Instant Pot Vegetable Broth (Vegan)

Recipe from The Vegan Instant Pot Cookbook by Nisha Vora 
Husband-Tested in Alice’s Kitchen
Makes about 10 cups 

When you have veggie scraps on hand, you can make this to use for any recipe calling for vegetable broth.  I like to use fresh herbs, dried mushrooms, mushroom stems, dried chili peppers, carrot peels, carrot and celery tops and ends, peppercorns, etc… Making your own broth allows you to control the ingredients.  This is a pretty forgiving recipe.

1 Tablespoon olive oil (optional, use only if sautéing vegetables)
2 medium yellow onions, papery skin still on and roughly chopped
4 celery stalks, roughly chopped
3 large carrots, roughly chopped
1 cup sliced mushrooms
2-3 cups vegetable scraps
3 bay leaves
6 cloves garlic, skins on and smashed
1 ½ teaspoons whole black peppercorns
10-12 sprigs of fresh thyme
6-8 small sprigs of fresh rosemary
1 ½ teaspoons kosher salt
1 teaspoon ground turmeric (optional, it doesn’t affect the taste, but it will add antioxidants to the broth)
10 cups cold water

(This first step is optional, but it does seem to yield a richer, complex flavor. If you choose to skip the sautéing step, just add all the ingredients to the pot. You'll still have a fine broth.) 

*Select the Sauté setting on the Instant Pot.  After the pot heats up, add the oil and sauté the onions for about 8 minutes.  Add the celery and carrots and cook until they begin to soften, about 5 minutes.  Select the Cancel button. 
**Add the mushrooms, vegetable scraps, bay leaves, garlic, peppercorns, thyme, rosemary, salt and turmeric (if using) to the Instant Pot.  Add the water and stir to combine.  
Secure the lid and set the Pressure Release Valve to Sealing. 
Select Pressure Cook setting at High for 15 minutes.
Once the time is up, allow a Natural Release for another 15 minutes. Switch the Pressure Release Valve to Venting to release any remaining steam.
Open the pot and carefully strain the vegetable broth into a fine-mesh sieve over a large bowl (preferably with a spout/lip) and discard the solids.
Allow the broth to cool to room temperature.  Store in the refrigerator for 3-4 days or in the freezer for up to 3 months. 

Vegan Broccoli Cheddar Soup

Recipe from Sarah's Vegan Kitchen  
Husband-Tested in Alice’s Kitchen
Makes 6 servings

We are always amazed at how delicious vegan foods can be.  Here’s a soup that would normally have dairy cream and cheddar cheese in it.  The creaminess in this soup, instead, comes from a blend of cashews and potatoes.  The cheesiness comes from nutritional yeast and spices. This fantastic soup is good enough for company!!  It's very similar to Panera's Broccoli Cheddar Soup, but it's plant based.

2 Tablespoons vegan butter or olive oil
1 white or yellow onion diced
2-4 cloves garlic, minced
1 pound Yukon gold potatoes or about 3-4 medium-sized potatoes, peeled and cubed
2 medium carrots peeled and diced or grates
2 stalks celery, diced
6 cups vegetable broth
½ cup nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
4 cups broccoli, chopped into small florets
¾ cup raw cashews soaked 4+ hours or boiled 10 minutes
Juice of ½ lemon
1 teaspoon kosher salt more to taste
Fresh scallions or chives, for serving (optional)

