The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time by Kathy Hester

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Notes about this book

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Notes about Recipes in this book

  • Instant pot vegetable bouillon

    • tresy on August 29, 2018

      Supposed to be quite thick per accompanying photo, and it is. Not sure how this is "bouillon" or what it could be used for.

  • All the beans soup

    • tresy on August 01, 2018

      Quite good using my own bean mix following recipe guidelines. Hearty and tasty. Used Soup program with no time adjustment. Came out perfect.

  • Mushroom Stroganoff

    • excurvatus on July 26, 2019

      I wanted to love this but honestly you'd have to be a HUGE lover of mushrooms to enjoy this. I don't dislike mushrooms but this was honestly a bit over the top.

  • Tempeh, potato and kale bowl

    • tresy on May 01, 2019

      Terrible. Bland on bland on nowhere near tasty enough to compensate for the overall blandness. The instructions—stacking two foil covered dishes on top of steamed potatoes— are also impossible to follow even in an 8 Qt IP. The idea of making this for breakfast gives me hives. This what your mother warned you about vegans. Avoid.

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Reviews about this book

  • Kitchn

    I love that Kathy doesn’t just focus on meals in this book, but also healthy staples like non-dairy milks, sides, sauces, and more.

    Full review
  • ISBN 10 1624143385
  • ISBN 13 9781624143380
  • Published Jan 10 2017
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

As the Instant Pot becomes increasingly affordable and popular among home cooks, who better than to teach vegans the ins and outs of this handy appliance than bestselling vegan cookbook author Kathy Hester? In The Ultimate Vegan Instant Pot Cookbook, Kathy presents 80 new and unique recipes using the many features of the 7-appliances-in-1 Instant Pot, which includes a pressure cooker, slow cooker, yogurt maker and steamer. The Instant Pot does most of the work for less kitchen stress and mess, and it produces astoundingly delicious results.

Recipes include Autumn Mushroom Bean Soup, Quinoa Chickpea Scramble, California Vegetables in Cheezy Sauce, All American Tempeh Chili, Mushroom Stroganoff Over Instant Pot Potatoes and even desserts like Vegan Cheesecake and Smores Sweet Potatoes. Readers also save money by easily making their own staples such as vegetable stock, nondairy milk, yogurt, seitan and cheesy sauce. With plenty of introductory material, readers can learn about using the different features of their Instant Pot, nutritional benefits of each, do’s and don’ts and how to care for it. This cookbook helps vegan home cooks confidently use the Instant Pot to prepare their own nourishing staples and delicious meals for their families.

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