Veggie Lasagna

• 2 Tbsp olive oil 
• 3 pounds zucchini, sliced
• 1 cup breadcrumbs
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp oregano

• 1 Tbsp olive oil
• 2 large yellow onions, diced
• 8 oz mushrooms, chopped
• 3 large carrots, grated
• 1 cup TVP (textured vegetable protein) 
• 1/4 cup soy sauce
• 3/4 cup water
• 24 oz marinara pasta sauce of your choice

• 24 oz container cottage cheese
• shredded mozzarella 

1. Prepping the zucchini: Preheat oven to 425 degrees. Add olive oil and zucchini slices to the bottom of a 9x13" baking dish, making sure that the zucchini is well coated in oil. In a large bowl, combine breadcrumbs, nutritional yeast, garlic powder, salt, and oregano. Set out a cooking sheet lined with parchment paper. Working in small batches, transfer zucchini slices to the bowl of breadcrumb mixture. Toss to coat. Transfer slices to the cooking sheet, overlapping as needed. Continue working until all the slices are coated and laid on the cooking sheet. Bake for 25 minutes. Set baking dish aside (no need to clean!)

2. Prepping the "meat" sauce: In a large pan, saute onions, mushrooms, and carrots in the olive oil. Meanwhile, in a small bowl, combine TVP, soy sauce and water. Set aside. When veggies are done, add TVP mixture and the store-bought marinara pasta sauce. Stir well.

3. Layering: Remove breaded zucchini from the oven. Transfer a third of the slices to the bottom of the 9x13" pan. Spoon on a layer of meat sauce followed by half of the container of cottage cheese. Layer on another third of zucchini slices followed by more meat sauce then the rest of the cottage cheese. Finish with the remaining zucchini and remaining meat sauce. Top with a couple handfuls of shredded mozzarella. 

4. Bake at 350 for 30 minutes. Allow to rest for 15 minutes prior to serving. 

Rice Crispy Treats

•  10 oz bag mini marshmallows
• 3 Tbsp butter
• 6 cups rice crispy cereal

1. In a small saucepan over medium heat, melt together marshmallows and butter. 

2. Butter the inside of a large mixing bowl. Measure cereal into the bowl. Pour over marshmallow mixture and stir until combined.

3. Press mixture into a 7x11" pan.

Refrigerator Pickles

• 1 1/2 c. water
• 1/4 c. vinegar
• 1 1/2 Tbsp coarse salt (pickling salt OR sea salt)
•  2 tsp peppercorns 
• 1 Tbsp minced garlic
• 1 tsp sugar
• 1 tsp dried dill
• sprig of fresh dill
• cucumber cut into spears or slices

In a quart-sized mason jar, add all ingredients. Store in the fridge and wait at least 24 hours before enjoying

Homemade Bubble Mix

 per 16 oz container

• 120 grams dish soap
• 60 grams corn syrup
• water

Combine dish soap and corn syrup in an old bubble mix container. Top off the container with water. Shake to mix. 

Restaurant Style Vegan Refried Beans

• 3 cups pinto beans
• 6 cups water
• 1 large white or yellow onion, roughly chopped
• 1 Tbsp cumin
• 2 tsp garlic powder
• 2 tsp vegetable bouillon

Combine all ingredients in an Instant Pot. Pressure cook on high for 40 minutes. Blend with an immersion blender until smooth. 

If beans are too watery, switch the IP over to saute mode and stir constantly while excess water evaporates.

Pizza Sauce

•  1 can (14 oz) tomato sauce
• 1 can (14 oz) diced tomatoes
• 1 Tbsp minced garlic
• 1 Tbsp dried oregano
• 1 Tbsp dried basil
• 1 Tbsp brown sugar
• 1 tsp salt

Combine all ingredients in a large bowl and pulse with an immersion blender until combined and desired consistency is reached.

Vegan Tortilla Soup

• 240 grams dried black beans
• 1/2 cup raw cashews
• 1 large gold potato, peeled and cubed
• 1-2 carrots, peeled and chopped
•  2 Tbsp oil
• 1 yellow onion, diced
• 1 tsp minced garlic
• 6 c. vegetable broth (6 cups water + 2 Tbsp vegetable bouillon)
• 2 (15oz) can diced tomatoes
• 1 (15 oz) can green enchilada sauce
• 1/3 cup nutritional yeast
• 1 cup masa flour
• 1/2 tsp cumin
• 1 cup frozen corn
• 1 bunch cilantro, chopped

1. In an instant pot, add dried beans and fill the pot with about a quart of water. Using the pot-in-pot method (floating a heat-safe bowl on top of the beans), add cashews, potato, and carrot. Cover with a few cups of water. Seal the instant pot and cook on high pressure for 40 minutes. Veggies and cashews will be over-cooked but they'll be blended. When done, drain and rinse veggies/cashews then set aside. Drain and rinse beans and set aside. Keep separate.

