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Gluten-Free Instant Pot Recipes Soup Vegan

Instant Pot Vegan Potato Soup

Instant Pot Vegan Potato Soup | The Foodie Eats

Instant Pot Vegan Potato Soup

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.

 

More Instant Pot Vegan Soup Recipes:

 

The Process

diced onions, carrots, and celery

Using sauté setting – Add oil, onions, carrots, and celery. Cook for about 5 minutes (until onions are translucent and carrots begin to soften).

 

diced onions, carrots, celery, garlic, and bay leaf sautéing in oil

Add vinegar, garlic, and bay leaf ­ and continue cooking for 2 minutes, until vinegar has evaporated.

 

chopped gold potatoes

Add potatoes…

 

chopped gold potatoes topped with salt and pepper

…salt and pepper…

 

chopped gold potatoes in vegetable broth

…and vegetable broth, then mix well. Lock lid and cook for 7 minutes at high pressure.

 

cooked potatoes in vegetable broth

Once time is complete, quick-release pressure then remove lid.

 

cooked potatoes in vegetable broth with potato masher

Remove bay leaf and mash well with a potato masher.

 

cooked potato soup with potato masher

(I don’t recommend using any kind of blender because the soup will become super starchy.)

And this is the AMAZING Result…

Instant Pot Vegan Potato Soup | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Instant Pot Vegan Potato Soup | The Foodie Eats

 

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5 from 11 votes
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Instant Pot Vegan Potato Soup

Vegan potato soup with a "meaty" flavor!

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 237 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 1 cup yellow onions diced
  • 1/2 cup celery diced
  • 2/3 cup carrots peeled, diced
  • 1 bay leaf
  • 2 Tbsp. garlic minced
  • 2 Tbsp. white wine vinegar
  • 4 cups vegetable stock
  • 1 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 3 lbs. red or gold potatoes skin-on, roughly chopped

Instructions

  1. Using sauté setting – Add oil, onions, carrots, and celery. Cook for about 5 minutes (until onions are translucent and carrots begin to soften).

  2. Add vinegar, garlic, and bay leaf ­ and continue cooking for 2 minutes, until vinegar has evaporated.

  3. Add vegetable stock, salt, pepper, and potatoes, then mix well. Lock lid and cook for 7 minutes at high pressure.

  4. Once time is complete, quick-release pressure then remove lid.

  5. Remove bay leaf and mash well with a potato masher. (I don't recommend using any kind of blender because the soup will become super starchy.)
  6. Ladle into a bowl and top with caramelized onions and/or fresh green onions.
Nutrition Facts
Instant Pot Vegan Potato Soup
Amount Per Serving
Calories 237 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 845mg 35%
Potassium 1158mg 33%
Total Carbohydrates 44g 15%
Dietary Fiber 5g 20%
Sugars 6g
Protein 5g 10%
Vitamin A 55.3%
Vitamin C 29.2%
Calcium 4.8%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Starter Vegan

Instant Pot Boiled Peanuts – Cajun and Dill

boiled peanuts in Instant Pot with sliced pickles, jalapenos, and olives.

Instant Pot Boiled Peanuts

I don’t think people around the world eat boiled peanuts. I mean, we eat them like crazy in the south! But I’m not even sure anybody else in America really eats them – which is shocking to me because they’re so delicious. Peanuts are not nuts at all; they’re legumes (aka beans). So it makes perfect sense to boil them, right? Well, these Instant Pot boiled peanuts are my gift to all you.

 

This particular recipe was developed after I recently tasted some at a Florida flea market that blew my mind! I had never heard of using a dill brine, but it quickly became my favorite way to eat  them. The flavor is WAY more interesting than just pure cajun spice.

 

Boiled peanuts in red bowl with Instant Pot in background.

 

The Process

Raw peanuts being washed under running water in white colander.

Thoroughly wash raw peanuts under running water.

 

Raw peanuts in Instant Pot.

Add peanuts to an empty pot.

 

3 Jalapenos in cutting board.

Place jalapeños on cutting board…

 

Jalapenos cut on cutting board with knife.

…and slice them.

 

2 pickles on cutting board.

Place pickles on cutting board…

 

Pickles cut on cutting board with knife.

…and slice them.

 

Pickles, jalapenos, olives, and crab boil in Instant Pot.

Add jalapeños, pickles, olives, and crab boil seasoning packet to pot. DO NOT STIR.

 

Pickles, jalapenos, olives, and crab boil in Instant Pot topped with salt.

Add salt, cayenne, and water. Again, DO NOT STIR. We want all the peanuts to remain submerged. And if you stir them, they will all float to the top. Lock lid and cook at high pressure for 120 minutes.

