My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Recipes

Oil-Free Fried Rice and Gardein

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This is a sponsored conversation written by me on behalf of Gardein . The opinions and text are all mine.
Oil-Free Fried Rice

I’ve been making oil-free fried rice since before we removed meat and dairy from our diet. I’ve never been a big fan of oil and would omit it every chance I got. This is one of those recipes that I didn’t even think of sharing but after having people ask about it, I decided it was time.

Like most of my recipes, it’s also really easy.

Oil-free Vegan Fried Rice

Oil-Free Fried Rice

Ingredients

  • 1/2 cup onion, diced
  • 3 cloves garlic, chopped
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 2-3 Tbsp’s Soy Sauce, Tamari or Braggs Liquid Aminos
  • 4 cups cooked Brown Rice
  • a little water as needed

Do

  1. Heat skillet over medium heat. Sprinkle a few drops of water in the skillet to make sure it is hot.
  2. Once hot add the onions and garlic. Stir regularly. As the onions begin to brown (see the photo), pour a little water into the pan then give it a good stir. Continue to cook the onions repeating the step of adding water as often as necessary until the onions are translucent and soft.
  3. Add the veggies and stir them into the onions. Cover with a lid and cook until carrots are soft.
  4. Add the cooked rice and soy sauce and stir once more. Reduce the heat to low and heat until everything is warm.Oil-Free Fried Rice

Inspired by Chef. Created by You.

You can add a little more umph by adding Gardein™ to the dish! Gardein is deliciously meat-free and really convenient. I cooked the Mandarin Orange Crispy Chick’n in a skillet in just a few minutes. It’s so easy, you don’t even need a recipe! Cook the chick’n until it is nice and crispy. While it is cooking, defrost the sauce packet in a bowl of warm water. Once it is defrosted simply snip the corner off the sauce packet and pour it over the Crispy Chick’n. Stir it quickly so that all of the chick’n gets covered.

This was a huge treat for my 5 year old. He kept asking for more, then finally said, “Can I just have the whole bowl.”

If you want to try the Crispy Chick’n or the Sliders I made last month you can get a $1 off coupon on the Meet Chef page.

Gardein Mandarin Crispy Chick'n and Fried Rice

You can follow Gardein on Facebook, Twitter, Pinterest, Youtube, Instagram or the Gardein website.

Gardein Mandarin Crispy Chick'n and Fried Rice

This is a sponsored conversation written by me on behalf of Gardein . The opinions and text are all mine.

Comments submitted may be displayed on other websites owned by the sponsoring brand.

Potato Kale Soup

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Potato Kale Soup (Vegan, Gluten-free)

If you want to typically turn your nose up at kale then this is the soup for you. This Potato Kale Soup is easy and delicious. Using frozen, chopped kale is part of the secret that makes it so good (and easy).

I’m including instructions for making this soup on the stove, in the Crock Pot AND in the Instant Pot!

Potato Kale Soup Vegan and Gluten-Free

Potato Kale Soup

Ingredients

  • 3 lbs of potatoes, chopped into bite-sized pieces (peeling is optional)
  • 3 carrots, sliced
  • 3 ribs celery, sliced
  • 1 10 oz bag of frozen kale
  • 1/3 cup dry veggie broth mix (or bullion) (you can add more if needed)
  • Enough water to “just” cover everything

Note: This soup can be made on the stove, in the Crock Pot or in the Instant Pot.

Do

1. Place all of the veggies into the pot. Sprinkle in Dry Veggie Broth Mix or use your favorite broth or bullion.

2. Cover with water and give it a good stir.

3. Cook covered.

Stove Top version: Cook over medium heat for about 30 minute. The time will vary depending on how large the veggies are.

Crock Pot version: Cook on low for 7 hours or high for 4 hours.

Instant Pot version: Press the Manual or Pressure Cook button, for 10 minutes on high pressure. Then allow the soup to natural release for another 5 minutes and the release the remainder of the pressure.

Serve

This would be great as a starter leading up to a meal but we usually just eat it on it’s own. If you are a baker I recommend making a nice crusty bread to go with it.

This may be the easiest soup you’ll ever make. There is only one measurement involved and a little cutting. Everyone in my family loved it. This is my favorite way to eat kale.

0 Reasons I bought an Instant Pot

If you aren’t sure what an Instant Pot is be sure to check out 10 Reasons I Bought an Instant Pot!

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Instant Pot Lentil Tacos

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I love vegan tacos and I love my Instant Pot! Naturally, Instant Pot Lentil Tacos would be one of my favorite family friendly vegan recipes.

Vegan Instant Pot Lentil Tacos

It started in 2014, I would get emails asking if I could create recipes to use in the Instant Pot. My response was always, “sorry, I don’t have an Instant Pot but if you buy me one I’ll make recipes for you.” No one took me up on the offer so eventually I bought one myself. If you aren’t familiar with the Instant Pot it is an electric pressure cooker.

