Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
✅ Weekly live support + check-ins with certified coaches
✅ Quick, feel-good Pilates workouts (just 5 minutes a day)
✅ Monthly mindset coaching and book club
✅ Live cooking classes + bonus cookbooks
✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

Vegetable Paella

side dish Dec 27, 2025

Dump-and-Go Vegetable Paella (Instant Pot)

Puerto Rican–Inspired • High-Fiber • Oil-Free • One-Pot Comfort

This cozy, savory rice dish is inspired by Puerto Rican Paella — arroz con gandules — traditionally made with pigeon peas — but this plant-based version uses lentils and chickpeas to make it easy, budget-friendly, and pantry-ready.

Ingredients

2 cups brown rice, rinsed
2 cups vegetable broth
4 tsp Old Bay seasoning
⅓ cup green olives, sliced or whole
1 cup cooked pigeon peas (traditional) or cooked lentils (easy swap)
1 medium onion, chopped
1 bell pepper, chopped
1 (15–16 oz) can chickpeas, drained & rinsed

Optional Veggie Add-Ins

1 zucchini, chopped
1 summer squash, chopped
Or any extra veggies you have (corn, green beans, peas, carrots, etc.)

Instructions

Add all ingredients to the Instant Pot.
Stir well to combine.
Secure lid and set valve to Sealing.
Pressure cook on High for 22 minutes.
Let pressure naturally release for 10 minutes, then quick release.
Fluff with a fork and let sit 5 minutes to absorb any extra liquid.

Serve With

Fresh cilantro or parsley
Lime wedges

Click here to learn more about our plant-based membership called, The Collective

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.