 

Cooked boiled peanuts with pickles, jalapenos, olives, and crab boil in Instant Pot topped with salt.

Once cook time is complete, allow pressure to release naturally. Then let the peanuts sit for as long as you can stand it! I’ve made these several times and recommend cooking them at night and letting them sit overnight on the “keep warm” setting. Before you stir them, carefully remove the crab boil seasoning packet. They rip pretty easily.

 

And this is the AMAZING Result…

Boiled peanuts in red bowl with Instant Pot in background.

 

And as Always… Please Pin & Share the Love!

Boiled Peanuts image for Pinterest.

 

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Please give it a star rating below!★

boiled peanuts in Instant Pot with sliced pickles, jalapenos, and olives.
5 from 3 votes
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Instant Pot Boiled Peanuts in Dill Brine

These peanuts have an interesting dill flavor that combines perfectly with cajun spice.

Course Appetizer
Cuisine Southern
Keyword cajun, dill, peanuts, vegan
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 32
Calories 178 kcal
Author The Foodie East

Ingredients

  • 2 lbs. raw peanuts in shells
  • 3 jalapeños sliced
  • 2 dill pickles sliced
  • 7 oz. jar of green olives
  • 1 crab boil packet
  • 2/3 cup sea salt
  • 2 cups dill pickle juice
  • 6 cups water
  • 1 tsp. cayenne optional

Instructions

  1. Thoroughly wash raw peanuts under running water. Add peanuts to an empty pot.

  2. Add jalapeños, pickles, olives, and crab boil seasoning packet to pot. DO NOT STIR.

  3. Add salt, cayenne, and water. Again, DO NOT STIR. We want all the peanuts to remain submerged. And if you stir them, they will all float to the top. 

  4. Lock lid and cook at high pressure for 120 minutes.

  5. Once cook time is complete, allow pressure to release naturally. Then let the peanuts sit for as long as you can stand it! Before you stir them, carefully remove the crab boil seasoning packet. They rip pretty easily.

Recipe Notes

I’ve made these several times and recommend cooking them at night and letting them sit overnight on the "keep warm" setting. 

If you use a full teaspoon of cayenne, the peanuts will be very spicy. Reduce amount of pepper if you prefer less spicy food.

Nutrition Facts
Instant Pot Boiled Peanuts in Dill Brine
Amount Per Serving
Calories 178 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Sodium 246mg 10%
Potassium 199mg 6%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 6g 12%
Vitamin A 2.2%
Vitamin C 2.1%
Calcium 2.1%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Hoppin John

hoppin' john in bowl with spoon and white linen

Instant Pot Hoppin John

With the new year approaching, I feel it’s only right that we share a southern tradition with you: black-eyed peas! And the legend says that eating them for New Year’s Day will bring good fortune. Well, I may not be a big believer in luck, but I am one who loves traditions. So please enjoy this incredibly easy Instant Pot Hoppin John recipe. And if you make two minor adjustments, it becomes as vegan as it gets!

 

Vegans Don’t Read This – It’s About Bacon

While growing up, I can ALWAYS remember a little dish of bacon grease next to the stove. My dad would use it to make scrambled eggs – the best eggs in the world. Now as an adult, I find that this is a tradition that stuck with me.

I have found having a mason jar of bacon grease next to the range makes me a true southerner. And while I don’t use it often, I have a few dishes that I highly recommend using it. This is one of them. That is, unless you’re vegan. Or simply don’t have any. We’ve tried it both ways and it’s still delicious!

 

The Process

bacon fat in an Instant Pot

Using sauté setting – heat oil…

 

diced mirepoix with jalapenos

…then add onion, carrot, celery, and jalapeno. Cook for about 4 minutes, stirring frequently.

 

onions, carrots, celery, thyme, bay leaves, garlic, and apple cider vinegar

Then add thyme, bay leaf, garlic and vinegar…

 

onions, carrots, celery, thyme, bay leaves, and apple cider vinegar

and cook one minute.

 

onions, carrots, and celery, topped with uncooked rice

Next, add the rice…

 

onions, carrots, celery, and uncooked rice

…mix well and cook for another 30 seconds, stirring constantly.

 

uncooked hoppin' john topped with sea salt

Add salt…

 

uncooked Hoppin; John covered in chicken stock

and stock, mix well.

 

frozen black-eyed peas and snaps in an Instant Pot

Then add peas…

 

Uncooked Hoppin" John in an Instant Pot

and mix again. Finally, lock lid, close vent, and switch to rice setting (12 minutes, low pressure).

 

Hoppin" John in an Instant Pot

Once cook time is complete, allow pressure to release naturally (about 10 minutes). Remove bay leaf and thyme sprigs.

