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    Scrumptious Vegan Instant Pot Recipes
    Scrumptious Vegan Instant Pot Recipes
    Scrumptious Vegan Instant Pot Recipes
    Ebook97 pages50 minutes

    Scrumptious Vegan Instant Pot Recipes

    By Michael J Bailey

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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!

    LanguageEnglish
    PublisherPublishdrive
    Release dateMar 8, 2018
    Scrumptious Vegan Instant Pot Recipes

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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

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