Instant Pot Cabbage, Potatoes and Sausage

 

Adapted from Sidewalk Shoes

INGREDIENTS: 

• 1 tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 5 small - medium potatoes (about 1 pound)
• 1 small head of cabbage cut into 2" chunks
• 2 vegan Italian sausage links
• 1/2 cup water
• salt

METHOD:  

• Set Instant Pot to saute; add oil and onions and cook until onions are transluscent
• Add sausage and stir a few more minutes
• Add garlic and stir
• Add potatoes, stirring to coat
• Pour in water
• Seal the lid; set to manual for 6 minutes; quick release
• Place cabbage on top of potatoes
• Seal the lid; set to manual for 4 minutes; quick release
• Stir to combine and salt to taste

Potatoes and Swiss Chard

Adapted from She Loves Biscotti

INGREDIENTS:

• 2 yellow potatoes, diced
• 1 teaspoon salt
• 1 bunch Swiss Chard, stems separated and diced, leaves sliced
• 2 tablespoons Earth Balance
• 3 cloves garlic, roughly chopped
• Juice from 1/2 lemon

 METHOD:

•  Bring a large pot of water to a boil.
•  Add the diced potatoes and the salt. 
•  Reduce heat to a simmer for about 15 minutes, until tender
•  Add the diced chard stems and boil 5 minutes longer 
•  Add sliced chard leaves and boil until they start to wilt, about 2 minutes
•  Pour vegetables into colander to drain.
•  Melt Earth Balance in cooking pot
•  Add garlic and sauté a minute or two until fragrant
•  Add vegetable mixture and stir a few minutes until most of liquid has evaporated
•  Remove from heat and stir in lemon juice

Zucchini Stew

Adapted from Veggies Save the Day

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 5 cloves garlic, minced
• 3 medium zucchini, diced (about 2 pounds)
• 3 medium potatoes, diced (about 1 pound)
• 1 red bell pepper, diced
• 3 carrots, sliced
• 2-15oz cans diced tomatoes in juice
• 1 cup water
• parsley

METHOD:

• Saute onion in oil for about 5 minutes
• Add garlic and saute 30 seconds more
• Add zucchini, potatoes, carrots and bell pepper and saute for 5 minutes
• Add tomatoes and water; bring to a boil
• Lower heat and simmer, uncovered, for about 30 minutes or until potatoes are tender and the stew has thickened
• Add parsley and season with salt

Creamy Eggplant and Potato Soup

Adapted from Barbara Mendez Nutrition

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, chopped
• 2 cloves garlic
• 1 1/2 teaspoon curry powder
• 1 1/2 teaspoon ground cumin
• 4 russet potatoes, unpeeled and diced
• 1 large eggplant, peeled and diced
• 4 cups water
• 2 vegetable bouillon cubes
• salt

 METHOD

• Saute onion and garlic in oil until tender
• Stir in curry powder and cumin until combined
• Add potatoes and eggplant and stir for 2 minutes
• Add water and bouillon cubes; bring to a boil
• Simmer for 40 minutes
• Blend with immersion blender
• Salt to taste and add more water if too thick

Yukon Gold and Sweet Potato Mash

Adapted from Eating Well

INGREDIENTS:

• 1 pound Yukon Gold potatoes, peeled and diced
• 1 pound sweet potatoes, peeled and diced
• 1/2 vegetable bouillon cube dissolved in 1/2 cup water
• 2 tablespoons Earth Balance margarine
• 1 tablespoon chopped garlic chives

METHOD:

• Boil potatoes and sweet potatoes until tender; drain
• Mash potatoes with bouillon and margarine
• Stir in garlic chives

Spiced Potatoes with Lentils and Barley

Adapted from Meatless Monday

INGREDIENTS:

• 1 cup pearl barley (cover with water and soak in fridge for 2 hours)
• 1 cup brown lentils
• 1 tablespoon oil
• 2 cloves garlic, minced
• 4 medium potatoes, diced
• 3 teaspoons Cajun seasoning mix
• 5 medium carrots, diced
• 2 1/2 cups water
• 1 vegetable bouillon cube
• juice of 1 lemon
• 2 stalks broccoli, stalks diced and florets separated
• fresh parsley, chopped
• salt

METHOD:

