Print

Vegan Instant Pot Butter Chicken

This is the BEST vegan version of Instant Pot Butter Chicken – using whole food ingredients like bell peppers, carrots, and onions. It's got a mild creamy flavor with the addition of canned coconut milk.

Course Main Course, Vegan Dinner Recipes

Cuisine American, Indian

Keyword instant pot butter chicken, vegan butter chicken, vegan curry

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 servings

Calories 147kcal

Author Shannon Hakala

Equipment

• Pressure cooker
• Immersion blender

Ingredients

• 1 16oz block firm tofu
• 2 red bell peppers
• 1 green bell pepper
• 4 carrots
• 1 white onion
• 1 red onion
• 3 Tbsp tomato paste
• 1 cup water
• 1.5 cups canned coconut milk
• 1 Tbsp curry powder

Instructions

• Chop up all of the peppers, onion, and carrots, and add them to the Instant Pot. Add in the tomato paste, water, and curry powder. Drain the tofu and place it on top of the veggies.
• Close and seal the lid of the Instant Pot and cook at high pressure for 20 minutes. Do a quick release when done.
• Carefully remove the tofu and a third of the veggies. Chop up the tofu into bite-sized pieces.
• Add the canned coconut milk into the Instant Pot and use an immersion blender to blend until it's smooth. Then add in the chopped tofu and the reserved veggies. Enjoy with rice, naan, and a garnish of chopped cilantro (coriander leaves) if desired. Keeps in the fridge up to 3 days.

Notes

• You can use whatever colors of peppers you want, or whatever you have on hand. If you don’t use any red peppers the end result may not be as orange/reddish as in my photos but it will still taste good!
• It’s important to use a good quality canned coconut milk. Cheaper cans will just make the runnier without adding richness.
• For a vegetarian version of Instant Pot butter chicken, use paneer instead of tofu. Just add it at the end, don’t cook it with the veggies.

Nutrition

Calories: 147kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 10g | Sodium: 78mg | Potassium: 417mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6181IU | Vitamin C: 56mg | Calcium: 33mg | Iron: 1mg

This Instant Pot butter chicken is full of healthy veggies like bell peppers, carrots, and onion. It uses tofu instead of chicken so it’s suitable for a vegan & vegetarian diet. Using the Instant Pot makes cooking it quick & easy!

I created this vegan curry recipe for a vegan butter chicken in the Instant Pot by total accident. I had too many bell peppers in my kitchen and needed to find some way to use them up. So I chopped and added red and green bell peppers, onions, carrot, a little tomato paste, and some curry powder… the end result just tasted so much like how butter chicken tastes so I decided to call it that.

This recipe is scandalously easy – you’ll be amazed! I used some special equipments that make it easy, such as the Instant Pot and also an immersion blender.

How To Make Vegan Instant Pot Butter Chicken

First, there is a little bit of chopping to do. Just a little! You’ll need to chop the carrots, bell peppers, and onion.

They go in the instant pot along with the tomato paste, curry powder, water, and the block of tofu. The tofu sits on top of all the other ingredients so it doesn’t burn. As the Instant Pot gains pressure, it will squeeze out some of the water in the tofu, changing the pressure a bit. When the pressure comes down again, it will absorb the flavors of the veggies. So no manual pressing, waiting for it to drain, or using up paper towels. Just let the IP do it’s magic in making your vegan butter chicken!

Step 1 – Add the ingredients to the Instant Pot

Step 2 – After cooking, remove tofu and some veggies

Step 3 – Add coconut milk and blend the sauce

Step 4 – Add the veggies back in & cut tofu

Step 5 – Add tofu back in and serve with rice

red bell peppers

Bell peppers are an excellent source of vitamin C and vitamin A and have antioxidant properties (read about why antioxidants are thought to be good for you). Red bell peppers have 2x more vitamin C and 8x more vitamin A than green peppers.

Red peppers also tend to be more expensive than green peppers at the grocery store, which makes sense since they require more time and resources to cultivate.