Instructions
In a large pot, heat the vegan butter or olive oil over medium heat. Add in onion, celery, and carrots and sauté until onion is translucent, about 3-5 minutes. Add in garlic and sauté for another minute.
Add in cubed potatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low or medium-low to establish a simmer. Simmer for 12-15 minutes, or until potatoes are easily pierced with a fork.
Using a slotted spoon or skimmer, scoop about half of the cooked potatoes out of the soup and into a high-powered blender. (Some of the other veggies will wind up in there too; that's okay.) Set aside for a minute.
Add the broccoli into the pot, along with the spices (onion powder, garlic powder, smoked paprika) and nutritional yeast. Bring the mixture back up to a simmer. Let it simmer over for about 5 minutes, or until the broccoli is tender, while you blend the potato mixture.
Add soaked cashews into the blender with the potatoes. Pour in 1/2 cup water, and blend until completely smooth — this can take several minutes. Add extra water as needed to get everything to blend smoothly into a thick creamy consistency.
Stir the creamed cashew and potato mixture back into the main pot of soup. Add in the fresh lemon juice. Cook for an additional 3-5 minutes, until warmed through and slightly thickened.
Taste and add salt and pepper to preference. The exact amount of salt will vary depending on the brand of veggie broth you use.
Serve with crusty bread, or in a bread bowl if you're feeling fancy! Optionally, top with vegan cheddar-style shreds, scallions, and/or hot sauce.

Notes
The most similar alternative is raw sunflower seeds. They need less soaking time — about 15-20 minutes is enough.
You can substitute in a container of silken tofu, or one (15 oz) can of white beans, drained and thoroughly rinsed. Add them to the blender with the potatoes and blend until completely smooth. These have a bit less thickening power than the cashews, so your soup may be slightly thinner.
You can use a chicken-style vegetable bouillon (such as the cubes from Edward & Sons or the paste from Better Than Bouillon) for a more savory soup base. These are saltier than regular vegetable broth from a carton, so you may need to add less kosher salt at the end.

Nutritional Information: (1 of 6 servings) 333 calories; 16.7 g fat; 2.6 g saturated fat; 0 mg cholesterol; 792 mg sodium; 30.7 g carbohydrates; 8.8 g fiber; 4.2 g sugars; 18.6 g protein; 69 mg calcium; 2 mg iron; 643 mg potassium

Super Easy Instant Pot Minestrone Soup (Vegan)

Recipe from Taylor Stinson
Husband-Tested in Alice’s Kitchen
Makes 6 servings

There’s no reason not to make this soup.  It’s quite easy to make and it’s delicious and filling to boot!  
 
2 Tablespoons olive oil (optional)
2-3 small sweet onions, diced
3 cloves garlic minced
1 carrot, diced
2 stalks celery, chopped
1 ½ cups green beans, trimmed and cut into bite-sized pieces
1 small zucchini, chopped or sliced
1 can kidney beans, drained and rinsed
1 Tablespoon Italian seasoning
3 bay leaves
4 cups vegetable broth
1 (796mL) jar/can crushed tomatoes (or passata)
3/4 cup dry macaroni
Chopped fresh basil, for topping (optional)
Grated fresh vegan parmesan, for topping

Dump all ingredients except for macaroni, basil and parmesan in Instant Pot. (I omitted the olive oil and it turned out just great!) Set to manual and pressure cook on high for 4 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 4 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
Remove lid, stir soup and add macaroni, then replace lid. Let macaroni soak about 5 minutes (maybe more like 10 depending on the type of pasta you use.)
Remove lid again and stir. Discard the bay leaves. 
Serve in large bowls and top with fresh basil and vegan parmesan cheese. Enjoy!

Notes: 
Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 2-3 minutes.  Freeze this recipe for up to 3 months. Microwave from frozen for 6-7 minutes or defrost in the fridge and reheat as normal.

Nutrition Information: (This info includes the olive oil, but if you omit it, the fat and calorie count will be less.)  Calories: 261kcal (13%) Carbohydrates: 42g (14%) Protein: 13g (26%) Fat: 6g (9%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 1mg Sodium: 674mg (29%) Potassium: 789mg (23%) Fiber: 12g (50%) Sugar: 5g (6%) Vitamin A: 3550IU (71%) Vitamin C: 19mg (23%) Calcium: 130mg (13%) Iron: 4.1mg (23%)

Stuffed Mushrooms (Vegan)

 

Recipe from From My Bowl

Husband-Tested in Alice's Kitchen

Makes 4 servings

These little bites were absolutely scrumptious.  Make them for your next gathering! (Use tamari or Bragg's Liquid Aminos instead of soy sauce to make these gluten free.)