 

And as Always… Please Pin & Share the Love!

Instant Pot Hoppin John | The Foodie Eats

 

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5 from 2 votes
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Instant Pot Hoppin John

A southern classic, perfect for New Year's Day - or any day!

Course Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 345 kcal
Author The Foodie Eats

Ingredients

  • 3/4 cup yellow onion adiced
  • 3/4 carrot peeled, diced
  • 3/4 cup celery diced
  • 1 jalapeno diced
  • 2 Tbsp. bacon fat or olive oil
  • 1 Tbsp. garlic minced
  • 1 Tbsp. apple cider vinegar
  • 1 cup long grain white rice
  • 2 1/2 cups chicken or vegetable stock
  • 6 thyme sprigs
  • 1 bay leaf
  • 2 tsp. sea salt
  • 28 oz. frozen field peas and snaps

Instructions

  1. Using sauté setting - heat oil, then add onion, carrot, celery, and jalapeno. Cook for 4 minutes, stirring frequently. Then add thyme, bay leaf, garlic and vinegar and cook one minute. Next, add the rice, mix well and cook for another 30 seconds, stirring constantly.

  2. Add stock and salt, mix well. Then add peas and mix again.

  3. Finally, lock lid, close vent, and switch to rice setting (12 minutes, low pressure).
  4. Once cook time is complete, allow pressure to release naturally (about 10 minutes). Remove bay leaf and thyme sprigs.

  5. Serve and enjoy!
Nutrition Facts
Instant Pot Hoppin John
Amount Per Serving
Calories 345 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 697mg 29%
Potassium 590mg 17%
Total Carbohydrates 57g 19%
Dietary Fiber 10g 40%
Sugars 6g
Protein 15g 30%
Vitamin A 28.5%
Vitamin C 9.7%
Calcium 6.5%
Iron 22.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Cilantro Lime Rice – Chipotle Copycat

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Instant Pot Cilantro Lime Rice

Chipotle Copycat

A few years ago, when my wife was pregnant with our second child, we ate too much Chipotle. She had the worst food aversion possible and it was the only thing that sounded good. So much so that it went from being my favorite fast food place to not wanting to eat it for a year. That’s no exaggeration, we went more than a year without even thinking about it. During that stretch, I began making it at home pretty regularly because I just couldn’t afford it any more! Well, this Instant Pot cilantro lime rice is my very own Chipotle Copycat cilantro lime rice. And it’s pretty doggone good!

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

 

The Process

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Add chicken broth and salt to pot.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Then add rice and give a good mix. Cook for 22 minutes at high pressure.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Meanwhile, in a small bowl – add lime juice, olive oil, and garlic…

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

…and whisk together.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for 10 minutes, then quick-release remaining pressure.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Pour lime juice mixture over rice.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Then add cilantro.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Mix everything together well.

 

And this is the AMAZING Result…

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

 

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Please give it a star rating below!★

Instant Pot Cilantro Lime Rice - Chipotle Copycat

This Instant Pot rice is about as close to a Chipotle copycat cilantro lime rice as you can get. And trust us, we have eaten A LOT of Chipotle!

Course Side Dish
Cuisine Mexican
Prep Time 1 minute
Cook Time 22 minutes
Total Time 23 minutes
Servings 8
Calories 191 kcal
Author The Foodie Eats

Ingredients

  • 2 cups brown rice rinsed
  • 2 1/2 cups chicken broth can sub water, if preferred
  • 1/2 tsp. sea salt
  • 2 Tbsp. lime juice
  • 1 tsp. olive oil
  • 1 tsp. garlic minced
  • 1/4 cup cilantro leaves only, finely chopped

Instructions

  1. Add chicken broth and salt to pot. Then add rice and give a good mix. Cook for 22 minutes at high pressure.

  2. Meanwhile, in a small bowl – add lime juice, olive oil, and garlic and whisk together.

  3. Once cook time is complete, allow pressure to release naturally for 10 minutes, then quick-release remaining pressure.

  4. Pour lime juice mixture over rice, then add cilantro. Mix everything together well. Serve with your favorite dish.

Recipe Notes

If you prefer to use white rice, use 2 cups of chicken broth and cook for 12 minutes at low pressure. Allow pressure release naturally for 10 minutes, then quick-release remaining pressure.

