Pumpkin pie

1 1/4 cup raw cashews
1 can pumpkin puree
2/3 cup maple syrup
1/3 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves

If it's too thick to blend, add a bit of soy milk as needed

Bake at 400 for 15 min, then reduce temp to 350 and bake for 30-40 min, or until edges are fluffy and a dark caramel orange tone. Toothpick should come out slightly wet, but dark and thick. Pie will firm up more as it cools and is refrigerated.

Set pie on counter to cool 30 min. Then chill in fridge for 2 hours.

Gravy

1/4 cup cornstarch
1/4 cup whole wheat pastry flour
1/2 cup water
4 cups chicken broth (veggie broth for vegan)
1-2 tbsp better than boullion veggie
Salt to taste

Make a slurry of the flour, starch and water. Heat up broth in IP on saute. Add slurry and cook until thickened. Mix in veggie paste and salt.

Cheesy potato casserole

1 bag alexia potatoes
1 onion diced
4 tbsp whole wheat pastry flour
1.25 cup veggie broth
3/4 cup soy milk
1 cup cheese sauce
1/4 tsp better than bullion veggie base
1/2 container tofutti sour cream
Garlic powder
Onion powder
Salt to taste

Saute onion in IP or sauce pan until softening, add flour and continue to cook for a couple min. Add small amounts of veggie broth to keep from burning. Turn off heat add broth, milk, cheese sauce, sour cream, veggie base and mix well. Stir in potatoes and add seasonings if needed. Salt to taste. Bake in greased pan at 350 for 25 min or until bubbly and browning on the top.

IP lasagna soup

1 onion diced
1 zucchini minced
1-2 cups minced mushrooms
1 red bell pepper diced
1 green bell pepper diced
1 brick extra/super firm tofu pressed & crumbled
4-6 garlic cloves minced
2 tbsp fresh basil chopped
1 28 oz can crushed tomatoes
1 14.5 oz can tomato sauce
1 14.5 oz can fire roasted diced tomatoes
3 cups veggie broth
8 lasagna noodles broken into pieces or 3 cups (8 oz) penne noodles
1/2-1 whole tub roasted red pepper hummus
2 cups spinach, chopped
1 tbsp sugar/sweetener
Salt to taste
Better than bouillon vegetable base (optional)

Use the saute function and saute onion, mushrooms, zucchini, bell peppers and tofu for about 5 min or until they are starting to soften. Add garlic and saute another 1-2 minutes. Turn off.

Stir in basil, tomatoes, sauce, veggie broth, hummus and noodles. Set to manual for 3 min for slightly al dente noodles. When finished, wait 5 min, then very carefully release remaining pressure. Stir in spinach, sugar and add salt to taste. If it needs more flavor, use about 1 tsp better than bouillon vegetable base and mix in.

Vegan Cheese Sauce 2.0

1 cup carrot
1 med onion
2 cup potatoes, peeled and chopped
1/2 cup cashews (optional)
1/2 tbsp garlic powder +
1 tbsp Chicken broth powder or 1/2 tbsp veggie bouillon
1/2 tbsp miso
1 tbsp lemon
Dash cayenne
Dash paprika
Pinch black salt
Salt

Place a trivet in the IP and fill with water below it. Add chopped onion, carrots and potatoes. Set to Steam for 6 min, then Quick Release. Add all ingredients to a blender and blend until smooth. Salt to taste.

Black bean hummus

1 can black beans
1 can chickpeas
Tahini
Roasted garlic
Lemon
Lime
Cumin
Salt

Hummus

6 roasted garlic cloves or 1.5 tbsp mashed roasted garlic
3 cups chickpeas
1 tbsp tahini optional
1/2 lemon about 1 tbsp
1/4-1/2 cup water
Salt to taste

Falafel

3 cups soaked chickpeas
1/2 c cilantro
1/4 c parsley
1 lemon
3-4 cloves garlic
1 onion
1 tbsp cumin
1 tsp coriander
Salt
1 tsp baking soda?

Deviled Potato Salad

5 lb. Red potatoes, cubed
1 cup red onion, minced
1 cup celery, minced
Chickpea deviled mayo recipe: below
Salt to taste
Paprika (optional garnish)

Chop unpeeled potatoes into 1 inch cubes. Use a steamer basket in the instant pot and add water below it. Place cubed potatoes into the basket. Close and lock the lid, set to steam for 3 min. Do a quick release when finished. Remove potatoes and place in fridge to cool.

