The Ultimate Vegan Cookbook for Your Instant Pot Makes Cooking Easy

Friday 06th, January 2017 / 13:31 Written by
The Ultimate Vegan Cookbook for Your Instant Pot Makes Cooking Easy

The Ultimate Vegan Cookbook for Your Instant Pot Brings ease to your New Year

The Ultimate Vegan Cookbook for Your Instant Pot simplifies getting dinner on the table using plant-based food. As the Instant Pot becomes increasingly affordable and popular among home cooks, who better to teach vegans the ins and outs of this handy appliance than bestselling vegan cookbook author Kathy Hester? In THE ULTIMATE VEGAN COOKBOOK FOR YOUR INSTANT POT: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time, Kathy presents 80 new and unique recipes using the many features of the 7-appliances-in-1 Instant Pot, which includes a pressure cooker, slow cooker, yogurt maker, and steamer. The Instant Pot does most of the work for less kitchen stress and mess, and it produces astoundingly delicious results.

Recipes include Autumn Mushroom Bean Soup, Quinoa Chickpea Scramble, California Vegetables in Cheezy Sauce, All American Tempeh Chili, Mushroom Stroganoff Over Instant Pot Potatoes, and even desserts like Vegan Cheesecake and Smores Sweet Potatoes. Readers also save money by easily making their own staples such as vegetable stock, nondairy milk, yogurt, seitan, and cheesy sauce.

In addition to recipes, readers can learn about using the different features of their Instant Pot, nutritional benefits of each, do’s and don’ts, and how to care for it. This cookbook helps vegan home cooks confidently use the Instant Pot to prepare their own nourishing staples and delicious meals for their families.

Check out the recipe for Quick Red Curry Zucchini Noodle Soup below!

 Quick Red Curry Zucchini Noodle Soup

Makes 2 servings

The Ultimate Vegan Cookbook

gluten and soy-free
no added oil


1 ½ cups water
¾ cup full-fat coconut milk
1 ½ tsp red curry paste
2″ piece lemongrass, smashed (or 1 tsp lemon zest)
1 medium zucchini, spiralized (about 3 cups)
½ cup chopped red pepper
½ cup thin carrot coins
2 tbsp nutritional yeast
Salt, to taste

Lime wedges
Bean sprouts
Chopped cilantro
Add the water, coconut milk, red curry paste, lemongrass, zucchini, red pepper and carrot coins to the Instant Pot.Put on the lid and close the pressure valve. Click the manual button and set to 1 minute, then click the adjust button and set the pressure to low.

Release the pressure manually, by carefully moving the valve. Stir in the nutritional yeast and salt to taste.

To serve, garnish with the lime wedges, bean sprouts and cilantro.

PER SERVING: Calories 250.8, protein 6.5 g, total fat 16.0 g, carbohydrates 22.8 g, sodium 285.9 mg, fiber 6.4 g


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