Vegan Chickpea Nuggets

What I love about transitioning to vegan, is that I’m able to re-create some of my favorite dishes without any animal products.  I had fun with this recipe and my sons absolutely love them! I had to double the recipe so they would be able to take some in their lunch boxes the next day. 🙂

This recipe uses nutritional yeast, if you’re not familiar with nutritional yeast I suggest you check it out! It’s such a great addition to vegan dishes, it provides a cheesy flavor and is packed with B vitamins!

We also need ground flaxseed to make an “egg” like substitute. Ground flaxseed is packed with fiber and Omega-3 ALA.

To make the flaxseed “egg” mix 2 tablespoons of flaxseed with 1/3 cup of water and allow it to sit for about 10-15 minutes.

Preheat the oven to 375 degrees.

Drain and rinse the chickpeas, dice the onion and add all of the ingredients to a food processor or a big bowl if you’re mashing by hand.

Mix all of the ingredients together thoroughly, adding additional breadcrumbs and water if needed. It should look somewhat like this:

Scoop the mixture into approximately 1 inch balls, flatten and shape into nuggets.

Pour bread crumbs into a bowl and coat each nugget in the bread crumbs then place onto a baking sheet lined with parchment paper or foil.

Bake at 375 degrees for 30 minutes, turning the nuggets over after 15 minutes.

Serve with your favorite choice of vegan dipping sauce! I absolutely love this Vegan Chipotle Mayo!

Delicious! 🙂

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Ashton

Print Recipe
Vegan Chickpea Nuggets
A delicious, vegan version of this family favorite meal!
Course Main Dish
Cuisine American
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Nuggets
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Nuggets
Ingredients
Instructions
  1. Preheat the over to 375 degrees.
  2. To make the flaxseed "egg" mix 2 tablespoons of flaxseed with 1/3 cup of water and allow it to sit for about 10-15 minutes.
  3. Drain and rinse the chickpeas, dice the onion and add all of the ingredients to a food processor or a big bowl if you're mashing by hand.
  4. Mix all of the ingredients together thoroughly, adding additional breadcrumbs and water if needed.
  5. Scoop the mixture into approximately 1 inch balls, flatten and shape into nuggets.
  6. Pour bread crumbs into a bowl and coat each nugget in the bread crumbs then place onto a baking sheet lined with parchment paper or foil.
  7. Bake at 375 degrees for 30 minutes, turning the nuggets over after 15 minutes.
  8. Serve with your favorite vegan dipping sauce. Enjoy!
Recipe Notes

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Easy Instant Pot Egg Muffins

OMG!!

Egg “muffins” are a staple in our house, my sons absolutely love them! And I’m so glad that I found a way to make them in the Instant Pot.

If you’re new to the Instant Pot, start here:

Instant Pot 101

Grab the Ingredients and let’s get started!

For this recipe you can use either 1/2 cup of Greek yogurt or 1/2 cup of cottage cheese. Either will work!

Feel free to add what you like, 1/2  cup of vegetables of your choice and 1/4 cup of bacon or sausage if you’d like. We love to switch it up and add new things to our egg muffins so have fun with it!!

Start by adding all of the ingredients to a bowl or blender. Mix well.

For the next step, you’ll need some silicone Muffins tins. These are the ones I use!

Spray the muffin tins with non stick cooking spray.

Fill the liners about 3/4 of the way full. I was able to make 10 Muffins with this recipe.

Place 1 cup of water in the bottom of the Instant Pot, then place the muffin tins on a trivet and lower the trivet into the Instant Pot. This is where having two Instant Pots comes in handy!! 🙂

Place the lid on the Instant Pot and press the “Steam” button. Adjust the time to 8 minutes.

When the timer is up, allow the pressure to release naturally, this will take about 15 minutes.

Use a butter knife to loosen the Muffins if needed, and enjoy!

Yum!!

Feel free to share with your Instant Pot friends!

Ashton

 

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Print Recipe
Easy Instant Pot Muffins
Easy breakfast in the Instant Pot!
Course Breakfast
Cuisine American
Prep Time 10 Minutes
Cook Time 8 Minutes
Passive Time 20 Minutes
Servings
Muffins
Ingredients
Course Breakfast
Cuisine American
Prep Time 10 Minutes
Cook Time 8 Minutes
Passive Time 20 Minutes
Servings
Muffins
Ingredients
Instructions
  1. Start by adding all of the ingredients to a bowl or blender. Mix well.
  2. Spray the muffin tins with non stick cooking spray. Fill the liners about 3/4 of the way full. I was able to make 10 Muffins with this recipe.
  3. Place 1 cup of water in the bottom of the Instant Pot, then place the muffin tins on a trivet and lower the trivet into the Instant Pot. This is where having two Instant Pots comes in handy!! 🙂 Place the lid on the Instant Pot and press the “Steam” button. Adjust the time to 8 minutes. When the timer is up, allow the pressure to release naturally, this will take about 15 minutes.
  4. Use a butter knife to loosen the Muffins if needed, and enjoy!
Recipe Notes

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Instant Pot French Onion Soup

Who doesn’t love French Onion Soup?

