Wednesday, December 26, 2018

Boxing Day Vegan Stew in the Instant Pot


We had a pretty simple vegan Christmas dinner, basically the veganized ideal: Turkeyless cutlets (by Gardein), mashed potatoes, a stovetop dressing made of chickpeas, onions, some crumbs, mushrooms and the usual poultry seasoning, a home-made cranberry sauce (frozen cranberries, frozen cubes of Meyer Lemon juice, a sprinkle of sugar, and about 6 chopped dried apricots), and Brussel's Sprouts.

Boxing Day Veggie Stew:

Today there weren't many leftovers (which suits me fine). I put the following into the Instant Pot on sauté:


1/2 C. Water
2 Onions, sliced
4 Garlic cloves, roughly minced
2 crowns of Broccoli and stems, chopped
2 C. (about one 16 oz can) of Red Beans
3 C. Leftover cubed Potatoes (cooked)
1/2 C. Frozen Corn Kernels (organic)
1 tsp. Hungarian Smoked Paprika
1 Best Golden Bouillion cube
2 T. Hickory Liquid Smoke
1/2 tsp. Chipotlé Ground Pepper

After the sauté, I put on the lid, and pressed the Stew button, adjusting the time to about 20 minutes.

I added a bit of water, not quite to cover.

It was so delicious and comforting after all the usual overeating of richer foods yesterday.

And we are all about cleaning up ONE pot only.. yay!

Topped it with some Daiya Cheese shreds and a squirt of Tamari sauce.




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