Lemon tartar sauce

1 cup mayo
2 tbsp lemon juice
3/4 cup finely diced dill pickle
1 tbsp diced green onion
1/4 tsp black pepper
1 tbsp hot sauce
Dash of garlic powder, onion powder & paprika

Tofu tacos

1 brick super firm tofu
1 onion
8 oz mushrooms
3 garlic cloves
1 can black beans
2 packs Frontera taco sauce
Lettuce
Guacamole
Taco shells

Saute diced onion and mushrooms until softened. Add garlic and crumble in the tofu. Mix in the sauce and heat through.

Em's Mushroom Pot Roast

4 or 5 red potatoes thinly sliced
2 or 3 whole Carrots thinly sliced
Chopped celery
1/2 yellow onion chopped
Portabella mushrooms(I used a whole big box)
Fresh chopped sage
A stick of fresh rosemary
4 cups veggie broth
Salt
Pepper
1 cup red or white wine
Onion powder
Garlic powder
Soy sauce

I cooked the carrots, celery, and onion in a pan with the soy sauce and a splash of water until the moisture is gone. Add the garlic, onion powder, salt and pepper to veggies.
In a separate pan cook the mushrooms with the wine on medium high heat until the wine is fully absorbed.
Combine mushrooms with cooked veggies when they are done.
In a pot stir a bit of oil and flour(or cornstarch or whatever you choose to make it thicken) slowly adding in the veggie broth. When you get a good amount you can combine everything into a casserole dish, throw in potatoes and chopped sage. Place the rosemary on top and cover dish. Bake in over on 375 for 50 mins until potatoes are soft.
Add salt and pepper as needed.

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.