It’s one of my absolute favorites and it’s so simple to make in the Instant Pot!

If you’re new to the Instant Pot, start here:

Instant Pot 101

Which Instant Pot is best?

Start by slicing the onions and chopping the garlic.

Turn the Instant Pot to saute mode and allow it to heat up before adding the olive oil.

Saute the onions and garlic, add the Worcestershire sauce and brown sugar and continue to cook until the onions are caramelized (10-15 minutes.)

Add the rest of the ingredients, close the lid, turn the venting knob to “sealing” and cook on HIGH pressure for 10 minutes before quickly releasing the pressure.

 

 

 

 

 

 

 

Pour the soup into an oven safe bowl, top with a piece of french bread and your choice of cheese.

Broil in the oven for 5-10 minutes. Serve and enjoy!

Feel free to share this recipe with your other Instant Pot friends!

Pin this recipe for later!

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Ashton

 

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Print Recipe
Instant Pot French Onion Soup
Delicious and Simple Instant Pot French Onion Soup
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Slice the onions and garlic.
  2. Turn the Instant Pot to saute mode and allow it to heat up before adding the olive oil.
  3. Saute the onions and garlic, add the Worcestershire sauce and brown sugar and continue to cook until the onions are caramelized (about 10-15 minutes.)
  4. Add the rest of the ingredients, close the lid, turn the venting knob to "sealing" and cook on HIGH pressure for 10 minutes before quickly releasing the pressure.
  5. Pour the soup into an oven safe bowl, top with a piece of french bread and your choice of cheese.
  6. Broil in the oven for 5-10 minutes. Serve and enjoy!
Recipe Notes
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Instant Pot Creamy Potato Soup

Oh my goodness, I can’t say enough about this soup! It is absolutely amazing!!! I have been a little under the weather for the past few days and this was just what I needed to help me feel better! It’s super easy to make, and in the Instant Pot it’s even easier!

If you’re new to the Instant Pot, start here:

Which Instant Pot is best?

Instant Pot 101

Grab the ingredients you’ll need, and lets get started!

For the seasonings you’ll need:

-1/2 tsp Salt

-1/2 tsp Black Pepper

-1/2 tsp Ground Thyme

-1/2 tsp Oregano

Start out by chopping the onion, celery and garlic.

Turn the Instant Pot to Saute mode and allow it to heat up before adding two tablespoons of olive oil.

Add the onion, garlic and celery and cook for 3-5 minutes until the onions are translucent.

Add the seasonings, chicken broth, hashbrowns/potatoes, cream of celery and cream of potato soup. Stir well.

Close the lid, turn the venting knob to “Sealing” and cook on HIGH pressure for 5 minutes. Quickly release the pressure when the time is up.

When all of the pressure has released, carefully remove the lid. Add the heavy cream and sour cream and stir well.

Top with chives and bacon bits and serve! Yum!

Feel free to share!

Ashton

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Print Recipe
Instant Pot Creamy Potato Soup
A delicious and simple Instant Pot Dinner!
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Chop the onion, celery and garlic.
  2. Turn the Instant Pot to Saute mode and allow it to heat up before adding two tablespoons of olive oil.
  3. Add the onion, garlic and celery and cook for 3-5 minutes until the onions are translucent.
  4. Add the seasonings, chicken broth, hashbrowns/potatoes, cream of celery and cream of potato soup. Stir well.
  5. Close the lid, turn the venting knob to "Sealing" and cook on HIGH pressure for 5 minutes. Quickly release the pressure when the time is up.
  6. Add the sour cream and heavy cream and stir.
  7. Top with your favorites such as chives and cooked bacon and serve!
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Instant Pot Creamy Tomato Tortellini Soup

Fall is here! Which means so is soup weather! haha! This is a simple and delicious recipe that you can throw together in no time thanks to the Instant Pot!

If you’re new to the Instant Pot, start here:

Which Instant Pot is best?

