Category Archives: Vegan Recipes

Cheezy Instant Pot Potato Soup

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With the spouse fresh out of the dentist’s chair, me with a sore throat, and a crusty homemade sourdough to eat, soup seemed like the way to go with dinner. Pondering the available vegetables resulted in a plan for potato soup which turned out to be an A+ choice!

Cheezy Potato Soup in the Instant Pot

Ingredients

  • 2 tablespoons olive oil
  • 1-2 medium onions, diced
  • 3-5 cloves garlic, minced
  • 6 cups vegetable or faux chicken broth
  • 3-4 lbs potatoes, peeled and chopped into 1 inch cubes 
  • 3-4 carrots peeled and sliced
  • 2 cups unsweetened soy or almond milk
  • 4 tablespoons of flour
  • ¼ cup nutritional yeast
  • 1-2 cups shredded vegan cheese
  • salt and pepper to taste

Optional 

  • Faux bacon cooked crisp and chopped
  • Chopped green onions
  • More shredded cheese
  • Croutons

Instructions

  • Sauté the onions in the olive oil in the instant pot for several minutes, then add garlic and stir for an additional few. Be sure to stir or the garlic will stick to the bottom and burn.
  • Add the broth, potatoes, and carrots to the pot. Cook at high pressure for 10 minutes, then quick release the pressure.
  • Whisk the flour into the milk and set it aside. 
  • After the pressure releases fully, add the flour and milk slurry and be sure it is well stirred. Then add the nutritional yeast. Turn the pot back onto sauté and cook while stirring until it begins to thicken (this should take about 5-7 minutes, depending on your specific pot). Then add in the cheese and stir to allow for melting.
  • Add salt and pepper to taste. 
  • Serve with desired optional add-ins and a nice crusty bread! 

Thai-Inspired Eggplant Noodles

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I had two pretty eggplants from Imperfect Foods, a giant box of amazing avocados from my super cousin, and the will to cook something tasty. It was well received!

Ingredients

  • 1 lb spaghetti
  • 2 medium to large eggplants peeled and cut in small cubes
  • 2 T olive oil
  • 2 T toasted sesame oil
  • 4 cloves garlic, minced
  • 1 T fresh ginger, minced or 1.5 tsp powdered ginger 
  • 1 red pepper, diced
  • 2 cups veggie or faux chicken broth
  • 4 T soy sauce
  • 3 T balsamic vinegar
  • 2 T brown sugar
  • 2 tsp sriracha
  • 1 T cornstarch
  • 1 cup roasted peanuts, coarsely chopped, if desired
  • Baked tofu cubes, seasoned with soy sauce, and chili pepper flakes, if desired
  • Chopped scallions, if desired
  • Diced fresh avocado if desired

Process

  • Saute garlic, ginger, red pepper in the olive oil and 1 T of the sesame oil
  • Add 1.5 cups broth, soy sauce, vinegar, sriracha, and sugar and mix until sugar dissolves
  • Add eggplant and fold to coat
  • Bring to a simmer and cook covered until eggplant is soft
  • Prepare pasta per directions, then drizzle with the rest of the sesame oil
  • Whisk the cornstarch into the remaining .5 cup of broth and add to the pan
  • Continue to simmer and stir until it thickens
  • Reduce heat and cook 5-10 more minutes to allow taste to develop
  • Gently toss with the pasta
  • Add tofu, peanuts, scallions, and avocado to taste and serve

Thai Chickpea and Kale Curry and Coconut Fried Rice

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This week, I bought a fresh coconut. I didn’t know what I was going to do with it, but it was in my Imperfect Foods (referral link – we both get $10 toward a box) order and so there we were. Me. And a coconut. Looking at each other.

Image by tree-species on Flickr

Somewhere in the back of my mind was a vague memory of coconut fried rice. So, I googled around, never quite finding the right recipe, but getting enough info to cobble together. And then decided to partner it with a very basic Thai curry.

Coconut Fried Rice

Ingredients
8 cups cooked and chilled rice (I used Loto Rice for something different)
2-3 cups coconut meat, finely chopped (fresh or frozen fresh)
⅓ inch of fresh ginger, finely diced or grated
½ teaspoon garlic, minced
¼ cup coconut water or 1 tsp olive oil in scant ¼ cup water
2 TBSP olive or sesame oil
2-3 scallions, chopped

Process
– Add coconut, ginger, and garlic to a wok or large sauté pan.
– Cook over medium-high heat, tossing frequently for even toasting. If/when it begins to get overly dry, add a bit of the coconut water. You likely won’t use the whole amount.
– Once coconut meat has become slightly golden, push to the sides of the pan and add oil. Allow to heat and then add rice.
– Toss rice in oil area for a few moments, then reincorporate the coconut meat mix.
– Add scallions, reduce heat a bit, and continue to cook for 5-8 minutes.
– If you aren’t ready to serve yet, lower heat to low and just remember to stir occasionally. Do not cover with a lid. You don’t want rice to get mushy.

Easy Thai Chickpea Curry

Ingredients
2 TBSP olive oil
1 medium onion, diced
½ inch of ginger, minced or grated
1 red pepper, diced
2 cans chickpeas, drained
1 can diced tomatoes
2 tsp Thai red curry paste
1 can full-fat coconut milk
1 large handful of kale, stemmed and coarsely chopped/ripped

Process
– Sauté onion, pepper, and ginger in olive oil over medium heat until onion is translucent.
– Add chickpeas, tomatoes, and curry paste
– Cook until heated through
– Smash up some of the chickpeas for texture and to help thicken
– Add coconut milk and stir in
– Add kale, cover, and allow to simmer 5 minutes
– Reduce heat to low until ready to serve