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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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!

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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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Green Chile Chicken Soup

This soup recipe could not be more simple! It can be prepared in the Instant Pot or Slow Cooker. Don’t you just love a recipe that you can “dump and cook,” as in, dump all of your ingredients, set it and forget it! That’s one of the many reasons I love cooking in my 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 get ready for a super simple and delicious dinner!

For the seasonings you’ll need:

-2 tsp Cumin

-2 tsp Oregano

-1 tsp Chili Powder

-1/2 tsp Salt

-1/2 tsp Black Pepper

Chop the onion and garlic.

Drain and rinse your beans. If you haven’t heard of hominy, you can find it in the canned vegetable aisle at your local grocery store! You can substitute any other kind of bean if you’d like as well! This is what Hominy looks like:

Add all of the ingredients to the Instant Pot except for the cilantro and lime juice. Stir.

Close the lid, turn the venting knob to “sealing” and cook on HIGH pressure for 20 minutes. Allow the pressure to release naturally, this can take anywhere from 15-45 minutes. You will know that the pressure has released completely when the silver pin has dropped. Carefully open the lid.

Remove the chicken and shred, then return it to the pot. Add the cilantro and juice of 1/2 of a lime and stir. Top with avocado and tortilla strips and enjoy!

Ashton

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Print Recipe
Green Chile Chicken Soup
A delicious and filling soup recipe for the Instant Pot or Slow Cooker.
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
People
Ingredients
Instructions
  1. Chop the onion and garlic. Drain and rinse the beans.
  2. Add everything to the instant pot except for the cilantro and lime juice and stir.
  3. Close the lid, turn the venting knob to "sealing" and cook on HIGH pressure for 20 minutes. Allow the pressure to release naturally, this can take anywhere from 15-45 minutes. You will know that the pressure has released completely when the silver pin has dropped. Carefully open the lid.
  4. Remove the chicken and shred, then return it to the pot. Add the cilantro and juice of 1/2 of a lime and stir. Top with avocado and tortilla strips and enjoy!
Recipe Notes

**To prepare this recipe in the crock pot/slow cooker: add everything to the slow cooker except for the cilantro and lime juice, cook on HIGH for 4 hours or LOW for 6-8 hours. Remove the chicken and shred, then return it to the slow cooker. Add the cilantro and juice of 1/2 of a lime and stir. Top with avocado and tortilla strips and enjoy!

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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 Zuppa Toscana Soup

If you haven’t tried Zuppa Toscana soup before…. walk, no wait, RUN to the store and grab the ingredients. You will not regret it! This is my absolute favorite soup recipe and the kids love it too! Yes, the kids love a recipe with kale in it! haha!

Here’s what you’ll need:

For seasonings, you’ll need:

-1/2 tsp of Italian Seasoning

-1/4 tsp of Salt

-1/4 tsp Black Pepper

Start out by washing and slicing the potatoes. You can peel them or leave the skins on, it’s up to you.

Slice the onion and garlic too!

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 for 3-4 minutes then add the sausage and cook until brown.

Add the chicken broth, seasonings and potatoes and stir.

Close the lid, turn the venting knob to “sealing” and cook on HIGH pressure for 10 minutes before quickly releasing the pressure.

When all of the pressure has released, remove the lid. Add the heavy cream, kale and bacon and stir for 2-3 minutes to allow the kale to wilt.

Serve and enjoy!

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Ashton

 

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7-inch springform pan

Print Recipe
Instant Pot Zuppa Toscana Soup
A delicious Instant Pot version of this Italian favorite!
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Wash and slice the potatoes. We like the skins on, but feel free to peel them if you'd like!
  2. Chop the onion and garlic.
  3. 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 for 3-4 minutes then add the sausage and cook until brown.
  4. Add the chicken broth, potatoes and seasonings and stir.
  5. Close the lid and turn the venting knob to "Sealing" and cook on HIGH pressure for 10 minutes before quickly releasing the pressure.
  6. Add the heavy cream, bacon and kale or spinach and stir. Stir for 2-3 minutes to allow the kale/spinach to wilt. Serve and 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

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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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