This Instant Pot Gluten Free Vegan Millet and Black Bean Soup is hearty and full of delicious protein. Millet is a seed that is high in fiber, magnesium, zinc, and B vitamins, similar to quinoa. By using dried beans, this entire recipe is nutrient dense while being economically savvy. The black beans makes this soup satisfying and filling, and it reminds you of a chili. Heat from the spices gives it a yummy kick, while the corn adds a touch of sweetness.
This tasty Instant Pot gluten-free vegan blueberry topping is perfect for dairy-free yogurt and ice cream, smoothie bowls, oatmeal, and toast. Fresh or frozen blueberries can be used, but fresh ones might require a bit more maple syrup to taste. Make a batch of this sweet topping to keep in the refrigerator for quick breakfast and dessert additions!
This Instant Pot Gluten-free Vegan Spicy Beans and Rice is so easy to throw together on busy weekday nights, and it’s likely you have all the ingredients on hand right now. This is a filling and hearty recipe packed with fiber and delicious spices. The tomato paste and the salsa together really make a good flavor pair to make the rice extra tomato-y. Feel free to substitute a milder or spicier salsa depending on your preferences. Top with fresh herbs like basil, cilantro, or parsley. Chopped green onions also make a great garnish!
These Instant Pot gluten-free vegan ranch potatoes are incredibly tasty and flavorful. The secret is in the herbs! The dill, chives, and garlic really make the ranch flavor shine. While yellow potatoes were used for this recipe, redskins also work well as they provide a nice backdrop for the herb mix. Don’t skimp on the dill! That provides the authentic and distinctive ranch flavor to the dish.
This bright Instant Pot gluten-free vegan lemon pepper rice has a beautiful blend of tart lemon juice, spicy fresh black pepper, and earthy black sesame seeds. The final additions of dried garlic flakes and black sesame really make a difference – white sesame can be used instead, but they are a little more waxy and lack the depth of flavor of the black seeds. This dish goes well with stir fries and fresh salads!
This warm and autumnal Instant Pot gluten-free vegan apple cranberry compote is perfect for topping dairy-free yogurt and ice cream, oatmeal, chia puddings, and smoothie bowls. The amount of sugar in this recipe might vary depending on the apples and how sweet they are. The large chunks of apple are…
This gluten-free vegan chicken noodle soup recipe is exactly what you need for those fall and winter days, or when you have a loved one with a cold or flu to whom you want to provide vegan comfort.
This warm and hearty Instant Pot gluten-free vegan Cajun split pea soup is perfect for colder autumn days and winter nights. The Cajun seasoning in this recipe has paprika, garlic powder, black pepper, onion powder, cayenne, and oregano – but many Cajun seasonings have their own distinct twists. Some may add smoke flavor or salt, so be mindful of that with the liquid smoke in the recipe, and the final salting at the end.
Here is the Seinfeld Soup Nazi’s recipe for mulligatawny soup, reworked for the Instant Pot! Plus it’s vegan and gluten-free!
This Instant Pot gluten-free vegan vegetable rice is an easy meal for the weekday or a quick substitute for takeout. Switch up the veggies with in-season vegetables, or make it a weekly staple just the way it is. Olive oil can be used as a substitute for avocado oil, but the latter is preferred. Use as a delicious side or throw in some protein for a well-rounded meal.
This yummy Instant Pot gluten-free vegan coconut rice is super easy to pair with vegetables and curries, as well as being delicious topped with some cinnamon and mango for dessert. The base rice recipe has a pretty light coconut flavor, so if you want to amp it up, add in some shredded coconut at the end. Top with slivered almonds for a nice crunch, or finish it off with a squeeze of lime juice!
These Instant Pot gluten-free vegan taco lentils are perfect for actual tacos, and they also make a great addition to vegetables in a stir-fry fashion or turned into a tortilla soup with extra vegetable broth. Try some red or green lentils to mix it up, or keep the brown lentils for an earthier taste and a meat-like appearance. The salsa can be swapped for something spicer, or turn this into an Italian-inspired meal with crushed tomatoes and some fresh basil at the end.
There’s nothing quite like stew on a chilly fall night. It warms and comforts you, fills your belly, and gives you the vitamins you need to fight off colds. Really — what’s NOT to love about stew? This hearty West African peanut variety is packed full of vitamins and protein, since it contains peanut butter, collard greens, sweet potatoes, garlic, and other nutritious ingredients. On top of that, it’s delicious! Try it, we feel confident you’ll agree.
This super quick Instant Pot gluten-free vegan Blueberry Oatmeal is an easy breakfast for busy mornings. Top with crunchy nuts, brown sugar, extra cinnamon, and even more fresh blueberries at the end for a yummy complementary combination. Steel cut oats are a little chewier and take longer to cook than quick cooking or traditional oats. You can substitute a plant milk like hemp for the almond milk, but the nut milks go really well with the slivered almond toppings.
This super easy Instant Pot gluten-free vegan pizza noodle recipe is a great substitute for greasy delivery. Don’t skip the seasonings – they give the dish the traditional pizza flavor. This recipe makes it easy for everyone to customize their own bowl with their favorite toppings! Noodle substitutes can be made, but the timing might need to be adjusted – the spaghetti in this recipe is made with corn and quinoa so it’s rather sturdy and doesn’t get mushy in the Instant Pot easily.
A couple of weeks ago we posted the recipe for basic vegan egg bites in the Instant Pot. Not satisfied with just leaving it at that, we experimented with making completely vegan meatball-stuffed egg bites in the Instant Pot, and we have to say that it was a roaring success!
Your Instant Pot can be used for more than just pressure cooking! It’s a handy way to create one-pot recipes where heat is needed! This decadent Instant Pot gluten-free vegan chocolate coconut dessert is not only delicious for a post-dinner snack, but it’s also chock full of yummy healthy fats for a satisfying treat during the day. This dessert is a mix of sweet creamy coconut milk and chewy flaked coconut, and is reminiscent of the chocolate coconut candy bars. Top the final result with more shredded coconut, chocolate chips, or slivered almonds for an extra crunch.
Eat Hearty With Our Vegan, Gluten-Free German Potato Salad (Stovetop and Instant Pot Recipe Included!)
Fall is coming on strong! We don’t know about you, but we’re craving some carbs! It’s best to stick to the healthy kind, like organic potatoes. Recently, we found ourselves with a small sack of red potatoes — don’t ask how THAT happened — and wanted to do something fancier than just boiling them and slathering some Earth Balance over the top. So we modified a German potato salad recipe, substituting tempeh bacon for the animal variety, and were wowed by the results! We found smoky bacon tempeh at the supermarket, and found that it imparted the delicious flavor that is so essential to German potato salad.
This yummy and hearty Instant Pot gluten-free vegan tomato bean soup is satisfying and perfect for autumn and colder days. The basic background of pinto beans and potatoes allows for the tomatoey flavor to really shine through. This recipe makes a rather liquidy soup, so cut down on the vegetable broth if you wish to have something thicker and more stew-like. You can also blend it for a few seconds with an immersion blender to achieve a creamier texture – but not too long, you are just trying to thicken it a bit, not make it smooth!
These Instant Pot gluten-free vegan marinara potatoes are super easy and packed with delicious flavor. They are nice little switch from spaghetti while being hearty. Different types of potatoes can be substituted, but the yellow ones add a nice, buttery flavor. There’s no need to peel the potatoes, but they can be peeled prior to cooking or even mashed at the end for a unique twist on mashed potatoes. Top with dairy-free cheese or sour cream, or serve as-is for an Italian-inspired side dish.