Fast and Easy Plant-Based Meals for Fall
Fall is my favorite season, and with that, I’ve compiled “23 Delightful Vegan Instant Pot Recipes” here for those who like to get everything in a pot and forget about it.
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Amazing Vegan Instant Pot Jambalaya
Enjoy a hearty one-bowl meal with this vegan instant pot jambalaya. It is really an easy dish that can be changed to add any of your favorite vegetables. I usually check out what I have in my fridge and if it works, I add it into the pot. It’s a clean out my fridge, one-pot wonder that always tastes great!
For more great pumpkin-based recipes, visit my post on Cheap and Easy Vegan Meals Using One Large Pumpkin.
Vegan Instant-Pot Jambalaya
This thick and delicious vegan jambalaya is packed full of vitamin and nutrient vegetables. It will satisfy your hunger and is the perfect food to warm yourself up on a cold day!
Equipment
- instant pot or large stovetop pot
Ingredients
- 1 small onion (diced)
- 1 tbsp minced garlic
- 1 stalk celery (diced)
- 1 large carrot (diced)
- 2 cups fresh pumpkin (cubed)
- 2 leaves bay leaves
- 2 cups mushrooms (sliced)
- 1/2 cup snow peas or frozen peas
- 3 large tomatoes or 1 large can diced tomatoes
- 1 can black beans (rinsed)
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp ground thyme
- 1/2 tsp crushed red pepper
- 1 tsp paprika
- 1 1/4 cup dry uncooked brown rice (rinsed)
- 4 cups water
Instructions
- Start the instant pot on saute mode, add onions, garlic, celery, carrots, and bay leaves and saute for 5 minutes
- Add pumpkin, mushrooms, snow peas and saute for a few extra minutes
- Add all the rest of the ingredients and mix everything together
- Shut lid and close vent. Set Instant Pot on High and Manual for 22 minutes
- Once Instant Pot beeps, let it sit for 10 minutes before releasing steam
- You can use a pot on the stove top. Bring all ingredients to a boil, then cover and simmer for 30 to 40 minutes until the rice is completely cooked.
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