Michael J Bailey - Scrumptious Vegan Instant Pot Recipes
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- Book:Scrumptious Vegan Instant Pot Recipes
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Scrumptious Vegan Instant Pot Recipes: summary, description and annotation
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Vegans have it hard.
Nobody said that it was going to be easy finding suitable replacements for the animal sources eliminated from our diet, but the world can be so cruel.
How so? For one, many restaurants are anti-vegan. It is a tough chore to say you want to go out and have a bite, only to be frustrated by the lack of choices offered to you. Arggh! Talk about stressful.
Which is why this book was created. You purchased the fancy Instant Pot, but then have a hard time finding things to make in it. nothing is surer to make you get demotivated than a lack of information.
But fear not, now you can easily choose from a range of meal types, all vegan tested and approved. Though, of course, after trying everything there is in this book, you will probably want to go out and create some of your own!
Get this book Scrumptious Vegan Instant Pot Recipes today, and Bon apptit!
Michael J Bailey: author's other books
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Scrumptious Vegan
Instant Pot Recipes
Michael J Bailey
Introduction
Vegans have it hard. Nobody said that it was going to be easy finding suitable replacements for the animal sources eliminated from our diet, but the world can be so cruel.
How so? For one, many restaurants are anti-vegan. It is a tough chore to say you want to go out and have a bite, only to be frustrated by the lack of choices offered to you. Arggh! Talk about stressful.
Which is why this book was created. You purchased the fancy Instant Pot, but then have a hard time finding things to make in it. nothing is surer to make you get demotivated than a lack of information.
But fear not, now you can easily choose from a range of meal types, all vegan tested and approved. Though, of course, after trying everything there is in this book, you will probably want to go out and create some of your own
Bon apptit!
Contents
Serving Size: 2 persons
Prep Time: 15 minutes
Cooking Time: 8 minutes
Ingredients Needed
- 1 cups sweet potato, peeled and cubed
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 jalapeo pepper, chopped
- 2 tablespoons fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
Method of Preparation
- In a casserole dish, place the sweet potato.
- In the bottom of Instant Pot, arrange a steamer trivet and pour 1 cup of water.
- Place the casserole dish on top of trivet.
- Secure the lid and place the pressure valve to Seal position.
- Select Manual and cook under High Pressure for about 2 minutes.
- Select the Cancel and carefully do a Quick release.
- Remove the lid and transfer the cooked sweet potato into a bowl.
- Remove the steamer trivet and water from Instant Pot.
- With paper towels, pat dry the pot.
- Now, place the oil in the Instant Pot and select Saut. Then add the onion and saut for about 5 minutes.
- Add cooked sweet potato and remaining ingredients and stir to combine.
- Secure the lid and cook under Manual and High Pressure for about 1 minute.
- Select the Cancel and carefully do a Quick release.
- Remove the lid and serve warm.
Nutritional Analysis (Per Serving)
Calories : 272
Fat Total: 14.4g
Fat, Saturated: 2g
Carbohydrates: 34.8g
Sugars: 11.5g
Protein: 3.5g
Serving Size: 3 persons
Prep Time: 20 minutes
Cooking Time: 6 minutes
Ingredients Needed
- 1 tablespoon olive oil
- 1 large potato, cut into -inch cubes
- 1 large sweet potato, peeled and cut into -inch cubes
- 1 cup bell pepper, seeded and chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Pinch of cayenne pepper
- Salt and freshly ground black pepper, to taste
- cup water
Method of Preparation
- In the pot of Instant Pot, place all the ingredients and stir to combine
- Secure the lid and place the pressure valve to Seal position.
- Select Manual and cook under High Pressure for about 0 minute.
- Select the Cancel and carefully do a Quick release.
- Remove the lid and select Saut.
- Cook for about 5-6 minutes or until desired doneness.