Some quick tips on saving money on bell peppers –

• Check your grocery store’s discount produce section often! I’m always finding bell peppers for 70% off at my local store.
• Shop at Aldi or Lidl. I use Aldi to do my weekly stock-ups. My sister swears by Lidl. If you don’t have these stores in your area check out an ethnic grocery store because they may have better prices than the big chains.
• Grow your own! My dad has been growing tons of peppers all summer. He says they like a lot of sun, they need well-draining soil, and to protect them with netting if you live in an area with deer.

Other Vegan Instant Pot Curry Recipes

I have some more Instant Pot curry recipes you may like:

Vegan Instant Pot Chickpea Curry with Sweet Potatoes

The post Butter Tofu appeared first on Instant Veg.

In order to make this soup, it is recommended to use some specific equipment. First of all I use the Instant Pot to cook it. If you want, you could also make this soup on the stove, by bringing the ingredients to a boil and then letting them simmer for an hour.

How To Make Vegan Tomato Soup

This soup recipe is pretty quick – it takes roughly 30-40 minutes to make. While the soup is cooking you can prepare a salad or toast some bread to have with the soup.

Ingredients

For this recipe, you will need:

• Plum or Roma tomatoes
• Mirepoix (which is the technical term for a blend of chopped onions, carrots, and celery)
• Olive oil (if you want the soup to be oil free, I would sub the oil with 1/2 cup of cashew milk)
• Italian seasoning (oregano, basil, rosemary, thyme, marjoram, garlic powder, onion powder)

Step 1 – Cook tomatoes, mirepoix, seasoning and water in Instant Pot

You’ll need to pressure cook them for 25 minutes at high pressure. You can do a quick release when done.

Step 2 – Filter the soup

Once the soup is cooked, it is pushed through a food mill. Food mills are perfect for getting the seeds out of a liquid of cooked tomatoes. It also takes the skins out easily. Then the soup is pushed through a mesh sieve to get the smallest seeds out and a bit more of the roughage, making it nice and smooth.

Step 3 – Add olive oil, salt, and pepper

I like to use an immersion blender to mix in the olive oil, but a good long spoon should do the trick just as nicely.

Step 4 – Serve nice and hot

Of course, tomato soup always tastes better with lots of freshly ground black pepper. I also add fresh basil and a spoonful of nutritional yeast to mine.

Print

5 Ingredient Instant Pot Tomato Soup

A super simple recipe that uses fresh tomatoes to make a delicious vegan tomato soup in the Instant Pot.

Course Main Course, Soup, Vegan Dinner Recipes

Cuisine American, European

Keyword 5 ingredient instant pot, instant pot tomato soup, tomato soup instant pot, vegan tomato soup

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4

Calories 160kcal

Author Shannon Hakala

Equipment

• Instant Pot
• Food mill
• Mesh sieve
• Immersion blender

Ingredients

• 8 Roma tomatoes
• 1 cup mirepoix
• ¼ cup olive oil
• 1 tsp Italian seasoning
• 2 cups water

Instructions

• Wash the tomatoes and place them in the Instant Pot with the mirepoix and Italian seasoning. Add 2 cups of water. Cook on high pressure 25 minutes. Do a quick release when done.
• Let the cooked tomatoes cool then push them through a food mill to remove the seeds and skins. For a smoother soup, push it through a mesh sieve also using a ladle (recommended).
• Add the olive oil and salt & pepper to taste. Stir well or use an immersion blender until the oil is completely mixed in.
• Serve hot, optional garnishes include freshly ground black pepper, fresh basil leaves or nutritional yeast.

Notes

Mirepoix is a combo of chopped carrots, celery, and onion.

Nutrition

Calories: 160kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 18mg | Potassium: 389mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3590IU | Vitamin C: 20mg | Calcium: 32mg | Iron: 1mg

The post Simple Vegan Tomato Soup appeared first on Instant Veg.

Print

Victorian Chickpea Soup (Vegan)

This vegan version of Soup à la Béarnaise is a chickpea soup made with mirepoix, cabbage, and mild flavors of tomato and garlic.

