Instant Pot Lentils and Pasta

Adapted from Sweet Simple Vegan

INGREDIENTS: 

• 1 tablespoon oil
• 1 large onion, diced
• 1 cup celery, sliced
• 1 pound carrots, diced
• 5 cloves garlic, minced
• 1/4 teaspoon crushed pepper
• 1 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 - 28-ounce can diced tomatoes, undrained
• 6 cups water
• 3 vegetable bouillon cubes
• 1 pound dried lentils, rinsed
• 8 ounces small pasta
• 1 - 16-ounce bag frozen spinach

METHOD: 

• Set Instant Pot to SAUTE and add oil to heat
• Add onions, carrots and celery and saute until onions are transparent
• Add the rest of the ingredients except the frozen spinach
• Stir well to combine
• Set Instant Pot to MANUAL for 10 minutes, quick release.
• Stir in frozen spinach until thawed and let sit a few minutes before serving

Unstuffed Cabbage (Instant Pot)

Adapted From Simply Happy Foodie

INGREDIENTS: 

• 1 pound package Beyond Beef
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1 medium head cabbage cut into 2" pieces
• 3 1/2 cups water
• 1 tablespoons no beef broth powder
• 1 tablespoon balsamic vinegar
• 1 cup basmati rice, uncooked
• 1 15-oz can diced tomatoes, undrained
• 2 teaspoons sugar

METHOD: 

• Brown Beyond Beef in Instant Pot on SAUTE setting
• Add onions and continue to sauté stirring frequently
• Add garlic, paprika, salt, oregano, water, broth powder and balsamic vinegar, stir well
• Add rice, stir well
• Add cabbage, stir well
• Pour can of tomatoes over top and sprinkle sugar over tomatoes without stirring
• Lock lid on Instant Pot
• Change setting to MANUAL for 4 minutes
• Natural release for 5 minutes then quick release; stir to combine

Chikn Tortilla Dump

Adapted from Angelic Bakehouse

INGREDIENTS:

• 1 package of 6 Angelic Bakehouse wraps, halved then quartered into strips
• 1 - 15 ounce can diced tomatoes, undrained
• 1 cup no chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 - 15 ounce can black beans, drained
• 1/2 of a 16 ounce bag of frozen corn, thawed
• 5 cups rehydrated Butler soy curls
• 1 cup Daiya shredded cheddar cheese
• 1/2 cup vegan sour cream

METHOD: 

• Mix everything together thoroughly in a large bowl
• Put mixture in casserole dish and spread into an even layer; cover
• Bake at 375 degrees for 25 minutes covered
• Bake an aditional 5-10 minutes uncovered

Vegan Beef Enchiladas

Adapted From All Recipes

INGREDIENTS: 

• 1 pound Beyond Meat Ground Beef
• 1 onion, chopped
• 1 cup Daiya cheddar cheese
• 1/2 cup vegan sour cream
• 1 tablespoon dried parsley
• 1 tablespoon taco seasoning
• 1 teaspoon dried oregano
• 1 - 15 oz. can enchilada sauce
• 1.5 teaspoons chili powder
• 2 cloves garlic, minced
• 6 tortillas (I used Angelic Bakehouse sprouted beet wraps)
• 1 - 15 oz. can black beans, drained

METHOD: 

• Cook ground beef and onion over medium heat, stirring and breaking up beef, about 10 minutes
• Stir in cheese, sour cream, parsley, taco seasoning and oregano
• After cheese has melted, stir in enchilada sauce, chili powder and garlic 
• Simmer for a few minutes until sauce is slightly thickened
• Top each tortilla with one ladle of meat sauce and 2 tablespoons black beans; roll and place in baking dish seam side down
• Pour remaining meat sauce over tortillas
• Bake at 350 for 25 minutes until bubbly
• Let stand 5 minutes before serving

Vegan Peanut Butter Banana Chocolate Chip Cookies

Adapted from Daily Vegan Meal

INGREDIENTS: 

• 1 cup whole wheat flour
• 1 cup quick oats, finely ground
• 2 teaspoons baking soda
• 4 bananas, mashed
• 1 cup peanut butter
• 1/3 cup brown sugar
• 1/2 cup almondmilk
• 2 teaspoons vanilla extract
• 1 cup vegan chocolate chips

METHOD: 

• Combine flour, oats and baking soda
• In a separate bowl blend mashed bananas, peanut butter, brown sugar, almondmilk and vanilla extract with an electric hand mixer
• Stir dry ingredients into wet ingredients until combined
• Stir in chocolate chips
• Scoop dough into  about 1.5 tablespoon mounds about 2 inches apart on parchment lined baking sheet
• Bake at 350 for 12 minutes
• Cool on racks
• Makes 3 dozen cookies

Instant Pot Italian Lentil Stew

Adapted from Allrecipes

INGREDIENTS: 

• 2 teaspoons oil
• 4 vegan Tofurky or Field Roast sausages
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup pearl barley
• 2 cups green lentils
• two handfuls soy curls
• 1 tablespoon dried parsley
• 6 cups water
• 3 heaping teaspoons no chicken broth powder
• 2 - 15 ounce cans garbanzo beans, drained
• 1 - 20 ounce bag frozen chopped spinach
• 1 - 16 ounce jar salsa

METHOD: 

• On SAUTE setting, heat oil, add onion and cook until translucent
• Add garlic and sausage and cook a little longer until sausage starts to brown
• Add pearl barley and stir 1 minute
• Add lentils, soy curls, parsley and water
• Change to MANUAL setting for 9 minutes
• Quick release when finished
• Stir in frozen spinach until melted
• Stir in garbanzo beans and salsa