bottom. Add more broth if necessary.

Turn off the heat and cover the pan. Let the paella rest for about 15 minutes. If the rice is still a bit uncooked, add more broth, heat for 2 minutes, and let it rest again for 5 minutes.

Juice a lemon over the top of the paella and garnish with fresh parsley or coriander. Serve warm and enjoy your delicious vegan paella!