Instant Pot Lasagna Soup

HOT TIP: This soup is AMAZING.

It's quick, it's easy and it tastes exactly like lasagna - but in soup form!

Plus, it's totally vegan, gluten free and oil free so it's great for all types of eaters.

Make this for your next dinner party and your guests will absolutely LOVE you!

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- INSTANT POT LASAGNA SOUP -

inspired by Vegan Richa

vegan / gluten free / oil free

serves 6-8

INGREDIENTS:

- 1/4 c. veg broth (FYI: you'll need ~ 7 1/2 cups total)

- 1 yellow onion, chopped

- 4-5 large cloves garlic, minced

- 1/4 tsp. red pepper flakes 

- 2 tbsp. tomato paste

- 1 1/2 tbsp. Italian seasoning

- 1/2 tsp. onion powder

- 1/2 tsp. garlic powder

- 1/2 tsp. ground fennel

- 3 tbsp. nutritional yeast

- 5 c. veggies of your choice, roughly chopped 

- 1/2 c. red lentils, uncooked

- 2 c. tomato sauce

- 2 cans of diced tomatoes, undrained (~3 cups) (I used fire roasted)

- 7 c. vegetable broth

- 9 oz. lasagna sheets, broken into small pieces (I used GF brown rice/no boil lasagna noods)

- 1 1/2 tsp. salt

- 1/2 tsp. black pepper

- squeeze of fresh lemon juice

- 2 c. packed spinach

- optional toppings:

     - fresh basil

     - ricotta (I used Kite Hill Almond Milk Ricotta)

     - pesto

     - toasted pine nuts 

     - vegan mozzarella 

DIRECTIONS:

1. Heat Instant pot on sauté mode (normal heat) until hot. Add in 1/4 c. of vegetable broth as well as the onion, garlic, red pepper flakes and a pinch of salt. Cook for 3 mins, stirring occasionally, adding more vegetable broth if needed.

2. While still on sauté mode, add the tomato paste as well as the Italian seasoning, onion powder, garlic powder, fennel, and nutritional yeast and let everything get all toasty for a couple of minutes, stirring often. 

3. Add in the veggies, red lentils, tomato sauce, and diced tomatoes. Mix well. Add the vegetable broth, broken lasagna sheets salt and pepper and stir until well combined. 

4. Close the lid and cook on manual for 3 minutes. Make sure your pressure cooker is set to high and that the valve on top is turned to 'sealing'. (The settings may vary depending on the type of IP you have.)

5. After the 3 minutes is up, let the pressure release for 10 minutes and then manually release the rest of the pressure by turning the valve to 'venting'. Be careful, it's usually super hot! 

6. Open the lid, squeeze in the lemon juice and mix well. Adjust seasonings to taste. I usually end up adding a bit more nutritional yeast, salt & pepper.

7. Fold in the spinach and let the soup sit for a couple of minutes while the spinach wilts a bit. 

8. Serve with freshly chopped basil, vegan pesto, vegan ricotta, vegan mozzarella, and garlic bread. Okay, so maybe not all of those at once, but you do you! I prefer mine topped with freshly chopped basil, vegan ricotta and pesto. Mmmmm. Enjoy!

NOTE: I recommend making this ahead of time, as the flavors will get much more intense over time. 

xx Kristen

Instant Pot Quinoa

Check out this SUPER easy & quick recipe for quinoa in the Instant Pot.

It comes out perfect every single time!

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- INSTANT POT QUINOA -

- INGREDIENTS -

- 2 cups quinoa

- 2 cups water

- DIRECTIONS -

1. Rinse the quinoa and add it to the Instant Pot along with the water.

2. Make sure the valve on top is turned to 'sealing' and use the 'manual' button to cook at high pressure for 1 minute. NOTE: It usually takes about 8 minutes to come up to pressure before it starts to cook.

3. When it's done cooking, let the timer come up to 12 minutes and then switch the valve on top to 'venting', releasing any steam left in the Instant Pot.

4. Twist open the top, fluff the quinoa with a fork, and BOOM - perfect quinoa every time. Enjoy!

xx Kristen

Banana Nut Muffin Smoothie

This smoothie tastes EXACTLY like a banana nut muffin - and I'm definitely not mad about it.