Nutrition Facts
Instant Pot Cilantro Lime Rice - Chipotle Copycat
Amount Per Serving
Calories 191 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 143mg 6%
Potassium 190mg 5%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Protein 5g 10%
Vitamin A 0.7%
Vitamin C 1.7%
Calcium 1.9%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side Vegan

Pressure Cooker Coconut Rice with Fresh Herbs

Pressure Cooker Coconut Rice | The Foodie Eats

Pressure Cooker Coconut Rice with Fresh Herbs

When we think of perfectly cooked rice, we usually think of fluffy, tender, individual grains of rice. In the typical rice recipe, sticky, gummy rice is to be avoided at all costs.  Unless of course, you’re intentionally trying to make sticky rice, a staple food in northern Thailand. Now,  while I am definitely not from Thailand, I do appreciate cuisine from all around the world. And this pressure cooker coconut rice is reflective of that.

Serve with Something Saucy!

While the texture of our pressure cooker coconut rice shares some characteristics with sticky rice, it is not at all a Thai sticky rice recipe. Thai sticky rice is made with sweet rice and water, while our recipe combines jasmine rice with coconut milk and fresh herbs. However, like Thai sticky rice, this coconut rice yields a slightly sticky rice that pairs well with saucy dishes like our Instant Pot Country Ribs with Sweet Spicy Red Curry Sauce, or our Instant Pot Curry with Chickpeas, Tomatoes & Spinach.

 

Pressure Cooker Coconut Rice | The Foodie Eats

 

Mint in a savory dish?

While you may think of spearmint gum, mint chocolate chip ice-cream, and other sweet treats when we hear the word “mint”, it’s actually a versatile herb that works well in both sweet and savory dishes. It pairs perfectly with the other flavors of this dish. If cooking savory dishes with mint is new to you, trust us, it works. Maybe give this Spring Pea and Mint Risotto a try!

 

The Process

Pressure Cooker Coconut Rice | The Foodie Eats

Rinse rice under cold water until water begins to run clear. Then transfer wet rice to pot.

 

Pressure Cooker Coconut Rice | The Foodie Eats

In a mixing bowl, combine coconut milk and vegetable broth.

 

Pressure Cooker Coconut Rice | The Foodie Eats

Pour liquid over rice, along with salt, and give a quick mix. Lock lid at cook for 4 minutes at high pressure.

 

Pressure Cooker Coconut Rice | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for about 10 minutes, then quick-release any remaining pressure.

 

Pressure Cooker Coconut Rice | The Foodie Eats

Meanwhile, take a few leaves of mint and basil…

 

Pressure Cooker Coconut Rice | The Foodie Eats

… and chop them as finely as you can.

 

Pressure Cooker Coconut Rice | The Foodie Eats

Then, use a fork to fluff rice. (This rice recipe will be both sticky and clumpy, not individual grains – perfect for serving with something with lots of liquid to soak it up.)

 

Pressure Cooker Coconut Rice | The Foodie Eats

Add herbs to rice and mix well.

 

And the AMAZING Result…

Pressure Cooker Coconut Rice | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Coconut Rice | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Coconut Rice with Fresh Herbs

Course Side Dish
Cuisine Asian
Prep Time 1 minute
Cook Time 14 minutes
Total Time 15 minutes
Servings 8
Calories 228 kcal
Author The Foodie Eats

Ingredients

  • 1 1/2 cups jasmine rice
  • 14 oz. coconut milk
  • 1/2 cup vegetable broth
  • 1/2 tsp. salt
  • 1 Tbsp. fresh mint finely chopped
  • 1 Tbsp. fresh basil

Instructions

  1. Rinse rice under cold water until water begins to run clear. Then transfer wet rice to pot.

  2. In a mixing bowl, combine coconut milk and vegetable broth. Pour liquid over rice, along with salt, and give a quick mix. Lock lid at cook for 4 minutes at high pressure.

  3. Meanwhile, take a few leaves of mint and basil and chop them as finely as you can.

  4. Once cook time is complete, allow pressure to release naturally for about 10 minutes, then quick-release any remaining pressure.

  5. Then, use a fork to fluff rice. Add herbs to rice and mix well.

Recipe Notes

This rice recipe will be both sticky and clumpy, not individual grains - perfect for serving with something with lots of liquid to soak it up.

Nutrition Facts
Pressure Cooker Coconut Rice with Fresh Herbs
Amount Per Serving
Calories 228 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 9g 45%
Sodium 132mg 6%
Potassium 177mg 5%
Total Carbohydrates 29g 10%
Protein 3g 6%
Vitamin A 3.5%
Vitamin C 1.7%
Calcium 2.6%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Entrée Gluten-Free Instant Pot Recipes Side Soup Vegan

Instant Pot Curry with Chickpeas, Tomatoes & Spinach

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Instant Pot Curry with Chickpeas, Tomatoes & Spinach

First, let me begin by saying that I am fully aware that this is not an authentic preparation of curry. I mean, I live in Florida, with roots from Alabama and the Carolinas. But, this recipe is a quick, flavorful, Americanized Instant Pot curry. And it’s been a big hit every time I’ve served it! Try it with this Coconut-Herb Rice.

