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!

SUBSCRIBE TO MY YOUTUBE CHANNEL HERE!

- 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 Baked Potatoes

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

And they come out perfect every time!

Subscribe to my YouTube channel here!

- 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

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!

Subscribe to my YouTube channel here!

 - 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

Beet Blue Cheese Dressing

This vegan blue cheese dressing will CHANGE YOUR LIFE.

Not only is this stuff great on salads, but it's amazing when used as a dipping sauce for fries or vegan wings.

The possibilities are endless you guys!

Subscribe to my YouTube channel here!

 BEET BLUE CHEESE DRESSING RECIPE

(makes ~ 2 cups)

INGREDIENTS:

1/2 c. tahini
1/2 c. beet juice (from canned or jarred beets)
1 tbsp. ume plum vinegar
1 tbsp. apple cider vinegar
1 tsp. miso
2 tbsp. nutritional yeast
3 tbsp. whole dijon mustard
1 tsp. Everything But The Bagel Seasoning*
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. Bragg's Liquid Aminos (optional)
1/4 tsp. black pepper

*from Trader Joe's

DIRECTIONS:

1. Add everything to a large bowl and use a whisk to mix well.

2. Adjust everything to suit YOUR taste buds and enjoy!

NOTE: This will last about 5-7 days in the fridge.

Now, go put this on EVERYTHING. And let me know what you think! 

Love you guys! 

xx Kristen

⬇ STUFF I MENTIONED IN THIS VIDEO ⬇

Crispy Oil-Free Fries: https://youtu.be/leB3qDy19C0

What Is Tahini? (And How To Use It): https://youtu.be/yVQ4gbYf-NI

Artisana Tahini: https://goo.gl/SfBRVf

Ume Plum Vinegar: https://goo.gl/4ziW5p

Bragg's Liquid Aminos: https://goo.gl/cVu2xq

Violife Feta: https://goo.gl/61ShGZ

RAW VEGGIE WRAPS + Creamy Wasabi Sauce

You guys, these Raw Veggie Wraps are OUT-OF-THIS-WORLD delish!

They remind me of sushi, and I effing LOVE sushi, so I'm totally stoked on these!

Subscribe to my YouTube channel here!

RAW VEGGIE WRAPS + CREAMY WASABI SAUCE
 

Ingredients for the Sauce:

1/2 c. raw cashews, soaked, drained & rinsed
1/2 of a zucchini, peeled & roughly chopped
juice from 1 lemon
3 cloves of garlic
3 tbsp. hemp seeds
2 tbsp. nutritional yeast
1/2 - 1 tsp. wasabi powder
3 tbsp. tamari
3 tbsp. coconut aminos
splash of water, if needed
squirt of Sriracha (optional)

Ingredients for the Wraps:

nori sheets
cucumber
red pepper
avocado
romaine
alfalfa sprouts
hummus (optional)
sesame seeds (optional)

Directions:

1. To make your sauce, add all ingredients to a blender and blend on high until super smooth and creamy, scraping down the sides as necessary.

2. Pour into a container and store in the fridge until you're ready to eat your wraps.

3. To make your wraps, chop the cucumber, red pepper, avocado, and romaine into long, thin strips.

4. Place one of your nori sheets, shiny side down, in front of you. Make sure the lines are vertical.

5. Gently spread a thin layer of hummus on the nori sheet.

6. Top with your veggies in whatever order you'd like.

7. Sprinkle with sesame seeds.

8.  Roll the wrap with your hands, making sure to keep everything nice and tight. (See the video for examples.)

9. Wet the end of the nori sheet with a bit of water to seal the roll.

10. Wet a sharp knife and cut your roll into 6 pieces.

11. Dip the pieces into your sauce and enjoy!

NOTE: You can use whatever veggies or fruit you'd like in these rolls! FYI: They're really good with mango in 'em.

xo Kristen
 

Easy Vegan Sour Cream

If you're looking for a delicious and super-easy vegan sour cream recipe then look no further!

