My Plant-Based Family

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

Recipes

Triple Berry Porridge

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I use my Instant Pot all of the time for dinner but I wanted to use it for breakfast too. I’ve been trying to work a little more variety into our diets because for the last few months we’ve been eating the same things over and over. It’s all things we like but I know eventually we will get tired of it. The last time I was a Costco I found an organic quinoa, amaranth, millet blend and I really wanted to incorporate it into our meal plan.

Triple Berry Porridge

Breakfast was the perfect option! If you don’t have the quinoa, amaranth, millet blend you could use equal amounts of any grain with a similar outcome although cooking times may be affected. All of the grains I used were gluten-free.

Triple Berry Porridge gluten-free and vegan

Triple Berry Porridge

Ingredients

  • 1 cup Steel Cut Oats (I used Bob’s Red Mill Gluten-Free)
  • 1/2 cup Quinoa Amaranth Millet Blend (I used Organic Quinoa Ancient Blend)
  • 3 cups water
  • 2 cups frozen organic berries (we buy a three berry blend at Costco)
  • Plant-milk as desired
  • Maple syrup, optional
  • Chia or hemp seeds, optional

Do

  1. Dump the oats, quinoa blend, water and berries into the Instant Pot.
  2. Close the lid and press Manual then use the arrows to select 10 minutes.
  3. Once cooked (and it beeps) press cancel or unplug and allow the pressure to release naturally.
  4. After the natural release, carefully open the lid and give it a good stir.
  5. Add plant-milk until you porridge reaches your preferred consistency. I like it thick but my sons like it thinned.
  6. Spoon the porridge into bowls and add optional ingredients like maple syrup, seeds and more berries.

You don’t have to have an Instant Pot to make this. You can cook it in a Crock Pot in about 7-8 hours or on the stove 20 to 30 minutes. Both will require more liquid.

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Pizza Stuffed Mushrooms

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I’ve got the answer to your pizza craving right here! You’ve heard of stuffed mushrooms but Pizza Stuffed Mushrooms are a whole new level of awesomeness!

If you like mushrooms you will love these. I recently posted a video on Instagram of my 4 year old enjoying these. If you don’t like mushrooms stay tuned and I’ll share my pizza hack with you!

Pizza Stuffed Mushrooms are vegan and gluten-free!

Pizza Stuffed Mushrooms

Ingredients

  • 2 8 oz packages of whole mushrooms (button or cremini)
  • 1/2 cup diced bell pepper, I used half red and half green
  • 1/2 cup diced tomato
  • 1/2 cup diced onion
  • 1 cup marinara

Do

  1. Preheat oven to 350 degrees.
  2. Wash mushrooms gently and remove stems. Dice the stems and set aside a 1/2 cup for the mix.
  3. Remove the gills. This step is optional but it will allow more “stuffing” in the mushrooms.
  4. Place the mushrooms in a muffin pan, I used a mini muffin pan. If you don’t have a muffin pan use a pan with sides.
  5. In a separate bowl, mix together a 1/2 cup of the diced mushroom stems, bell peppers, tomato and onion. Next pour in the marinara sauce and mix it all together.
  6. Fill the mushroom caps with the veggie marinara filling.
  7. Bake for 20 minutes.
  8. Carefully remove from oven, there will be liquid in the pan. Allow to cool slightly before eating.

You can add other ingredients like artichoke hearts, olives, faux sausage/pepperoni or cheese if you are in to that sort of thing. I wanted a basic veggie pizza flavor. This is completely guilt free as written so go for it!

This recipe made about 20 stuffed Mushrooms. You can also make it with portobellos but expect to cook it a little longer. The portobellos at our store looked pretty beat up so I skipped them this time.

You will probably have extra filling that is great on pasta, potatoes or my Pizza Hack!

Pizza Hack

I’ve been trying out some new gluten-free, vegan, Sprouted for Life bread. Like many healthier breads, it is pretty sturdy. I used it for my pizza crust and OH MY GOODNESS it was so good! I’m still trying the bread out and haven’t used it with a sandwich yet but it tastes amazing with this! Just spoon some of the veggie marinara filling over the toast and bake for 10 minutes.

For more great recipes visit my Recipe Page!

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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Chick’n Sliders with Sweet and Tangy Slaw

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

You know me, I’m all about whole food, plant-based eating but sometimes I need quick and easy. Sometimes I need food that “fits in” with the crowd. Sometimes I want food that tastes like it came from one of my old favorite restaurants.

Gardein Chick'n Sliders

I just discovered Gardein™ Chick’n Sliders. I didn’t know what to expect but I was pleasantly surprised, they tasted great, like a chicken sandwich but they are deliciously meat-free!

The sliders are effortless to make. I wanted to fancy them up by making sweet potato fries and Sweet and Tangy Slaw. The Super Bowl is taking place in Arizona this year and it’s less than a week away; I’ve found the main dish for our menu!

Gardein Chick'n Sliders with Sweet and Tangy Slaw

Gardein Chick’n Sliders with Sweet and Tangy Slaw

Ingredients

  • 1 pkg Gardein Chick’n Sliders
  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/2 cup shredded cabbage
  • 1/4 cup diced sweet onion
  • 1/2 cup vegan mayo
  • 2 Tbsp white vinegar
  • 1 Tbsp maple syrup
  • salt and pepper to taste

Do

  1. Leave the Gardein Chick’n Sliders in the freezer until ready to use.
  2. Place all of the veggies in a bowl, add the liquid and mix well.
  3. Allow the slaw to marinate in the refrigerator for 1-2 hours.
  4. Prepare the Gardein Chick’n Sliders according to the package directions (only 2 minutes in the microwave).
  5. Add the slaw to the slider and top with the bun.

Serve

The slaw can be made a day or two ahead of time and so you can put these together at the last-minute. This is perfect for a game day dinner when you are surrounded by people eating meat.

Sweet and Tangy Slaw

Inspired by Chef. Created by You.

If you would like to try Gardein Chick’n Slider or another Gardein product get your $1.00 coupon on their website! I’d never tried these before but we loved them. The sliders contain gluten so my little guy didn’t have them but they also have several gluten-free options.

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

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.

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?