Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker by Jill Nussinow

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  • Middle Eastern chickpea and tomato soup

    • MelMM on November 12, 2017

      I made a few modifications to the recipe. I started with unsoaked chickpeas, and cooked them with the broth and salt (much more than called for) for 50 minutes, then added the other ingredients that were supposed to go in at the beginning and cooked for 12 minutes more. After some of the soup is puréed and the tomatoes were added, I switched to slow cooker mode and cooked for a bit more. I garnished with parsley instead of cilantro, and added a zig-zag of olive oil, plus a sprinkle of sumac. It was a delicious soup.

  • Borscht with a lemon twist and greens

    • MelMM on November 12, 2017

      This borscht recipe is a bit unusual, as it calls for red lentils to be added to usual mix of beets and cabbage. The lentils break down during cooking and thicken the broth, making for a more substantial soup. Taste-wise, you wouldn't know they were there. I liked that the beet greens get added at the end, so nothing gets wasted, and I thought that they were a nice addition. I used a lightly smoked salt, so the smoke flavor would not be too pronounced. I puréed the soup as directed, but kept it somewhat chunky. I used a vegan sour cream instead of the non-dairy yogurt. I added additional salt at the end and an extra lemon's worth of juice. We liked this very much.

  • Ethiopian red lentil stew (Misr wot)

    • Apollonia on March 30, 2021

      Have made this several time--- how much you like it ultimately probably mostly depends on your berbere spice blend, since the recipe is otherwise simple, but when it's good, it's good. Best served with injera if you can make it or get yours hands on it, and ideally another veg dish to round out.

  • Mushroom risotto

    • redjanet on February 19, 2018

      I love making risotto in the instant pot! It is so ridiculously easy and comes out well every time. The author gives instructions for the basic risotto recipe and then different variations. This mushroom variation worked well and I really liked the inclusion of chopped rehydrated sun-dried tomatoes. I do think it could have done maybe with a little bit of extra flavour, maybe in the form of a splash of white wine or some vegan butter (or both?), but I will definitely be making this again. Leftovers reheated well for lunch the next day.

  • Hearty healing sweet potato soup

    • clcorbi on December 21, 2017

      Pretty good, with modifications. Rather than using 1/2c of chickpeas I just used the full can and upped the stock slightly. I used chicken stock since that's what I had, omitted the spinach, and added 1/2t salt and some red pepper flakes. I also only blended half the soup. With these changes, we really enjoyed this soup and found it quite flavorful. I'm not sure why this cookbook omits salt and oil from so many recipes, but I've accepted that I'll just have to add them back in to get the depth of flavor I want.

  • Thai red curry with winter squash, mushrooms, and broccoli

    • clcorbi on December 13, 2017

      This was just okay. To be fair, I had to omit the kaffir lime leaves, but I don't think they could have saved this. I differed from the instructions slightly by adding some olive oil to sautee the onion/garlic mixture, as well as a decent amount of salt at varying stages. Even with the salt and a decent squeeze of lime juice and Sriracha, this was fairly bland. Would not repeat.

  • Pakistani greens (Sai bhaaji)

    • Handcraftedlife on June 28, 2017

      Excellent! I used sundried tomatoes instead of canned/fresh, and they worked great.

    • deboChicago on September 04, 2019

      I had to make this a bit differently from the recipe because of a dinner guest who couldn't tolerate tomatoes. It was really not good without the tomatoes, but I added golden raisins and a splash of vinegar and this helped a lot. Leftovers were even better. So the recipe went from "ugh", that was pretty good! Fairly easy to prepare--just a lot of greens chopping. Texture was interesting with kale as well as zucchini in the mix. I'm curious to try it with tomatoes next time.

  • Cauliflower and chickpea burgers

    • Handcraftedlife on September 04, 2017

      I used broccoli instead of cauliflower. Excellent!

  • Smoky double-corn pinto burgers

    • deboChicago on March 04, 2020

      This was good. The burgers stayed together fairly well, which can be a challenge for vegan bean burgers. The spice level was good but they were pretty dry. However, in a sandwich with two crispy corn tortillas, avocado, tomato, spinach, and mayo, they were quite satisfying. I’m not at all sad that we’ll be eating the leftovers for the next couple days but I will keep my eyes open for better bean burger recipes.

  • Creamy mushroom soup

    • deboChicago on June 10, 2020

      This is really good, creamy yet light. Will certainly make again.

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  • ISBN 10 0544464028
  • ISBN 13 9780544464025
  • Published Jan 12 2016
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

Vegan cooking made fast, fresh, and flavorful with the convenience of a pressure cooker

For the growing number of people who eat vegan, a pressure cooker is a blessing when it comes to saving time and enjoying a wider variety of foods on a regular basis. The pressure cooker drastically shortens the cooking times of healthful vegan staples such as dried beans and ancient grains: suddenly hummus from scratch and braised artichokes become weeknight fare. In Vegan Under Pressure, Jill Nussinow shows how to use the appliance safely and effectively, and reveals the breadth of vegan fare that can be made using a pressure cooker, including Roasted Pepper and White Bean Dip, Harissa-Glazed Carrots with Green Olives, Pozole Chili, Farro Salad with Tomatoes and Arugula, Thai Summer Vegetable Curry, a chapter of veggie burgers, Cornbread, Pear-Almond Upside Down Cake, and DIY soy milk and seitan.

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