This was a recipe that when I first found it, I knew that I had to give it a try and make a batch of it. It sounds so good with its earthy beets and the unami from the miso blended or pureed into a velvety soup. The color of the soup in the pictures of the original recipe really made me salivate for it.
When i went to the store to get all the ingredients for this the red beets at Safeway were looking a little on the ‘sad’ side, but the golden beets looked awesome. So I made the command decision and grabbed the golden beets. In hind sight, I feel like I should have gone with the red beets. The soup did come out well. But it was reddish-yellow color that looked more like baby food then the mouth watering deep red soup I originally envisioned eating.
So needless to say, I’m going to give it another try sometime in the near future. There will be pictures next time….
Instant Pot [Red] Velvet Beet Soup
An amazing velvety delicious vegan soup with creamy red lentils and miso umani.
- 1 tablespoon toasted sesame oil
- 1 medium red onion chopped, about 1 cup
- 6 cups vegetable broth or water
- 1 cup red lentils rinsed and drained
- 2 carrots chopped
- 3 or 4 beets well-scrubbed, ends and root hairs trimmed, chopped (about 2 cups chopped)
- 3 bay leaves
- 1 sprig fresh thyme optional
- 2 tablespoons red miso
- 1 ½ tablespoons chopped parsley for garnish
Heat the oil in the Instant Pot on Sauté. Once heated, stir in the onion, sauté for 5 minutes, until the onion is translucent.
Next add the vegetable broth, lentils, carrots, beets, bay leaves and thyme.
On the Instant Pot, manually set the time to 6 minutes. Once done, do a quick release using the top vent.
Remove the bay leaves and thyme sprig.
Remove the bay leaves and thyme sprig. (see note!) Puree the soup until smooth and velvety. Puree right in the cookpot, or of you don’t have an immersion blender, puree the soup in a blender. (Do this in 3 batches, as to not make a huge mess.)
Put the miso in a small bowl. Add ½ cup of the pureed soup and stir to dissolve the miso well. Stir the miso mixture back into the pot. Heat gently but do not boil. *Boiling destroys some of the nutrition of the miso, and changes the flavor.
Serve simply, garnished with chopped parsley.
Original recipe: https://www.lettyskitchen.com/instant-pot-red-velvet-beet-soup/
Sodium: 1801mgCalcium: 59mgVitamin C: 12mgVitamin A: 6010IUSugar: 12gFiber: 17gPotassium: 803mgCalories: 280kcalSaturated Fat: 1gFat: 5gProtein: 14gCarbohydrates: 47gIron: 4mg
One of my vegetarian co-workers shared this recipe with me. I figure I’d give it a shot, and to be honest… It was really tasty! There is lots of flavor from all the spices and the tofu ends up having an almost meaty texture, similar to crumbled beef. Baking it I feel is what really makes it work, as it helps to dry out the tofu. I could easily eat these any day of the week and not miss the “real” meat.
- 14 oz extra firm tofu 1 block, drained
- 3 tablespoons low sodium soy sauce
- ¼ cup tomato sauce
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 pinch cayenne
- olive oil for drizzling
- 4 small corn tortillas
Preheat the oven to 400ºF (200ºC).
Use your hands to crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.
Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.
Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.
Original recipe: https://tasty.co/recipe/tofu-tacos
You are going to love these! The taste of miso and maple really bring out something special in the roast vegetables. These disappear fast in our house, we all go back for seconds. Sometimes we just make a huge batch and eat it as our main course.
The original recipe called for canola oil, but we found that by blending it half-half with sesame oil, or just using all sesame oil that the flavor was much better! Also while the original recipe called for root vegetables, you can sub almost any of your preferred veggies into it.
Miso-Maple Roasted Vegetables
- 2 pounds root vegetables cut in roughly 1/2-inch pieces
- 2 tablespoons miso paste see above
- 2 tablespoons maple syrup or honey, if you prefer
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons Sesame Oil Any avocado or canola oil will work
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or just oil it).
Chop your veggies in roughly equally sized chucks. Half-inch pieces work great.
Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil.
Toss the sauce with the cut-up root vegetables, coating them well. Transfer to the baking sheet.
Roast, turning them periodically, for 30 to 40 minutes, or until they are soft (but not mushy) and caramelized.
Root vegetables work great in this recipe, but don’t be afraid to try other veggies you like. Things like carrots, parsnips, potatoes, cauliflower, and broccoli all taste great with this recipe. We also liked the taste of everything better when used sesame oil.
