INSTANT POT RECIPES I Make On Repeat! Healthy Plant Based
Today I'm sharing some of my all time favorite plant based Instant Pot recipes that I make all the time for quick and easy healthy dinners!
Timestamps:
0:25- lentil bolognese
2:59- PF Changs lettuce wraps
5:35 lentil chili
8:02 corn lentil chowder
10:12 mushroom wild rice soup
lentil bolognese recipe:
lettuce wraps recipe:
veggie lentil chili:
mushroom wild rice soup:
corn lentil chowder-
lentil bolognese-
1 onion diced
4 oz baby bella mushrooms diced
4 cloves minced garlic
2-3 carrots diced
1 jar (about 25- 30 oz) marinara sauce
1 tsp italian seasoning
sprinkle of red pepper flakes
1 cup lentils rinsed
3/4 cup pea protein crumbles (brand is plant boss)
2 cups water
pressure cook 10 minutes with 20 minute natural release
PF Chang's chickpea lettuce wraps
1/2 onion diced
4 oz sliced shiitake mushrooms
2-3 carrots diced
1 tbsp ginger grated
4 cloves garlic
Veg broth for sauteeing
1 can water chestnuts drained rinsed and diced
1 can chickpeas drained and rinsed
1.5 tbsp rice vinegar
1 tbsp liquid aminos
3 tbsp date syrup
1-2 tsp sesame oil
1/2 cup pea protein crumbles
1 cup veggie broth (low sodium)
1/4 tsp Chinese 5 spice
Pressure cook for 3 mins, 11 min natural release
After its done cooking-
1 tbsp corn starch mixed with 1 tbsp water
Butter lettuce leaves for wraps
Sliced green onion and sesame seeds
Veggie lentil chili
1 onion diced
1 red bell pepper diced
4 oz diced mushrooms
Veggie broth for sautéing
2 tbsp southwest chipotle mrs dash
2 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 28 oz can crushed tomatoes
1 15 oz can tomato sauce
1 lb dry lentils rinsed
1 can black beans drained and rinsed
4 cups water
3/4 cup pea protein crumbles
2 tsp or more liquid aminos, to taste
Pressure cook for 15 minutes, natural release for 20 ish minutes
After cooking-
Frozen corn
Handful of chopped kale
2 tbsp date syrup
Top with avocado, cashew cream, diced green onions
Corn chowder
1 onion diced
3 celery sticks diced
4 cloves garlic minced
Veggie broth for sauteeing
4 oz mushrooms diced
3 carrots diced
1 cup red lentils rinsed
4 cups veggie broth
1/4 tsp dried turmeric powder
1 tsp dried thyme
Fresh black pepper
2 bay leaves
2-3 tsp liquid aminos
Salt and pepper to your taste
Pressure cook for 10 minutes, 20 minute natural release
After cooking:
1 cup frozen corn
Handful of chopped kale
Cashew cream-
1/2 cup cashews blended with 3/4 cup water
Mushroom wild rice soup-
1 onion diced
3 celery sticks diced
6 cloves minced garlic
8 oz mushrooms- I used baby Bellas but its better to use a mix of different types
3 diced carrots
1 red bell pepper
4 cups veg broth low sodium
3/4 cup wild rice
1 tsp dried thyme
2 bay leaves
Fresh black pepper
1/2 tbsp chopped fresh rosemary
2- 3 tsp liquid aminos
Pressure cook for 30 minutes
Cream sauce- 1 cup white kidney beans
1/2 cup raw cashews
1 cup water
1 tbsp arrowroot or corn starch
Season with salt and pepper to your taste
mushroom blog with sources-
Instant pot used in video- LUX 6 quart (no longer available so here is the next model up)-
knife used-
pea crumbles-
(the brand I used in the video is no longer available but I've also tried these before and they are great too!)
Mrs. Dash southwest chipotle seasoning-
Chinese 5 spice-
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Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
???? Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion - thinly sliced and cut in half
150g / 1 Cup Carrot - cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper - cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini - cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic - finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley - finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
???? Adding salt to the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Vegan White Chickn Chili
Hello everyone!
First I want to apologize because I completely forgot to add the rotel, so I added it at the end and let it cook for another 15 mins.
Secondly, I added a little more seasoning to the chili itself before letting it simmer, just for a little more flavor.
Here are the ingredients:
2 cans of jackfruit
1 large yellow onion
2 cans whole kernel corn (drained)
3 cans of white bean of your choice
1 can of rotel
Seasonings:
Mrs dash
Garlic powder
Black Pepper
Season to your own taste*
HOW TO MAKE FAST AND EASY CHILI BEANS!!