Ingredients

12 medium cremini mushrooms, stems removed (about 12 ounces / 340g)

2 Tablespoons low-sodium tamari, divided

1/2 cup (55 g) raw walnuts

1/2 cup (75 g) pine nuts

1/2 small yellow onion, quartered

1 rib celery, cut in fourths

3–5 cloves of garlic

1 1/2 Tablespoons nutritional yeast

1 Tablespoon fresh rosemary (or 2 tsp dried)

2 teaspoons fresh thyme (or 1/2 tsp dried)

1/2 teaspoon smoked paprika

1/2 teaspoon ground sage

1/2 teaspoon black pepper, plus more to taste

1 Tablespoon vegan butter (optional; or sub oil or water)

1/4 cup (60 ml) dry red wine

Prep: Preheat the oven to 400F and set a 9×9″ baking dish aside.

Marinate the Mushrooms:  place the mushroom caps in a large glass bowl and drizzle 1 tablespoon of tamari over them; use a spatula to gently toss them in the mixture, until evenly coated. Set aside and let marinate while you prepare the filling, tossing occasionally.

Toast the Nuts: bring a medium pan to medium-high heat; Add the pine nuts and walnuts to the pan and toast for 5 minutes, stirring frequently to prevent burning. The nuts should be fragrant and slightly golden when finished; set aside.

Process the Filling: add the onion and celery to a food processor and process until they are very finely chopped, almost at a chunky paste. Remove from the food processor and set aside. Then, add the toasted nuts, garlic, nutritional yeast, rosemary, thyme, paprika, sage, and black pepper to the food processor. Pulse until the nuts are very finely chopped, almost resembling coarse breadcrumbs. Reserve 3 tablespoons of this mixture to top the mushrooms; place the rest in a separate bowl apart from the onions/celery.

Cook the Filling: heat the vegan butter (or oil or 3 tablespoons of water) in a nonstick pan over medium high heat. Once warm, add the onion and celery mixture. Sauté for 5 to 7 minutes, until the onion is translucent and slightly golden. Deglaze the pan with the remaining 1 tablespoon of tamari. Then, add the ground nut & spice mixture to the pan; cook for 1 minute, to allow the nuts and spices to toast. Add the red wine to the pan and stir well into the mixture; it should begin to stick together and form a thicker “paste.” Sauté for an additional 5 minutes, stirring occasionally. Season with salt and additional pepper to taste, if necessary.

Fill the Mushrooms: Place each mushroom cap into the baking dish with the hollow side (where the stem used to be) facing up. Fill each mushroom with approximately 1 tablespoon of the cooked filling, using your fingers to press it in firmly (though some will remain on top). Sprinkle the reserved nut & spice “breadcrumbs” over each mushroom.

Bake: Bake in the top rack of the oven for 27-29 minutes, until the mushrooms have fully cooked and the topping is golden brown. Remove from the oven and transfer to a serving tray; serve warm, or as desired. Leftovers will keep in the fridge for up to 3 days and are best served warm.

Notes:

Substitutions: walnuts and pine nuts can be replaced with another buttery nut, such as macadamia nuts, pecans, or brazil nuts. 

Red wine can be replaced with 2 teaspoons of red wine vinegar + 1/2 cup (60 ml) vegetable broth.

If you do not have a food processor, you can use a knife and finely chop each ingredient.

Instant Pot Vegetable Stew (Vegan)

 

Recipe from Teresa Sklenicka of A Plantiful Path

Husband-Tested in Alice's Kitchen

Serves 6 generously

The hubster and I thought this stew was savory, flavorful, and very satisfying.  What seems to make it stew-like and not soupy is the addition of red lentils.  They cook up so perfectly that they are not noticeable at all.  They provide extra protein and act as a thickening agent.  The addition of mushrooms is optional, but we thought they added to the meatiness of this delicious stew.  Serve it with a toasty whole-grain bread and a crisp green salad or fresh fruit for a meal fit for a king.