Course Lunch, Main Course, Vegan Dinner Recipes, Vegan Instant Pot Recipes, Vegan Soup

Cuisine American, European

Keyword chickpea recipe, vegan chickpea recipe, vegan chickpea recipes, vegan chickpea soup, vegan soup

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 1 hour 30 minutes

Servings 12 servings

Calories 104kcal

Author Shannon Hakala

Equipment

• Instant Pot
• Stick Blender
• Wire mesh sieve

Ingredients

• 1 cup dry chickpeas*
• 5 cups water
• 2 cups shredded cabbage
• 1 carrot
• ½ onion
• 4 stalks celery
• 2 tomatoes, roughly chopped
• 1 tsp minced garlic
• 4 Tbsp vegan butter
• 5 cups vegetable broth
• 1 tsp salt
• ½ tsp ground black pepper

Instructions

• Rinse the chickpeas and place them in the Instant Pot with 5 cups of water. Pressure cook for 45 minutes. (If using canned chickpeas, skip this step). Then drain the chickpeas and set aside.
• Finely dice the carrot, 1/2 an onion, and 4 stalks celery.
• In the Instant Pot using sauté or in a saucepan, add 2 Tablespoons of vegan butter and cook the shredded cabbage until it begins to brown. Add a few spoonfuls of the broth and continue cooking it until it is evenly golden brown and well-cooked. (Continue adding spoonfuls of broth as needed if it becomes too dry). Then remove the cabbage and set aside.
  
• In the Instant Pot using sauté or in a large soup pot, add another 2 Tablespoons of vegan butter and sauté the finely diced carrot, celery, and onion until golden.
• Add in the 1 teaspoon diced garlic and 2 roughly chopped tomatoes and continue to cook until the tomatoes are broken down, about 5-10 minutes.
  
• Meanwhile, place 1/2 cup of the cooked chickpeas in a bowl of water and very gently rub to remove the hulls.
• Add the rest of the chickpeas and half of broth to the pot. Use an immersion blender to blend smoothly. Pass the soup through a mesh sieve to remove most of the roughage. Use a ladle to help push it through.
• Add the refined soup, the 1/2 cup of hulled chickpeas, the rest of the broth, and the cooked cabbage back into the pot and let it gently cook for about 10 minutes, covered but not pressurized (I used the soup button on my Instant Pot). Add 1 teaspoon of salt and 1 teaspoon of pepper (or to taste). Serve with bread or crackers.

Notes

• You can replace the dry chickpeas with two 15oz cans of cooked chickpeas.

Nutrition

Calories: 104kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 342mg | Potassium: 251mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1406IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg

This vegan chickpea soup uses dry or canned chickpeas (garbanzo beans), cabbage, tomato, and garlic. But don’t be fooled – this soup, simple though it be, is rich in flavor and sure to become as instantly a classic in your home as it has in ours.

For the past few months I’ve been, like most of you, staying home as much as possible. My great “escape” during these months has been getting obsessed with all things of the Victorian-era: books, magazines, movies, TV dramas, anything I can get my hands on really!

So as I dug through yet another book of 19th century cookery, one recipe stood out to me for its unique combination of ingredients, as well as its potential to be made vegan with very little modification.

Vegan Chickpea Soup Recipe

I adapted this chickpea soup recipe from Soup à la Béarnaise, as seen in Charles Elmé Francatelli’s 1846 cookbook, The Modern Cook. You can read it for free on Archive.org.

If you’ve watched the Masterpiece TV drama series Victoria, you may remember Mr. Francatelli, the palace cook who flirts with Victoria’s dresser a.k.a. lady’s maid.

While it is true that Francatelli was Queen Victoria’s chief cook in 1840-42, the TV romance is not based on actual events (as far as we know!)

Francatelli’s cooking style was mostly French, and his chickpea soup recipe gets it’s name from Béarn, a region of southwestern France.