I’ve been slowly adapting my recipes to work in the Instant Pot and today I’m going to share my Lentil Taco’s recipe. You can use the original recipe if you are looking for a stove top version.

Vegan Instant Pot Lentil Tacos

Taco Tuesday

We don’t necessarily eat Taco Tuesday each week but we enjoy tacos any day of the week. One of the things I love about this recipe is the leftover lentil taco filling can be turned into burritos, Taco Salads, put on nachos or baked potatoes.

You can use these in place or any taco filling. Yes, that means Street Tacos too!

Vegan Instant Pot Lentil Tacos

Lentil Tacos in the Instant Pot

Ingredients

  • 2 cups dry brown lentils
  • 4 cups water
  • 4 oz tomato sauce
  • 1 tsp each of salt, garlic powder, chili powder and onion powder
  • 1/2 tsp cumin

Do

  1. Dump all of the ingredients into our Instant Pot and give it a little stir to mix everything evenly.
  2. Close the lid, make sure you move the pressure release to the sealed position.
  3. Press the Manual button and use the arrows to get to 15.
  4. Once it is done turn the Instant Pot off and release the pressure.
  5. Carefully open the lid and give it a stir. Let it sit for a few minutes before serving.

Serve

These are great in crunchy or soft tacos, as part of a burrito or taco salad. If you don’t have an Instant Pot don’t worry you can use the stove top recipe, it’s just as easy and just as delicious. For a little variety try my Quinoa-Lentil Tacos! They are a family favorite!

Lentil Tacos in the Instant Pot

Vegan Instant Pot Lentil Tacos

This incredibly east and delicious Instant Pot Lentil Tacos recipe is perfect for people eating a plant-based diet.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

Taco Ingredients

  • 2 cups dry brown lentils
  • 4 cups water
  • 4 oz tomato sauce
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp cumin

Optional Toppings

  • Lettuce
  • Tomatoes
  • Jalapeno
  • Cilantro
  • Salsa
  • Avocado

Tortillas

  • Choose your favorite tortillas.

Instructions

  1. Dump all of the taco ingredients (not the toppings) into your Instant Pot and give it a little stir to mix everything evenly.
  2. Close the lid, make sure you move the pressure release to the sealed position.
  3. Press the Manual button and use the arrows to get to 15.
  4. Once it is done turn the Instant Pot off and release the pressure.
  5. Carefully open the lid and give it a stir. Let it sit for a few minutes before serving.

Notes

These lentil tacos leftovers should be stored in an air tight container in the refrigerator. They will be good for about 5 days.

You can add your favorite toppings. We like to set up a taco bar for everyone to make their own.

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© Holly Yzquierdo
Category: Instant Pot

Taco Night Side Dishes

Of course if you are making tacos you might want to have a full meal! My favorite sides to have with tacos are:

What are your taco night must haves?

Simple Veggie Soup in the Instant Pot

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I want to start by telling you that this soup can be made on the stove or in the Crock Pot as well. For those of you with an Instant Pot you can cook this soup much more quickly.

This Simple Veggie Soup (in the Instant Pot) is so easy and delicious. You can add different ingredients if you prefer but this is made with basic veggie staples that we always have on hand. You know me, I like to keep it simple.

simple veggie soup

There are a few variations on this recipe. To make this soup heartier you can add Great Northern beans. It will cook more quickly if you soak the beans ahead of time. The soup is delicious with or without beans.

I added all of the ingredients to the Instant Pot in the morning and set the timer to come on 4 hours later so it would be ready in the afternoon. This will allow the beans to soak for a while if you are using them

Simple Veggie Soup in the Instant Pot

Ingredients

  • 1/2 an onion, diced
  • 2 cups broccoli, chopped
  • 1 large carrots, sliced (this equaled 1 cup of carrots for me)
  • 5 red potatoes, quartered (I didn’t peel them)
  • 3 liters of water (12 cups)
  • 1 cup dry Great Northern beans (optional)
  • bullion or dry broth mix (read the label to figure out the appropriate amount)

Do

  1. Put all of the ingredients into the Instant Pot and close the lid.
  2. Press the SOUP button, then if using the timer press the TIMER button.
  3. Use the + or – buttons to select the appropriate number of hours you’d like the Instant Pot to delay cooking. (The time will be the delayed time before the Instant Pot starts.) Remember that it takes time for the Instant Pot to heat up and cool down, especially when cooking soup so you need to take that time into consideration.
  4. Once the Soup is done the Instant Pot will keep it warm until you press CANCEL. Allow the steam to release naturally or use the quick release.

Serve

We eat this soup as is with maybe a sprinkle of salt. It’s perfect if you’ve been fighting a cold or are just in the mood for warm veggies.

Notes

If you are cooking it immediately you do not need to select the TIMER button.

If you are using dry beans they need to be soaked OR you may need to increase the cooking time, check the cooking time chart to be sure.

If you are making this in the Crock Pot just cook it all day or for about 6 hours.

If you are using beans and cooking this on the stove it will take about 90 minutes to cook soaked beans, if the beans haven’t been soaked it will take longer. I recommend you cook the beans first then add them to the soup.