HI EVERYONE, we are finally back with another video! This recipe will be perfect for the rainy days, i hope you guys enjoy it!
INGREDIENTS:
1 packet Mrs.Dash Chili Bean packet
1lb of ground beef
1 can of diced tomatoes
1 can of tomato sauce
1 cup of pinto beans
1 1/2 cup of red kidney beans
1 garlic
1 chopped jalapeños
1/2 chopped onion
1 fresh tomato
knorr beef bouillon, paprika, black pepper, pinch of oregano (optional)
HOW TO MAKE BUTTERNUT SQUASH CHILI: A warming and scrumptious vegan black bean chili recipe!
Professional Chef Lindsey Farr gives us her coveted vegan butternut squash chili recipe with just the right amount of spice and kick. This vegan chili recipe is sure to bring the whole family together around the dinner table during a cold winter night. You can make this vegetarian chili recipe slow cooker style, and file it away under your vegan recipes healthy. This butternut squash chili is one of those one pot meals healthy as well!
For printable recipes, notes on customizing, and more tips learned in a professional kitchen:
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Chapters:
00:00 Intro to Butternut Squash Chili
00:12 Chop our onion
01:36 Put oil and onion in our pot, turn on low
02:19 Cut our butternut squash
03:10 Peel our squash
04:58 Dice squash
06:50 Sweat out garlic and onions in pan
07:12 Add all the spices to the pot
08:30 Add in accoutrements
09:27 Cook
10:07 Stir
10:20 Test squash with cake tester
11:23 Time to try!
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TOOLS USED IN THIS VIDEO:
o Professional Rubber 15”x 20”Cutting Board:
o Shun DM-0705 Classic 9” Knife (similar):
o Le Creuset Dutch Oven:
o Parchment Paper Sheets:
o Kuhn Rikon Y Peeler:
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o Dry Measuring Cups:
o OXO Good Grips 3- Piece Wooden Utensil Set
o GIR Mini Silicone Spatula (Similar):
o Kitchen Towels:
o Ateco Cake testers :
o RJ Legend 304 Stainless Steel Soup Ladle:
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Camera 2:
Macro Lens:
Front Lens:
Tripod 1:
Tripod 2:
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Learn how to make butternut squash chili with this scrumptious vegan black bean chili recipe! Butternut squash chili recipe vegan is sure to fill up the whole family with warm feelings, and butternut squash chilli is good for most dietary restrictions! Easy vegan recipes beginners will be satisfied with this recipe for sure, and it’s possible for your vegan chili crockpot. This vegan chili recipe easy is also among the easy vegan recipes tasty. Butternut squash chili vegetarian is a set-it and forget-it kind of meal, especially with this easy to follow butternut squash chili recipe.
Did you make this recipe? I want to hear all about it! ???? Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr
My Vegetarian Chili Recipe
Find this recipe on Allrecipes.com!
List of Materials:
1 large white onion
1 red bell pepper
Minced garlic (I don't measure it)
2-4 cans garbanzo beans (thickens everything)
2 cans each of:
Dark red kidney beans
Chili beans
Pinto beans
Black beans
Corn
1 can each of:
Tomatoes (whole peeled + diced or just diced)
Tomato sauce
Chipotles in adobo sauce
1 1/2 cups vegetable broth
1/2 jar Frank's Red Hot Sweet Chili sauce
1/4 cup pineapple juice
1/8 cup lemon juice
1/4 cup sugar (white or brown)
Spices: (not measured.. I just guess, but I'll list them in the order of most used to least used:
Basil
Oregano
Chili
Southwest chipotle
Salt
Paprika (I prefer the non-smoked kind for making chili; the smoked kind is great with egg salad :)
Cayenne
Garlic powder
Onion powder
Red pepper
Cumin (optional - be careful, too much of this could ruin everything)
Instructions:
Open all cans. Rinse well (salad spinner works great for this). Only keep juice from beans in chili sauce.
Dice onion(s). Add olive oil to big pot. Add diced onions and garlic. Simmer until translucent (about a 1-2 minutes)
Add all beans and corn. Reduce heat to medium low.
In food processor, blend red bell pepper and 1 can chipotles in adobo sauce. Blend garbanzo beans. Add to chili.
Add Frank's Sweet Chili sauce, tomato sauce, vegetable broth, lemon juice, diced tomatoes, and sugar. Add spices to taste. (try to determine how much by video, I guess)
Keep on low to med-low for up to 10 hours. I haven't noticed any improvement after that. Stir occasionally and smell how amazing it is. Eat what you want for dinner, store the rest in an air tight container in the fridge. It'll be better the next day because food chemistry is weird.
Great with: shredded cheddar, shredded parmesan, sour cream, buttered/garlic toast, or all the above. Enjoy!