Instant Pot Aloo Gobi

Aloo Gobi (Instant Pot)

Print Recipe
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Instant Pot

Ingredients
  

INGREDIENTS

  • 2 tablespoons avocado oil
  • 1 teaspoon cumin seeds
  • 1 jalapeno halved (optional)
  • ½ onion diced (about ½ cup)
  • ½ tablespoon garlic minced
  • ½ tablespoon ginger minced
  • 1 russet potato cut into small cubes
  • 14 ounces tomatoes, diced – can
  • 1 cauliflower rinsed & cut into florets (about 1.25 lbs or 4 cups)

SPICES

  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 teaspoon coriander
  • ½ teaspoon garam masala
  • 1 teaspoon salt

FOR SERVING

  • 2 cups rice cooked
  • 1 teaspoon mango powder
  • cilantro chopped

Instructions
 

  • Start the instant pot in SAUTE mode and heat avocado oil in it. Add cumin seeds and jalapeno and saute for 30 seconds.
  • Add diced onions, ginger and garlic. Saute for 30 seconds.
  • Add all of the spices, canned tomatoes (with juices) and potato cubes. Saute for 2 minutes, so the potatoes are slightly cooked.
  • Add cauliflower florets and stir well. Scrape off anything stuck to the bottom of the pot. If needed, add ⅛ cup water to deglaze the pot. Press Cancel and close the instant pot lid.
  • Set the instant pot to MANUAL or pressure cook mode at low pressure for 2 minutes. It will take 8-10 minutes for the instant pot to come to pressure.
  • When the instant pot beeps, quick release the pressure manually.
  • Add mango powder and garnish with cilantro. Serve over cooked rice.

Notes

T
Keyword Vegan
Tried this recipe?Let us know how it was!

Buddha Bowl

Sweet Potato Chickpea Buddha Bowl

Print Recipe
Course Main Course
Servings 4

Equipment

  • Baking pan
  • Skillet

Ingredients
  

ROASTED VEGETABLES

  • 2 tablespoons olive oil
  • 1 sweet potato (large), cubed
  • 1 broccolini chopped
  • 2 cups kale chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

CHICKPEAS

  • 1 chickpeas – can drained and rinsed
  • 1 teaspoon cumin
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 tsp turmeric

TAHINI SAUCE

  • 1/4 cup tahini
  • 1 tablespoon maple syrup
  • 3 tablespoons water hot

Instructions
 

  • Preheat oven to 400 and arrange sweet potatoes on a baking sheet. Drizzle with olive oil and toss to coat. Bake for 15 minutes.
  • While sweet potatoes are roasting, heat a large skillet on medium heat. Mix chickpea seasonings in a medium bowl and then add drained and rinsed chickpeas. Stir to coat.
  • Remove sweet potatoes from oven and stir. Then add broccolini to the pan and drizzle broccolini with olive oil and season with a pinch of salt and pepper. Bake for another 8-10 minutes.
  • Once the skillet is hot, add 1 tablespoon olive oil and chickpeas. Saute chickpeas for about 10 minutes over medium heat, stirring frequently. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  • Remove baking pan from oven and add kale. Drizzle kale with more olive oil and season with a pinch of salt and pepper. Bake for another 4-5 minutes then set aside.
  • Prepare sauce by combining tahini and maple syrup in a small bowl and whisk to combine. Add hot water until a pourable sauce is formed.
  • To serve, divide vegetables between 4 serving bowls and top with chickpeas and tahini sauce.

Notes

You can also prepare the roasted vegetables in a wok, if preferred. Stir fry in oil in the same order- sweet potatoes first (until slightly tender), then add broccolini. When both sweet potato and broccolini are tender, add kale for a couple minutes.
Keyword Vegan
Tried this recipe?Let us know how it was!

Sesame Tofu with Broccoli & Peppers

Sesame Tofu with Broccoli and Peppers

Print Recipe
Course Main Course
Cuisine Asian
Servings 4

Equipment

  • Wok

Ingredients
  

SAUCE

  • 2 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1/4 cup tamari
  • 2 tablespoons sesame seeds
  • 2 tablespoons coconut brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons water

STIR FRY

  • 14 ounces tofu extra firm
  • 2 tablespoons cornstarch
  • 3 1/2 cups broccoli
  • 1 red bell pepper
  • 2 tablespoons avocado oil

FOR SERVING

  • 4 cups rice cooked
  • 3 green onions sliced
  • sesame seeds

Instructions
 

  • Place a clean, lint-free dish towel on a cutting board. Remove the tofu from the package and wrap it in the towel. Cover with a heavy skillet. Press the tofu for about 30 minutes to extract excess water.
  • Start cooking a pot of rice.
  • Mince garlic and grate ginger. You can use jarred garlic and ginger, but the flavors will not be quite as strong.
  • Combine the sauce ingredients in a small bowl. Stir until the brown sugar and cornstarch are dissolved, then set aside.
  • Chop the broccoli into small florets.
  • Chop the red bell pepper into 3/4 inch pieces.
  • Cut the pressed tofu into 1-inch cubes. Sprinkle 1 tablespoon cornstarch over the cubes, then toss to coat. Repeat with the second tablespoon of cornstarch.
  • Heat a wok or large skillet over medium flame. Once hot, add 2 tablespoons avocado oil. Add tofu cubes and cook until golden brown on the bottom. Use a spatula to turn the cubes to an uncooked side and cook until golden brown again. Continue until brown and crispy on all sides, then remove to a clean plate.
  • Add the broccoli and red bell pepper to the wok and stir fry until slightly browned on the edges.
  • Reduce heat to medium low. Stir the sauce, then pour it into the wok with the vegetables. Stir and cook until the sauce begins to bubble and thicken. Once thickened, turn off the heat and stir in the tofu cubes.
  • Serve over cooked rice, topped with sliced green onions and sesame seeds.
Keyword Vegan
Tried this recipe?Let us know how it was!

Instant Pot Cauliflower Thai Curry

Instant Pot Cauliflower Thai Curry

Print Recipe
Course Main Course
Servings 4 people

Ingredients
  

  • 2 cups butternut squash peeled and cubed
  • 2 cups cauliflower chopped
  • 1/2 cup red lentils, dried
  • 2 cups kale chopped
  • 14 ounces coconut milk – can
  • 14 ounces tomatoes, diced – can
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 2 tablespoons red curry paste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • black pepper freshly ground
  • 2 cups rice cooked (for serving)
  • cilantro chopped (for serving)

Instructions
 

  • Add all of the curry ingredients, except the red lentils and kale, to the Instant Pot and stir until combined. Do not drain canned tomatoes.
  • Add the red lentils on top of the mixture and gently press them into the liquid (do not stir the lentils into the mixture as this can result in a burn notice).
  • Secure lid in the lock position and press the “Pressure Cook” button and set the cook time to 5 minutes on high pressure.
  • When the timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the curry. Carefully open the lid and stir the curry.
  • Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the “Keep Warm” setting and allow the greens to wilt for about 5 minutes in the curry. Press “Cancel” to turn the heat off and release the steam again, if necessary, before removing the lid.
  • Serve over rice and garnish with cilantro.
Keyword Vegan
Tried this recipe?Let us know how it was!