2. Using the instant pot, saute onion and garlic in the oil. When done, add vegetable broth, tomatoes, enchilada sauce, nutritional yeast, masa flour, and cumin. Add cooked veggies and cashews. Use an immersion blender and blend until smooth. 

3. Add corn, chopped cilantro, and cooked beans. Heat through and serve.

Creamy Veggie Soup

• 2 cups cooked great northern beans (cooked from 120 grams dry)
• 1 Tbsp olive oil
• 1 yellow onion, diced
• 2 tsp minced garlic
• 2 carrots, chopped
• 2 potatoes, diced
• 2 stalks celery, chopped (optional)
• 2 cups fresh green beans, cut into 2" lengths (optional)
• 2 tsp vegetable bouillon
• 2 cups water
• 1 Tbsp dried parsley
• 2 cans cream of celery soup
• fresh ground pepper

1. Cook great northern beans in the instant pot (IP) on high pressure for 30 minutes. Drain, rinse, and set aside.

2. Using the saute setting on the IP, saute onions and garlic in the olive oil until fragrant. 

3. Add carrots, potatoes, celery, green beans, vegetable bouillon, water, and parsley. Secure the lid on the IP and pressure cook on high for 8 minutes. 

4. Once done, stir in cream of celery soup and serve!

Black Bean Burgers

Makes 4 burgers

• 120 grams dry black beans 
• 65 grams basmati rice + 3/4 cup water
• 1 large carrot
• 1/2 red onion
• 2 Tbsp flaxmeal
• 2 Tbsp oat flour*
• 1 Tbsp paprika
• 1 1/2 tsp chili powder
• 1 tsp salt

Add black beans and some water in an instant pot and cook on high pressure for 40 minutes. When done, strain and rinse the beans and set aside. 

Add rice and 3/4 cup water to the instant pot and cook using the rice button (12 minutes, low pressure). When done, release steam and remove lid.

Meanwhile, grate or pulse in a food processor the carrot and onion. Transfer veggies to the pot with the rice. Add in all remaining ingredients, including the cooked black beans. Using a potato masher, mash the mixture until about 2/3rds of the beans have been mashed. 

Preheat oven to 350 degrees. On a parchment paper lined baking sheet, form mixture into equal sized patties that are about 3/4ths of an inch thick. Bake for 30 minutes, flip, then bake for an additional 15-20 minutes.

*to make oat flour, blend oats in a blender or food processor until ground. 

Vegan Cheddar Cheeseball

• 150 grams raw cashews
• 1/3 c. water
• 5 Tbsp lemon juice
• 60 grams tahini
• 26 grams coconut oil
• 15 grams dijon mustard
• 15 grams nutritional yeast
• 1 Tbsp soy sauce
• 1 Tbsp tomato paste
• 2 tsp apple cider vinegar
• 1 red bell pepper, seeded and roughly chopped
• 2 1/2 tsp salt
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/8 tsp cayenne pepper (optional)
• Save for the end: 1 Tbsp agar agar powder (not flakes) + 1 cup water
• coating: almonds or pecans pulsed in a food processor until finely chopped

Add cashews and water to a blender and blend until smooth. Add all remaining ingredients except for the agar agar + water, then continue blending, stopping the blender periodically to scrape down the sides. 

In a small saucepan, bring agar agar powder and water to a boil, stirring constantly. Once boiling, continue stirring for 1 minute. Cut off heat and pour mixture into the blender and blend once more. 

Pour cheese mixture into a lightly greased bowl. You must do this quickly as the cheese will begin to set within minutes. Transfer the bowl to the fridge and allow to set.

Once set, remove cheese from the bowl then roll it in the chopped nuts. Center the cheeseball on a plate the surround with crackers and enjoy!