This stuff is #LegitneySpears.

Use it however you would 'normal' sour cream!

Nachos, burritos, tacos...you name it.

It's 150% DELISH!
 

Subscribe to my YouTube channel here!

- EASY VEGAN SOUR CREAM -

Ingredients:

- 1 cup raw cashews, soaked
- 1/2 - 3/4 c. water (as needed)
- 1 tbsp. fresh lemon juice
- 1 - 2 tbsp. apple cider vinegar
- 1/4 - 1/2 tsp. salt (to taste)

Directions:

1. Drain and rinse your soaked cashews and add them to a blender with the rest of the ingredients

2. Blend until super smooth and creamy. This usually takes my Vitamix about 3-4 minutes total.

3. Make sure to scrape down the sides a few times throughout the blending process!

4. Adjust everything to taste.

5. Enjoy right away, or put it in the fridge for a few hours (overnight is best) to thicken up and get all sorts of delicious. Enjoy!

FYI: This will last in the fridge for about 5-7 days.

xo Kristen

Vegan Potato Salad

This Vegan Potato Salad tastes just like the classic you remember!

It's that good y'all.

Bring this potato salad to your next backyard picnic, family get-together, or camping trip!

It's absolutely perfect for any occasion.

And everyone will LOVE you for it!

Subscribe to my YouTube channel here!

- VEGAN POTATO SALAD - 

(makes a shit ton)

Ingredients:

- 10 medium yukon gold potatoes, cut into 1 inch cubes

- 1/2 small red onion, diced

- 1 red bell pepper, diced

- 1/2 - 3/4 c. celery, diced

- 1 1/2 cups vegan mayo

- 2 tbsp. white wine vinegar

- 1 tbsp. mustard (I used dijon)

- 1 tbsp. organic sugar (optional)

- 1 tsp. garlic powder

- 1/2 tsp. onion powder

- 1/3 c. dill pickle relish

- 1 1/2 tsp. dried dill (use less if you want it less dill-y)

- 1 tsp. dried parsley

- 1/2 tsp. turmeric

- 2 - 3 tbsp. nooch (aka nutritional yeast)

- 1/2 tsp. salt, to taste

- 1/8 tsp. black pepper

Directions:

1. In medium-sized mixing bowl mix together the vegan mayo, vinegar, mustard, sugar, garlic powder, onion powder, relish, dried dill, dried parsley, turmeric, nooch, salt and pepper and let it sit in the fridge while you prepare the rest of the ingredients. 

2. Boil the cubed potatoes for 10-15 minutes - until they're soft, not mushy. 

3. While the taters are boiling, dice up the onion, red bell pepper, and celery. 

4. Once the potatoes are done, drain and rinse them with cold water to stop the cooking process and cool down the potatoes for your salad. 

5. Once the potatoes are cool to the touch, add them to a large mixing bowl with the diced veggies and the dressing and mix well. 

6. Adjust seasonings to taste. 

7. Pop the finished potato salad into the fridge and let it sit for at least 2 hours (overnight is best). 

8. Before serving, sprinkle the top with a little smoked paprika for style. Enjoy! 

Seriously. Make this stuff ASAP. 

You. Will. Love. It. 

xo Kristen

Easy Vegan Mayo

This Easy Vegan Mayo is a perfect substitute for regular mayo in any recipe!

It's even oil-free and 100% raw too!

Add this recipe to your list of vegan staples for sure!

You'll love the shit out of it.

Subscribe to my YouTube channel here!

