Hello and welcome to our website. When it comes to food, we love two things around here — Vegan recipes and InstantPot recipes. Oh, wait, make that three things — Vegan Richa’s vegan InstantPot recipes.
Soups are great anytime of the year. Vivian’s most favourite of all soups is lentil. I believe she would happily run in front of a fast travelling freight train to get to a bowl. Thankfully she doesn’t have to. She can make a batch with the information we’re giving you right here.
If you’ve been with us before, you know that we provide you with the ingredients so you can see what sort of shopping you might have to do to make it; then send you over to the recipe’s originating website for directions.
Before we get going, here’s a tutorial on lentils by Ms Hingle:
Lentils are not all same: There are Indian Brown (might also be labelled as unskinned/whole red lentils, Sabut Masoor(hindi)), Spanish Brown, Green, Puy, beluga, yellow, red (quick cooking lentils, don’t use these in this recipe) etc. I usually use brown lentils as I prefer their texture and flavor. Green and other lentils will work as well. Green lentils might need additional 2 mins in the InstantPot and 10 mins in saucepan.
Age of the lentils also can interfere in the time needed to cook them to your preferred doneness. Add more time if they dont get done enough, reduce the time a bit if they cook too soft in the given time.
Mash some of the lentils with a spatula, blend some for a thicker soup, or add some coconut milk in the end for creamier.
To double, double everything except heat and water. Use a bit less than double for both. So 4.5 cups water/broth for 1.5 cups lentils.
Richa’s Lentil Soup Ingredients
1/4 cup (58.75 ml) broth or water ,or use 1 tsp oil
1/2 (0.5 ) onion chopped
4 cloves of garlic ,finely chopped
1/2 inch (0.5 inch) ginger ,finely chopped
1 hot green chili , finely chopped (optional), use mild or bell pepper for less heat
1/2 tsp (0.5 tsp) ground cumin or ground coriander or both
1/2 tsp (0.5 tsp) turmeric
1/2 to 1 tsp garam masala or curry powder or ethiopian berbere, or just use more of cumin or coriander
1/2 tsp dried thyme or rosemary (optional)
1/2 tsp (0.5 tsp) black pepper
15 oz diced tomatoes , or 2 medium tomatoes, chopped
3/4 cup (96 g) sliced carrots , or other veggies
3/4 cup (144 g) lentils or a mix of brown/green lentils, green mung beans, black eyed peas (check for debris, wash and soak for 10 mins if needed)
2.5 cups (587.5 ml) veggie broth or water , 3 cups for saucepan
3/4 tsp (0.75 tsp) salt , less or more depending on if the veggie broth is salted
2 cups (2.82 oz) spinach or chopped quick cooking greens
Colcannon and bangers together or apart are heavenly, and wonderful fare for St. Patrick’s Day. Easy to cook vegan as well.
Colcannon is mash (mashed potatoes) and cooked (boiled) cabbage mashed up together with a bit of salt and pepper. Very Irish. No recipe required on the mashed spuds, right?
Bangers is a nickname for sausages. If you grew up or spent any time at all in the UK or Eire, you will mostly likely have had bangers and mash. Bangers and colcannon is even more heavenly. Give them a try!
Josephine Watmore’s recipe for vegan bangers was published some years ago on One Green Planet.
She introduces her post with:
There are loads of this style of steamed seitan sausage recipes floating around, and they really are my favorite way to make vegan bangers. For this recipe I changed the herbs and seasonings to make them reminisant of my old favorite — Lincolnshire sausages. These are ideal for sausage sandwiches, added to a vegan fry up or as classic bangers and mash with a rich onion gravy. I usually double the recipe when making these and freeze a bunch, that way I always have some on hand and they can be cooked directly from frozen. I sometimes think freezing them actually makes the texture even better.”
