The Vegan Instant pot Cookbook:
A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog.With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog–Rainbow Plant Life–suggests, Nisha Vorashares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha’s Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen.
About Nisha:
Nisha Vorais a food blogger, photographer, and author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (June 2019, Avery). After graduating from Harvard Law School and working as a lawyer for four years, she exchanged her casebooks for cookbooks and launched a career in her dream world of food by creating Rainbow Plant Life, a popular vegan Instagram account,blog, and YouTube channel.
Recipe seems incomplete. The instructions do not mention the garlic, zucchini, red pepper.
Hi Kelly, the recipe has been updated!
How can I adapt this to my (oil-free) whole food, plant-based diet? Specifically, how can I add the smoky flavor while still going whole food? I love pho and use my InstantPot once or twice a day.
We unfortunately cannot provide the answer to altering this recipe to your specific dietary needs.
To get the smokiness, saute the mushrooms to brown them till very dark; do not burn. You can tell if it was done correctly if the browned mushrooms the sugars caramelize and produces a smokey sweetness, where burnt taste burnt.
This recipe was amazing! Ibised some beef as well and changed the vegetable broth to beef broth and it was superb.