1 onion, chopped

3 celery stalks, diced

5 cloves garlic, minced

1 (6 oz.) can tomato paste

5 cups vegetable broth

6 carrots, chopped

8 small to medium Russet potatoes, cut into large cubes (I used about 4 cups of whole mini potatoes.)

5 large cremini mushrooms or button mushrooms, quartered (Optional, but we thought they helped the stew seem meaty.)

3/4 cup dry red lentils, rinsed and drained

2 teaspoons dry mustard

2 teaspoons dry parsley (I used about 1/4 minced fresh flat-leaf parsley because I usually have it in the fridge.)

1 1/2 teaspoons dried oregano

1 teaspoon paprika

1 dry bay leaf

1/2 teaspoon freshly ground black pepper

1 teaspoon kosher salt (This wasn't in the original recipe, but I used salt.)

1 cup frozen peas (I used fresh peas because I had them.)

In a 6 quart Instant Pot, saute the onion and celery until soft.  Add the garlic and sate for 1 minute.  Stir in the tomato paste and cook for 1 minute, stirring often.  Add about 1 cup of the broth and scrape up any brown bits on the bottom of the Instant Pot.  Add the carrots, potatoes, red lentils, mushrooms (if using), the remaining broth and the seasonings.  Stir will.  Be sure the Instant Pot is set to Sealing.  Pressure cook for 10 minutes.  Hit the Cancel button and allow the Instant Pot naturally release the pressure.  When the pin has dropped, remove the lid and stir in the peas.  Replace the lid and set a timer for about 4 minutes to cook the peas.  

Nutritional Information: (1 of 6 servings) 337 calories; 80.7 grams carbohydrates; 14.1 grams protein; 13 grams fiber; 12.4 grams sugars; 13603IU Vitamin A; 34.85 mg Vitamin C; 15 mg calcium; 4.34 mg iron

Instant Pot Pinto Beans (plus Soup Recipe) (Vegan)

Instant Pot Pinto Beans; Polenta; Guacamole; 

Roasted Brussels Sprouts; Quick Pickled Red Onions; Yum Sauce

Clean-Out-The-Fridge Pinto Bean Soup

Recipe from Alice's Kitchen

1 lb. dried pinto beans

1 Tablespoon kosher salt

1 small onion, chopped

1 clove garlic, minced

1-2 Tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon oregano

1 teaspoon kosher salt

4 cups vegetable broth

2 cups water

1 bay leaf

1 Tablespoon chipotle pepper in adobo sauce*

Rinse the beans and pick out any debris or small stones.  Place the beans in a large bowl.  Add enough water to cover the beans by at least 2 inches.  Add 1 Tablespoon kosher salt.  Stir the beans, water and salt until the salt has dissolved.  Cover with a towel and let the beans soak overnight at room temperature. Drain and rinse the beans in the morning. Set aside. 

Set the Instant Pot to Sauté on Low.  Add the olive oil.  Add the onion, garlic and sauté until softened. Add the cumin, chili powder, oregano and salt to the pot and stir for about a minute. Add the veggie broth, water, bay leaf, and chipotle pepper in adobo to the pot and give it a good stir.  Add the beans. Cancel the sauté.  Set the pot to Sealing, lock the lid in place and cook on High Pressure for 10 minutes with a Slow Release for 15 minutes.  (If you like your beans a bit more firm, you may try cooking them for 8-9 minutes.) The beans are now ready to be used as a side dish or as a component to a grain bowl. They can be cooled to room temperature and placed in containers for the freezer to use at another time. 

*I buy the chipotle peppers in adobo sauce in cans.  I put them in the blender and then freeze the mixture in Tablespoon increments to add to things like this. 

Clean Out the Fridge Pinto Bean Soup (on the stovetop)
The leftover beans can make an appearance as a “clean out the fridge” bean soup.
Sauté 1 chopped onion, 2 carrots, 2 celery stalks, and 1 bell pepper in olive oil.  Then add 1 teaspoon chili powder and 1 teaspoon garlic powder. Stir it around a bit. Then add what beans (don’t rinse or drain the liquid) you have left, maybe a couple of cups. Add some water or broth and some shredded zucchini.  Bring it to a boil and let it simmer for 15 minutes.  Serve with a little dollop of pesto, if you have it.

