If there’s anything that we miss while eating a plant-based diet, burgers are near the top of that list. And let’s be honest, there are a lot of bad veggie burgers out there. But this vegan butter bean burger recipe is so delicious that even your carnivore friends with tear this up without hesitation!
In a sauté pan, cook the onions in 2 Tbsp. vegan butter, 2 tsp. salt, and ¼ cup water over medium heat for about 1 hour (until slightly caramelized with a honey-like color), stirring frequently. Then roughly chop into medium dice-size pieces and add to large mixing bowl.
Meanwhile, in medium-sized pot - cover frozen butterbeans with water, add bay leaf, black pepper, and 2 Tbsp. vegan butter. Bring to boil and cook until completely tender (about 30 minutes). Once done cooking, turn off heat and add 2 tsp. salt and let sit for at least 10 minutes. Then drain and add to large mixing bowl. Using a potato masher - Mash until mixture is about ½ whole beans and half mashed beans.
In a large bowl, toss the beans together with all the other ingredients except grape seed oil. Then, using an ice cream scoop - make patties and place them on a tray lined with parchment paper. Move the tray to the refrigerator and let rest for about 20 minutes. (These can also be frozen and saved for a later date.)
In a nonstick pan - heat grape seed oil over medium-high heat until smoking, then add as many patties as the pan can hold without being crowded. Let burger cook until caramelized and crispy (about 3 minutes) then flip and repeat on other side.
I’m not exactly sure how this happened. But somehow and some way, this Instant Pot vegan potato soup has a “meaty” flavor. Now, that is not the point – to have food taste like meat. But when eating a strict plant-based diet, I’ll take any meaty flavor I can get! And, additionally, is actually more of a potato-vegetable chowder than a soup.
Now that we’ve entered a season of plant-based eating, one of my favorite things to do is revisit old recipes I’ve created and transform them. And this vegan instant pot white bean soup has got to be one of my favorites so far.
I have to admit… I have never been a big fan of tofu. There’s something about the texture that can get weird for me. But I will say this… I have also had tofu before that was delicious. So you can rest assured that if I’m sharing a tofu recipe with you, it is going to be delicious! And this tofu stir-fry is everything: sweet, salty, spicy, and savory.
My Favorite Tofu Ever. For Real.
The secret to this dish, IMO, is the preparation of the tofu – which is obviously the star. There are three steps in the process, but it’s SO worth it once you take your first bite! There’s actual texture, not just a soft, mushy piece of soy. And the caramelized glaze can be eaten alone by the spoonful! Just make sure you use a good nonstick pan because it might stick while cooking.
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Wrap tofu in a several paper towels and set a plate on top to press out excess liquid. Once dry, unwrap tofu and cut into very small cubes (about 100 pieces). Spread out evenly on the lined baking sheet and bake for 25 minutes, until puffy and slightly crispy on the edges.
Meanwhile, add 1 Tbsp. of sesame oil, soy sauce, molasses, peanut butter, lime juice, and Sriracha to a small bowl and whisk until incorporated. Set aside.
Add baked tofu to the sauce and let marinate for 5-10 minutes, stirring occasionally.
Heat a large, nonstick skillet over medium heat. Once hot, add the tofu and about 3 tablespoons of marinade.
Cook for about 5 minutes until browned and caramelized, stirring frequently. Remove from pan and set aside.
Add remaining marinade, broccoli, and carrots to the skillet. Cover and cook for about 4-5 minutes (until carrots are slightly tender), stirring occasionally. Then remove lid, increase heat to medium-high, and add red bell peppers. Cook for 1-2 minutes more, stirring frequently, then remove from heat.
Serve veggies in a bowl on top of white rice. Top with the caramelized tofu and crushed peanuts. Enjoy!
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I don’t know about you, but I could eat lentils for breakfast. And as a matter of fact, I often do. I’m just not a bowl of oatmeal kind of guy, even though I know I should be. Recently, my two worlds collided – switching to a plant-based diet meets using the Instant Pot for everything possible. And the first creation is this Instant Pot lentil dal. It is super easy to make and pretty much fail-proof.
Comfort Food? Yes!