Instant Pot 101

Grab the ingredients you’ll need and let’s whip up this delicious soup! 🙂

For the seasonings:

-1 tsp Italian Seasoning

-1/2 tsp Salt

-1/2 tsp Black Pepper

Start out by chopping the onion and garlic.

Turn the Instant Pot to Saute mode and allow it to heat up before adding the olive oil. Add the onion and garlic and cook until the onions are translucent, about 3-4 minutes.

Add the chicken broth, seasonings, diced tomatoes, tomato sauce and the frozen tortellini and stir.

Close the lid, turn the venting knob to “sealing” and cook on HIGH pressure for 5 minutes before quickly releasing the pressure.

When it is finished cooking and the pressure has released, carefully remove the lid, add the heavy cream or milk and spinach and stir until the spinach has wilted.

Top with Parmesan cheese and serve! yum!

Enjoy!

Ashton

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Print Recipe
Instant Pot Creamy Tomato Tortellini Soup
Easy and delicious Instant Pot soup recipe.
Course Main Dish
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 10 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 10 minutes
Servings
People
Ingredients
Instructions
  1. Chop the onion and garlic. Turn the Instant Pot to Saute mode and allow it to heat up before adding the olive oil. Add the onion and garlic and cook until the onions are translucent, about 3-4 minutes.
  2. Add the chicken broth, seasonings, diced tomatoes, tomato sauce and the frozen tortellini and stir.
  3. Close the lid, turn the venting knob to "sealing" and cook on HIGH pressure for 5 minutes before quickly releasing the pressure.
  4. Add the heavy cream/milk and the spinach and stir until the spinach is wilted.
  5. Top with Parmesan cheese and serve! Enjoy!
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Instant Pot Creamy Chicken Noodle Soup

My poor son woke up with a cold today and of course, he asked for my Homemade Chicken Noodle Soup for dinner. Thanks to my Instant Pot, it was super easy to whip it up while still being able to sneak in some snuggles from a sick 6 year old! 🙂

If you’re new to the Instant Pot, start here:

Which Instant Pot is best?

Instant Pot 101: Tips, Tricks and Must-Have Accessories.

Start out by grabbing 1 onion, 4-5 cloves of garlic, 2-3 cups of spinach,  2 stalks of celery and 2 carrots. Slice everything and set aside.

Dice two chicken breasts and season with salt and pepper.

Turn the Instant Pot to Saute mode and allow it to heat up before adding 2 Tbsp of olive oil.

Add the onion and garlic and saute for 2-3 minutes. Add the celery and carrots and cook for another 2-3 minutes.

Add the chicken, chicken broth, seasonings and egg noodles and stir.

Close the Instant Pot lid, turn the venting knob to sealing and cook on HIGH pressure for 6 minutes.

To make the slurry: 

This step is optional, but does thicken up the soup a bit which my family loves 🙂

While the soup is cooking, melt the butter in a pan and then add the flour. Cook for 3-4 minutes.

When the timer is up, quickly releasing the pressure by CAREFULLY turning the venting knob from sealing to venting. When the pressure is released, Remove the lid and turn the Instant Pot back to saute mode.

Add the slurry to the soup and stir. Add the milk and chopped spinach and stir until spinach is wilted, about 3-4 minutes.

Serve and enjoy! 🙂

Feel free to share this recipe with your friends!

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Ashton

My absolute favorite Instant Pot Products:

 


Print Recipe
Instant Pot Chicken Noodle Soup
A simple way to make this delicious comfort food in the Instant Pot or Pressure Cooker.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Passive Time 15 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Passive Time 15 minutes
Servings
People
Ingredients
Instructions
  1. Chop the onion, garlic, celery, spinach and carrots and set aside. Dice the chicken and season with salt and pepper. Turn the Instant Pot to Saute mode and allow it to heat up before adding 2 Tbsp of olive oil.
  2. Add the onion and garlic and saute for 2-3 minutes. Add the celery and carrots and cook for another 2-3 minutes.
  3. Add the chicken, chicken broth, seasonings and egg noodles and stir.
  4. Close the Instant Pot lid, turn the venting knob to sealing and cook on HIGH pressure for 6 minutes. While the soup is cooking, melt the butter in a pan and then add the flour. Cook for 3-4 minutes to make a slurry which will help thicken the soup. This is optional.
  5. When the timer is up, quickly releasing the pressure by CAREFULLY turning the venting knob from sealing to venting. When the pressure is released, Remove the lid and turn the Instant Pot back to saute mode.
  6. Add the slurry to the soup and stir. Add the milk and chopped spinach and stir until spinach is wilted, about 3-4 minutes.
  7. Serve and enjoy!
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