Vegan Baked Pumpkin & Konjac Paella (Keto-Friendly & Low-Calorie)
If you’re craving something cozy and satisfying but still want to keep things on the lighter side, this Baked Pumpkin & Konjac Paella is a great option. It has all the color and comfort of a classic paella but uses konjac rice as a low-calorie, high-fiber base. Pumpkin cubes, tofu, cherry tomatoes, mushrooms, and red bell pepper bake together in one dish, soaking up a smoky, citrusy broth made with tomato paste, smoked paprika, turmeric, oregano, and lime juice. The konjac rice ties everything together, so you end up with a flavorful, "settled" bake rather than a dry or watery mix. Once it’s out of the oven, a short rest helps the paella set, and then you can portion it into six smaller servings. It’s great for meal prep, too: bake once, chill in the fridge, and reheat portions during the week for an easy, plant-based lunch or dinner that still feels like real comfort food. Baked Pumpkin & Konjac Paella ⏱️ Time & Prep Prep time: 15 minutes Bake time: 30...