Nutritional Analysis (Per Serving)
Calories : 223
Fat Total: 5.3g
Fat, Saturated: 0.7g
Carbohydrates: 41.4g
Sugars: 8.5g
Protein: 4.8g
Serving Size: 10 persons
Prep Time: 20 minutes
Cooking Time: 1 hour
Ingredients Needed
- 2 cups water
- 3 cups warm water
- 1/3 cup canola oil
- 1/3 cup sugar
- 1 tablespoon salt
- 3 cups whole wheat flour plus more if required
- 2 tablespoons yeast
- cup gluten flour
- cup ground flaxseeds
Method of Preparation
- Grease a round pan that will fit into Instant Pot . Keep aside.
- In the bowl of electric mixer, add all ingredients in the order listed above. Attach the dough hook and mix until a dough is formed.
- Add more whole wheat flour and mix until the dough pulls away from the sides of bowl. Then, mix for about 6 minutes.
- Divide dough into 3 loaves.
- Place 1 loaf into prepared pan and pressed it down to fill the pan evenly.
- In the bottom of Instant Pot, arrange a steamer trivet and pour 1 cup of water.
- Make a little pan carrier by folding a piece foil into thirds. Arrange the foil carrier underneath the bread pan and carefully, place pan on top of trivet. Then fold the foil down around the edges of the bread pan.
- Select Saut of Instant Pot until it barely starts to get warm.
- Select the Cancel and secure the lid and then, place pressure regulator over vent pipe. Keep aside for about 30 minutes or until the dough has risen to fill the pan.
- Select Manual and cook under High Pressure for about 20 minutes.
- Select the Cancel and carefully do a Natural release for about 10 minutes and then do a Quick release.
- Remove the lid and transfer the container onto a wire rack for about 10 minutes.
- Carefully, remove the bread from pan and keep onto wire rack to cool before slicing.
- Repeat with remaining dough portions.
Nutritional Analysis (Per Serving)
Calories: 311
Fat Total: 9.8g
Fat, Saturated: 0.9g
Carbohydrates: 40.2g
Sugar: 6.9g
Protein: 15g
Serving Size: 4 persons
Prep Time: 15 minutes
Cooking Time: 8 minutes
Ingredients Needed
- 1 (1-pound) whole delicate squash
- 2 large apples, cored and chopped roughly
- cup water
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- tablespoons maple syrup
- Pinch of salt
- cup almond milk
Method of Preparation
- In the pot of Instant Pot, mix together squash, apples, water and spices.
- Secure the lid and place the pressure valve to Seal position.
- Select Manual and cook under High Pressure for about 8 minutes.
- Select the Cancel and carefully do a Natural release for about 10 minutes and then do a Quick release.
- Remove the lid and l et the squash mixture cool enough to handle.
- Transfer squash onto a cutting board. Cut squash in half lengthwise and carefully, remove seeds.
- In a blender, add squash pulp, apple mixture from pot, maple syrup and salt and pulse until smooth.
- Serve immediately with the drizzling of almond milk.
Nutritional Analysis (Per Serving)
Calories: 18 2
Fat Total: 7.7g
Fat, Saturated: 6.4g
Carbohydrates: 30g
Sugar: 21.5g
Protein: 3.1g
Serving Size: 4 persons
Prep Time: 15 minutes
Cooking Time: 8 minutes
Ingredients Needed
- 2 tablespoons olive oil
- 1 (8.8-ounce) package precooked Farro
- cup packed brown sugar
- cup raisins
- teaspoon vanilla extract
- teaspoons ground cinnamon
- teaspoon salt
- 2 cups water
- 1 cup coconut milk
Method of Preparation
- Place the oil in the Instant Pot and select Saut. Then add the farro and cook for about 3 minutes, stirring occasionally.
- Secure the lid and place the pressure valve to Seal position.
- Select Manual and cook under High Pressure for about 5 minutes.
- Select the Cancel and carefully do a Natural release.
- Remove the lid and stir to combine.
- Transfer porridge into serving bowls. Add milk and serve immediately.
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