Once cooled, add onion, celery and chickpea mayo. Mix well. Add salt to taste. Sprinkle servings with paprika.

Chickpea deviled mayo:
2 cans drained chickpeas (or 3 cups)
3/4 cup raw cashews
1.5 cup water (add more if needed)
1 tbsp vinegar
2 tbsp lemon juice
1 tbsp yellow mustard
1/4 tsp onion powder
1/2 tbsp black salt (khala namak)
1/2 tbsp salt

Add all ingredients to a blender and puree well until smooth. Add more spices to taste if needed.

Mushroom tacos

1 cup whole wheat pastry flour
1/2 tsp onion, garlic, paprika, salt
3/4 cup or more water
1/3 cup panko
8 oz mushrooms

Tortillas
Lettuce
Tomato
Onion
Cilantro

Ranch
1 cup ranch
1/2 tsp garlic, onion, salt
3/4 tsp smoked paprika
1/8-1/2 tsp chipotle
1/2 lime (2 tbsp)
Salt to taste

In a bowl, mix together flour, spices and water to make a thick batter. Slice mushrooms and mix into batter. Just before baking, sprinkle panko into bowl and mix well. Lay mushroom pieces into a single layer on a greased baking sheet or parchment/nonstick baking mat. Bake at 400 for 15-20 min, flipping half way through, until crispy.

Mix together ranch dressing with spices and lime juice. Can add water to thin to desired consistency.

Assemble tacos with favorite toppings, drizzle with chipotle ranch.

Tofu scramble

1/2 red onion
1 bell pepper
Handful mushrooms
Spinach
1 block tofu, sliced and pressed
1 tbsp veggie broth powder
1 cup water
1/2 tsp black salt (khala namak)
1/2-1 tbsp garlic powder
1/2-1 tbsp salt
1/8 cup nutch

Saute veggies until starting to soften. Slice tofu and press each slice with paper towel to soak up excess water. Crumble tofu into skillet with veggies. Add water and seasonings and saute until water evaporates. Add more salt to taste.

Enchiladas

1/2 bag soy curls soaked chicken broth (can sub cooked shredded chicken)
1 can or 1.5 cups black beans or pinto
1 can or 1 cup fresh corn
1 onion sliced
2 Portobello mushrooms chopped
3 poblano peppers sliced
2 bags Frontera Enchilada sauce (can be 1 red and 1 green for top)
Cumin
Salt
8 tortilla shells
Serve with guacamole
Cilantro lime cream sauce - optional (ranch recipe w/o seasoning plus lime and cilantro)

Soak soy curls in chicken broth seasoning for 10 min. Drain and squeeze excess water.

Use a steamer basket in the instant pot and add a small amount of water beneath it. Add onion, mushrooms and peppers to the basket. Set to steam for 3 min. Quick release.

Add steamed veggies, soy curls (or cooked shredded chicken), black beans, corn, cumin, salt, and 1 bag Enchilada sauce to a large bowl. Mix well. Pour a little of one bag of sauce into a 9x13 baking dish to coat the bottom and save the rest to pour on top of the enchiladas.

Assemble enchiladas. Spoon veggie mix into tortilla shells, roll up and place in the baking dish. Pour remaining sauce on top. Bake uncovered at 350 for 20-30 min until heated through. Serve with guacamole.

Ranch

1/2 LG onion
1 LG potato (about 1 cup
1.5 cup water
1/2 cup raw cashews
1/2 tbsp vinegar
1-2 LG garlic cloves
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp mustard powder
1/4 tsp dried dill
1/2 tbsp dried parsley
1 tbsp salt

Coleslaw

Red cabbage
Green cabbage
Carrots
Vinegar
Sugar
Celery salt
Mustard powder

Vegan sloppy Joes

In progress:

1 onion, diced
Carrots, diced
3 stalks celery, diced
1 LG zucchini, diced
2 green bell peppers, diced
8 oz mushrooms, diced
6 cloves garlic, minced
1 8 oz can tomato sauce
1/3 can tomato paste
Chili powder
Vinegar
Sugar
Salt
Little garlic and onion powder & paprika

Chop all veggies. Saute in water until tender. Add garlic, then remaining. Cook down until thick and chunky.