Tofu Waldorf Salad (Vegan)

Recipe from Jordan Waddell

Husband-Tested in Alice’s Kitchen

Makes 4 generous servings

I was watching Jordan Waddell’s YouTube channel posting about lunches that can be enjoyed at work/school without a microwave or refrigerator.  She prepared three lunches that all looked good, but when she demonstrated this Tofu Waldorf Salad, she said that it was her favorite.  So, of course, I had to give it a go.  It was absolutely delicious.  If you have poultry seasoning and store bought hummus, this will be a cinch to put together.  When I made this the first time, I had neither and had to make the seasoning and the hummus.  (Recipes in the notes.)

1 package extra firm tofu, drained, pressed and cubed

2 Tablespoons poultry seasoning

½ lemon, zest and juice

¼ cup hummus

2 Tablespoon vegan mayonnaise

Kosher salt, to taste

Freshly ground pepper, to taste

½ cup red grapes, halved

2 celery stalks, chopped

¼ cup fresh parsley leaves, chopped

¼ cup sunflower seeds (or other seeds or nuts)

Preheat the oven to 375F. Toss the tofu cubes with the seasoning.  Bake on a parchment lined baking sheet for 375F for 15-20 minutes or until golden around the edges.  Meanwhile, whisk together in a large bowl the lemon juice, zest, hummus, salt and pepper.  Add the grapes, celery, parsley, sunflower seeds and then the tofu.  Mix gently until well combined.  Serve on toast or bread or over salad greens.

Poultry Seasoning:

2 teaspoons ground dried sage

1 ½ teaspoons ground dried thyme

1 teaspoon ground dried marjoram

¾ teaspoon ground dried rosemary

½ teaspoon ground nutmeg

½ teaspoon finely ground black pepper

Mix all the ingredients together in a small bowl.  Store in a glass jar with a tight fitting lid.

Homemade Hummus (Recipe can be halved.)

Recipe from Downshiftology

2 (15 oz.) cans chickpeas (Do not discard the liquid.)

1/3 cup or more chickpea liquid from the can (This is called aquafaba.)

½ cup tahini (This is sesame seed paste.)

¼ cup olive oil

2 lemons, juiced

2 cloves garlic

1 teaspoon ground cumin

½ teaspoon salt

Put all the ingredients in a high powered blender or food processor.  Blend until completely smooth.  Add more aquafaba, if you like a looser consistency.  Garnish with olive oil, paprika and/or parsley, if desired.

No Tuna, Tuna Salad (Vegan)

No Tuna Tuna Salad served on corn tortillas with Cilantro Lime Avocado Sauce 
shredded carrots, cucumber slices, hot sauce with Wild Rice Salad on the side

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Makes 4 servings

Well, this was marvelously good and no little fishies were required in the making of it.  The Nori or Dulse will give the salad a taste of the sea.  The chickpeas give the salad a meaty feel with the tender hearts of palm giving it smoothness.  I didn’t use the optional pickle relish because I prefer my salads not to have much sweetness.  Though this was delish as is, next time I make it, I will add some capers and some scallions as I do when I’ve made tuna salad.  I served this on warmed corn tortillas along with veggies because that’s what I had on hand.  This takes only a few minutes to prepare and would make an excellent Meatless Monday lunchbox addition.

1 (15 oz.) can chickpeas, rinsed and drained

1 cup canned or jarred hearts of palm (This was about ½ jar, 4 “hearts.”)

1/3 cup vegan mayo

4 teaspoons spicy brown mustard or regular mustard or Dijon mustard

2 celery ribs, diced

2 teaspoons celery seeds

2 Tablespoons sweet pickle relish (optional)

2 Tablespoons nutritional yeast

2 Nori sheets, crumbled OR 1 Tablespoon Dulse flakes

2 Tablespoons freshly squeezed lemon juice

Sea salt or kosher salt, to taste

Fresh dill, optional

*I think 1 Tablespoon capers would be excellent in this.  Also, maybe a scallion.

