3 Easy Recipes To Help You Make Vegan Instant Pot Magic

If you're currently taking a break from your slow cooker until you recover from Jack's death on This Is Us, we get it. In the meantime, why not try out the Instant Pot you asked for over the holidays that has been sitting in its box ever since, collecting dust? Aside from possessing the power to whip up a comfort food feast with ease, Instant Pots can also apparently conjour up some serious vegan meal magic. Britt Brandon's cookbook, cleverly titled The "I Love My Instant Pot" Vegan Recipe Book, shows us how with a lineup of plant-based takes on comforting classics. From General Tso's tofu to chocolate cake, Brandon makes vegan eats attainable in, well, an instant.

Scroll on to discover the three recipes that will take your plant-based cooking to new, exciting, and easy heights.

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Photo: Courtesy of James Stefiuk.
General Tso's Tofu
Serves 2

Ingredients
16 oz. extra-firm tofu
1 cup water
2 tbsp cornstarch
2 cloves garlic, minced
1 tsp minced fresh ginger
1⁄8 cup granulated sugar
1⁄4 cup soy sauce
1⁄8 cup white wine vinegar
1⁄8 cup Sherry wine
2 tsp cayenne pepper
2 tbsp vegetable oil
2 cups chopped broccoli, blanched
4 cups cooked long-grain white rice

Instructions
1. Wrap the block of tofu in paper towels and press 5 minutes by adding weight on top. Remove the paper towels and cut the tofu into 1⁄2 inch-thick pieces.

2. In a small bowl, whisk together water, cornstarch, garlic, ginger, sugar, soy sauce, vinegar, wine, and cayenne pepper. Set this General Tso’s sauce aside.

3. Press the Sauté button on theInstant Pot™ and add the oil. Add the tofu and sauté until brown on all sides. Add the broccoli and sauté 1 minute more.

4. Add the General Tso’s sauce to the pot. Lock the lid into place, press the Manual button, and adjust timer to 5 minutes. When the timer beeps, quick-release pressure until float valve drops and then unlock lid. Serve with cooked rice.

Types Of Rice
Options are diverse when choosing a rice or grain to serve with a Chinese or Chinese-inspired tofu dish. Long grain white rice is most commonly used, but you can also use brown rice, quinoa, or couscous.

Excerpted from The “I Love MyInstant Pot” Vegan Recipe Book: From Banana Nut Bread Oatmeal to Creamy Thyme Polenta, 175 Easy and Delicious Plant-Based Recipes ("I Love My" Series) by Britt Brandon, CFNS, CPT. Copyright © 2017 by Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Interior images by James Stefiuk.
Photo: Courtesy of James Stefiuk.
Spinach & Portobello Benedict
Serves 2

Ingredients
1⁄2 cup silken tofu
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1⁄8 tsp cayenne pepper
1⁄8 tsp turmeric powder
1 tbsp vegetable oil
Pinch salt
1 tbsp olive oil
4 small portobello mushroom caps
2 cups fresh spinach leaves
2 vegan English muffins, Toasted

Instructions
1. Add the silken tofu to a food processor and puree until smooth. Add the lemon juice, mustard, cayenne, and turmeric. Blend until well combined. With the food processor still running, slowly add the vegetable oil and blend until combined. Season with salt to complete the vegan hollandaise.

2. Pour the hollandaise into a small saucepan and heat on low. Keep warm until ready to serve.

3. Press the Sauté button on theInstant Pot™ and add the olive oil. Add the mushroom caps and spinach and stir until coated with the oil and slightly softened, about 3 minutes.

4. Lock the lid into place. Press the Manual button and adjust time to 9 minutes. When the timer beeps, let pressure release naturally until the float valve drops and then unlock lid.

5. Place a toasted English muffin open-faced on each plate and top each half with a Portobello cap and sautéed spinach. Drizzle with a spoonful of the warm vegan hollandaise to finish.

Excerpted from The “I Love MyInstant Pot” Vegan Recipe Book: From Banana Nut Bread Oatmeal to Creamy Thyme Polenta, 175 Easy and Delicious Plant-Based Recipes ("I Love My" Series) by Britt Brandon, CFNS, CPT. Copyright © 2017 by Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Interior images by James Stefiuk.
Photo: Courtesy of James Stefiuk.
Spiced Chocolate Cake
Serves 10

Ingredients
1 1⁄2 cups all-purpose flour
1⁄4 cup cocoa powder
1 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp granulated sugar
1⁄4 tsp salt
1 tsp baking powder
2 mashed medium bananas
1⁄4 cup melted vegan margarine
1 cup unsweetened soy milk or almond milk
2 cups hot water

Instructions
1. In a medium bowl, mix together the flour, cocoa powder, cinnamon, cayenne, sugar, salt, and baking powder.

2. Place the mashed bananas in a large bowl and add the dry ingredients to the bananas. Slowly stir in the melted margarine and the soy milk. Pour the cake mixture into a greased 8 inch round pan.

3. Pour the hot water into theInstant Pot™ and place the trivet inside the pot. Place the cake on the trivet and lock the lid into place. Press the Manual button and adjust timer to 20 minutes.

4. When the timer beeps, let pressure release naturally for 5 minutes. Quick-release any remaining pressure until float valve drops and then unlock lid.

5. Carefully remove the cake from the pot and let cool.

Excerpted from The “I Love MyInstant Pot” Vegan Recipe Book: From Banana Nut Bread Oatmeal to Creamy Thyme Polenta, 175 Easy and Delicious Plant-Based Recipes ("I Love My" Series) by Britt Brandon, CFNS, CPT. Copyright © 2017 by Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Interior images by James Stefiuk.
“I Love MyInstant Pot” Vegan Recipe Book by Britt Brandon, $10.97, available at Amazon.
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