Original recipe: https://food52.com/recipes/26507-miso-maple-roasted-roots
So i originally had this as “portobello” but decied to cahnge it to “portabella”. Both are accepted, however, the Mushroom Council has adopted the two “a” version to establish some consistency. So… now you know. I’ll be honest, i never knew there was a Mushroom Council until i wrote this post. However, it’s existence does not surpise me.
Portabellas are simply cremini mushrooms that have reached full maturity before harvest. They are a big hearty mushroom that can reach 5 inches or so in diameter. The also make for a great meat substitute. Which is what this recipe is all about. The best way I can describe it is as a meatless roast. All of the flavor you would expect. Just no meat. The mushrooms are so plentiful though, and the other veggies so hearty, that you don’t even really miss the meat. Yes, I just said that you won’t even be mad that this is a meatless dish. We both know that you will be coming up for seconds.
Instant Pot Vegetarian Portabella Pot Roast
- 1.25 pounds Yukon gold potatoes cut into bite-sized pieces
- 1 pound baby bella mushrooms if they are large, cut them in half
- 2 large carrots peeled and cut into bite-sized pieces
- 2 cups frozen pearl onions*
- 4 cloves garlic peeled and minced
- 3 sprigs fresh thyme
- 3 cups vegetable stock divided
- 1/2 cup dry red or white wine
- 3 tablespoons tomato paste
- 2 tablespoons vegetarian** worcestershire
- 2 tablespoons cornstarch
- Kosher salt and freshly-cracked black pepper
- optional garnish: finely-chopped fresh parsley
Instant Pot Method:
Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine and worcestershire together in the bowl of a pressure cooker, and gently toss to combine. Close lid securely and set vent to “Sealing”.
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 20 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Remove the lid.
In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
Serve immediately, garnished with fresh parsley if desired.
*Feel free to sub in sliced white onions, if pearl onions are not available.
**If making this recipe vegetarian, use vegetarian Worcestershire.
Original recipe: https://www.gimmesomeoven.com/portobello-pot-roast-vegetarian/
This soup was so good. So filling and so many vegetables.
Instant Pot Summer Vegetable Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 teaspoons minced garlic
- 3 medium ears fresh corn kernels removed or 2 ¼ cups frozen corn
- 2 lbs. about 6 medium tomatoes peeled and chopped (or about 28 ounces diced tomatoes, NOT drained)
- 1 sweet bell pepper seeded and chopped
- 2 medium zucchini diced
- 1 cup fresh or frozen lima beans
- 8 ounces sliced mushrooms
- 1 small eggplant peeled and diced
- 4 cups low-sodium vegetable broth
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon salt plus more, to taste
Press “sauté” button on the pressure cooker. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
Add onion and garlic to the oil. Saute, stirring frequently, just until onion is tender (about 5 minutes).
Press “off/stop” button.
Add remaining ingredients to pot.
Place lid on the pressure cooker and make sure the valve is set to “sealing”.
Press “soup” setting and timer to 12 minutes.
The Pressure cooker will beep and start cooking. It may take about 20 minutes for it to come to pressure before the timer starts.
When the cooking is done, allow the pressure to naturally release for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to “venting”.
Carefully remove the lid, away from your face, and set aside.
Stir the soup. Let cool slightly before serving.
Season with salt and pepper, to taste.
Original recipe: https://www.theseasonedmom.com/summer-vegetable-soup/
This is our favorite hearty chili, that is also healthy and vegetarian friendly. I can’t believe that we haven’t posted it to the site until today.
Black Bean Sweet Potato Chili
- 1 tbsp Extra Virgin Olive Oil
- 2 tsp Extra Virgin Olive Oil
- 1 Sweet potato, medium-large peeled and diced
- 1 Red Onion, large dices
- 2 tbsp Chili powder
- 1/2 tsp Ground Chipotle powder
- 1/2 tsp Ground Cumin
- 1/4 tsp Salt
- 3.5 cups Vegetable stock
- 1 can Black beans,15 ounce rinsed
- 1 can Diced Tomatoes, 14.5 ounce
- 1/2 cup Quinoa, dry
- 4 tsp Lime juice
- Suggested garnish include: avocado, cilantro, crema, cheese
Heat a large heavy bottom pot with 1 tbsp oil over medium heat.
Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened.
Add the garlic, chili powder, chipotle, cumin, and salt. Stir to combine.
Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
Add the lime juice and remove the pot from the heat. Season with salt as needed.
Garnish with avocado, cilantro, crema, or cheese before serving.
Original recipe: https://whatsgabycooking.com/black-bean-sweet-potato-chili/