• Bring 1 1/2 cups water to boil, add rinsed lentils and simmer until lentils are tender
• Heat oil in soup pot, add garlic and cook for 1-2 minutes
• Add potatoes, sprinkle with Cajun seasoning and fry for 5-8 minutes
• Add carrots, water, bouillon, cooked lentils, drained barley and lemon juice
• Bring to a boil and simmer, covered, about 15 minutes
• Add broccoli stalks and florets and boil an additional 5 minutes
• Stir in parsley and salt to taste

Lentil Shepherd's Pie with Parsnip Potato Mash

Adapted from Food 52

INGREDIENTS:

• 1 1/2 cups green lentils
• 3 cups water

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

• 2 pounds of potatoes, peeled and diced
• 3-4 parsnips, peeled and diced
• 1 cup rice milk
• 2 tablespoons Earth Balance spread
• 1 teaspoon rosemary
• 1/4 teaspoon garlic powder
• salt to taste

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

• 1 tablespoon oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 large carrots, diced
• 2 ribs celery, diced
• 6 ounces mushrooms, sliced
• 2 teaspoons cumin
• 1/2 teaspoon thyme
• salt to taste

METHOD:

• Bring lentils and water to boil, reduce heat and simmer for 30 - 35 minutes
• Cook diced potatoes and parsnips in salted water until tender, about 20 - 25 minutes
• Drain potatoes and parsnips and mash with rice milk, Earth Balance spread, rosemary and garlic powder; salt to taste
• Heat oil in large pot, add onion and cook until translucent, about 10 minutes
• Add garlic, cumin and thyme and stir until combined
• Add carrots and celery and cook 10 minutes until carrots are tender
• Add mushrooms and cook 3 more minutes
• Add lentils with any remaining cooking water, stir and cook until enough liquid evaporates to where it is moist but not runny; season to taste with salt
• Spread lentil mixture in large casserole dish; spread mashed potatoes evenly over the top
• Bake at 350 degrees, uncovered, for 30 minutes

Carrot, Potato and Red Lentil Soup

Adapted from K & L Food Blog

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 1 teaspoon coriander
• 4 cups water
• 2 vegetable bouillon cubes
• 1 cup dried red lentils, rinsed
• 3 carrots, diced
• 4 medium potatoes, diced
• salt to taste

METHOD:

• Saute onion and garlic in olive oil for about 5 minutes or until onion is soft
• Stir in curry powder and coriander
• Add water, bouillon cubes, red lentils, carrots and potatoes
• Simmer, covered, for about 30 minutes or until vegetables are tender
• Blend with immersion blender
• Salt to taste

Kale Soup with Dill

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, chopped
• 3 garlic scapes, cut into 1/2 inch pieces (or 2 cloves minced garlic)
• 6 cups water
• 2 vegetable bouillon cubes
• 3 carrots, diced
• 3 potatoes, diced
• 1 bunch broccoli stems, diced
• 1 bunch kale, leaves only, chopped
• 1/4 cup chopped fresh dill

METHOD:

• Saute onion in oil until almost translucent; add in garlic scapes and saute a few minutes longer
• Add water and bouillon and bring to a boil
• Stir in potatoes, carrots and broccoli stems; simmer for 25 minutes or until tender
• Stir in chopped kale and cook a few minutes until tender and wilted
• Season to taste with salt
• Stir in chopped dill 

Cabbage and Split Pea Soup

Adapted from Savoring the Thyme

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound dried split peas, sorted and rinsed
• 10 cups water
• 3 vegetable bouillon cubes
• 2 ribs celery, diced
• 2 carrots, diced
• 2 potatoes, diced
• 1 teaspoon tumeric
• 1 head green cabbage cut into bite-sized pieces

METHOD:

• Heat oil, add onions and garlic and saute about 10 minutes until onion is tender
• Add water, bouillon, peas, bring to boil and cook, covered, for 15 minutes
• Add celery, carrots, potatoes, tumeric bring to boil and cook, covered, for 20 minutes
• Blend soup with immersion blender
• Add cabbage and cook an additional 15 minutes, covered, or until cabbage is soft

Potato, Carrot and Lentil Soup

Adapted from Canadian Living

INGREDIENTS:

• 2 teaspoons oil
• 1 onion, diced
• 2 ribs celery, sliced
• 2 cloves garlic, minced
• 3 potatoes, diced
• 3 carrots, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried pepper flakes
• 1 teaspoon ground cumin
• pinch of cayenne pepper
• 4 cups water
• 1 vegetable bouillon cube
• 1 cup red lentils, rinsed and sorted
• salt