The soup will take about 30 minutes without beans or with previously cooked beans.

Do you ever just make a simple soup? What are your “must” have ingredients? 

Sugar-Free Oatmeal PLUS Bonus recipe!

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This shop is part of a social shopper marketing insights campaign with Pollinate Media Group® and Pure Via®, but all opinions are my own. #PMedia #PureViaSweet  http://my-disclosur.es/OBsstV

Sugar Free Oatmeal

Breakfast sets the tone of the day. If I start the day with a healthy breakfast, I’m more likely to continue to make good choices the rest of the day.

Sometimes we have good intentions but get off track. Oatmeal is a healthy filling breakfast but if we add lots of unhealthy ingredients we can sabotage ourselves. Instead start the day with this delicious recipe for Sugar-Free Oatmeal!

Sugar Free Oatmeal

Sugar-Free Apple and Raw Pepita Oatmeal

Ingredients

  • 1/2 cup rolled oats + 1 cup water (per person)
  • 1 packet Pure Via
  • 1 apple, diced
  • 1 Tbsp Raw Pepitas

Do

  1. Bring a pot of water to boil. Once it is at a rapid boil pour in oats.
  2. Add about half of the apples.
  3. Stir regularly adding more liquid (even plant-milk) if needed.
  4. Cook for 10-20 minutes until the oatmeal reaches the desired consistency.
  5. Remove from heat and pour in 1 packet of Pure Via.

Serve

Serve this oatmeal warm with fresh apples and raw pepitas.

Pure Via is a great tasting natural alternative to sugar. It is made from the stevia plant, has zero calories and can be added to food or drinks to sweeten them. My husband has used Pure Via in his coffee everyday for years.

I was excited to find them at my local Walmart. Right now you can save 55¢ on one box of 40 count packets while supplies last. The packets are very convenient and easy to keep in your desk or bag while away from home. You can also take advantage of a free song and cookbook/songbook download from Jewel.

Sugar-Free Instant Oatmeal

I often hear that people don’t have time to cook oatmeal and I have a solution for you. Make your own instant oatmeal by buying quick oats or making your own with a food processor or blender. Once you’ve whizzed them through the blender you have instant oatmeal. Follow the recipe below for your very own sugar-free instant oatmeal packet.

Instant Oatmeal

  • 1/3 to 1/2 cup instant oats
  • 1 packet Pure Via
  • 2-3 Tbsp raisins
  • 1 tsp Raw Pepitas, ground flax seeds or chia seeds
  • 3/4 cup-1 cup water

Pour the instant oatmeal into a mug and add hot water. If you don’t have access to hot water add the water and microwave until ready. Keep an eye on it so it doesn’t overflow while heating.

Instant Oatmeal

Top your oatmeal with fresh fruit like apples, bananas or blueberries.

What is your favorite oatmeal topping?

Fiesta Pasta

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I’ve been sitting on this recipe for a long time, like over a year. My apologies. I think you will agree that it is worth the wait. I’m the kind of girl who loves a vegan, gluten-free, nut-free pasta that tastes like it belongs in a restaurant. It’s also soy-free if that is important to you.

Fiesta Pasta is Vegan, Gluten-free, Dairy-Free and Nut-Free

What’s better than pasta? Pasta with Mexican flare. I often use macaroni noodles and call this Fiesta Mac but you use whichever noodles you like but if you are feeding toddlers small noodles are usually best.

Fiesta Pasta

Ingredients for the sauce

  • 2 Tbsp Nutritional Yeast
  • 2 Tbsp Brown Rice Flour*
  • 1 tsp salt (optional)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 1/2 cups unsweetened plant-milk

Ingredients for the pasta

  • 1 package (16 oz) Gluten-Free Pasta (any shape)
  • 1 can black beans, drained and rinsed
  • 1 cup organic corn (I use frozen)
  • 1 cup diced tomatoes

*cornstarch can be used instead

Do

  1. Dump all of the dry ingredients for the sauce into a medium sauce pan on medium heat. Pour in 1/2 cup plant-milk and stir with a whisk.
  2. In a separate pot bring water to boil to cook pasta. Follow the package directions.
  3. Alternate between whisking the sauce and scraping the bottom with a silicone spatula. As the sauce thickens add another 1/2 cup of plant milk until the full 1 1/2 cups is used.
  4. Pour beans and corn into the pasta in its last few minutes of cooking time.
  5. Drain pasta (and corn and beans), pour Fiesta Sauce on top of pasta and mix well.
  6. Dump tomatoes on top and mix one more time.

Serve

Fiesta Pasta is perfect for a potluck and can be used as the Main Dish or a Side Dish! The Fiesta Sauce gives it just the right amount of cheezy flavor without the dairy. You can also add an 8 oz can of tomato sauce (no need to change other measurements, just cook it a bit longer) for a slightly more savory flavor.

This recipe made me fall in love with nutritional yeast all over again. You can easily alter it to suit your preferences.

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