I’ve eaten a lot of “quick and easy” curries before. And, quite frankly, they often lack the most important ingredient in ANY food: Flavor! Well, let me assure you that this version delivers. I’ve taken this dish to multiple potlucks. And surprisingly, it has been the big hit! (Possibly because no one knew it was a plant-based recipe…? Lol.)

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

 

The Process

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add ginger and continue cooking for another 3 minutes or so.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add garlic and cook for one minute more.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add curry powder and mix well.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Allow to toast for about a minute.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Stir in tomatoes…

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Then add chickpeas, coconut milk, and remaining salt. Mix well.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Lock lid and cook at high pressure for 5 minutes.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Once cook time is complete, quick-release pressure.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add spinach…

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

…and mix until fully wilted.

 

And the AMAZING Result…

Instant Pot Curry!

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats
5 from 6 votes
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Instant Pot Curry with Chickpeas, Tomatoes and Spinach

A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!

Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 321 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 1/2 cup yellow onion diced
  • 1 1/4 tsp. sea salt divided
  • 1 Tbsp. fresh ginger grated
  • 1 Tbsp. garlic minced
  • 2 Tbsp. curry powder
  • 14.5 oz tomatoes fire-roasted, diced
  • 13.5 oz. coconut milk
  • 13.5 oz chickpeas drained
  • 8 oz. fresh baby spinach

Instructions

  1. Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. Now Add curry powder and mix well, allowing to toast for about a minute.

  2. Stir in tomatoes, followed by chickpeas, coconut milk, and remaining salt. Mix well.

  3. Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.

  4. Finally, add spinach and mix until fully wilted. Serve with rice or quinoa.

Nutrition Facts
Instant Pot Curry with Chickpeas, Tomatoes and Spinach
Amount Per Serving
Calories 321 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Sodium 447mg 19%
Potassium 814mg 23%
Total Carbohydrates 28g 9%
Dietary Fiber 8g 32%
Sugars 5g
Protein 9g 18%
Vitamin A 83.6%
Vitamin C 28.8%
Calcium 11.8%
Iron 37%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Baby Lima Beans

Instant Pot Baby Lima Beans | The Foodie Eats

Instant Pot Baby Lima Beans

Baby lima beans (aka butterbeans) are one of my favorite foods in the whole world. And that’s not an exaggeration. I’ve even been known to eat a bowl of these for breakfast. Before the Instant Pot entered my life, making baby lima beans was a 45 minute process that involved simmering on the stove top.  But now, with just two minutes of prep, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!

 

Instant Pot Baby Lima Beans | The Foodie Eats

 

The Difference Between Butter Beans and Lima Beans

There seems to be some debate over the difference between butter beans and lima beans. Some people swear they’re different beans. Others say that lima beans are a mature butter bean, while butter beans are baby limas. And even some others state that there is no difference at all.

So, is there a difference? The short answer is: No. Butter beans and lima beans are simply different names for the same bean. In the US south and in the UK, they’re commonly referred to as butter beans, while going by the name of lima beans in most other areas. So, you say lima bean, I say butter bean (and vice versa). Still not convinced? You can read more about the difference between butter beans and lima beans, along with several other names they go by, here.

 

Baby Lima Beans vs. Lima Beans

Now that we’ve established butter beans and lima beans are actually the same thing, what’s the difference between baby lima beans and lima beans? Baby lima beans are fresh and green, while regular lima beans (which are more mature), are typically dried and beige. For this recipe, you’ll want a bag of fresh frozen baby limas.

 

The Process

(Easiest on the Whole Internet!)

Instant Pot Baby Lima Beans | The Foodie Eats

Place beans, water, black pepper, butter, and bay leaf in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.

 

Instant Pot Baby Lima Beans | The Foodie Eats

Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting. Serve and enjoy!

 

And as Always… Please Pin & Share the Love!

Instant Pot Baby Lima Beans | The Foodie Eats

★ Did you make this recipe? Please give it a star rating below!

 

Instant Pot Baby Lima Beans | The Foodie Eats
5 from 11 votes
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Instant Pot Baby Lima Beans

Super simple meatless butterbeans that are tender and sweet. Vegetarian or vegan recipe (depending on the butter you choose).

