I’m excited to share a recipe and tell you about The Ultimate Vegan Cookbook for Your Instant Pot! I was given a free copy to review. All opinions are my own.
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Kathy Hester has knocked it out of the park with her new book The Ultimate Vegan Cookbook for Your Instant Pot! It has quickly moved to the top of the list of cookbooks I recommend.
Kathy understands that sometimes you need really simple recipes, other times you are missing an ingredient and need to make a substitution, and other days you want to try something new and fancy. This cookbook does it all!
I’ve enjoyed all of the recipes I’ve made so far from The Ultimate Vegan Cookbook for Your Instant Pot!
I’ve taken photos of a few of them and I’m excited to share the Winter One-Pot Lentils and Rice recipe. Unless you are new here, know how much I love lentils! First, I’ll tell you about a few other recipes I made from this book.
Check out this oatmeal cooked in the Instant Pot! Kathy used rolled oats and it turned out perfect!
My very favorite thing in the whole world right now is Kathy’s Vegan Cauliflower Queso. I can’t share those recipes but they are worth the price of the book alone! Truly, after tasting the queso you would gladly buy the book. It’s really that good!
Before I get ahead of myself let me tell you a little more about the book. It has 80 recipes and they are all completely vegan! I know that can be a relief when you are looking for Instant Pot recipes.
Plus, it was written for the Instant Pot so you don’t have to figure out how to make it in your pressure cooker if you are using the Instant Pot too.
Some recipes call for oil OR a dry saute with water or broth to prevent sticking. Often, recipes will let you know when substitutions are permitted. I love making substitutions so I appreciated the guidance, I avoided a trip to the store and had confidence my recipe would work.
Instant Pot Winter One-Pot Lentils and Rice
This recipe says it serves four but we stretched it a bit further.
- 1 tablespoon water or vegetable broth
- ½ cup chopped onion
- 2 cloves garlic, minced
- 3½ cups water
- 1½ cups brown rice
- 1 cup brown lentils
- 1 cup peeled and diced rutabaga (or turnip or potato)
- 2 inches sprig fresh rosemary
- 1 tablespoon dried marjoram (or thyme)
- salt and pepper to taste
- For the saute, use the saute setting over normal, or medium heat, and heat the water or broth. Add the onion and saute until transparent, 5 minutes. Then add the garlic and saute a minute more.
- For the pressure cooker, add the water, brown rice, lentils, rutabaga, rosemary and marjoram to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 23 minutes.
- Let the pressure release naturally. Season with salt and pepper before serving and add more marjoram and ground rosemary as needed.
I highly recommend this book. There are so many recipes I can’t wait to try! It’s deeply discounted right now on Amazon so get it before it goes up!
You can also try to win your own copy!
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