Vegetable Paella

Vegetable Paella

  • 2 tbs. olive oil 
  • 8 oz. cremini mushrooms, sliced 
  • 2 large carrots, diced (1 cup) 
  • 10 asparagus stalks 
  • 1 cup fresh or frozen corn kernels 
  • 1 14 oz. can chopped tomatoes, drained 
  • 4 cloves garlic, minced (4 tsp.) 
  • 1 cup short-grain brown rice 
  • 1/8 tsp. saffron, crumbled 
  • 1 cup fresh or frozen peas, thawed 
  • ¼ cup lemon juice 
  • 3 green onions, thinly sliced 
  • 1/2 peppers sliced for garnish


  • Heat oil in wok over medium-high heat. 
  • Add tofu when ripples appear in oil, and season with salt. 
  • Sauté 10 minutes, or until tofu is browned, stirring occasionally. 
  • Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown. stir in carrots, corn, tomatoes, and garlic, and sauté 2 minutes more. 
  • Stir in rice, 2 ¼ cups water, and saffron. 
  • Bring paella to a bowl. 
  • Reduce heat to medium-low, cover with wok lid, and simmer 40 minutes or until all liquid is absorbed. 
  • Add peas to steam 1 to 2 minutes. 
  • Remove wok from heat, and stir in lemon juice and green onions. 
  • Season with salt and pepper 



12PM, 7PM, Creativity, Energy, Focus, Paleo, Vegetarian, Dinner



Add shrimp or salmon for more protein & omegas

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