Course Side Dish
Cuisine Southern
Prep Time 2 minutes
Cook Time 23 minutes
Resting 10 minutes
Total Time 25 minutes
Servings 10
Calories 126 kcal
Author The Foodie Eats

Ingredients

  • 28-30 oz. fresh frozen baby lima beans
  • 3 cups water really just enough to cover beans
  • 1/2 tsp. black pepper
  • 2 Tbsp. butter can sub vegan butter
  • 1 bay leaf
  • 1 tsp. salt

Instructions

  1. Place beans, water, black pepper, butter, and bay leaf in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.

  2. Once cook time is complete, quick-release the pressure.

  3. Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting.
  4. Serve and enjoy!

Recipe Notes

If you add the salt before cooking, the skin of the beans will be tougher. It is kind of a rule-of-thumb to always add salt to beans AFTER they are cooked.

Nutrition Facts
Instant Pot Baby Lima Beans
Amount Per Serving
Calories 126 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 257mg 11%
Potassium 358mg 10%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Protein 6g 12%
Vitamin A 4.5%
Vitamin C 8%
Calcium 3.1%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Recipes Side Vegan

Sautéed Collard Greens Recipe

Sautéed Collard Greens | The Foodie Eats

Sautéed Collard Greens Recipe

I grew up eating collard greens on a regular basis. I mean, they are pretty much the quintessential southern food. And we ALWAYS cooked them in some sort of pork fat – ham hocks, smoked neck bones, or even pig tails. It wasn’t until my adulthood I that realized the beauty and deliciousness of sautéed collard greens!

 

Hear me now, believe me later… You don’t even need bacon (or chicken stock for that matter) to make delicious sautéed collard greens. After eating vegan for a season, I discovered that you can have perfectly tender and flavorful greens in just about 30 minutes! And enjoy them without any animal fat. Trust me!

 

Sautéed Collard Greens | The Foodie Eats

 

The Process

Sautéed Collard Greens | The Foodie Eats

Remove leaves from stems and wash thoroughly at least twice. We usually let them soak in the water on the first wash to help any stubborn grit loosen to be washed away. A little grit goes a long way, and can ruin eating them.

 

Sautéed Collard Greens | The Foodie Eats

Cut away as much or as little of the stem from the leaves as you like. The stems can be tough and bitter, so we remove quite a bit.

 

Sautéed Collard Greens | The Foodie Eats

Stack 7 or 8 leaves and roll them tightly, like you would a cigar.

 

Sautéed Collard Greens | The Foodie Eats

Then thinly slice across the rolled greens. At this point, we usually wash them one last time.

 

Sautéed Collard Greens | The Foodie Eats

Using a large sauce pan over medium-high heat – add oil and onions and cook for a few minutes, until onions are softened and translucent.

 

Sautéed Collard Greens | The Foodie Eats

Add garlic, red pepper flakes, and vinegar. Cook for about 1 minute, but don’t let the garlic become brown.

 

Sautéed Collard Greens | The Foodie Eats

Add collards, stock, salt, pepper, and sugar and cook for at least 25 minutes, depending on how soft you want the greens. Stir them frequently to ensure even cooking, but keep them covered when not stirring. They should be perfect when all of the liquid evaporates.

 

Sautéed Collard Greens | The Foodie Eats

If all the stock evaporates, feel free to add more about 1/2 cup at a time. You only want enough liquid to produce steam.

 

And as Always… Please Pin & Share the Love!

Sautéed Collard Greens | The Foodie Eats

 

More delicious vegan side dishes:

★ Did you make this recipe? Please give it a star rating below!★

Sautéed Collard Greens

Tender & flavorful greens in very little time!

Course Side Dish
Cuisine Southern
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 115 kcal
Author The Foodie Eats

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup yellow onions diced
  • 2 Tbsp. garlic minced
  • 1/4 tsp. red pepper flakes
  • 2 Tbsp. white wine vinegar
  • 2 lbs. collard greens
  • 1 cup vegetable stock
  • 2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 1/2 tsp. sugar

Instructions

  1. Remove leaves from stems and wash thoroughly at least twice. We usually let them soak in the water on the first wash to help any stubborn grit loosen to be washed away. A little grit goes a long way, and can ruin eating them.

  2. Cut away as much or as little of the stem from the leaves as you like. The stems can be tough and bitter, so we remove quite a bit.

  3. Stack 7 or 8 leaves and roll them tightly, like you would a cigar. Then thinly slice across the rolled greens. At this point, we usually wash them one last time.

  4. Using a large sauce pan over medium-high heat - add oil and onions and cook for a few minutes, until onions are softened and translucent. Then add garlic, red pepper flakes, and vinegar. Cook for about 1 minute, but don't let the garlic become brown.

