Looking for quick, delicious, and vegan recipes to make with your favorite kitchen gadget, the multi cooker? Today, we’ve got you covered with four tasty recipes designed specifically for the pressure cooker feature. These dishes are perfect for busy weekdays when you want a hearty meal without spending hours in the kitchen. Let’s dive into these Vegan Multi Cooker Recipes!
**Vegan Multi Cooker Recipes: 4 Recipes With A Pressure Cooker**
**Ingredients:**
1. 1 cup quinoa, rinsed
2. 1 can black beans, drained and rinsed
3. 1 cup vegetable broth
4. 1 tablespoon chili powder
5. 1 teaspoon cumin
6. 1 teaspoon garlic powder
7. Salt and pepper, to taste
8. 1 can diced tomatoes, undrained
9. 1 cup corn kernels, fresh or frozen
10. 1 bell pepper, diced
11. 1 jalapeño, seeded and diced (optional)
12. Fresh cilantro, for garnish
13. Lime wedges, for serving
**Instructions:**
1. In your multi cooker pot, combine quinoa, black beans, vegetable broth, chili powder, cumin, garlic powder, salt, and pepper.
2. Stir in the diced tomatoes, corn, bell pepper, and jalapeño if using.
3. Close the lid, set the pressure valve to sealing, and cook on high pressure for 10 minutes.
4. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before doing a quick release.
5. Give the mixture a good stir, and adjust the seasoning if needed.
6. Serve the quinoa and bean mixture hot, garnished with fresh cilantro and a squeeze of lime juice.
**Ingredients:**
1. 2 cups brown rice, rinsed
2. 1 can coconut milk
3. 1 ¾ cups water
4. 1 teaspoon turmeric
5. 1 teaspoon curry powder
6. 1 teaspoon ginger, grated
7. 1 head cauliflower, cut into florets
8. 1 can chickpeas, drained and rinsed
9. Salt and pepper, to taste
10. Fresh parsley, for garnish
11. Lemon wedges, for serving
**Instructions:**
1. In the multi cooker pot, combine brown rice, coconut milk, water, turmeric, curry powder, ginger, salt, and pepper.
2. Add the cauliflower florets and chickpeas on top without stirring.
3. Close the lid, set the pressure valve to sealing, and cook on high pressure for 22 minutes.
4. Allow the pressure to release naturally for 10 minutes before carefully doing a quick release.
5. Gently fluff the rice with a fork, incorporating the chickpeas and cauliflower.
6. Serve the fragrant coconut turmeric rice with a sprinkle of parsley and a squeeze of lemon juice.
Now, with these two mouthwatering recipes, you can easily create delicious and satisfying vegan meals using a multi cooker’s pressure cooker feature. These dishes are not only convenient but also packed with flavor and nutrients. Enjoy experimenting with different variations to suit your tastes!
