In mixing bowl toss brussel sprouts with lemon juice, black pepper, salt and olive oil. Transfer on to baking sheet and bake for approximate 15 minutes or until brussels become tender. Remove from oven, Set aside.
For the mushrooms, heat oil on high heat in saute pan. Add mushrooms and saute until they become golden brown. Add salt to taste and set aside with brussel sprouts.
Bring small pot of 3 cups of water to a boil. Add broccoli florets and cook for approximately 2-3 minute or until florets become tender. Drain and set aside.
In large pot heat 2T of canola oil on high heat. Add peppers, and onions, and saute until they start to become lightly browned. Add beans, bouillon, spices, and rice. Continue to saute for another 2 minutes. Add water and bring to a boil. Taste to add sea salt. Turn rice down to low and cover securely. Allow rice to cook for approximately 20 minutes.
In a small mixing bowl combine melted vegan butter, cilantro, and garlic.
To pot of rice, gently mix in brussel sprouts, broccoli, mushrooms, peas, fresh tomatoes, and cilantro garlic butter. Mix thoroughly. The residual heat will bring everything up to temperature. Serve.