When you think of comfort food, I’d be willing to bet that curry and lentils don’t come to mind. But, in my opinion, this dish is exactly what comfort food is all about. The flavors are warm and rich. And after eating a bowl, you’re left with that satisfied feeling. Isn’t that pretty much the definition? I believe that every cuisine has comfort food dishes. It’s not just mac-and-cheese and casseroles. Mmmm, casseroles…
My wife and I are in the process of switching to a more plant-based diet (personally, so far, I’ve done about 75/25). So now we will see what my chef skills are truly made of because I’m finding so many vegan/plant-based recipes that taste like… well… crap. That being said… We (with the exception of our 2-year-old daughter) could eat curry almost every day in our household. And this vegan chickpea curry is truly something special!
You Know the 1-Minute Quinoa Trick, Right?
By now, I hope you’ve all jumped on the bandwagon and purchased an Instant Pot. And here’s another reason why you should, if you haven’t already. Not only does adding quinoa to any meal dramatically increase the protein and fiber content, but (admittedly once you’re used to it) it offers a rich and nutty taste that, in my opinion, pairs especially well with curry. More often than not, when making a curry dish, I will forego the brown rice in lieu of quinoa. Plus… it takes a fraction of the time to cook. That’s a win, if nothing else.
Oh, I Almost Forgot to Tell You the Trick
Here are the measurements: 1 part quinoa. 1.5 parts liquid. 1 teaspoon salted seasoning (ie. salt, garlic salt, seasoned salt) . 1 bay leaf.
Here are the times: 1 minute of high pressure cook time. 10 minutes of natural-release pressure. Quick-release remaining pressure, remove lid, and turn off pressure cooker “keep warm” setting or it may overcook and become mushy.
14.5-ounce can tomatoes - fire roasted, petite diced, drained
13.5-ounce can coconut milk
15-ounce can chickpeas - drained
1½ tsp. sea salt
8 oz. fresh baby spinach
Heat the oil in a large saucepan, then add the onion and ginger. Cook over medium-high heat until softened (about 5 minutes), stirring frequently. Then add garlic and continue cooking for about 1 minute. Add the curry powder, mix well, and cook until fragrant (less than 1 minute).
Add the tomatoes and their juices, coconut milk, and drained chickpeas; bring to a boil. Season with salt and pepper and simmer over medium-low heat until slightly thickened (about 20 minutes), stirring occasionally.
Turn off heat and stir in the spinach, mixing until wilted.
Transfer to a bowl, serve, and enjoy!
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I’m a firm believer that everyone needs a collection of easy meals for busy nights. Sure, you can turn to take-out on hectic nights, but it’s cheaper and often healthier to make your own meal. This Quick Quinoa Fried Rice is healthy, inexpensive, and perfect for a quick weeknight meal. It’s also gluten-free, dairy-free and vegetarian!
Why Quinoa Instead of Rice?
Believe me, I love fried rice as much as the next person. And, yes, you can follow this recipe, subbing rice for the quinoa, and still end up with a delicious meal. However, when I have a choice between quinoa and brown rice, quinoa wins out. You can see a comparison of brown rice and quinoa here.
There’s also a fool-proof method of cooking perfect quinoa each and every time using an Instant Pot. Simply add 1 part quinoa, 1.5 parts water (or stock), and cook on high pressure for 1 minute. Then let pressure naturally release for at least 10 minutes. Perfect, fluffy quinoa has never been so easy.
A Note on Onions
Due to my wife’s food intolerances (onions, gluten and dairy – it keeps me on my toes), we often remove onions and use garlic instead – when it works. Below, I’m sharing our family recipe for Quinoa Fried “Rice”, onion-free. Though this dish is delicious without onion, you can easily scale back on the garlic and add some minced onion (or green onions) instead.
Perfect, fall-off-the-bone barbecue chicken with just 3 ingredients in 3 easy steps – Need I say more? This tender pressure cooker BBQ chicken has layers of flavor and is incredibly simple to make.
Just marinate your chicken, throw it in your pressure cooker, then remove and toss with BBQ sauce before finishing in the oven. Use a foil lined baking sheet for easy clean up, and all you have left to clean at the end is your Instant Pot.
The Best Homemade Barbecue Sauce Recipe
Sure, you can use a bottle of store bought sauce if pressed for time. But trust me, once you try this homemade sauce, you’ll never want to go back to store-bought again.
