“Beefy” Lentil and Veggie Soup

I was craving a savory, hearty soup. I knew what I wanted. I wanted Beef Stew without the beef. Armed with my favorite veggies and determination, I got a delicious, vegan soup with a nod to the traditional beef stew.

A vegan take on Beef and Veggie Stew, this Plant-Based Lentil and Veggie Soup is a hearty and healthy soup your whole family will love.

How can you make a beefless stew? I used my favorite beef substitution, lentils.

For me, lentils are down right magical. They make great tacos, taste wonderful plain or seasoned, cook quickly and are easy to prepare. I’m a huge lentil fan!

The first time I made this Lentil and Veggie Soup I did it quickly in my Instant Pot with Massel beef flavored broth (but it’s actually called concentrated liquid stock). I was blown away by how good it was. My husband took all the leftovers to work (which was slightly devastating) because it was so good.

I knew I had to recreate it for my friends who didn’t have an Instant Pot and wanted to cook it on the stove. I also wanted to season it with only spices instead of a ready made broth. This soup is delicious with my Dry Broth Mix but that doesn’t lend a “beefy” flavor that I was wanting. I came up with something a little different, and I didn’t even use nutritional yeast.

"Beefy" Lentil and Veggie Soup is a hearty and healthy family favorite. Add this to your plant-based meal plan.

“Beefy” Lentil and Veggie Soup

I’ve made this a few times now and I’ve used different potatoes each time. I always find it difficult to estimate potato sizes for recipes. I’ve made it with 2 huge potatoes and with 6 small potatoes. The important thing is to think about serving size. If you were going to serve potatoes as a side dish, how many of your potatoes (whatever size you have) would you need. This soup needs 3-4 side dish serving sizes (or 2 main dish serving sizes) of potatoes.

You could add more veggies to this soup. I make it this way because these are the veggies I usually have available. If you want to try something else I recommend celery and green beans.

If you are making this in your Instant Pot, you’ll add all the ingredients as directed, then cook on manual with high pressure for 15 minutes. Allow it to release pressure naturally. Stove top directions follow below.

"Beefy" Lentil and Veggie Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6+ servings
Ingredients
  • 1 cup diced onions
  • 6 small potatoes, diced (see note above)
  • 3 large carrots, sliced
  • 3 cups chopped broccoli
  • 1 cup dry lentils
  • 2 quarts of water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon thyme
  • 1 bay leaf
Instructions
  1. Add all of the chopped veggies to a large pot on medium heat. I like to do this as I'm cutting them but if you pre-cut them you can do it all at once.
  2. Add the dry lentils, careful to sort them for debris. I found a stick in mine.
  3. Add the water and all of the seasonings and cover with a lid.
  4. Bring to a simmer and allow to simmer for 30 minutes.
  5. Check soup, make sure the carrots and potatoes are soft.
  6. Remove the bay leaf and serve.

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Instant Pot Black Beans and Rice

If you’ve been here for a while you know I’m all about easy recipes. I think this Instant Pot Black Beans and Rice recipe is my new favorite. Why? Because you use a few ingredients and cook them all together and it turns out great, like magic. Instant Pot Black Beans and Rice [Read more…]

Instant Pot Inspired Meal Plan

This week I’m taking a slightly different approach to my meal planning. My husband and I both have a lot going on at work and expect to put in extra hours. I’m creating an Instant Pot inspired meal plan this week. That means easy Instant Pot recipes and some batch cooking for simple meals.

If you don’t have an Instant Pot you might want to consider getting one. If it’s not in the cards don’t worry, you can make the same recipes with other cooking methods.

As the week goes on I might switch up some of the meals. I really wanted to provide a meal plan for those of you who use the Instant Pot regularly and those of you who got one on Prime Day and are just getting started. We may have cereal instead of Oatmeal or simple rice or beans instead of the meal shown.

Instant Pot Inspired Meal Plan

Instant Pot Inspired Meal Plan

I think you can see that there are a lot of options for using an Instant Pot throughout the week.

[Read more…]

Instant Pot Oatmeal

My love affair with my Instant Pot isn’t confined to dinner. No, my morning rendezvous with my Instant Pot are a common occurrence.

Instant Pot Oatmeal Recipe that is plant-based, vegan, dairy-free and gluten-free oats

I love steel cut oats (I usually buy these that are gluten-free) but the standard 10-20 minutes of stove top cooking most packages recommend seemed to take me longer. Instead, I use my Instant Pot!

I got the idea from Jill Nussinow on her blog The Veggie Queen. I tell people, she isn’t only the Veggie Queen she is queen of pressure cooking. Her blog mentions the instructions for using a regular pressure cooker but it’s easily adapted for Instant Pot Cooking. By the way, her newest book Vegan Under Pressure was just released. I don’t have it yet but I’m sure it is going to be great!

Oatmeal recipe using the Instant Pot that is plant-based, dairy-free and gluten-free. (Vegan)

Instant Pot Oatmeal

Instant Pot Oatmeal
 
Author:
Recipe type: Breakfast
Ingredients
  • 1 cup steel cut oats
  • 3 cups water
  • optional spices (cinnamon shown)
  • toppings of your choice (apples shown)
Instructions
  1. Dump oats into the Instant Pot followed by the water.
  2. Close the lid and close the vent.
  3. Press manual and use the arrow buttons to go down to 3 minutes.
  4. After the oats finish cooing, press the off button or unplug the Instant Pot so the pressure will release naturally.
  5. After the pressure releases, open the lid and give the oatmeal a good stir. It will probably have extra liquid, this will absorb as it cools.
  6. Add cinnamon or other additions and allow to cool slightly before serving.
  7. Top oatmeal with fresh fruit of your choice, apples are shown.

This recipe makes about 2-3 servings depending on how hungry you are and how much fruit you add for the toppings.

You can easily double this recipe and store it for easy breakfasts all week.

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Instant Pot Mexican Casserole

I’ve been promising recipe for a while but keep putting it off. Today I’m going to share my Instant Pot version of my Mexican Rice and Bean Casserole, a.k.a. Mexican Casserole. It uses dry beans so you don’t have to cook anything ahead of time.

If you’ve tried the Crock Pot version, the Stove or Oven version you know that this is really good and really easy. Some people don’t like the texture of the rice when cooked in the Crock Pot.  The Instant Pot Mexican Casserole comes out perfect every time; if you have a pressure cooker I challenge you to make this.

Instant Pot Mexican Casserole

Instant Pot Mexican Casserole

Ingredients

  • 2 cups uncooked brown rice
  • 1 cup uncooked dry beans
  • 5 cups water
  • 1 6 oz can of tomato paste (or 1 8 oz can tomato sauce with slightly less water)
  • 1 tsp garlic
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp sea salt (optional)

Do

  1. Dump all of the ingredients into your pressure cooker and stir once or twice.
  2. Close the lid and cook on manual for 28 minutes.
  3. Once done, allow the pressure to come down and open carefully. If you are in a hurry you can do a quick release.

Serve

This meal can be eaten alone or served with tortillas or chips and salsa. It travels well and we often take it in our lunches.

If you are new to the Instant Pot or pressure cookers in general it’s important to know that it takes time for them to come up to pressure and time for the pressure to come down when they are finished cooking. This will take about 45 minutes to an hour even though it only “cooks” for 28 minutes.

Note: If using beans other that black beans make sure you are cooking this long enough. The rice takes 28 minutes to cook but some beans may take longer. Consult the Instant Pot cooking guides and cook it as long as necessary.

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