Here is how Francatelli’s recipe originally appeared in 1846:

What I Changed From The Old Recipe

The most obvious adaptation I made is using vegan butter instead of dairy butter, and skipping altogether on the Parmesan. I also used regular round cabbage instead of the white-heart cabbage, which I wasn’t able to find at my grocery store.

I also changed the method a bit just to cut down a bit on cook time. In the original recipe it says to soak the chickpeas (garbanças) overnight; I used the Instant Pot to quickly re-hydrate them.

Another modern time-saver I chose was to use a immersion blender and mesh strainer to refine the soup instead of pounding and rubbing it through a tammy (or tamis, as it is nowadays written).

Cooking Tips

To make the soup as I have done, you’ll need an immersion blender and something you can filter the soup through such as a mesh sieve, tamis, china cap/cone/chinois, etc. This will make the texture of the soup a lot smoother and give it a good body. You can make the soup without filtering but it will have a much different texture.

It’s worth it to remove the skins or hulls from the 1/2 cup of chickpeas that remain whole in the soup – it makes the soup easier to digest and less likely to make you bloated afterwards. We felt that this soup was very easy on our tummies compared to other bean soups.

The post Victorian Chickpea Soup appeared first on Instant Veg.

Print

Instant Pot Vegan Wild Rice Soup

A healthy vegan take on a hearty Minnesota classic. This vegan Instant Pot Wild Rice Soup is gluten free, dairy free, and soy free.

Course Main Course, Vegan Dinner Recipes

Cuisine American

Keyword instant pot wild rice soup, vegan wild rice soup

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 1 hour

Servings 6 servings

Calories 134kcal

Author Shannon Hakala

Cost $5.75 RECIPE / $0.96 SERVING

Ingredients

To Cook The Wild Rice

• 1/2 cup wild rice $3.50
• 1 1/2 cups water

For The Cashew Cream

• 1/2 cup raw cashews $1.04
• 1 cup water

For The Wild Rice Soup

• 1 cup carrots $0.20
• 1 cup celery $0.20
• 1 cup onion $0.21
• 2 cups potatoes $0.21
• 3 cups water
• 1 Tbsp nutritional yeast $0.38
• 1 ¼ tsp salt $0.01

Instructions

• Prep: Cut the onion, carrots, and celery into 1/2" or 1cm pieces. Cut potatoes½ into 1" pieces.
• Cook the wild rice: Add rice and 1 ½ cups water to the Instant Pot. Pressure cook for 20 minutes.

  Do a quick release when done. Drain the cooked rice and set aside.
• Make cashew cream: Blend 1 cup of water and ½ cup of raw cashews until very smooth.
• Add carrots, onion, and celery to the Instant Pot and sauté for 5 minutes.
• Add potatoes, cooked wild rice, and 3 cups water to the sautéed veggies. Pressure cook for 10 minutes. Allow the Instant Pot to release pressure naturally for 10 minutes and then do a quick release.
• Gently stir in the cashew cream, nutritional yeast, and salt.

Video

Notes

• 1 cup of carrots is equal to about 3 medium carrots.
• 1 cup of chopped onion is equal to about 1 medium onion or 1/2 of a large onion.
• 2 cups of potatoes is equal to about 2-3 medium-sized potatoes.
  • For the potatoes, I don’t peel them when I make this soup, since potato skins contain potassium, fiber, antioxidants, folate, and other minerals. But you can certainly peel them if you prefer.
• I make this wild rice soup recipe without oil. For a richer flavor, you can add 1 Tbsp vegetable oil, olive oil, or vegan butter when sautéing the onion, carrots, and celery.
• To make this soup on the stovetop, boil the wild rice and water for 45 minutes until tender, and simmer the combined ingredients for about 30 minutes or until potatoes are cooked through.

Nutrition

Serving: 1g | Calories: 134kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 427mg | Potassium: 304mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3640IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg

Enjoy a delicious bowl (or two) of this creamy, hearty Vegan Wild Rice Soup that’s loaded with vitamins to keep you warm and healthy even through the coldest Minnesota winters.

In Minnesota you are never far away from a bowl of delicious wild rice soup.

