Name: Farro Tempeh Paella
Ingredients: 3 tablespoons olive oil (divided); 4 ounces Lightlife Original Tempeh; 1 yellow onion (1/4 inch dice); 2 garlic cloves (minced); 1 carrot (rondelle sliced); 1 teaspoon saffron threads; 2 teaspoons smoked paprika; 3/4 cup farro; 1 yellow bell pepper (diced); 1 red bell pepper (diced); 3 ounces shiitake mushrooms (sliced); 1 teaspoon sea salt; 1 teaspoon ground black pepper; 2 roma tomatoes (pureed); 1/2 cup frozen peas; 1 3/4 cups vegetable stock; 3 sprigs parsley (roughly chopped, for garnish); lemon wedges (for garnish)

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How this works

Farro Tempeh Paella

A vegan twist on this traditional Spanish comfort food.

Course: Dinner

Keyword: farro, paella, tempeh, whole grain

Servings:

Calories: 170kcal

Author: Johnson & Wales University

Ingredients

3 tablespoons olive oil divided
4 ounces Lightlife Original Tempeh
1 yellow onion 1/4 inch dice
2 garlic cloves minced
1 carrot rondelle sliced
1 teaspoon saffron threads
2 teaspoons smoked paprika
3/4 cup farro
1 yellow bell pepper diced
1 red bell pepper diced
3 ounces shiitake mushrooms sliced
1 teaspoon sea salt
1 teaspoon ground black pepper
2 roma tomatoes pureed
1/2 cup frozen peas
1 3/4 cups vegetable stock
3 sprigs parsley roughly chopped, for garnish
lemon wedges for garnish

Instructions

In a large skillet over medium-high heat, add 1 Tbsp olive oil and tempeh pieces; brown, stirring occasionally. Remove from pan, set aside in a small bowl, and add dash of black pepper.
In a medium-size paella pan or large skillet over medium heat, heat remaining oil. Add onion, garlic, carrot, saffron, paprika and farro. Sauté 7 minutes, stirring occasionally. Add bell peppers, mushrooms, salt, ground pepper, tomatoes and tempeh. Sauté another 5 minutes, stirring occasionally. Mix in peas.
Pour in stock, and increase heat to high. Bring to a boil; then reduce heat to low, while stirring. Cover pan with foil, and allow to cook 30–35 minutes; then turn off heat. Leaving foil on pan, allow to steam with no heat for an additional 15 minutes.
Remove cover from paella. Garnish with parsley and lemon wedges.

Notes

Live Naturally is excited to partner with Johnson & Wales University (JWU). Alejandro Rodriguez, Eddie Nieto, Chef Adam Sacks, Daniel Iarum and Alex Hudson (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.

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