In today’s video I share 3 vegan instant pot recipes! The first one is vegan healthy/ no mayo potato salad, the second one is vegan clam chowder, and the last one is vegan lentil sloppy joes!
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instant pot-
black salt-
My recipe blog is down at the moment so here is the ingredients for the recipes:
Potato salad-
1.5 lbs mini potato medley- rinsed and cut into quarters
Tofu “eggs”-
1/2 block super firm tofu pressed 20 mins, diced into cubes
1 tsp ish Indian black salt
Pinch of turmeric
Sprinkle of onion powder
Dressing-
3/4 cup kite hill plain Greek yogurt
2 tbsp pickle juice
1 tbsp maple syrup
2 tsp Dijon mustard
1/3 cup red onions diced
1/4 cup diced pickles
2 celery sticks diced
Black pepper
Salt to taste
Smoked paprika for topping
Chives for topping
Steps- press tofu for 20 minutes. Cut into small cubes and add to a bowl with black salt, turmeric and onion powder and stir to combine. set aside.
Steam potatoes in instant pot using steamer basket and 1 cup water. Set time to 2 minutes and do a quick release. Take them out promptly and let them cool and drain the water out of the instant pot.
In a small bowl combine ingredients for dressing. Add the potatoes back to the instant pot lining and mix in the dressing and the tofu egg. Refrigerate for 1 hr before serving.
Clam chowder-
1 onion diced
2 medium carrots diced
2 celery ribs diced
8 oz oyster mushrooms diced
I cups diced potato
4 garlic minced
1.5 tsp thyme
1/2 tsp black pepper
salt to taste
1 tsp Kelp powder
2 Bay leafs
3 cups low sodium veggie broth
Cream-
1 cup white kidney beans low sodium, drained
1/2 cup cashews
2 tbsp hemp seeds
2 tbsp nooch
1 tbsp acv
1 tbsp corn starch
1 cup water
5 mins pressure cook
10 mins natural release
Pour in cream then return to simmer and stir. Will thicken as it cools.
Lentil sloppy joes
1 onion diced
4 oz diced mushrooms
1 red bell pepper diced
1 lb brown lentils sorted and rinsed
1 15 oz can no salt added tomato sauce
1 tbsp mustard
1/4 cup maple syrup
1/2 tbsp low sodium soy sauce
A few shakes of Tapatio hot sauce
1 tsp garlic powder
black pepper
2 1/4 cups water
Pressure cook 15 minutes, do a natural release
Serve on top of whole wheat buns, pita or bread.