We ate wild rice soup and other dishes made with Minnesota wild rice frequently when I was growing up. In fact, one of my uncles farmed wild rice up in northern Minnesota back in the 90s.

What Is Wild Rice?

If you’ve never had wild rice before, you might be surprised to know is that it’s not technically a rice like white rice or brown rice. It’s actually a type of grass!

In the Ojibway language, the word for wild rice is manoomin, which literally means “good berry.”

And wild rice IS very good for you. Along with protein and fiber, it’s also got vitamin B6, folate, magnesium, phosphorus, zinc, copper, manganese. (source)

Wild rice is also rich in antioxidants, protein, and contains all the essential amino acids (source). So, eating wild rice and especially wild rice soup is a great way to keep your body healthy when the cold weather hits.

Another thing you can feel good about is the fact that this soup costs less than a dollar per serving. Scroll down to see a more detailed cost breakdown for this wild rice soup recipe!

Instant Pot Wild Rice Soup

Wild rice is the perfect soup to make in the Instant Pot because you need to cook the dry wild rice for a long time first, and then put the soup together. Using the Instant Pot makes the cook time shorter.

Using the electric pressure cooker means you don’t need to babysit a pot of boiling water on the stove and can finish preparing the other ingredients in the meantime.

The way that this soup is usually prepared includes frying small pieces of chopped bacon with onions first and adding butter and flour to create a roux for the cream-based sauce.

Sometimes you also see recipes that use things like a can of Campbell’s cream of potato soup (which in my opinion tastes a lot worse than just using cut potatoes), or people will add chicken or venison.

How To Make Wild Rice Soup Vegan

Traditionally, wild rice soup is made with cream and butter. Chicken meat and bacon are also frequently added to the recipe.

In my opinion, making wild rice soup without animal products still tastes really good. If you are a brand new vegan you might not be used to the taste of wild rice soup without meat. Let the flavors of the veggies take center stage!

Cashew Cream

I make the soup creamy by adding a small amount of cashew cream at the end.

I recommend using raw cashews since they have a very neutral flavor.

To make the cashew cream, simply blend the raw cashews with water until totally smooth.

Carrots & Celery

I also added carrots and celery to my recipe to give it just a little more nutrition and flavor.

Nutritional yeast

Speaking of nutrition, you can optionally add some nutritional yeast flakes to this soup to add a little bit of richness and to give it more B vitamins.

How Long Does It Take To Cook Wild Rice In The Instant Pot?

It takes about 20 minutes, plus a few minutes to wait for the Instant Pot to get to pressure and then to let off steam.

On the stove, I usually have to cook wild rice for about 45-60 minutes before it’s tender enough to eat.

The Instant Pot is a great time-saver!

The post Wild Rice Soup appeared first on Instant Veg.

Broccoli, cheese & potato soup is one of those things I love to eat on a cold day. It’s a smooth soup without lots of chunks, and it’s so easy to make. I throw everything in the Instant Pot to cook it, then blend it up in a blender (or you can use an inversion blender, too!).

Print

Vegan Broccoli Cheese & Potato Soup

This creamy & comforting soup is the perfect way to use up broccoli stems.

Course Soup, Vegan Dinner Recipes, Vegan Soup

Cuisine American

Keyword vegan broccoli cheese potato soup, vegan broccoli cheese soup, vegan broccoli soup

Prep Time 5 minutes

Cook Time 9 minutes

Additional Time 5 minutes

Servings 10 servings

Calories 92kcal

Author Shannon Hakala

Ingredients

• 1 cup onion chopped
• 1 Tbsp vegetable oil
• 2 carrots
• 1 cup broccoli stems
• 3 russet potatoes chopped
• 6 cups water
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 3 tsp vegetable bouillon
• 1/4 cup nutritional yeast flakes
• 1/4 cup raw cashews
• 1 cup broccoli florets

Instructions

• Add onions to the Instant Pot and sauté for 5 minutes with the oil. Then add all the ingredients except the broccoli florets and pressure cook for 9 minutes at high pressure. perform manual release when done.
• Use a blender or inversion blender to blend the soup into a smooth consistency. Add in the other cup of broccoli florets and blend a little bit more, just to break up the florets. Put the lid on the Instant Pot for another 5 minutes to cook the broccoli.

