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.