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–+ servings

Loaded Veggie Paella

Serving Size: 6
This vegan/vegetarian version of the classic Spanish dish uses tofu, mixed vegetables, and arborio rice.

Recipe by: KaiaFIT 7-day reseat ebook

Cook Times

Active Prep15
Hands-On Cook12
Hands-Off Cook20
Passive10
Total Time57 minutes
Recipe Serving Size6

Cooking Tools Required

Can Opener, Cutting board, Dutch Oven, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula, Top Stove, Vegetable Peeler

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion large thinly sliced
  • 12 ounce medium firm tofu 1 block, drained and chopped
  • 1 yellow bell pepper thinly sliced
  • 2 carrot large, peeled and diced
  • 2 clove garlic minced
  • 7 ounce asparagus chopped
  • 14 ounce canned diced tomatoes
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon crushed red pepper optional
  • 2 bay leaf
  • 1½ cup arborio rice uncooked and unwashed
  • 3½ cup low-sodium vegetable broth
  • ½ teaspoon sea salt more or less to taste
  • 14 ounce jar artichoke hearts in water drained and chopped
  • 1 zucchini quartered and sliced
  • 1 cup frozen peas thawed

For garnish:

  • 1 tablespoon Italian parsley chopped

Instructions

  • Heat olive oil over medium heat in a paella pan or Dutch oven. Add onion, tofu, pepper and carrots, cook until tender, about 5-7 minutes. Add garlic, asparagus, tomatoes, paprika, turmeric, red pepper flakes and bay leaves, cook another 3-5 more minutes, stirring frequently.
  • Add the rice, broth, and salt. Give it a good stir so the rice falls to the bottom of the pan.
  • Turn up the heat to medium-high and bring to a boil. Then reduce heat to medium or medium low and let simmer for about 20 minutes, uncovered.
  • Do NOT stir the rice. Keep an eye on it as it cooks, so you can add more broth or water if the pan starts to get too dry.
  • After it has been simmering for about 15 minutes, add the artichoke hearts, zucchini, and green peas to the pot.
  • Once the paella has cooked for the full 20 minutes, cover and turn off the heat. Let this sit for about 10 minutes.
Reheating Instructions
Heat in a sauté pan over medium high heat until heated through.

Nutrition

Calories: 343kcal | Carbohydrates: 57g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 863mg | Potassium: 530mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4578IU | Vitamin C: 64mg | Calcium: 130mg | Iron: 5mg