Spinach Mushroom Ramen

Adapted from Vanilla and Bean

INGREDIENTS

• 1 tablespoon oil
• 1 pound mushrooms, sliced
• 1 tablespoon fresh grated ginger
• 1 tablespoon fresh grated garlic
• 1 bunch green onions, whites and green separated and sliced
• 5 cups water
• 4 teaspoons vegetable bouillon
• 8 ounces Soba rice noodles
• 5 ounces fresh baby spinach
• 2 tablespoons tahini
• sesame seeds

METHOD:

• Heat oil, add mushrooms, ginger, garlic and white parts of onions; sauté for 6 minutes
• Add water and bouillon, reserve 1 cup, bring pot to boil
• Add rice noodles, stir and simmer for 5 minutes or until noodles are tender
• Stir tahini into reserved broth; pour into ramen pot and stir
• Add spinach and stir until wilted
• Serve with green parts of green onion and sesame seeds

No extra salt was needed

All liquid will absorb into noodles once refrigerated

7 servings at 230 calories per serving

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

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

Lentil Soup (Instant Pot)

Adapted from Detoxinista

INGREDIENTS:

• 1 tablespoon oil
• 2 onions, dieced
• 1 pound carrots, diced
• 5 stalks celery, diced
• 4 cloves garlic, minced
• 1 pound dried lentils, rinsed
• 6 cups water
• 2 teaspoons ground cumin
• 2 teaspoons curry powder
• pinch of cayenne pepper
• 2 - 15 ounce cans diced tomatoes with juice
• 2 tablespoons lemon juice
• 5 ounces fresh spinach
• salt

METHOD:

• Heat oil on SAUTE setting in Instant Pot
• Add onions and saute for a few minutes
• Add the rest of the ingredients except spinach, lemon juice and salt; stir well to combine
• Secure and seal Instant Pot lid and change setting to MANUAL for 10 minutes
• Natural release for 15 minutes
• Stir in spinach until wilted and salt to taste