How to Cook the Chicken
3-4 lbs. chicken pieces
16 oz. zesty Italian dressing
2 cups BBQ sauce
Marinate. Add chicken and dressing to a gallon-sized Ziplock bag and marinate for at least one hour (preferably overnight).
Cook. Pour all contents of bag into Instant Pot, lock lid, and use poultry setting (20 minutes, high pressure). Once cook time is complete, allow pressure to naturally release (about 30 minutes). Meanwhile – pour BBQ sauce into a medium-sized bowl. Preheat oven broiler on high.
Char. Carefully individually remove each piece of chicken from Instant Pot with tongs. As you remove them, dip in the BBQ sauce and place on a lined baking sheet. Then place baking sheet under a high broiler for at least 5 minutes, but basically until you have the desired char and caramelization.
It seems like every time my wife has a baby, she has to cut something else out of her diet. For one reason or another. After our first daughter was born, bye-bye gluten. And after our second, bye-bye dairy. Well, how in the heck am I ever supposed to eat fried chicken for dinner at home ever again? So, it has become one of the callings of my life to create delicious gluten- and dairy-free food. And in this case specifically… dairy- and gluten-free fried chicken. But still using the buttermilk I so desperately love!
Dairy-Free Buttermilk. Possible? Yes.
It’s super simple to make. The ratio is 1 part lemon juice, 15 parts soy milk. So for this particular recipe, what I do is this: Add 2 oz / 4 Tablespoons / 1/4 cup (it’s all the same) of lemon juice to a measuring cup. Then fill to the 4 cup mark with soy milk. Let sit for 10 minutes. And that’s it – dairy-free buttermilk. Then soak chicken for at least 2 hours. It’s a buttermilk brine. Not absolutely necessary, but totally worth the wait.
Yes, Most Gluten-Free Flour is Ew.
But Not This One!
I know the packaging says baking, but I’ve yet to find a recipe that I can’t literally swap out this flour. Of course, some work better than others, but I’ve found it is BY FAR the most versatile gluten-free flour. And I’m not quite sure why it’s not labeled as an all-purpose flour, because that’s how I use it. It makes some seriously good gluten-free fried chicken!
I Can’t Believe I’m About to Say This, But…
And Here’s Why!
I think the biggest mistake people make when cooking friend chicken is to have the oil at too high of a temperature. It’s a tricky thing. And while I’m always looking for any excuse to use my Cast Iron Skillet, which is actually perfect for fried chicken, I also like to take out the guess work in cooking as much as possible. So I opt for an Electric Skillet when it comes to frying chicken. And here’s why…
The only way to fully cook fried chicken on the stovetop without having to transfer it to the oven is to keep the temperature low. In my opinion, the ideal temp is 350F. This will allow the internal temperature of the chicken to come up before the flour begins to brown. Or worse, burn. But if your flour browns too quickly, you will definitely need to transfer it to the oven to complete the cooking process. Otherwise, it will be burned for sure.
This is why I’m a big proponent of an electric skillet for this gluten-free fried chicken. It will regulate the temperature for you, leaving you time to focus on another element of you meal. Or even better, the sauce for your chicken! But if you just want to buy your sauce, I highly recommend checking out “That Sweet Hottness” from Masterchef Season 8 Top 20 Contestant Yachecia. AKA SheikCooks!
Make dairy-free buttermilk - Mix together lemon juice, soy milk, 2 Tbsp. salt, ½ tsp. pepper; let sit for 10 minutes.
After 10 minutes - in a large bowl, add buttermilk and all chicken pieces and allow to marinate for at least 2 hours in the refrigerator, mixing a few times.
Take a brown paper bag (or double bag plastic bags) - add flour, 1 Tbsp. salt, ½ tsp. pepper, and paprika. Mix well!
Add chicken to bag (in 3 or 4 piece batches) and toss well until fully coated. Place chicken on a sheet of parchment paper and allow to sit until coating has a paste-like consistency.
Heat oil to 400F in electric skillet until hot. Add as many pieces as skillet can hold. Then once back up to temp, reduce heat to 350F and cook (turning occasionally) until crispy and golden brown on all sides. About 30 minutes.
Remove chicken onto paper towels and allow to drain and cool for about 10 minutes. Then, if needed, transfer to a warm oven.
Serve and enjoy!
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