Vegetable Paella

Vegetable Paella is a delicious, meat-free, gluten-free meal! With quinoa and tempeh it packs a protein punch! Quinoa is an excellent alternative to rice in this dish, as it provides many nutrients and it tastes delicious too! 


  • 2 teaspoons coconut oil (or olive oil)
  • 1 package organic tempeh (I use 5 grain by Soy Boy), steam, then chop into 1/2 inch pieces. 
  • 2 cloves garlic, minced
  • 1 package button mushrooms, sliced
  • 1 package frozen mixed vegetables (green peas, carrots, green beans), thawed
  • 1 yellow onion, diced
  • 14-ounce can diced tomatoes
  • 1/2 teaspoon saffron (or turmeric if you don't have it)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne peper (optional) 
  • 2 cups cooked quinoa
  • 1/2 cup reduced-sodium vegetable broth
  • 1/4 cup chopped fresh parsley leaves
  • Sea Salt and freshly ground black pepper to taste 


  1. Heat oil in a large paella pan or skillet over medium heat.
  2. Add steamed tempeh, season with sea salt & pepper and cook until lightly brown on both sides. 
  3. Add garlic, mushrooms & onion to the pan, add all seasonings, stir and cook 2 min. 
  4. Stir in bag of mixed vegetables, then tomatoes. 
  5. Bring to a simmer and cook 5 minutes. 
  6. Add Quinoa and broth and stir to combine. Cook for 5 minutes, until liquid is absorbed. 
  7. Remove from heat and stir in parsley. 
  8. Season with more sea salt and black pepper if needed. Serve & enjoy! 

* You can add any vegetables that you like! Yellow squash, zucchini and asparagus go very well in this dish! 

Try these other delicious  Quinoa Recipes

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