Vegan in an Instant: 103 Plant-Based Recipes for Your Instant Pot

by DK

An authorized vegan Instant Pot cookbook for easy, flavorful, and healthy recipes with your electric pressure cooker

Including homemade staples and one-pot meals to sides and desserts, Marina Delio of Yummy Mummy Kitchen helps you create go-to recipes in your Instant Pot that are entirely plant-based and nourishing. Weeknight meals are full of flavor for both vegan and meat-eaters alike. Many recipes are free of oil, gluten, soy, and nuts, making them perfect for families with food sensitivities.

With a breadth of cuisines and colorful fruits and veggies, you can whip up Crunchy Granola with Easy Vanilla Yogurt Jars, Veggie-Loaded Lentil Stew, Easy Yellow Curry with Sweet Potato, Cickpeas, and Spinach, or Creamy Polenta that pairs well with any entree. Don't forget about dessert with dairy-free Chocolate Fondue or oil-free and gluten-free Individual Apple Crisps. With the push-button convenience of an Instant Pot, you can pressure cook, steam, and saute an entire meal in record time.

• ISBN10: 1465490094
• ISBN13: 9781465490094
• Publish Date: 7 January 2020
• Publish Status: Remaindered
• Out of Print: 23 January 2024
• Publish Country: US
• Publisher: Dorling Kindersley Ltd
• Imprint: Alpha
• Format: Paperback (US Trade)
• Pages: 160
• Language: English
• URL: https://penguinrandomhouse.com/books/isbn/9781465490094

Reviews

[annieb123]

Originally published on my blog: Nonstop Reader.

Vegan in an Instant is a cookbook and tutorial guide for plant based meals prepared in conjunction with the instant pot. Due out 7th Jan 2020 from DK on their Alpha Books imprint, it's 160 pages and will be available in paperback format. Author Marina Delio is a food and lifestyle blogger and recipe developer with an upbeat and non-judgemental style of writing.

There are a lot of reasons to incorporate more plant based food in our diets; guarding our resources for future generations, living more simply, health and well-being, as well as philosophical reasons, not to mention taste. Using a pressure cooker can be a time-saving device but even better, it's generally a much less 'hands on' process. You can set the ingredients on the proper cooking program and walk away. I'm -not- a gifted cook and it really is that simple.

The included recipes are made with easily sourced ingredients and the instructions are crystal clear and easy to follow. The photography is not abundant; most of the recipes are not illustrated, but the photographs which are included are clear and well done.

The book has a logical easy to follow format. The introduction covers instant pot cooking as well as some general food safety and instant pot info followed by a staple ingredient list for the vegan pantry to have on hand. The following chapters are arranged thematically: breakfast, entrees soups & stews, salads & sides, snacks & appetizers, desserts, and staples/sub ingredients used in other recipes.

Each recipe includes an intro with recipe special features such as nut-free, gluten-free, etc. There is an introduction with other info such as portion control and yields followed by highlighted sidebars with prep-time estimates, cooking settings, and other info. The recipes' ingredients lists are provided with English/American measurements with metric/SI measures in parentheses. Nutritional info is provided in the footer under the recipe instructions.

The links and recipe ingredients are slanted toward the North American reader, but can be sourced relatively easily in other areas of the world with an internet search.

Three and a half stars because I really felt the lack of sufficient photography very keenly, rounded up to 4 for the completeness of the instructions and cooking settings and the author's overall supportive and encouraging writing style.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.