If you're looking to add some variety to your plant-based diet, the Vegan Instant Pot Cookbook is the perfect resource for you. This cookbook features a variety of wholesome, indulgent recipes that are all made in the Instant Pot, making them quick and easy to prepare.
Recipe: Vegan Lentil Soup
This hearty soup is perfect for a chilly day and is packed with plant-based protein and fiber. To make this soup, you'll need:Ingredients:- 1 tablespoon olive oil- 1 onion, diced- 2 cloves garlic, minced- 1 carrot, diced- 1 celery stalk, diced- 1 cup dry brown lentils, rinsed and drained- 4 cups vegetable broth- 1 can diced tomatoes- 1 teaspoon smoked paprika- 1/2 teaspoon cumin- Salt and pepper to tasteInstructions:1. Turn the Instant Pot on to the sauté function and heat the olive oil.2. Add the onion, garlic, carrot, and celery and sauté for 3-4 minutes or until the vegetables are softened.3. Add the lentils, vegetable broth, diced tomatoes, smoked paprika, cumin, salt, and pepper to the Instant Pot.4. Stir well and secure the lid. Set the Instant Pot to cook on high pressure for 12 minutes.5. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully releasing any remaining pressure.6. Serve hot with your favorite toppings, such as fresh herbs or croutons.
Recipe: Vegan Chickpea Curry
This flavorful and filling curry is perfect for a weeknight dinner and is easily customizable to your preferred level of spice. To make this curry, you'll need:Ingredients:- 1 tablespoon olive oil- 1 onion, diced- 2 cloves garlic, minced- 1 tablespoon grated ginger- 1 tablespoon curry powder- 1 can chickpeas, drained and rinsed- 1 can coconut milk- 1 cup vegetable broth- 1 sweet potato, peeled and diced- 1 red bell pepper, diced- Salt and pepper to tasteInstructions:1. Turn the Instant Pot on to the sauté function and heat the olive oil.2. Add the onion, garlic, and grated ginger and sauté for 3-4 minutes or until the vegetables are softened.3. Add the curry powder and stir well.4. Add the chickpeas, coconut milk, vegetable broth, sweet potato, red bell pepper, salt, and pepper to the Instant Pot.5. Stir well and secure the lid. Set the Instant Pot to cook on high pressure for 8 minutes.6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully releasing any remaining pressure.7. Serve hot over rice or with your favorite vegetables.
Recipe: Vegan Chocolate Cheesecake
This indulgent dessert is perfect for satisfying your sweet tooth without compromising your plant-based diet. To make this cheesecake, you'll need:Ingredients:- 1 1/2 cups raw cashews, soaked overnight and drained- 1/2 cup coconut cream- 1/2 cup maple syrup- 1/4 cup cocoa powder- 1/4 cup coconut oil, melted- 1 teaspoon vanilla extract- 1/4 teaspoon sea salt- 1/2 cup vegan chocolate chips- 1/4 cup almond milk- 1/2 cup crushed graham crackersInstructions:1. In a food processor, blend the soaked cashews, coconut cream, maple syrup, cocoa powder, coconut oil, vanilla extract, and sea salt until smooth and creamy.2. Melt the vegan chocolate chips and almond milk in the microwave or on the stovetop and stir until smooth.3. In a separate bowl, mix the crushed graham crackers with the melted chocolate mixture.4. Grease a 7-inch springform pan and press the graham cracker mixture into the bottom.5. Pour the cheesecake mixture on top of the graham cracker crust and smooth out the top.6. Cover the springform pan with foil and place it in the Instant Pot with 1 cup ofwater in the bottom. Secure the lid and set the Instant Pot to cook on high pressure for 35 minutes.7. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully releasing any remaining pressure.8. Remove the cheesecake from the Instant Pot and let it cool to room temperature before refrigerating for at least 2 hours.9. Serve chilled with fresh berries on top.