Nutrition

Calories: 92kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 265mg | Potassium: 433mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2152IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 1mg

The post Vegan Broccoli Cheese & Potato Soup appeared first on Instant Veg.

Print

Chickpea Curry with Sweet Potatoes

Flavorful chickpea curry with fluffy white rice. This recipe uses the pot-in-pot technique to cook the curry and rice simultaneously in the Instant Pot.

Course Vegan Dinner Recipes, Vegan Instant Pot Recipes

Cuisine Indian

Keyword chickpea curry, chickpea curry recipe, chickpea curry sweet potato, chickpea curry vegan, sweet potato curry

Prep Time 10 minutes

Cook Time 9 minutes

Servings 8 servings

Calories 555kcal

Author Shannon Hakala

Ingredients

• 4 Tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 tsp coriander
• 2 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp cinnamon
• 1 cup onion diced
• 2 Tbsp ginger
• 2 Tbsp garlic
• 1/2 cup tomato paste
• 5 cups water
• 2 cups chickpeas
• 4 sweet potatoes chopped
• fresh cilantro optional, for garnish

For The Rice

• 4 cups rice rinsed
• 4 cups water

Instructions

• Set the Instant Pot to sauté mode for 5 minutes. Add in the oil and let it heat up, then add in the mustard seeds and cumin seeds and stir until they are fragrant. Then add onion, ginger, and garlic and stir to sauté. Add in the powdered spices and cook another 30 seconds or so.
• Mix in the tomato paste, chickpeas, and sweet potatoes, then pour in the 5 cups of water.
• Place a wire rack on top of the curry mixture, and place a metal bowl containing the rinsed rice and 4 cups of water on top of that.
• Close the lid on the Instant Pot, seal the valve, and cook at high pressure for 9 minutes. Do a quick release when done. Garnish with fresh cilantro if desired.

Notes

• While the curry is cooking, you can make some additional dishes to accompany the curry such as pakora or naan.

Nutrition

Calories: 555kcal | Carbohydrates: 105g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 189mg | Potassium: 680mg | Fiber: 8g | Sugar: 8g | Vitamin A: 9491IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 3mg

Flavorful chickpea curry with fluffy white rice. This recipe uses the pot-in-pot technique to cook the curry and rice simultaneously in the Instant Pot.

Chickpea curry was not something I would have expected my family to enjoy, but with the right spices and flavors, they completely finished off this dish!

What’s more, you can cook the curry and rice at the same time in this recipe, using something called the pot in pot technique.

More Vegan Curry Recipes You’ll Love

Vegan Curry – 10 Easy Vegan Curry Recipes You Need To Try

The post Chickpea Curry with Sweet Potatoes appeared first on Instant Veg.

Many people believe that being a vegan means going broke trying to buy food. But that’s actually just a myth. Many vegan foods, including this lentil soup, are inexpensive, nutritious, and can serve many people.

I made this lentil soup even better by cooking some harissa chili paste into it. A little bit adds a lot of complexity and just the right amount of heat to the soup.

This recipe is a great one to have on hand because things like the lentils and canned tomatoes in the recipe are typical pantry staples. You can stock up on them when they’re cheap to keep your grocery costs low.

Instructions for making this soup on the stove are in the recipe notes below.

Print

Lentil Soup

This satisfying vegan lentil soup is quickly made in the Instant Pot. Broiling the red peppers beforehand brings out extra flavor.

