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Close up of Oil Free Vegan Tex-Mex Farro Skillet

Oil Free Vegan Tex-Mex Farro Skillet

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 65 Minutes
  • Yield: 4-6 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Tex-Mex
  • Diet: Vegan


This healthy and tasty Oil Free Vegan Tex-Mex Farro Skillet is brimming with plant-based goodness that makes for a great whole grain meal.



 Base Ingredients:

  • 1 cup farro, rinsed and soaked
  • 1 medium yellow onion, fine dice
  • 1 green bell pepper, diced
  • 1 ½ cups zucchini, unpeeled, small dice
  • 1 Tablespoon minced garlic
  • 1 cup low-sodium vegetable broth *
  • 1 cup water
  • 1 Tablespoon miso *
  • 1 – [ 14 oz. can ] petite diced tomatoes
  • 1 Tablespoon lime juice
  • 1 Tablespoon nutritional yeast (+/-)
  • 1 – [ 15 oz. can ] pinto beans, drained and rinsed *
  • 1 – [ 15 oz. can ] corn, drained
  • 1/8 teaspoon baking soda *

Herb/Spice Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon chili powder (+/-) *
  • 1 ¼ teaspoons smoked paprika (+/-)
  • 1 ½ teaspoon cumin (+/-)
  • ½ to 1 ½ teaspoons sea salt (+/-) *
  • 1/8 teaspoon black pepper (+/-)

Optional Toppings:

  • Freshly chopped cilantro
  • Chopped avocados


  1. Rinse the farro really well, then place the farro into a bowl and cover with cold tap water. Allow to soak until ready to add in Step 5.  When ready to add, drain the farro really well before adding.
  2. Place the Herb/Spice Ingredients into a small bowl, mix well. Set aside.
  3. In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the onions, bell pepper, and zucchini, sauté over medium-high heat for approximately 7 to 9 minutes to soften. Add a splash of water or broth to prevent sticking and burning.
  4. Add the minced garlic and Herb/Spice Mix, sauté for 30 seconds stirring constantly, then add all the remaining Base Ingredients (except the pinto beans, corn, and baking soda). Increase the heat, stir well to incorporate the miso, bring to a boil, then immediately lower to a simmer.  Add the baking soda, pinto beans, and corn, stir well to incorporate.
  5. Stir in the farro, press the farro down into the liquids, cover with a tight-fitting lid and simmer for 30 minutes.
  6. After 30 minutes, remove the lid and allow to simmer uncovered for 5 minutes.After 5 minutes, test the farro for tenderness.  (See notes on farro tenderness).
  7. Remove from the stove and allow to set for 10 minutes undisturbed to allow the flavors to marry. Serve with freshly chopped cilantro and/or chopped avocados.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Serving:  4 to 6 (makes 7 ½ cups)