Veggie Joe’s

This is just as good as the original, but vegan and healthy. Serve with buns or over brown rice.

Ingredients:

1 1/2 cups lentils

2 cups brown rice

8-10 cups water

1 red onion, diced

2 packets dry sloppy joe seasoning mix

2 tsp garlic powder

1 can tomato paste

1/2 cup ketchup

2 tbsp mustard

Salt and pepper, to taste

Directions :

Add the water, lentils, brown rice, onion, and seasoning mix to the slow cooker. Cook on high for 4 hours or until the lentils and rice are cooked and the sauce has thickened. Then add the garlic powder, tomato paste, ketchup, mustard, salt and pepper. Mix thoroughly and cook for another hour.

Instant Pot Carrot Cake Oatmeal

Ingredients:

1 tablespoon butter (or coconut oil to keep it vegan)

​3 tablespoons maple syrup

​1 teaspoon pumpkin pie spice

​2 teaspoons cinnamon

1/4 teaspoon Chinese 5 spice

1 cup grated carrots

1 cup steel cut oats

​4 cups water

​3 teaspoons chia seeds

1 cup raisins

Directions:

Combine all ingredients and cook on the manual setting for 10 minutes or the oatmeal setting.

Set the vent to sealing.

Release the pressure and allow it to cool for a few minutes.

Instant Pot Pumpkin Lentil Soup

Ingredients:

10 cups water

1 pound lentils, rinsed

2 large cans pumpkin puree

1 cup onions, diced

2 cloves of garlic, minced

2 teaspoons ground allspice

¼ teaspoon cinnamon

¼ teaspoon cayenne

½ teaspoon nutmeg

½ cup almond milk

1 tablespoon olive oil

Directions:

1. Combine all ingredients in the pot.

2. Flip the vent to “sealing”.

3. Press the Bean/Chili button

4. Once cooked, puree until smooth

Beet Soup

Ingredients:

3 tablespoons extra virgin olive oil

1 red onion, chopped

2 garlic cloves, minced

4 carrots, sliced

1 celery stalk, sliced

2 potatoes, peeled and cubed

4 beets, peeled and cubed

2 cups vegetable broth

2 cups water

Salt and pepper to taste

 

Directions:

Sautee the onion and garlic in the olive oil. Add the rest of the ingredients and cook on low heat for 20 minutes.  Puree in batches until smooth.