It's been my go-to smoothie recipe lately and I have a feeling you're gonna love it too!

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▼ BANANA NUT MUFFIN SMOOTHIE ▼

INGREDIENTS:

- 1/2 c. water

- 1/2 c. non-dairy milk

- 2-3 frozen bananas, peeled

- 1/4 c. walnuts (soak overnight for creamier texture)

- handful of spinach (optional)

- 1/4 c. oats (uncooked)

- 2 dates

- 1 tbsp. ground flaxseed

- 1/4 tsp. vanilla extract

- 1/8 tsp. cinnamon

- pinch of allspice (optional)

DIRECTIONS:

Add all ingredients to a blender and blend until smooth and creamy.

Enjoy! ❤️

xx Kristen

Vegan Burrito Bowl

This burrito bowl is HEAVEN!

It's vegan, GF, oil-free and all kinds of healthy but you'd never even know it.

Hooray for easy vegan meal prep!!!

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- VEGAN BURRITO BOWL -

- INGREDIENTS -

- romaine lettuce

- brown rice

- black beans

- corn

- BBQ jackfruit

- baked potatoes

- salsa

- cilantro lime sour cream

- avocado

- cilantro

- hot sauce

- black pepper

- DIRECTIONS -

1. Compile the ingredients of your bowl however you'd like.

2. Drizzle with the cilantro lime sour cream and enjoy!

NOTE: Put whatever YOU want into your burrito bowl. There is no right or wrong! 🙂

Happy burrito bowl making!!!

Love youuuuuuu! ❤️

xx Kristen

Instant Pot Baked Potatoes

Making baked potatoes in the Instant Pot is SO easy - IT’S kind of unbelievable!

And they come out perfect every time!

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- INSTANT POT BAKED POTATOES -

- INGREDIENTS -

1 cup cold water

4-10 medium-sized potatoes, scrubbed (I used russet)

- DIRECTIONS -

1. Pour the cold water into the bottom of the Instant Pot and place the trivet on top of the water.

2. Prick each potato 5-6 times and then place them into the Instant Pot.

3. Close the lid and set the valve to sealing.

4. Cook the potatoes on high pressure for 12 minutes*.

5. After the 12 minutes is up, let the pressure naturally release for 8-10 minutes.

6. Release the rest of the pressure manually.

7. Open up your Instant Pot and the taters should be perfectly done. Enjoy!

*the cooking time may vary depending on the size of your potatoes

*for small potatoes, cook for 10 minutes

*for extra large potatoes, cook for 18-20 minutes

NOTE: If you like your baked potatoes extra crispy on the outside: Preheat your oven to 400F. Once the potatoes are done in the Instant Pot, rub them with a little bit of olive oil and sprinkle them with salt and bake them for 10 minutes. Boom. Crispy-ass baked potatoes!

Love you guys!!! ❤️

xx Kristen

The BEST Matcha Latte

I legit don't know what I'd do without my morning matcha latte.

This thing is THE BEST.

It's easy, it's vegan and it's super healthy too!

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- THE BEST MATCHA LATTE -

- INGREDIENTS -

1 cup water (hot, but not boiling)
1 cup non-dairy milk (hot, but not boiling)
2 dates (Medjool are my fave)
1 tbsp. coconut butter
1 1/2 tsp. matcha powder
sprinkle of turmeric
tiny pinch of black pepper
sprinkle of cinnamon

- DIRECTIONS -

1. Add all ingredients to a blender and blend on high for 1 minute.

2. Pour into a mug and enjoy!

NOTE: If you want your latte a little bit thicker, just reduce the amount of water and go from there.

NOTE: Heating your liquid to a temperature above 170F might make your matcha latte a little bit bitter.

Happy matcha latte making!!!

I love youuuuuu!!! ❤️

xo Kristen

Matcha Nice Cream

If you've never had matcha nice cream before then you're in for a special lil treat.

This stuff is oh-so-delicious but it's also SUPER healthy!

You're gonna LOVE it!

