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Instant Pot Vegan Recipes below!!

? Black Bean Coconut Soup

? SPAGHETTI SQUASH ALFREDO | Instant Pot Spaghetti Squash
option for making this without the Instant Pot is included.
makes 2 servings

1 medium spaghetti squash
1/4 cup white wine or veggie broth
2 shallots, diced
10 oz baby bella mushrooms, thinly sliced
1 cup plain unsweetened soy milk (or other non-dairy milk)
1 tablespoon arrowroot powder or cornstarch
1/2 cup nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
1-2 tablespoons fresh lemon juice
1 1/2 teaspoon sea salt

Cut the spaghetti squash in half, lengthwise, then remove the seeds with a spoon.
Turn on the Instant Pot to pressure cook for 10 minutes.
Add 1 cup of water, and place the steam grate at the bottom of the pot.
Place the spaghetti squash into the Instant Pot, and tighten the lid. Make sure the release valve is sealed.
You’ve already set the Instant Pot to 10 minutes. It will begin to cook once the pressure has built.
Quick release once the timer goes off.
Once cool enough to handle, use a fork to remove the spaghetti like strands.
(If you are not using an Instant Pot you can steam the squash in a steam basket on the stove for about 20 minutes. Alternatively, you could roast the cut squash on 350° for about 45 minutes).

Once the squash is out of the Instant Pot and cooling down, make your sauce.
Pour the wine into a skillet, and bring it to a simmer on medium heat.
Add the shallots, and sauté in the wine until tender.
Add the mushrooms, and a pinch of salt. Cook until the mushrooms are tender, about 8 minutes.
Pour the soy milk into a small bowl, and add the arrowroot powder. Stir well to break up any clumps.
Pour it over the mushrooms, and immediately add the nutritional yeast, onion powder, garlic powder, lemon juice, and salt.
Stir it all together on medium-low heat as the sauce thickens. Season to taste with more lemon or salt.

Place the squash noodles into the alfredo sauce and stir well. If it has thickened before you have a chance to add the squash, add more soy milk to thin.

Serve with red chili flakes, black pepper, and fresh parsley.

? EASY EGGPLANT CURRY | Instant Pot Eggplant
option for making this without the Instant Pot is included.
makes 4 servings

1 tablespoon oil
1 tablespoon curry powder
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon nigella sativa seeds
1/2 onion. thinly sliced
2 cloves of garlic, minced
1 can diced tomatoes, or 3 fresh diced tomatoes (about 2 cups)
1 medium Italian eggplant, cubed
1 cup water
1 teaspoon sea salt OR 1 teaspoon veggie bouillon paste
black pepper to taste
cooked rice for serving

Start by turning the instant pot onto sauté for 10 minutes.
Warm the oil in the pot, then add the curry powder, coriander, cumin, and nigella sativa to fry for 30 seconds.
Add the onions and garlic, and cook until onions start to get tender (about 3 minutes).
Add the diced tomatoes, and stir.
Add the eggplant, water, and salt, then place the lid onto the pod. Make sure the release valve is sealed.
Turn the Instant Pot to pressure cook for 5 minutes.
Once cooked, allow it to natural steam release for 3 minutes before doing quick release.
Remove the lid, and season to taste with more salt and pepper.
Serve over rice. Try my coconut rice recipe (click the black bean stew link above for it)

Without the Instant Pot: Do everything the same in a dutch oven or large stove pot, but cook the eggplant about 30 minutes, or until tender. Add more water to make a broth if you’d like.

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