Place all the ingredients in a food processor.  Pulse 15-20 times until well combined, but still a bit chunky.  Taste and adjust seasonings. 

Serve on whole grain toast or bread. 

For sandwich embellishments, add cucumber slices, shredded carrot, fresh tomato slices, greens, pickles, jalapeno slices, onions or even pickled onions, etc.

Broccoli & Cashew Cheese-Quinoa Burritos

Recipe from The Oh She Glows Cookbook by Angela Liddon

Husband-Tested in Alice’s Kitchen

Makes 4 large burritos or 6 small burritos

This got a big thumbs-up from the hubby.  The filling reminds me of a really delicious broccoli cheese casserole. You won’t believe how cheesy, delicious, and comforting these vegan burritos are.  If you make the cheese sauce and quinoa in advance, the rest comes together quite quickly.  If you use gluten free tortillas or lettuce leaves for wrapping, this recipe is free of gluten. 

3 cups cooked quinoa*

1 Tablespoon or less olive oil

1 clove garlic, minced

1 ½ cup diced sweet onion

Kosher salt or sea salt, to taste

Freshly ground pepper, to taste

¾ cup diced celery

2 cups diced broccoli

3-4 Tablespoons chopped oil-packed sun-dried tomatoes

¼ teaspoon red pepper flakes (optional)

Cashew Cheese Sauce**

4 soft tortillas or large lettuce leaves

In a large skillet, heat the oil over medium heat.  Add the garlic and onion and sauté for about 5 minutes, until the onion is translucent.  Season with salt and pepper.  Stir in the celery, broccoli, and sun-dried tomatoes.  Sauté over medium-high heat until the broccoli is tender, but still bright green.  Add the cooked quinoa and the cheese sauce.  Stir to combine with the vegetables.  Add the red pepper flakes, if using.  Cook until heated through.  Spoon the mixture onto whole-grain tortillas or large lettuce leaves, wrap, and serve.  (You can also grill or press the burrito before serving.)

Nutritional Info: (I used Calorie King app.) (1 of 4 burritos) 500 calories; 8.7 grams fiber; 4.0 grams protein; 141.2 mg potassium; 907.3 mg calcium. (1 of 6 burritos) 334 calories; 5.8 grams fiber; 11.8 grams protein; 94.1 mg potassium; 605 mg calcium

How-To Prepare Quinoa (pronounced KEEN-wah). Just 1 cup of uncooked quinoa will yield almost 4 cups cooked. Here's what you will need to cook the quinoa: 1 cup uncooked quinoa; 2 cups water for cooking; a sieve; water for rinsing; a saucepan with a cover and a kitchen timer.  Place 1 cup of uncooked quinoa in a sieve (strainer.) Quinoa has a bitter coating (called saponin) that must be rinsed off.  An effective method for rinsing off the bitter coating is to place the quinoa seeds in a fine-meshed strainer and run cold water over the quinoa while gently rubbing the seeds together in your hands. Place the rinsed quinoa in a saucepan and add the 2 cups water. Bring the cooking liquid to a rolling boil. Turn down the heat to a simmer. Place a tight-fitting lid on the saucepan. Cook for 15 to 20 minutes. (Set a kitchen timer to 15 minutes so you won't forget to check for doneness.)  Fluff the cooked quinoa with a fork.  Cooked quinoa can be frozen once cooled.

Cashew Cheese Sauce (Makes about 1 cup sauce)

¾ cup raw cashews

1 clove garlic

½ cup unsweetened almond milk

¼ cup nutritional yeast

1½ teaspoon Dijon mustard

1 teaspoon white wine vinegar or lemon juice

¼ teaspoon onion powder

½ teaspoon sea salt or kosher salt

Place the cashews in a bowl and add enough water to cover.  Soak the cashews for at least 3 or 4 hours, preferably overnight.  Drain and rinse the cashews.  Place all the ingredients in the order listed in a food processor or high powered blender.  Process until smooth.  This can be made a couple of days in advance and kept in an airtight container in the fridge.