Instant Pot Vegan Wild Rice and Mushroom Soup

Richa Hingle of Vegan Richa.
Picture source: Click to visit her website.

Hey there. This is so amazing. I caught it on Instagram. It’s by Richa Hingle (@veganricha) which means it is totally deluxe. Everything she does is . . . !

The weather is only just beginning to make me want this type of comfort food. What about you?

admit, I had to go out and buy an Instant Pot. Seems everybody had one but me and I was thinking, um what’s the fuss about. Now I know. Check this out.

Check her out on Insta here:

Go to her website for a written list of ingredients and more » Oh, and she has directions there to make this soup in a regular pot too.


If you love lentils, you must try this one too by Vegan Richa — Lentil Brown Rice Soup »

Instant Pots

I found this so helpful at Amazon:

In an ideal world, you might enjoy a well-equipped kitchen collection, complete with slow cooker, pressure cooker, yogurt maker, steamer, rice cooker and more. In reality, how many of us really have the cabinet or counter space to store all these appliances? Enter the Instant Pot. This handy appliance offers models ranging from 6-in-1 to 10-in-1, and can tackle all kinds of culinary chores. “Instant Pot” is the name on everyone’s lips when it comes to multi cookers, and we can see why. Instant Pot plays the multi cooker game like no other, and has some top notch products on the market.

My Choice

Here’s what I got. It comes in 3 Qt, 6 Qt and 8 Qt. I got the 6 quart one. It really makes all of these goodies. Imagine that.

Gift yourself or someone you really love — good cook, bad cook, indifferent cook.  It will not end up in basement or attic. It does so much!

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Instant Pot at Click to shop.
Click to shop at

Yessss! See you again here real soon.

Google free image.
Yes. We’re Vegan. Google free image.

Vivian Says

Sorry, I must chime in. I may be on the wrong post. Ooops! Oh well.

As Patsy mentioned I adore Richa Hingle’s (VeganRicha’s) food.

Vegan Tikka Masala

My favourite is Richa’s cauliflower tikka masala. To live for.

Look at the sauce…!

VeganRicha's Vegan Tikka Masala Sauce with Cauliflower.
VeganRicha’s Vegan Tikka Masala Sauce with Cauliflower.

Yes, this is also made in an Instant Pot.

We are all buying an Instant Pot ha ha ha! Is it on your Christmas list yet? Get it on there then.

Find it on and “save it for later” and grab it during their Black Friday Sale.

I also love everything on this page: »

But especially this, »

Gotta sweet tooth?

Go here. I warn you though! You will never be the same.

Cheers everyone. V.


Vegan “Clam” Chowder recipe

This is so good I can eat it several times a week, several days in a row. It’s by Fork&Beans.

First off, it contains mushrooms. If you do not like them, sorry. But there’s no substitution I can think of.

For those of you still with us, let’s take a look at the ingredients.


For the Mushroom “Clams”:
½ c. roughly chopped shiitake mushrooms (or whatever mushrooms you have on hand)
¼ c. white wine
½ tsp. celery seed (not fresh celery)
1 tsp. vegan butter

For the Soup Base:
½ medium yellow onion
2 celery stalks, rinsed, finely chopped
3 medium-sized carrots, chopped
⅓ c. frozen corn
1 tsp. dried thyme
3 Tbsp. gluten-free flour
1 medium potato, cut into 1″ cubes
3 c. vegetable broth
½ c. nondairy milk
¼ c. fresh parsley, chopped

For the “Cream” base:
1 c. cauliflower, slightly steamed
¾ c. nondairy milk
1 Tbsp. vegan butter
¼ tsp. salt
¼ tsp. cracked pepper

How are we doing?

I happened to have all these things on hand except for the cauliflower and frozen corn. Those are easy to get right? It’s not like having to go out into the freezing cold to hunt down exotic ingredients you are not sure you will ever use again.

Have I titillated your sense? If so, go here for the directions and more delicious pictures »

Or click on the image below for Fork&Beans’ Cornflake Graham Crackers recipe. Omnivores never had it this good — plus it’s cruelty free and good for the planet and everyone on it!

Click to visit Fork&Beans for the graham crackers recipe.
Click to visit Fork&Beans for the graham crackers recipe.


Vegan Eats for Super Bowl partying »

Vegan Mushroom, Chestnut and Thyme Pithivier

Vegan Mushroom Chestnut and Thyme Pithivier

I have received so many emails asking for a showstopping vegan centerpiece dish for Christmas dinner. And I found a great one.

It comes from Great British Chefs. I tried making it last night and managed a beautiful result after two tries. Not bad.