* I am not a fan of nutritional yeast and certainly did not want a whole half cup of it in anything I made, so left it out. Not so good. I remade them with 1/4 cup nutritional yeast (while pinching my nose) and used 2 1/2 Tbs of soy sauce instead of just 2. Voila! Amazingly I could not taste the nutritional yeast, even when I kept expecting to eventually. You can replace nutritional yeast in a recipe with miso or soy sauce, but that is too much sodium.
Other than the above, I recommend you stick straight to the recipe. If you don’t mind nutritional yeast, you are home free.
Oh. You will need aluminum foil, scissors and a steamer. Once you get set up, these are very easy to make.
To make the dough, mix all the dry ingredients together in a large bowl, and all the wet ingredients in a separate bowl, then pour the wet into the dry and mix. You can use a wooden spoon for this, but I find it easier to use your hands. Mix until well combined and there are no dry patches left. Add a few more tablespoons of water if needed. Knead dough for about a minute, and set aside.
Next cut yourself 12 strips of foil approximately 9 inches x 6 inches. Take about ½ cup of dough and place in a log shape across a piece of foil. Then fold the edge of foil over the dough and roll up. Twist the ends of each log to secure each sausage. Repeat this on a new piece of foil until all the dough is used up, usually makes around 12 sausages.
Place sausages in a steamer, and steam for 1 hour. By this time they should have firmed up. Let cool slightly before unwrapping from the foil.
They can now be cooked however you desire, or place them in the fridge for later (or the freezer for even later). You can grill them, oven them, BBQ them, fry them. Cook until crispy and dark brown on the outside and hot all the way through.
Look what is coming now. Oh, yes!
Check out the Colcannon recipe by Healthy Slow Cooking (pictured above) who states, “The Cruciferous Colcannon is a mash of cabbage, kale, cauliflower, and broccoli. It’s naturally gluten-free and soy-free. Make it oil-free by water sautéing instead of using the oil.” That’s it, pictured above.
FEATURED IMAGE: NEW YORK, NY — Members of the County Carlow Association ride horses as they march along 5th Avenue during the annual St. Patrick’s Day parade, March 17, 2017 in New York City. The New York City St. Patrick’s Day parade, dating back to 1762, is the world’s largest St. Patrick’s Day celebration. (Photo by Drew Angerer/Getty Images)
I am Liverpool born and bred. How I got to America is a long story and for another day. In the meantime, I still celebrate traditions from my childhood. One of those is ‘scouse’.
A Scouse (or Scouser) is a Liverpudlian or a delicious traditional local stew. We all grew up on it. How charming that there is a day to celebrate Liverpool and scouse which amazingly has gone global.
Richard Makin of School Night Vegan, who has a terrific recipe for vegan scouse which we will get to in just a minute explains:
“Global Scouse Day is an annual celebration of the city of Liverpool which is held every year on February 28th . It is primarily based around scouse; the meat (or veggie) stew that is synonymous with the city, and sees bars, cafes and restaurants in Liverpool and around the world put scouse on the menu for the day .”
Makin’s vegan scouse recipe is my very favourite. He makes it with barley which I adore and loads of other wonderful ingredients. I’ll list them here below. Note: I am not crazy about meat substitutes so I just add a bit more barley. Oh gawd, I can almost smell it cooking as I type this. You must try it.
Jump over to School Night Vegan for all the details on how to make this fabulous dish. Here are the ingredients.
50 g pearl barley 1 tsp vegan bouillon powder 75 g dehydrated vegan “beef” strips (you can find these in Asian supermarkets, Amazon, or you can use the hydrated version which comes in a can. 5 pearl shallots (peeled and halved) 1/2 yellow onion 2 cloves of garlic (crushed) 2 tbsp dark soy sauce 2 celery sticks (sliced into 1/2 cm crescents) 2 large carrots (halved and sliced into 1/2 cm crescents) 10 new potatoes (halved) 50 ml vegan white wine or light ale 1 tbsp tomato puree 1 tbsp brown rice miso paste 1 tbsp balsamic vinegar 3 bay leaves 1 litre vegetable stock 1.5 tbsp corn flour 2 stems of either thyme (oregano, winter savoury or summer savoury – any is fine!)