Scrumptious Vegan Instant Pot Recipes
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About this ebook
Vegans have it hard.
Nobody said that it was going to be easy finding suitable replacements for the animal sources eliminated from our diet, but the world can be so cruel.
How so? For one, many restaurants are anti-vegan. It is a tough chore to say you want to go out and have a bite, only to be frustrated by the lack of choices offered to you. Arggh! Talk about stressful.
Which is why this book was created. You purchased the fancy Instant Pot, but then have a hard time finding things to make in it. nothing is surer to make you get demotivated than a lack of information.
But fear not, now you can easily choose from a range of meal types, all vegan tested and approved. Though, of course, after trying everything there is in this book, you will probably want to go out and create some of your own!
Get this book Scrumptious Vegan Instant Pot Recipes today, and Bon appétit!
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Book preview
Scrumptious Vegan Instant Pot Recipes - Michael J Bailey
Halwa
Breakfast Recipes
Sweet Potato Hash
Serving Size: 2 persons
Prep Time: 15 minutes
Cooking Time: 8 minutes
Ingredients Needed
1½ cups sweet potato, peeled and cubed
2 tablespoons olive oil
1 small onion, chopped
1 jalapeño pepper, chopped
2 tablespoons fresh cilantro, chopped
Salt and freshly ground black pepper, to taste
Method of Preparation
In a casserole dish, place the sweet potato.
In the bottom of Instant Pot, arrange a steamer trivet and pour 1 cup of water.
Place the casserole dish on top of trivet.
Secure the lid and place the pressure valve to Seal
position.
Select Manual
and cook under High Pressure
for about 2 minutes.
Select the Cancel
and carefully do a Quick
release.
Remove the lid and transfer the cooked sweet potato into a bowl.
Remove the steamer trivet and water from Instant Pot.
With paper towels, pat dry the pot.
Now, place the oil in the Instant Pot and select Sauté
. Then add the onion and sauté for about 5 minutes.
Add cooked sweet potato and remaining ingredients and stir to combine.
Secure the lid and cook under Manual
and High Pressure
for about 1 minute.
Select the Cancel
and carefully do a Quick
release.
Remove the lid and serve warm.
Nutritional Analysis (Per Serving)
Calories: 272
Fat Total: 14.4g
Fat, Saturated: 2g
Carbohydrates: 34.8g
Sugars: 11.5g
Protein: 3.5g
Mixed Veggie Hash
Serving Size: 3 persons
Prep Time: 20 minutes
Cooking Time: 6 minutes
Ingredients Needed
1 tablespoon olive oil
1 large potato, cut into ½-inch cubes
1 large sweet potato, peeled and cut into ¾-inch cubes
1 cup bell pepper, seeded and chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon paprika
Pinch of cayenne pepper
Salt and freshly ground black pepper, to taste
½ cup water
Method of Preparation
In the pot of Instant Pot, place all the ingredients and stir to combine
Secure the lid and place the pressure valve to Seal
position.
Select Manual
and cook under High Pressure
for about 0 minute.
Select the Cancel
and carefully do a Quick
release.
Remove the lid and select Sauté
.
Cook forabout 5-6 minutes or until desired doneness.
Nutritional Analysis (Per Serving)
Calories: 223
Fat Total: 5.3g
Fat, Saturated: 0.7g
Carbohydrates: 41.4g
Sugars: 8.5g
Protein: 4.8g
Flaxseeds Bread
Serving Size: 10 persons
Prep Time: 20 minutes
Cooking Time: 1 hour
Ingredients Needed
2 cups water
3 cups warm water
1/3 cup canola oil
1/3 cup sugar
1 tablespoon salt
3