Course Vegan Dinner Recipes, Vegan Instant Pot Recipes

Cuisine American

Keyword instant pot soup, lentil recipes, lentil soup

Prep Time 5 minutes

Cook Time 12 minutes

Additional Time 2 minutes

Total Time 20 minutes

Servings 8 bowls

Calories 138kcal

Author Shannon Hakala

Ingredients

• 1 cup red pepper diced
• 1 Tbsp vegetable oil
• 1 cup onion diced
• 1/2 cup carrots diced
• 1/2 cup celery diced
• 1 Tbsp garlic minced
• 1 cup lentils any color
• 1 tsp harissa paste sub with chili paste
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 teaspoon salt
• 1 Tbsp apple cider vinegar
• 1 Tbsp vegetable bouillon
• 1 can crushed tomatoes (14 oz)
• 4 cups water
• 1 cup spinach chopped

Instructions

• Adjust oven rack to highest position. Spread red pepper on a baking sheet and broil for about 2 minutes or until slightly blackened. (optional but recommended)
• Add oil, onion, garlic, carrots, celery, red pepper, lentils, coriander, and smoked paprika to the Instant Pot and sauté for 5 minutes, stirring frequently.
• Use 1 Tbsp apple cider vinegar to deglaze bottom of the pot. Then add the vegetable bouillon, harissa paste, crushed tomatoes, and water. Stir contents of pot.
• Put the lid on the pot, seal the valve, and pressure cook on high pressure for 12 minutes. Do a quick release when done.
• Add chopped spinach to the pot and put the lid on for 2 minutes to wilt the spinach. Serve with bread or crackers.

Notes

To make this on the stovetop, simmer for 30 minutes after adding the water.

Nutrition

Calories: 138kcal | Carbohydrates: 23g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 309mg | Potassium: 511mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2481IU | Vitamin C: 33mg | Calcium: 51mg | Iron: 3mg

The post Lentil Soup with Roasted Red Peppers & Harissa (vegan) appeared first on Instant Veg.

Print

Minestrone Soup

This easy & healthy Minestrone Soup is naturally vegan.

Course Main Course, Soup, Vegan Dinner Recipes, Vegan Instant Pot Recipes

Cuisine American

Keyword instant pot soup, minestrone, minestrone soup

Prep Time 10 minutes

Cook Time 9 minutes

Servings 8 bowls

Calories 169kcal

Author Shannon Hakala

Cost $4.07 RECIPE / $0.51 SERVING

Ingredients

• 1 Tbsp olive oil $0.07
• 1 cup onion $0.21
• 1/2 cup celery $0.20
• 1/2 cup carrots $0.10
• 1 tsp garlic $0.02
• 2 tsp Italian seasoning $0.10
• 1/3 cup tomato paste $0.18
• 1/2 tsp black pepper $0.02
• 1/2 cup beer $0.12
• 1 28 oz can crushed tomatoes $0.84
• 2 Tbsp vegetable bouillon $0.38
• 6 cups water $0.00
• 1 15 oz can cannellini beans $0.47
• 1 cup dry pasta $0.18
• 1 cup potatoes $0.21
• 1 cup frozen spinach $0.98

Instructions

• Chop the onion, celery, and carrots. Mince garlic. Dice potatoes and drain the beans if using.
• Sauté onion, celery and carrots in oil, 5 minutes in the Instant Pot, then add garlic, tomato paste, Italian seasoning, and black pepper, and sauté another 2-3 minutes.
• Deglaze the pot with beer or wine, then add the rest of the ingredients. If adding leftover scraps such as cooked rice, cooked pasta, etc add them now.

  Give the soup a stir, then put the lid on the Instant Pot and set the valve to sealing.
• Pressure cook for 9 minutes at high pressure. Do a quick release when done.

Notes

• You can use any small white canned beans for this recipe, navy beans, great northern beans, etc.
• You can replace the beer with wine or vinegar to deglaze the pot.

Nutrition

Calories: 169kcal | Carbohydrates: 32g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 326mg | Potassium: 542mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3945IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 4mg

This healthy vegan Minestrone Soup can be easily thrown together using leftover veggies, rice, and pantry staples such as pasta frozen vegetables. We save our scraps throughout the week to make this budget-friendly dinner.

This minestrone soup is vegan, easy, healthy, and best of all, delicious! Even my kids loved it. I think there’s something about all the little shell pastas that they just can’t help gobble up.

