W SMOOT - Vegan Instant Pot Cookbook: More Than 170 Healthy Recipes
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- Book:Vegan Instant Pot Cookbook: More Than 170 Healthy Recipes
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- Year:2020
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- 1 teaspoon canola oil
- 1 onion, diced
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning mix
- 1-pound potatoes, chopped
- 3 large carrots, peeled and chopped
- 2 celery ribs, sliced
- 1 cups fire-roasted diced tomatoes
- 1 cup green beans
- salt and pepper to taste
- 6 cups vegetable broth
- 1 cup spinach
- Press the Saut button on the Instant Pot and heat the oil.
- Saut the onion and garlic for 30 seconds until fragrant.
- Add in the Italian seasoning mix and stir for another 30 seconds.
- Add the potatoes, carrots, celery, tomatoes, and beans. Season with salt and pepper to taste.
- Pour in the broth.
- Close the lid and set the vent to the Sealing position.
- Press the Pressure Cooker or Manual button and cook on high. Adjust the cooking time to 15 minutes.
- Do quick pressure release. Once the lid is open, press the Saut button and stir in the spinach. Continue cooking for 3 minutes.
- 2 pounds bag of cauliflower and broccoli florets mix
- 1 can coconut milk
- Zest of 1 lemon
- Juice from lemon
- teaspoon garlic powder
- teaspoon oregano
- teaspoon dried parsley
- teaspoon dried basil
- 1/8 teaspoon onion powder
- salt and pepper to taste
- Place all ingredients in the Instant Pot.
- Stir to combine everything.
- Close the lid and set the vent to the Sealing Position.
- Press the Pressure Cooker or Manual button and cook on high. Adjust the cooking time to 5 minutes.
- Do natural pressure release.
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 pounds Yukon potatoes, cut into chunks
- 2 pounds carrots, sliced
- 1 teaspoon Italian seasoning mix
- salt and pepper to taste
- 1 cup vegetable broth
- Fresh parsley for garnish
- Press the Saut button on the Instant Pot and heat the oil.
- Saut the onion and garlic. Stir for 30 seconds until fragrant.
- Stir in the potatoes and carrots. Season with salt, pepper, and Italian seasoning mix. Stir for 3 minutes.
- Add in the broth.
- Close the lid and set the vent to the Sealing position.
- Press the Pressure Cooker or Manual button and cook on high. Adjust the cooking time to 15 minutes.
- Do natural pressure release.
- Once the lid is open, garnish with parsley before serving.
- 8 ounces spaghetti noodles
- 2 cups vegetable broth
- 1 teaspoon sesame oil
- 1 teaspoon ginger paste
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon red chili paste
- 1 teaspoon brown sugar
- 1 teaspoon coconut oil
- cup carrots, thinly sliced
- cup cabbages, thinly sliced
- cup broccoli florets
- salt and pepper to taste
- cup green scallions
- Toasted sesame seeds for garnish
- Place the spaghetti noodles and vegetable broth in the Instant Pot.
- Close the lid and set the vent to the Sealing position. Press the Pressure Cook or Manual button and adjust the cooking time to 8 minutes. Do quick pressure release and drain the noodles. Set the noodles aside to cool.
- Meanwhile, mix together the sesame oil, ginger paste, garlic, soy sauce, vinegar, chili pasta, and brown sugar. Set aside.
- Clean the inner pot and place in the Instant Pot.
- Press the Saut button and heat the oil. Saut the carrots, cabbages and broccoli florets. Season with salt and pepper to taste. Stir for 3 minutes.
- Add in the noodles and the sauce prepared earlier.
- Toss to coat the noodles and vegetables.
- Press the Cancel button to turn off the cooking.
- Garnish with scallions and sesame seeds before serving.
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 4 cloves of garlic, minced
- cup red bell pepper, chopped
- cup celery, chopped
- teaspoon dried oregano
- 1 cup long grain brown rice
- 1 cup water
- salt and pepper to taste
- cup fresh parsley, minced
- Press the Saut button on the Instant Pot and heat the olive oil. Saut the onion and garlic until fragrant. Stir in the bell pepper, celery, and oregano for 2 minutes until the celery has wilted.
- Stir in the brown rice, water, salt and pepper. Stir everything to combine.
- Press the Rice button and cook using the pre-set cooking time. Do natural pressure release.
- Once the lid is open, fluff the rice and garnish with chopped parsley.
- cup soy sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons rice wine vinegar
- 3 tablespoons coconut aminos
- 1/3 cup granulated sugar
- 1 tablespoon vegetable oil
- 12 ounces extra-firm tofu, sliced
- 1 onion, chopped
- 1 clove garlic, minced
- 10 ounces Pad Thai rice noodles
- 2 cups vegetable stock
- 2 tablespoons shredded radish
- 1 cup bean sprouts
- 1 medium carrot, peeled and shredded
- cup unsalted peanuts, roasted
- 3 scallions, chopped
- 1 medium lime, cut into wedges
- In a mixing bowl, combine the soy sauce, lime juice, wine vinegar, coconut aminos, and sugar. Set aside.
- Press the Saut button on the Instant Pot and heat the olive. Brown the tofu for 3 minutes on each side. Set aside.
- Saut the onion and garlic for 30 seconds until fragrant.
- Add the rice noodles, tofu, and vegetable stock. Close the lid and set the vent to the Sealing position.
- Press the Pressure Cooker or Manual button and adjust the cooking time to 6 minutes.
- Do quick pressure release. Once the lid is open, drain the noodles and set aside.
- Place the noodles in bowls and top with radish, bean sprouts, carrots, peanuts, scallions, and lime wedges.
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