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- MATCHA NICE CREAM -

- INGREDIENTS -

- 2 large frozen bananas
- 2 tsp. matcha powder
- 1/4 c. non-dairy milk (more if needed)
- 1 tbsp. coconut butter (optional)
- 1/4 tsp. spirulina (optional)

- DIRECTIONS -


1. Add all ingredients to a high-speed blender or a food processor.

2. Blend until smooth and creamy (like ice cream!), scraping down the sides as necessary.

TIP: Start on a low speed and use your tamper (if you're using a blender) until it starts to come together. Then increase the speed, adding more milk if needed, and watch the magic happen.

BOOM. ICE CREAM BABY!

❤️ ENJOY ❤️

xo Kristen

Healthy Vegan Chocolate Chip Cookie Dough

HOLY SH!T you guys!

This Healthy Chocolate Chip Cookie Dough is so flippin' good.

It's vegan (of course) and there's no gluten, refined sugar or oil in the recipe!

So it's super healthy, but you'd never even know it.

#WINNING

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- HEALTHY CHOCOLATE CHIP COOKIE DOUGH -

- INGREDIENTS -

1 can chickpeas, drained & rinsed (or 1 1/2 c. cooked chickpeas)
1/2 c. peanut butter (I used peanut butter powder + water)
1/4 c. oats
1-2 tbsp. maple syrup, to taste
1 tbsp. ground flaxseed
1 tsp. vanilla extract
1/2 tsp. cinnamon
pinch of sea salt
1/3 c. vegan chocolate chips (or cocoa nibs)

- DIRECTIONS -

1. Place the drained chickpeas on a tea towel (or a paper towel) and rub to dry. If some of the skins start to come off peel them off and discard. (This will help the cookie dough not be as gritty!)

2. Add all of the ingredients except for the chocolate chips to a food processor and blend until smooth and creamy. Feel free to add a little bit of warm water if it's too thick.

3. Pop the mixture into a bowl and mix in the chocolate chips. Enjoy!

I usually just eat this stuff with a spoon (although it’s delish with apple slices too)!

xx Kristen

WARNING: I’ve never tried baking this stuff in the oven, although I have a feeling it wouldn’t go over too well. Bake at your own risk!

Instant Pot Brown Rice

If you never made brown rice in the Instant Pot before then you're 100% missing out.

It's seriously SO easy!!!

And it turns out perfectly every single time.

You just can’t go wrong.

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 - INSTANT POT BROWN RICE -

Ingredients:

2 c. brown rice
2 1/2 c. water (or veg broth)

Directions:

1. Add ingredients to Instant Pot and set the manual timer for 22 minutes. Make sure the nozzle on top is turned to 'sealing'!

2. After the 22 minutes is up, wait 10 minutes for the pressure to naturally release and then manually release the rest of the steam by turning the nozzle from 'steaming' to 'venting'.

3. Open the lid, fluff the rice with a fork and it's all good to go! Enjoy!

xx Kristen

Instant Pot Vegan Mashed Potatoes

These no-drain, Instant Pot Vegan Mashed Potatoes are quick, easy and absolutely delish!

Plus, they’re SUPER healthy too!

What else can you ask for in a recipe?!

Not much, if you ask me!

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 - INSTANT POT VEGAN MASHED POTATOES -

(serves 4-6)

Ingredients:

- 2 lbs. russet potatoes
- 1 c. vegetable broth
- 1/2 - 1 c. unsweetened, plant-based milk
- 1 - 2 tsp. sea salt
- 1/4 tsp. white pepper

NOTE: This is a super simple recipe, so feel free to jazz it up with some roasted garlic, nutritional yeast, vegan sour cream, vegan cheese...or whatever else you'd like!

Directions:

1. Wash the potatoes and poke them several times with a fork to help steam release during the cooking process.

2. Add the potatoes, as well as the vegetable broth, to the Instant Pot and make sure the top valve is turned to sealing.

3. Set the manual timer for 10-12 minutes (depending on the size of your taters) and let the Instant Pot do it's thing.

4. When the timer goes off, manually release the pressure and open the lid.

5. Poke the potatoes with a sharp knife to test their doneness (they should be soft all the way through). Cook for longer if needed.

6. Once the potatoes are done cooking, warm up the plant-based milk and add that into the Instant Pot with the salt and pepper.

7. Mix well, adjusting the liquid (you can add more veg broth and/or plant-based milk if it's too dry for your liking) and seasonings to taste (feel free to add in whatever else you'd like) and enjoy!

xx Kristen