METHOD:

• Heat oil in large stock pot; add onion, celery and garlic and cook until tender, about 5 minutes
• Add potatoes, carrots and spices, stir to combine
• Add water, bouillon and lentils; bring to a boil
• Reduce heat and simmer 20 minutes or until vegetables are tender
• Season to taste with salt

Potato and Brussels Sprout Soup

Adapted from Man Tested Recipes

INGREDIENTS:

• 1/2 package veggie sausage links (about 6 ounces)
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons unbleached flour
• 3 1/2 cups water
• 2 vegetable bouillon cubes
• 3 medium potatoes, cubed
• 3 cups cleaned and halved Brussels sprouts

METHOD:

• Cut sausages in half lengthwise then slice; brown in oil in medium soup pot for 5 minutes; chop sausage into smaller pieces with spatula and reduce heat to low
• Add onion and garlic and continue to cook on low heat until onion is tender and garlic slightly browned
• Sprinkle flour into pot and stir until dissolved
• Add water, bouillon cubes and potatoes; raise heat and bring to boil, cover, lower heat and simmer 10 minutes
• Add Brussels sprouts and simmer 10 more minutes or until potatoes and Brussels sprouts are tender

Hearty Rutabaga Soup

Adapted from Epicurious

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 3 celery ribs with leaves, diced
• 2 cloves garlic, minced
• 1 medium black radish, diced
• 1 medium rutabaga, diced
• 3 medium carrots, diced
• 3 medium potatoes, diced
• 1 - 28 ounce can diced tomatoes, undrained
• 4 cups water
• 2 vegetable bouillon cubes

METHOD:

• Heat oil in soup pot over medium heat
• Add onion, celery and garlic and saute 5 minutes
• Add the rest of the ingredients and bring to a boil
• Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes
• Puree part of the soup with an immersion blender
• Salt to taste

Russian Salad

INGREDIENTS:

• 2 -3 small beets
• 3 medium potatoes, peeled and cut into 1/2 inch cubes
• 1 head cauliflower, separated into florets
• 1 pound carrots, sliced 1/4 inch thick
• 1/2 pound green beans
• 1/4 cup vegan mayonnaise
• 5 tablespoons red wine vinegar
• 2 teaspoons olive oil
• 1/2 teaspoon salt

METHOD:

• Boil beets until tender, cool, remove peel, cut into 1/2 inch cubes, set aside
• Steam separately then cool and combine in large bowl: potatoes, cauliflower, carrots and green beans
• Blend mayonnaise, red wine vinegar, oil and salt
• Combine sauce with vegetables
• Stir in beets and mix well

Carrot Soup

Adapted from Healthy Vegan Recipes

INGREDIENTS:

• 1 teaspoon oil
• 1 onion, diced
• 2 small potatoes, scrubbed and cubed
• 8 large carrots, scrubbed and chopped
• 2 ribs celery, diced
• pinch of salt
• 4 cups water
• 1 vegetable bouillon cube
• 1 cup rice milk
• 2 teaspoons coriander
• 1 tablespoon chopped parsley

METHOD:

• In large soup pot, saute onion in oil until tender
• Add potatoes, then carrots, then celery
• Cook over low heat for 3-4 minutes, sprinkle with pinch of salt and cover
• Reduce heat and sweat for about 10 minutes
• Add water and bouillon and bring to a boil
• Cover and simmer 10 minutes until carrots and potatoes are tender
• Cool slightly and blend with submersion blender
• Stir in rice milk, coriander and parsley
• Season to taste with salt and pepper

Sweet Potato and Acorn Squash Soup

Adapted from The New York Times

INGREDIENTS:

• 1 tablespoon oil
• 1 small onion, chopped
• 1/2 teaspoon dried ginger
• 1 acorn squash, peeled and diced
• 4 medium sweet potatoes, peeled and diced
• 3 medium white potatoes, peeled and diced
• 6 cups water
• 2 vegetable bouillon cubes
• salt to taste

METHOD:

• Heat oil in stock pot, add onion and cook until tender, about 5 minutes
• Add the rest of the ingredients and bring to a boil
• Reduce heat and simmer, covered, for 45 minutes until all vegetables are tender
• Blend with an immersion blender
• Salt to taste

COMMENTS:
As a lifelong sweat potato hater and not being terribly fond of acorn squash either, I was not optimistic about this soup but it is the only recipe I found that did not turn my stomach.  These vegetables would not have been my choice if I had a say in what I got in my produce share so I had to make the best of it.  Well, I have to admit, this is absolutely delicious.  Throw in some cooked black beans and it's a meal.  The original recipe says it freezes well but I am not sure I will have any left to freeze to put that to the test.

