The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes

Title Page
Copyright
Dedication
Contents
Introduction
The Instant Pot
	Why Vegan?
	How to Use Your Instant Pot & Terminology
	Instant Pot Accessories & Other Essential Kitchenware
	My Approach to Cooking
	Stocking Your Kitchen for Success
	Frequently Asked Questions
	Cook Time Charts
1. Pantry Basics, Sauces, and Dips
	Mushroom Broth
	Vegetable Broth
	Vegan Cheese Sauce + Vegan Queso
	Restaurant-Style Hummus + Three Variations
	Game Day Black Bean Dip
	Fiery Arrabbiata Sauce
	Caramelized Onion Jam
	Blueberry Mojito Jam
	Ginger Carrot Miso Butter
2. Breakfasts
	Homemade Coconut Yogurt
	Basic Steel-Cut Oatmeal + Three Variations
	Breakfast Enchilada Casserole
	Red Enchilada Sauce
	Savory Turmeric Breakfast Quinoa
	Butternut Squash Buckwheat Porridge
	Chai-Spiced Rice Pudding
	Mini Mushroom and Leek Quiches
	Overnight Sweet Potato French Toast
	Brown Rice Congee with Mushroom Broth
	Pumpkin Spice Oatmeal with Coconut-Walnut Crumble
	Pumpkin Pie Spice
	Baked Beans on Toast
	Vegan Worcestershire Sauce
	Coconut-Millet Porridge
	Spicy Golden Mylk
3. Satisfying Sides
	Basic (but Oh-So-Delicious) Indian Dal
	Fluffy Garlic Mashed Potatoes
	Israeli Couscous and Lentils
	Chinese Takeout-Style Tofu and Broccoli
	Spicy Sesame Edamame
	Classic Creamy Polenta
	Rosemary and Garlic White Beans
	Frijoles (mexican-Style Pinto Beans)
	Gigantes Plaki with Herbed Tofu Feta
	Herbed Tofu Feta
	Millet-Cauliflower Mash
	Mediterranean Lentil Salad
	Citrus-Cumin Vinaigrette
	Wild Rice Salad with Lemon-Shallot Vinaigrette
4. Vegetables
	Spaghetti Squash Pasta Puttanesca
	Sweet Potatoes with Sriracha Cashew Sauce
	Lemony Asparagus with Gremolata
	Couscous and Chickpea–stuffed Bell Peppers
	Garlicky Broccoli with Orange Zest and Almonds
	Warm Tahini Fingerling Potato Salad
	Sicilian-Style Chard and White Beans
	Maple Carrots with Ginger-Almond Cream
	Sweet and Spicy Braised Red Cabbage
	Citrus Kale and Carrots
	Root Vegetable Mash
	The Best Damn Ratatouille
	Green Bean Salad with Maple-Tahini Dressing
5. Comfort Food Favorites
	Macaroni and Cheese
	Miso Mushroom Risotto
	Three-Bean Vegetable Chili
	Jamaican Jerk Jackfruit Tacos
	Jamaican Jerk Seasoning
	Lentil Shepherd’s Pie
	Chickpea Vegetable Biryani
	Tex-Mex Brown Rice and Lentils
	Hearty Tempeh Chili
	Vegetable Lasagna with Basil Ricotta
	Basil Ricotta
	Vegetable Paella
	Pumpkin Farrotto (farro Risotto)
	Lentil-Walnut Gyros with Tzatziki
	Za’atar Seasoning
	Khichdi (indian Lentil and Rice Porridge)
	One-Pot Bolognese Pasta
	Pasta Primavera Alfredo
6. Soups, Stews, and Curries
	Creamy Dreamy Cauliflower Soup
	Red Lentil Almond Curry
	French Lentil Soup
	Thai Vegetable Green Curry
	The Best Corn Chowder
	West African Peanut Stew
	Tofu Cauliflower Tikka Masala
	Cashew Cream
	Creamy Carrot-Ginger Soup
	Spiced Lentil, Kale, and Sausage Soup
	Pho (vietnamese Noodle Soup)
	Butternut Squash Chickpea Tagine
	Tuscan Ribollita
	Lemongrass-Ginger Kabocha Squash Soup
	White Bean and Broccoli Soup
	Chana Masala
	Red Curry Rice Noodle Soup
	Easy Sweet Potato Dal
7. Desserts
	Double-Fudge Chocolate Cake
	Apple Crisp–stuffed Apples
	Mixed Berry Compote
	Thai Mango Sticky Rice
	Pecan Pumpkin Mousse Tart
	Cookies ’n’ Cream Cheesecake
	Lemon Poppy Seed Bundt Cake
	Sweet Corn Rosemary Cake with Balsamic Syrup
	Red Wine–Poached Pears
	Peach-Raspberry Crisp
	Blackberry and Meyer Lemon Bread Pudding
	Banana Bread with Walnut Streusel
Acknowledgments
Index
About the Author