Black Bean Soup

• 1 pound dry black beans
• 2 Tbsp olive oil
• 1 yellow onion, diced
• 2 stalks celery, chopped
• 1 large carrot, diced
• 1 bell pepper, diced
• 2 tsp minced garlic
• optional: 1 jalapeno, seeded and diced
• 1 tsp salt
• 1 tsp pepper
• 2 Tbsp cumin
• 4 cups water
• 4 tsp vegetable bouillon
• optional toppings: tortilla chips, avocado, jalapeno slices, fresh cilantro, shredded cheese

To start, cook the black beans with plenty of water in the Instant Pot (I.P.) for 40 minutes on high pressure. When done: drain, rinse, and set aside.

Using the I.P. on the sauté setting, add oil, onion, celery, carrot, and bell pepper and cook until browned. Add garlic, jalapeño (optional), and spices and continue cooking for a minute longer. Turn off sauté mode and add water, vegetable bouillon, and the cooked beans. Place lid on I.P., close vent, and cook on high pressure for 5 minutes. Once done you may quick release the pressure. Transfer about 2/3rds of the soup to a blender and blend until smooth. Return to the pot and stir. 

Serve topped with chips, avocado chunks, or whatever else you'd like!

Enchilada Rice

• 60 grams dry black beans (yields one cup cooked)
• 1 red onion, diced
• 1 cup diced bell pepper
• 1 Tbsp olive oil
• 1 Tbsp minced garlic
• 1 tsp salt
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp pepper
• 1 can diced tomatoes
• 1 cup tomato sauce
• 270 grams uncooked rice
• 2 cups water
• -optional: 1/2 cup shredded cheddar cheese

Earlier in the day, cook the black beans along with some water in the Instant Pot (I.P.) on high pressure for 40 minutes. Drain, rinse, and set aside.

Using the I.P. on sauté setting, cook onion and bell pepper in the olive oil until onions start to brown. Add in garlic and spices and continue sautéing for about a minute. Turn off sauté mode then add in tomatoes, tomato sauce, rice, and water. Place lid on I.P., close vent, and set to cook on high pressure for 12 minutes. Once done, quick release the pressure, stir in the black beans that were set aside, then transfer to a cast iron skillet. Top with a handful of shredded cheddar cheese then bake in the oven at 400 degrees for 20-25 minutes. Serve with your favorite taco toppings. 

Orange Chick'n Stir Fry

• half batch seitan cutlets (recipe below), sliced
• 1 Tbsp toasted sesame oil

sauce

• 1 cup high pulp orange juice
• 1/4 cup agave nectar
• 3 Tbsp soy sauce
• 2 Tbsp mirin
• 4 tsp cornstarch (or arrowroot flour or tapioca flour)

veggies

• 1 Tbsp toasted sesame oil
• 1 cup thinly sliced shallots
• 1 red bell pepper, thinly sliced
• 2 tsp minced ginger
• 1 1/2 tsp minced garlic
• 1 can green beans

rice (180 grams basmati + 2 cups water, cooked in an Instant Pot or stovetop*)

Preheat a large pan over medium-high heat and add 1 Tbsp oil and sliced seitan cutlets. Cook until lightly browned. Transfer to a bowl then set aside.

Meanwhile, whisk together all sauce ingredients in a mixing bowl and slice shallots and bell pepper.

Using the same pan the seitan was cooked in, saute shallots and bell pepper in 1 Tbsp oil until lightly browned. Add ginger and garlic and saute for an additional minute. Add in green beans, sauce, and cooked seitan and cook until sauce thickens and darkens (5-8 minutes).

Serve over rice.

*How to cook rice perfectly on the stove. Add rice and water to a small pot with lid and set over high heat. Once it begins to lightly boil, reduce heat to the lowest possible setting. Continue cooking until all water as been absorbed (about 15-20 minute). DO NOT LIFT LID UNTIL DONE.

Seitan Cutlets

• 300 grams vital wheat gluten
• 1/4 cup nutritional yeast
• 4 tsp garlic powder
• 4 tsp onion powder
• 2 tsp salt
• 1 tsp fresh ground pepper
• 2 Tbsp soy sauce
• 1 3/4 cup water
• 2 tsp vegetable OR "no-chicken" bouillon

Marinade

• 2 cup water plus 1 tsp "no-chicken" bouillon 

Combine dry ingredients in a mixing bowl and stir. Add soy sauce, water, and vegetable bouillon then stir once more until ingredients are incorporated. Knead mixture for a couple minutes until elastic.

Cut seitan dough into 8 equal pieces then flatten them into cutlet shapes. Place seitan cutlets onto a baking sheet lined with parchment paper. Bake at 350 degrees for 20 minutes, flipping half way though.

Once baked, place seitan cutlets into a shallow, wide dish that has a lid. Pour marinade over and, once cool, move the dish to the fridge, allowing to set over night.

