Ingredients

• 16 oz tofu
• 1 tbsp ground tumeric
• 1 tbsp curry powder
• 1 tbsp ground cumin
• 2 tbsp vegan butter
• 1/2 cup mushrroms
• 1-2 cups spinach

Directions

1. Sear mushroom in 1 tbsp vegan butter (3-4 minutes. Add spinach and cook until wilted. Salt & pepper to taste.
2. In a separate pan add 1 tbsp vegan butter. Crumble tofu into pan and cook for 2 minutes. Add ground turmeric, curry powder, and ground cumin. Mix with tofu until yellow color is evenly distributed. Salt & pepper to taste.

Optional

• Add tomatoes, basil, garlic, and potatoes.  

Ingredients

• 4 Portobello mushrooms
• 1/4 cup balsamic vinegar
• 2 tbsp tamari or soy sauce
• 3 cloves garlic, minced
• 1 cup water

Directions

1. Rinse and dry the mushrooms. Remove the mushroom stems and scrape out the gills with a spoon. In a medium bowl, whisk together the balsamic vinegar, tamari, and garlic. Add the mushrooms to the bowl and brush with the marinade. Let sit for 15 minutes.
2. Fit the inner pot of your pressure cooker with the trivet or steam rack and add 1 cup water. Remove the mushrooms from the marinade and place top-down on the trivet, overlapping slightly if needed.
3. Lock the lid and ensure the steam release valve is set to the sealing position. Select Pressure Cook (High) and set the cook time for 2 minutes.    
4. Once the cook time is complete, immediately quick release the pressure and carefully remove the lid. Use tongs to remove the mushrooms from the pot.

Optional

• Build your burger with bun or lettuce wrap. Things to add – vegan cheese, pickle, tomato, vegan chipotle mayo, sauerkraut, or avocado spread.

Recipe from: Vegan in an Instant 103 Plant-Based Recipes For Your Instant Pot by Marina Delio

Ingredients

• 2 lbs. mushrooms
• 1 cup walnuts, chopped
• 2 small carrots, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1.5 cups red wine
• 2 cups vegetable broth
• 2 tsp tomato paste
• 1.5 tsp thyme
• 2 tbsp chickpea flour
• 2 tbsp olive oil
• 2 tbsp vegan butter
• 1 cup pearl onions
• 16 oz egg noodles
• salt and pepper

Directions

1. Sear mushroom in oil (3-4 minutes), allowing to darken but not letting the water release. Set aside.
2. Heat oil in a pan, then add onion, carrots, thyme, salt, pepper. Let simmer for 5 minutes. Stir in garlic and walnuts (additional 5 minutes)
3. Add 1 cup wine, reduce by half & deglaze pan.
4. Add tomato paste, vegetable broth, pearl onions, and cooked mushrooms. Add remaining ½ cup of wine. Cook 15 minutes on low.
5. Cook Noodles (Egg Noodle)
6. Add flour to pan to thicken, adjust as needed, salt & pepper to taste.
7. Add cooked noodles to pan. Let sit & cool 2 minutes so flavor coats.

Optional

• Add spinach, bok choy, fresh tomato slices. Replace noodles with mash potatoes or rotelle pasta.