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Kathy Hester
4,915 followers -
Healthy Recipe Developer and Cookbook Author
Healthy Recipe Developer and Cookbook Author

4,915 followers
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I love having soup for dinner. It’s easy to make even after a tiring day. My Vegan Instant Pot Split Pea Soup is an inexpensive meal that you can make with simple ingredients you have in your pantry. It’s made heartier with some nave beans and sweet potatoes.
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Dirty rice is usually not vegan, but my Vegan Instant Pot Mushroom Dirty Rice uses mushrooms in place of the meat. They add umami and meld well with the vegetables. It’s a great side dish with your favorite beans!
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I use a lentil blend that’s often called autumn blend for my Vegan Instant Pot Lentil Vegetable Soup. The yellow split peas and red lentils in the blend “melt” into the soup making it extra thick. You can make it using all plain brown lentils, it just won’t be as creamy.
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There’s nothing better than a pot of perfectly cooked beans. I used San Franciscano beans for this batch of Instant Pot Heirloom Beans, but you can try other heirlooms like cranberry, rio zape, or even just use the plain old pinto beans that are in your pantry right now.
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Nothing is more comforting that a hot bowl of soup. My Instant Pot Vegan Tomato Soup is made creamy with a surprise – rolled oats!



I add in a handful of cashews too, but you can just leave those out to make this rich soup nut-free.
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I love saving money by cooking dried beans – it’s just so much cheaper than canned beans. It also opens up a world of new bean varieties like these Instant Pot Refried Mayacoba Beans.

Who knew a little yellow bean could cook up so creamy? If you can’t find Mayacoba Beans just sub pintos or black beans.
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I love a thick hearty chili and I bet you do too. My Instant Pot caballero bean and soy curl chili is different from the traditional version and is closer to a vegan white chili.

If you can’t get a hold of the seasonal heirloom caballero beans, use any dry white bean that you have in your pantry.
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I’m one of those people that are madly in love with fall. While it’s not quite autumn yet, I know that pumpkin spice lattes from Starbucks come back August 28 this year.

That’s great news to many people, but their syrup has dairy in it, so it’s not for me. I’m giving you my new Instant Pot Vegan Pumpkin Spice Syrup Recipe so you, like me, can make your own at home.
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This Instant Pot Tempeh Breakfast Bowl gives you a hearty breakfast or brunch that has 3 unique components.

The tempeh is sweet and spicy, the potatoes are slightly smoky, and it gets topped off with some cheesy kale. A complete meal cooked all at the same time!

Get the recipe: https://plantbasedinstantpot.com/instant-pot-tempeh-breakfast-bowl/
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