Vegetable Dumping Stew

stew

• 2 cups cooked great northern OR navy beans (cooked from 120 grams dry)
• 3 Tbsp olive oil
• 1/4 c. flour
• 1 yellow onion, diced
• 1 1/2 tsp minced garlic
• 1 tsp salt
• 6 cups vegetable broth (6 c. water + 2 Tbsp vegetable bouillon)
• 2 celery, sliced
• 3 carrots, diced
• 1 1/2 pounds potatoes
• 2 tsp dried dill
• 1 tsp dried thyme
• 1/2 tsp paprika
• fresh ground pepper to taste

dumplings

• 187 grams flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp dried rosemary
• 2/3 c. almond milk
• 1 Tbsp olive oil

Pressure cook dry beans and a quart of water in an Instant Pot on high pressure for 40 minutes. Rinse, drain, and set aside (store in fridge when doing this ahead of time). This step can be done anywhere from a couple days in advance to two hours before dinner time.

Using the instant pot on the saute setting, heat 3 Tbsp oil. Add flour and cook for a couple minutes while stirring constantly. Add in onion and continue sautéing for 5 minutes, stirring frequently. Add in garlic and cook for an additional minute or two then turn off sauté setting.

Add in all remaining stew ingredients into the Instant Pot. Secure the lid and pressure cook for 6 minutes.

Meanwhile, in a small bowl, stir together dumpling ingredients. Once the stew is finished cooking, quick release the pressure then stir in the beans and drop in the dumping batter by the spoonful. Secure lid once more and set to pressure cook for 4 minutes. Quick release and serve!

Lip Balm

• 8 grams beeswax
• 12 grams cocoa butter
• 12 grams coconut oil
• 4 grams castor oil
• 3/4 tsp zinc oxide

Microwave then stir in 30 second intervals until melted. Recipe will refill 6 regular sized tubes or 2 jumbo sized ones. 

Vanilla Frosting

• 16 oz powdered sugar
• 1/2 c. vegetable shortening
• 2 Tbsp warm water
• 1/2 tsp. salt
• 1/2 tsp vanilla

Using a hand mixer, mix all ingredients together until fluffy and smooth.

Vegan Totdish

Mushroom Gravy

• 8 oz mushrooms, chopped
• 1/2 yellow onion, chopped
• 1 1/2 tsp minced garlic
• 2 Tbsp butter
• 1 cup almond milk
• 1 cup water
• 3/4 cup flour
• 1/4 c. nutritional yeast
• 1 tsp oregano
• 3 Tbsp soy sauce
• 2 tsp vegetable bouillon

Veggies 'n Tots

• 2 cans green beans, drained
• 1 cup frozen corn
• frozen tater tots

In a pan set on medium heat, saute mushrooms, onion, and garlic in butter until onions are browned. Transfer to a blender and add all remaining mushroom gravy ingredients. Blend until creamy and smooth. 

In a large mixing bowl, add drained green beans and corn. Pour in mushroom gravy and stir until combined. Transfer mixture to a 9" square or 7x11" pan. Top with a layer of frozen tater tots. Bake at 425 degrees for 30 minutes. 

Vegan Ranch Dressing

More like a spread than a dressing. Perfect for sandwiches.

• 1 1/2 c. raw cashews
• 3/4 c. water
• 2 Tbsp rice vinegar
• 2 Tbsp lemon juice
• 2 tsp dried dill
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp salt

Soak cashews overnight (or to speed things up, microwave them in some water for 2 minutes then drain and rinse with cold water).

Add all ingredients to a blender and blend on high for 2-3 minutes until creamy. Add more water if needed. 

Simple Salad Dressing

• 1/4 c. olive oil
• 2 Tbsp lemon juice
• 2 Tbsp red wine vinegar
• 1 Tbsp dijon mustard
• 1 tsp honey
• 1/2 tsp dried oregano
• 1/2 tsp minced garlic
• 1/4 tsp salt

Whisk all ingredients together. 

Fried Chick'n

Buffalo chick'n sliders (see bottom of post)

Seitan Cutlets

• 300 grams vital wheat gluten
• 1/4 cup nutritional yeast
• 4 tsp garlic powder
• 4 tsp onion powder
• 2 tsp salt
• 1 tsp fresh ground pepper
• 2 Tbsp soy sauce
• 1 3/4 cup water
• 2 tsp vegetable OR "no-chicken" bouillon

Marinade

• 2 cup water plus 1 tsp "no-chicken" bouillon 

Combine dry ingredients in a mixing bowl and stir. Add soy sauce, water, and vegetable bouillon then stir once more until ingredients are incorporated. Knead mixture for a couple minutes until elastic.