Vegetable and Pastina Soup

INGREDIENTS:

• 2 tablespoons vegetable margarine
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bunch collard greens, thinly sliced
• 5 cubes parsley (fresh parsley chopped with some water and frozen in ice cube trays)
• 4 carrots, diced
• 1 parsnip, diced
• 4 celery ribs, sliced
• 1 - 28 ounce can crushed tomatoes
• 1 bay leaf
• 8 cups water
• 2 potatoes, diced
• 2 cubes basil (fresh basil chopped with some water and frozen in ice cube trays)
• 1 - 10 ounce package frozen corn
• 3/4 cup pastina

METHOD:

• Melt vegetable margarine in stock pot, add onion and garlic and saute a few minutes
• Add sliced collard greens and saute until wilted
• Add parsley, carrots, parsnips and celery; saute until heated through
• Add crushed tomatoes, bay leaf and water; bring to a boil and simmer 30 minutes
• Add potatoes, corn and basil; bring to a boil and simmer 20 minutes
• Add pastina, cover and cook 10 more minutes, stirring frequently

Vegan Chicken and Dumplings

Recipe from Vegan Thyme.

INGREDIENTS:

• 2 tablespoons olive oil
• 1 large onion, minced
• 3 ribs celery, thinly sliced
• 4 carrots, diced
• 2 large potatoes, diced
• 2 bay leaves
• 3 tablespoons vegetable margarine
• 3 cups water
• 1 vegetable bouillon cube
• 10 ounce bag frozen peas
• 1 teaspoon dried thyme
• 2 teaspoons dried parsley
• salt and pepper to taste
• 4 vegan chicken breast substitute (I used 1 pkg Gardein Chick'n Scallopini)

METHOD:

• Preheat oven to 375 degrees; lightly oil a 9 x 13 inch baking dish; set aside
• In a large pan saute all of the vegetables and bay leaves in the olive oil until the onions brown a bit around the edges
• Add vegetable margarine and continue to saute until more browning occurs
• Crumble the vegetable bouillon cube into the pan with 1 cup of the water; simmer uncovered for about 10 minutes
• Add the remaining 2 cups of water, thyme and parsley and simmer about another 10 minutes until potatoes begin to soften
• Use a fork to mash a few of the potatoes to add thickness
• Add frozen peas, remove from heat and let cool for about 5 minutes
• Season to taste with salt and pepper
• Saute chicken breast substitute while vegetables are cooling
• Place chicken breast substitute in baking dish then pour in vegetable mixture to cover

VEGAN DUMPLINGS:

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup unsweetened soy milk at room temperature
• 1/4 cup vegan sour cream
• 1/2 teaspoon apple cider vinegar
• olive oil

METHOD:

• In a large bowl whisk together all of the dry ingredients
• In a separate bowl, combine all of the wet ingredients
• Carefully stir the wet ingredients into the dry ingredients with a spoon just until combined
• Drop 1/4 cup mounds of dough on top of the vegetables in the baking dish
• Brush tops of dumplings with olive oil
• Bake uncovered for 30 minutes
• Remove from oven and allow to cool for 10 minutes before serving

Butternut Squash and Lentil Soup

INGREDIENTS:

• 1 cup dry green lentils
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 ribs celery, chopped
• 3 large carrots, diced
• 2 large potatoes, diced
• 1 butternut squash, peeled, seeded and diced
• 4 cups water
• 2 vegetable bouillon cubes
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon curry
• sea salt

METHOD:

• Rinse lentils and place in small pot with 2 cups of water; cover and bring to boil, turn off heat and let sit while cutting other vegetables
• In large stock pot saute onion, celery and garlic in olive oil for about 5 minutes
• Add carrots, potato and butternut squash
• Pour in lentils with soaking water
• Add 4 cups of water, bouillon and spices; bring to boil
• Cover, lower heat and simmer for 25 minutes or until vegetables are tender
• Season with salt