You can use any type of shaped pastas for this recipe – even broken up lasagna – but I like using small shell pasta for minestrone because it adds a certain texture that’s just irresistible.

Typically, minestrone is a tomato-based vegetable soup that includes beans and pasta or rice (or both).

This recipe includes mirepoix (onion, carrot, and celery chopped up) which I love meal-prepping at the start of the week. It’s in so many vegan soups that I figured it would save me prep time if I chopped it all in advance, and it does!

If you’re worried this soup will taste too “veggie” – it doesn’t! I promise, it’s absolutely delicious and even my picky kids ate it up happily. Of course it doesn’t hurt to have a slice of crusty bread with vegan butter on hand so you can get a bit of that scarpetta action in, too!

The post Minestrone Soup appeared first on Instant Veg.

Warm weather has finally come here to Virginia, and that means that summer is just around the corner! And with summer, comes grilling.

It can be hard to tell if canned baked beans at the store are vegan. Sometimes they’re cooked with meat, or with animal-by products.

So I decided to come up with a way to make awesome tasting vegan baked beans at home, using dry beans.

Normally, cooking dry beans can take many hours. You have to soak them, cook them a few times, etc. Not with this recipe!

We’ll use an Instant Pot to cook the dry beans and sauce together to make the perfect vegan baked beans. It will still take some time to cook, but definitely not all day!

Print

Vegan Baked Beans – With Dry Beans (Instant Pot)

These vegan baked beans are so easy to make and they taste even better than store-bought. Using dry beans is quick when you use the Instant Pot!

Keyword vegan baked beans

Prep Time 5 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 35 minutes

Servings 8 servings

Calories 157kcal

Author Shannon Hakala

Ingredients

• 1/2 cup diced onion
• 1 tsp minced garlic
• 1 Tbsp vegetable oil
• 1/2 cup ketchup
• 1/2 cup beer
• 3/4 cup brown sugar
• 1/8 tsp liquid smoke
• 1 tsp salt
• 1 cup dry navy beans
• 3 cups water

Instructions

• Sauté onions, oil, and garlic for 5 minutes.
• Add ketchup, beer, brown sugar, and liquid smoke and sauté another 5 minutes, scraping the bottom well.
• Add rinsed beans, water, and salt. Stir the pot contents well.
• Seal the lid and pressure cook on high pressure for 70 minutes, then do a quick release.

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 31g | Protein: 5g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 250mg | Fiber: 3g | Sugar: 17g

The post Vegan Baked Beans (From Dry Beans) Fast & Delicious Instant Pot Recipe appeared first on Instant Veg.

Print

Vegan Irish Stew

A vegan twist on the Irish classic, this meatless Irish stew goes well with a few slices of crusty bread.

Course Vegan Holiday Recipes

Cuisine American, European

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 30 minutes

Author Shannon Hakala

Ingredients

• 2 cups vegan stew meat
• 1 tsp white miso
• 1 Tbsp vegetable butter
• 1 Tbsp sugar
• 1 cup water
• 1 large onion chopped
• 1 tsp dry parsley
• 1 1/2 Tbsp bouillon
• 2 cups carrots chopped
• 2 cups potatoes chopped
• 1 bay leaf
• 1 cup Guinness
• 2 1/2 cups water
• pepper to taste

Instructions

• Add stew meat, miso, veggie butter, sugar, water, and onion to the Instant Pot and sauté until unions are clear.
• Add the rest of the ingredients to the pot, seal the lid, and pressure cook for 10 minutes.
• Do a quick release. For a thicker stew, see notes below.

Notes

• For a thicker stew, add 1 Tbsp vegan butter and 1 Tbsp flour to a pan and whisk over heat until slightly browned. Slowly add 1 cup of the stew broth until combined. Mix this gravy into the stew.
• To make this on the stove, bring stew to a boil in step 2, lower the heat, and simmer for 30-40 minutes.

The post Vegan Irish Stew appeared first on Instant Veg.