Cut seitan dough into 8 equal pieces then flatten them into cutlet shapes. Place seitan cutlets onto a baking sheet lined with parchment paper. Bake at 350 degrees for 20 minutes, flipping half way though.

Once baked, place seitan cutlets into a shallow, wide dish that has a lid. Pour marinade over and, once cool, move the dish to the fridge, allowing to marinade over night.

Frying

• bowl #1: 1/2 cup flour + 1 Tbsp nutritional yeast + 1/2 tsp salt + 1/2 tsp garlic powder
• bowl #2: 1/2 cup plant-based milk
• bowl #3: 1 cup corn flakes, pulsed in a food processor

Heat some oil in a large frying pan. Remove each seitan cutlet once at a time from the marinade then dip into bowl #1, then bowl #2, then bowl #3, then back into bowl #1. Set aside and repeat with all remaining cutlets.

Fry cutlets in the oil until golden brown.



Buffalo chick'n sliders (can be made into wraps)
Coat fried chick'n in hot sauce of your choice. Top with kale that has been tossed in simple dressing. Add a smear of vegan ranch dressing to the bun/wrap then serve!

Vegan Mayo

• 1 cup raw cashews
• 1 tsp lemon juice
• 1 tsp white vinegar
• 3/4 tsp salt
• 1/2 tsp nutritional yeast
• 1/4 tsp Dijon Mustard
• 1/3 cup water

Soak cashews overnight OR microwave them in some water for 1 minute, strain, then rinse with cold water.

Combine strained cashews and all remaining ingredients in a blender and blend until smooth and creamy. 

Instant Pot Madras Lentils

• 1 yellow onion, diced
• 1 tsp minced garlic
• 1 Tbsp oil
• 2 tsp chili powder
• 1 1/2 tsp salt
• 1 tsp cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp ground ginger
• 1/2 tsp curry
• 3 cups water
• 1 can diced tomatoes
• 1 cup dried lentils
• 1/3 cup dried kidney beans

Cashew cream (optional)

• 1/2 cup raw cashews
• 1/2 cup water

Add onion, garlic and oil to the instant pot and sauté until onions are browned. Add spiced and continue cooking for one minute. Add remaining ingredients then pressure cook for 40 minutes.

To make cashew cream, blend cashews and water together until smooth. Stir cashew cream into the lentil dish once done. 

Serve alone as a stew or alongside rice or quinoa as a curry. 

Zucchini Bread

Bread

• 200 grams sugar
• 1 egg
• 1/4 cup oil
• 1 tsp vanilla
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp cinnamon
• 200 grams all purpose flour
• 175 grams (1 medium) zucchini, grated 

Crumble Topping

• 15 g. brown sugar
• 10 g. white sugar
• 20 g. all purpose flour
• 20 g. oats
• 1 Tbsp butter, sliced

Whisk all ingredients together in a large bowl. Mix together crumble ingredients in a separate bowl. Transfer bread mixture to a loaf pan and top with crumble topping. Bake at 350 degrees for 60 minutes.

Vegan Parmesan Cheese

• 1 cup raw cashews
• 1/4 cup nutritional yeast
• 1 tsp salt
• 1/2 tsp garlic powder

Pulse all ingredients in a food processor until coarsely chopped. 

Korma

• 2 Tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 can coconut milk
• 1 Tbsp curry powder
• 1 Tbsp garam masala
• 1 Tbsp brown sugar
• 1 1/2 tsp cumin
• 1 1/2 tsp turmeric
• 1 1/2 tsp salt
• 1/2 tsp coriander
• 1 head cauliflower
• 1/2 cup raw cashews
• 1 cup frozen peas

Saute onion, garlic, and oil in an Instant Pot until browned. Transfer onion mixture to a blender. Add coconut milk and all spices to the blender. Set aside.

Remove stem and leaves from cauliflower and break up into florets. Transfer cauliflower florets to the Instant Pot then add cashews along with a couple cups of water.* Cook on high pressure for 10 minutes. Once done, open the valve to quickly release the pressure, strain the cauliflower and cashews, then transfer to the blender.

Blend on high until smooth then pour mixture into the instant pot and add frozen peas. 