  5. Add collards, stock, salt, pepper, and sugar and cook for at least 25 minutes, depending on how soft you want the greens. Stir them frequently to ensure even cooking, but keep them covered when not stirring. They should be perfect when all of the liquid evaporates.

  6. Serve and enjoy!

Recipe Notes

If all of your greens won't fit in your pan at first, cooke them for a few minutes then add the rest (in batches if necessary). The greens will cook down in size pretty quickly.

Nutrition Facts
Sautéed Collard Greens
Amount Per Serving
Calories 115 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 140mg 6%
Potassium 270mg 8%
Total Carbohydrates 10g 3%
Dietary Fiber 4g 16%
Sugars 3g
Protein 3g 6%
Vitamin A 116%
Vitamin C 50.8%
Calcium 27.2%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free How To Instant Pot Recipes Starter Vegan

Vegan Sushi Recipe – Made Easy Using the Sushezi!

Vegan Sushi Recipe | The Foodie Eats

Vegan Sushi Recipe

Made Easy Using the Sushezi!

There are few foods in life I enjoy as much as sushi rolls. I have been know to put down a few dozen pieces in a single sitting. Recently, I was asked to bring an assortment of sushi rolls to a dinner party. And of all the rolls I brought, who would’ve thought that this vegan sushi recipe would be my favorite… Hands down!

Do I really need a Sushezi to make this recipe?

Short answer: No. You can roll these by hand and still have an incredibly delicious sushi roll, but believe me- once you try making sushi using a Sushezi, you’ll never go back.

I received a Sushezi last Christmas from my mother-in-law and it has changed our lives. My sushi before tasted good, but did not look impressive at all. Well, now my rolls are perfect ever single time!

The Tool:

Vegan Sushi Recipe | The Foodie Eats

Why This Recipe Works So Well

My favorite part of any recipe is the acidity. I can look at the ingredients list of any recipe and tell whether or not I’m going to like it. The secret to well-balanced food is acidity. And sadly, it’s often overlooked. Acidity in food is simply adding either vinegar or citrus juice. It makes your taste buds come alive! It makes them pop! Food without acidity is flat.

That being said… the secret ingredient to this vegan sushi recipe is the KIMCHI! Might sound scary, or even be scary on it’s own. But when playing a supporting role, it actually becomes the star! And while kimchi is not technically an acid component, it pretty much acts as one in this roll. Plus there’s lots of vinegar in the rice, lol.

 

The Process

Vegan Sushi Recipe | The Foodie Eats

These are the veggies we chose (which really worked great) but you really can choose any that you prefer.

 

Vegan Sushi Recipe | The Foodie Eats

Prepare veggies according to ingredient list. The goal is to have them all about the same diameter. They will roll much easier if they are closer to the same size.

 

Vegan Sushi Recipe | The Foodie Eats

Add 1/4 tsp. of oil to each side of the Sushezi and spread out to coat evenly. (I used a paper towel.)

 

Vegan Sushi Recipe | The Foodie Eats

Add 1/2 cup packed rice to each side. The key to making this work is to make sure there’s enough rice to fill both sides. Then pack it down.

 

Vegan Sushi Recipe | The Foodie Eats

Use the rod/plunger to form a trench in both sides of rice.

 

Vegan Sushi Recipe | The Foodie Eats

Add veggies to each side, pressing them down into the trench. Place the rod in the end of the Sushezi and line up the grooves. Then carefully (and somewhat quickly) bring together both sides and lock both latches.

 

Vegan Sushi Recipe | The Foodie Eats

Place the cap on the end of the tube and lock it. Twist the rod in a clockwise motion to pack the inside rice roll.

 

Vegan Sushi Recipe | The Foodie Eats

Remove cap from end and push rod through. Try to make sure the roll comes out where you want it to land, just in case it’s sticky and difficult to move.

 

Vegan Sushi Recipe | The Foodie Eats

Wrap the nori around the roll. Use water as an adhesive to help it seal, on the inside and outside. Then, with a very sharp knife, carefully slice roll into 12 pieces.

 

Here is you AMAZING reward…

Our Best Vegan Sushi Recipe Yet!

Vegan Sushi Recipe | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Vegan Sushi Recipe | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Vegan Sushi

Delicious vegan sushi made easy with the Sushezi!

