The summer I became vegan (back in 2008, before my senior year in college), I had no idea what to make at first. I wasn’t cooking at that point, so everything was new for me. I started with almond butter and banana sandwiches, then switched to tofu teriyaki stir fries, and ate a lot of fruit for breakfast.
That winter, when I was home for winter break, I decided to experiment with vegan foods and realized very quickly that eating vegan opens up your mind to different types of foods, very quickly.
By being “restricted” to certain foods, you’re forced to think outside of the box and discover other types of eating.
That’s when I discovered that paella could be made vegan (I was used to chorizo and seafood stuffed paella), by flipping through a vegan cookbook at Barnes & Noble one day.
The paella called for a millet grain and loads of veggies. It was INCREDIBLE! The millet was okay, but it was really the veggies that were amazing.
Ever since we got back from Bali, Lu has really been trying to eat more mindfully by eating less meat and dairy products. SO, I’ve had to flex my former-vegan muscles and get creative in the kitchen. Also, I’m making a real effort to cook recipes for the blog that can be made into dinner for the night, because Lu likes to taste my meals I make for the blog. Sometimes he’ll text me and say, “Please tell me you saved that in the fridge!”
This paella lasted us a few days in the refrigerator (we kept snacking on it!) and it’s so filling, stuffed with fibrous veggies like broccoli. The veggies absorb the seasonings of the paella and the liquid from the tomatoes fluffs up the carrot rice.
You absolutely won’t miss the rice – and you won’t second guess going back for seconds!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 5 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.