Since it is a British recipe the measurements are a bit tricky but there aren’t a whole lot of ingredients so it’s not overwhelming. The only ingredient you may not find on your typical supermarket shelf are the chestnuts. I got mine from Whole Foods.

I used a small pizza pan (although any size will do) as my rectangular baking trays were not wide enough. I also used parchment paper to line it.

Pepperidge Farm makes a nice puff pastry. Be sure to read the instructions on how to handle your pastry to keep it from drying out.

I used a large plate and small sharp knife to make my pastry discs (saving the leftover bits).



640g [roughly 22.5 oz] of puff pastry, vegan, ready-rolled
400g [roughly 14 oz] of mixed seasonal wild mushrooms
12 cooked chestnuts
4 shallots, peeled and finely diced
2 garlic cloves, peeled and minced
2 tbsp of thyme leaves, fresh
2 tbsp of Madeira, or sherry
300g [10.5 oz] of silken tofu, cut into small cubes
black pepper


1. Preheat the oven to 220°C / 425°F / gas mark 7. Line a large round baking tray such as a pizza sheet.

2. Place all the filling ingredients into a large wok or pan with a lid and cook with the lid on over a low to medium heat until the tofu has melted and all the filling ingredients have cooked down to a thick sauce type texture. This will take about 10 to 15 minutes. Allow to cool for 5 minutes.

3. Cut out two large discs to fit the baking tray from the rolled pastry. Place one disc onto the lined baking sheet.

4. Pile the filling ingredients into the middle of the pastry disc and then sit the other pastry circle on top of the filling, crimping the edges with your forefinger and a knife to make an attractive pattern

5. With a sharp knife make pattern on the pastry lid such as a sunbeam or diamond.

6. Bake for 15 to 20 minutes until the pastry is a deep golden brown and is puffed up.

Vegan mushroom, chestnut and thyme pithivier, plated. By Karen Burns-Booth.
Vegan mushroom, chestnut and thyme pithivier, plated. By Karen Burns-Booth.

Here’s another option. I tried this out with some small vintage oval glass baking dishes I picked up.

Place the dishes upside down on puff pastry and trim around it to get the shape.

Fill the dishes 3/4’s full with the filling.

Cover with the puff pastry and trim it again so the pastry is sitting just inside the top of the dish, against the filling.

Decorate the tops with leftover pastry such as diamonds and circles to form a holly pattern.

Bake together on a tray at the same temperature as above until the puff pastry is brown.

Serve either directly on the plates or scoop out the contents with a large spoon and place it in an attractive manner.

Just add baby carrots, brussel sprouts, and vegan mash potatoes with gravy for a deluxe Christmas dinner.

Images and recipe by Karen Burns-Booth

AFYP: Mushroom Bourguignon

AFYP Recipe Board

Welcome to another “Advocate From Your Plate” recommended Vegan recipe.

Great for Meatless Monday!


You won’t feel deprived. You can have this luscious, rich, iconic entree and still save the planet and animals.

Serves 4


2 tablespoons olive oil
2 tablespoons vegan butter (I use Earth Balance), softened
2 pounds portobello mushrooms, in 1/4-inch slices (cremini work as well)
5 carrots, finely sliced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups organic vegetable or mushroom broth
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
3 tablespoons all-purpose flour
1 cup pearl onions, peeled or if frozen thawed
Egg noodles or rice, for serving
Vegan sour cream (I use tofutti) and chopped parsley, for garnish


Heat one tablespoon of olive oil in a medium Dutch oven or heavy stock pot over high heat. Saute the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from the pan.

Lower the heat to medium and add the second tablespoon of olive oil. Add the carrots, onions, thyme, 1 teaspoon salt and 1/2 teaspoon black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the onions and carrots, scraping any stuck bits off the bottom of the pan with a wooden spoon. Turn the heat up to high and reduce the wine by half. Stir in the tomato paste and the broth. Stir until the tomato paste is evenly combined, and not clumpy. Add back the mushrooms with any juices that have collected and bring to a boil. Once boiling, reduce the temperature and simmer for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five more minutes.

In the meantime, prepare egg noodles or rice.

Then combine the remaining 2 tablespoons butter and the flour with a fork until combined; stir the butter mixture into the stew. Simmer for 10 more minutes. If you feel like the sauce is too thin, boil it down and reduce to the right consistency. Add salt and pepper to taste.

Serve over a bowl of egg noodles or rice, dolloped with sour cream (optional) and sprinkled with parsley (optional).


Vegan Recipes are part of the The Horse Fund’s Advocate From Your Plate campaign.