Course Appetizer
Cuisine Japanese
Prep Time 15 minutes
Cook Time 25 minutes
Rolling 20 minutes
Total Time 40 minutes
Servings 6 rolls
Calories 323 kcal
Author The Foodie Eats

Ingredients

  • 2 cups short-grain Japanese rice
  • 2 cups water
  • 1/4 cup white wine vinegar
  • 1/4 cup seasoned rice vinegar
  • 1 1/2 tsp. salt
  • 2 Tbsp. sugar
  • 1 avocado thinly sliced
  • 1 seedless cucumber thinly sliced, core removed
  • 1 red bell pepper thinly sliced
  • 1 carrot grated
  • 3 asparagus blanched, halved lengthwise
  • 3 green onions halved lengthwise
  • 1/2 cup kimchi diced
  • 2 oz. extra firm teriyaki tofu thinly sliced
  • 6 large nori sheets

Instructions

Rice

  1. In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.

  2. Add rice and water to Instant Pot (or rice cooker) and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes.

  3. Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.

  4. Transfer rice to glass dish. Then using a wooden spoon, gently add vinegar mixture and mix well to combine.

  5. Let cool, the use in your favorite rolls.

Rolls

  1. Prepare veggies according to ingredient list. The goal is to have them all about the same diameter. They will roll much easier if they are closer to the same size.

  2. Add 1/4 tsp. of oil to each side of the Sushezi and spread out to coat evenly. (I used a paper towel.)

  3. Add 1/2 cup packed rice to each side. The key to making this work is to make sure there’s enough rice to fill both sides. Then pack it down.

  4. Use the rod/plunger to form a trench in both sides of rice.

  5. Add veggies to each side, pressing them down into the trench. Place the rod in the end of the Sushezi and line up the grooves. Then carefully (and somewhat quickly) bring together both sides and lock both latches.

  6. Place the cap on the end of the tube and lock it. Twist the rod in a clockwise motion to pack the inside rice roll.

  7. Remove cap from end and push rod through. Try to make sure the roll comes out where you want it to land, just in case it’s sticky and difficult to move.

  8. Wrap the nori around the roll. Use water as an adhesive to help it seal, on the inside and outside. Then, with a very sharp knife, carefully slice roll into 12 pieces.

Recipe Notes

Whenever handling the rice, make sure your hands are very wet.

Also, when slicing the rolls, clean your knife with water after every slice. It's a lot of work, but it will slice beautifully.

Nutrition Facts
Vegan Sushi
Amount Per Serving
Calories 323 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 499mg 21%
Potassium 422mg 12%
Total Carbohydrates 61g 20%
Dietary Fiber 4g 16%
Sugars 7g
Protein 6g 12%
Vitamin A 53.4%
Vitamin C 40.3%
Calcium 4.3%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Recipes Side Vegan

Vegan Potato Salad with Lemon, Dill and Dijon

Vegan Potato Salad | Easy Potato Salad Recipe | The Foodie Eats

Vegan Potato Salad with Lemon, Dill and Dijon

(Easy Potato Salad Recipe)

I don’t think this vegan potato salad could actually be any easier to make. But don’t let that fool you. This easy potato salad recipe packs a massive flavor punch that will have you going back for more before you’re even finished with your first serving.

How to Make It Even Easier… Use This Guy:


Vegan Potato Salad | Easy Potato Salad Recipe | The Foodie Eats

5 from 1 vote
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Vegan Potato Salad with Lemon, Dill and Dijon

I don't think this easy potato salad could actually be any easier to make. But don't let that fool you. It packs a massive flavor punch.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 254 kcal
Author The Foodie Eats

Ingredients

  • 3 lbs. gold potatoes peeled, cut into ¾ inch chunks
  • 4 cups water
  • 1/2 cup vegan mayo
  • 2 tsp. Dijon mustard
  • 2 Tbsp. lemon juice
  • 1 tsp. fresh dill finely chopped
  • 2 tsp. sea salt
  • 1/4 tsp. black pepper

Instructions

  1. For pressure cooker: Add potatoes and 6 cups of water to Instant Pot. Close lid and set manual time for 4 minutes. Once cook time complete, quick-release pressure. Pour potatoes into a colander, then transfer to a sheet pan to cool.
  2. For stovetop: Add potatoes to a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer for about 10 unites - until barely tender. Transfer to a sheet pan to cool.
  3. In a large mixing bowl - add mayo, Dijon, lemon juice, dill, salt, and pepper and whisk to combine well.
  4. Then add potatoes to bowl and gently mix until fully combined.
  5. Refrigerate for a few hours before serving.
  6. Enjoy!
Nutrition Facts
Vegan Potato Salad with Lemon, Dill and Dijon
Amount Per Serving
Calories 254 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Sodium 793mg 33%
Potassium 942mg 27%
Total Carbohydrates 30g 10%
Dietary Fiber 5g 20%
Protein 5g 10%
Vitamin A 1.3%
Vitamin C 34.5%
Calcium 7.5%
Iron 41.1%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Potato Salad | Easy Potato Salad Recipe | The Foodie Eats

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.