Serve over basmati rice or quinoa, which can be cooked using the pot-in-pot method to save time. To do this, simply add rice or quinoa plus water (180 grams rice/quinoa + 2 cups water) to a stainless steel or glass bowl that's small enough to fit inside the Instant Pot and place the bowl with its contents on top of the Instant Pot rack. Add cauliflower, cashews, and enough water to reach the bottom of the rack around the bowl.  Increase the cook time to 12 minutes. 

*Save time by doing the pot-in-pot method. Add 270 grams of quinoa or basmati rice and 3 cups of water to a glass or stainless steel bowl then place bowl on top of cauliflower. Increase cook time from 10 minutes to 12 minutes. 

Cabbage Soup

This soup is flavorful, healthy, and low calorie! It is also incredibly easy to make and exactly what I crave any time I'm feeling under the weather. It is also a great way to make use of any vegetables that are on the verge of expiring. 

• 3 quarts water
• 2 Tbsp vegetable bouillon
• 3 cloves garlic, minced
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 small yellow onion, diced
• 1/2 head of cabbage, chopped
• 3 stalks celery, chopped
• 2-3 carrots, chopped
• optional: bell peppers

Combine all ingredients in an Instant Pot then cook on high pressure for 20 minutes, allowing pressure to release naturally. 

Honey Balsamic Brussels sprouts

• 1 1/2 pounds Brussels sprouts
• 2 Tbsp oil
• 2 Tbsp balsamic vinegarette
• 2 Tbsp honey
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper

Cut Brussels sprouts in half. Combine remaining ingredients in a large bowl then add in Brussels sprouts and mix until well coated. 

Transfer to a cookie sheet lined with parchment paper and bake at 400 degrees for 20-25 minutes. 

Instant Pot Seitan Roast

• 3/4 cup pinto beans (cooked from 60 grams dry pinto beans)
• 2 cloves garlic
• 3 Tbsp soy sauce
• 2 Tbsp olive oil
• 2 tsp vegetable bouillon
• 1/4 tsp liquid smoke
• 1 cup water
• 240 grams vital wheat gluten
• 1/3 cup nutritional yeast
• 1 tsp garlic power
• 1 tsp onion powder
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp pepper

In a blender, combine beans, garlic, soy sauce, oil, vegetable bouillon, liquid smoke, and water. Blend until smooth.

In a large bowl, combine vital wheat gluten, nutritional yeast, and spices.

Pour wet ingredients over dry ingredients and mix until combined then knead dough for a few minutes. Form dough into a log shape then wrap tightly in parchment paper then top with aluminum foil. 

Place the metal rack that is included with the instant pot into the bottom of the pot then add water until it just reaches the bottom of the rack. Place the wrapped roast on top of the rack then seal the instant pot. Make sure the venting knob is set to seal then set instant pot to pressure cook on high for 1 hour and 15 minutes. Allow pressure to release naturally. 

Lasagna Soup

• 1 Tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 28 oz crushed tomatoes
• 6 cups vegetable broth (6 cups water + 2 Tbsp veggie bouillon)
• 8 oz lasagna noodles, broken into 2" pieces (or 8 oz shell or farfalle noodles)
• 1 cup TVP 
• 2-3 cups fresh spinach, chopped

In an Instant Pot, saute onion in oil until translucent. Add garlic, tomato paste, and spices. Continue cooking for 2-3 minutes. Add tomatoes, broth, lasagna noodles, and TVP. Secure lid and cook on high pressure for 5 minutes then quick release pressure. Open lid and stir in spinach.

Mushroom Stroganoff

• 3 Tbsp olive oil, divided
• 1 large yellow onion, diced
• 16 oz mushrooms (baby Bellas or white or a mix of both), sliced
• 5-6 cloves garlic, minced
• 1 tsp dried thyme
• 3/4 tsp salt
• 1/2 tsp pepper
• 2 tsp Worcestershire 
• 3/8th cup flour
• 3 cup vegetable broth
• 1 cup almond milk
• 16 oz rotini pasta, cooked according to package instructions

In a large pan over medium heat, sauce onions in a tablespoon of the olive oil until onions are translucent. Add mushrooms and continue cooking until juices have evaporated and mushrooms are done (about 15 minutes). Add remaining olive oil, garlic, thyme, salt, pepper, and Worcestershire and stir until incorporated. Add flour and stir until fully combined, then add broth and milk. Increase heat to medium-high, cover, and let simmer for 10-15 minutes. Remove lid and allow to continue to cook for a few minutes to thicken.

Add cooked and drained pasta then serve!