- EASY VEGAN MAYO -

Ingredients:

- 1/2 c. raw cashews (soaked for at least 2 hours)
- 1/2 c. raw hemp seeds (soaked for at least 2 hours)
- 1/2 - 3/4 c. water, as needed
- 2 tbsp. lemon juice
- 2 tbsp. white vinegar
- 1 clove garlic, optional
- 1/2 tsp. ground mustard
- 1/4 - 1/2 tsp. salt, to taste

Directions:

1. Drain and rinse the soaked cashews and hemp seeds and add them into a blender with the rest of the ingredients.

2. Blend away until everything is super smooth and creamy, scraping down the sides, and adding more water as necessary.

3. Adjust any of the flavors to taste and enjoy this stuff however you would regular mayo!

NOTE: If you'd like a SUPER creamy mayo then use 1 cup of cashews instead of half cashews half hemp seeds. I really enjoy the flavor the hemp seeds give to the mayo, but it's definitely not as silky, creamy that way. Just a heads up!

NOTE: This mayo will last for about 5-7 days in the fridge. 

Enjoy! 

xo Kristen

Easy Oil-Free Hummus

Oil-Free Hummus is the best kind of hummus!

I usually always have a batch of this stuff on hand for dipping veggies in, slathering on sandwiches and wraps, and making quick and easy dressings for salads and bowls.

I love this hummus too much, you guys.

Subscribe to my YouTube channel here!

- OIL-FREE HUMMUS -

Ingredients:

- 2 c. cooked garbanzo beans (or two 15 oz. cans)
- 1/2 - 3/4 c. warm water
- 2 tbsp. tahini
- 2 - 3 cloves of garlic
- juice of 1 lemon
- 1/4 tsp. cumin (optional)
- 1/2 tsp. salt (add more to taste if needed)
- 1/4 tsp. pepper
- squirt of your favorite hot sauce (optional)

Directions:

1. Place all of the ingredients into a food processor and blend until super smooth and creamy, scraping down the sides as necessary.
2. Add more salt and hot sauce to taste if needed.
3. Garnish with cooked garbanzo beans and a little smoked paprika if you're trying to be all fancy about it. Enjoy!

xo Kristen

Vegan Chili Cheese Dip

This Vegan Chili Cheese Dip is seriously the best thing ever.

It's definitely my most requested dish - even my omni friends LOVE it.

It's perfect for game days, parties, and pretty much anytime you need a good dip to share with your peeps.

It's that good y'all.

Subscribe to my YouTube channel here!

- VEGAN CHILI CHEESE DIP -

(makes a shit ton of dip)

Ingredients:

- 2 c. raw cashews (or 1 cup raw cashews + 1 cup raw sunflower seeds), soaked overnight
- 1 1/4 c. water (add more if needed)
- 1 orange bell pepper, roughly chopped
- 3 cloves garlic
- 1 cup nutritional yeast (aka nooch) - split into 2, 1/2 cup portions
- 2 tsp. chili powder
- 1/2 tbsp. white or yellow miso
- 1 tsp. salt (add more to taste if needed)
- black pepper, to taste
- hot sauce, optional
- 1/3 c. minced white onion
- 14 oz. salsa
- 2 tbsp. taco seasoning
- 2 cups cooked pinto beans (or two 15 oz. cans)

Directions:

1. Drain and rinse the soaked cashews and add them to a blender with the water, orange bell pepper, garlic, 1/2 cup of nooch, chili powder, salt, and miso.

2. Blend for a few minutes, until SUPER smooth and creamy, scraping the sides down as necessary.

3. While that stuff is blending, heat a pot on medium heat and add in the onion, salsa, taco seasoning, and pinto beans.

4. Mix well, cover, and cook for 8-ish minutes, or until everything is heated through.

5. Add in the well-blended cheesy sauce and stir to combine.

6. Add in another 1/2 cup of nooch, your choice of hot sauce, and salt and pepper to taste.

7. Turn the heat to low, pop the lid back on, and cook for another 10-15 minutes.

8. Serve immediately with chips or veggies for dipping. Enjoy!

NOTE: This dip will thicken up in the fridge & on the stove. So keep that in mind if you are planning on making this ahead of time. You can always add a little water to thin it out a bit.

NOTE: You can definitely sub black beans for pinto beans if you'd like. It's super yummy either way.

I truly hope you guys love this dip as much as I do. I seriously CANNOT get enough. 

Happy dipping! 

xo

Kristen