Have you heard about my new Instant Pot Vegetarian cookbook yet? It’s a variety of over 100 healthy and delicious Vegetarian recipes that you can make easily in your Instant Pot.
What’s So Great About This Instant Pot Vegetarian Cookbook?
- Easy. If you can chop, mix, blend, stir, and press buttons, you can make these dishes.
- Authentic. Filled with recipes using authentic flavor profiles and ingredients from all over the world.
- Tested. All of the recipes in this book have been thoroughly tested by myself, a great friend and assistant, and several other people that follow the blog.
- Customizable. It’s very easy to customize many of these dishes with the beans or grains of your choice.
- Healthy. These recipes are loaded with delicious healthy ingredients.
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Instant Pot Vegetarian Cookbook
Instant Pot Miracle Vegetarian Cookbook
More than 100 easy and delicious meatless meals made easy in your Instant Pot.
Why You Should Trust My Instant Pot Recipes
I have been cooking with pressure cookers for over thirty-five years. My relationship with them has evolved. Just as in other long-term relationships, over the years I have loved them, used them, taken them for granted during busy times, explored their capabilities during times of rest, understood their giving nature better, and fallen in love with them again.
About five years ago, I discovered the world of electric pressure cookers. Soon after, the Instant Pot entered my life, and slowly, it took over my kitchen.
My love for the Instant Pot and food lead me to cook. A lot. So over the last few years, I have written FIVE Instant Pot Cookbooks .
Why Did I Write A Vegetarian Cookbook?
I grew up eating largely vegetarian meals . For the first twenty-plus years of my life, we ate meat maybe once a week, if that. This was quite normal for most of us in India, a country that is predominantly vegetarian.
So eating this way and creating these types of recipes is not new to me.
Coconut Cabbage Soup
What If My Whole Family Isn’t Vegetarian?
As a mother of a very picky son, I understand how hard it can be to find recipes that everyone in your family likes.
But let’s ignore the fact that this is a vegetarian cookbook for a second.
Think of this as an Instant Pot cookbook filled with delicious recipes that just happen to be vegetarian.
Common Fears And Misconceptions About Vegetarian Recipes
I polled my TwoSleevers Facebook group to ask what concerns people had about vegetarian recipes so I could take those things into consideration when I created this book. Here are few common concerns:
- Use of “pseudo meats” in the recipes
- Not enough protein in the food
- Too much reliance on tofu or other processed foods
- Not really whole/real foods
- Meals might not be very filling (think salads or veggies only)
I heard the concerns and this cookbook should put your fears to rest. Here’s why:
- There are no pseudo meats or meat substitutes
- There is a lot of protein in beans and other natural sources
- Tofu is used in only three recipes where you would traditionally find it (kimchi jiggae, hot and sour soup, and as an option in congee)
- As with my other cookbooks, I use whole, unprocessed ingredients as much as possible. I do not ask you to use canned soups or prepackaged mixes
Instant Pot Vegetarian Cookbook
Instant Pot Miracle Vegetarian Cookbook
More than 100 easy and delicious meatless meals made easy in your Instant Pot.
What Recipes Will You Find In This Vegetarian Instant Pot Cookbook?
What Ingredients Will You Need To Make These Recipes?
When I cook in my everyday life, I try not to make recipes that require me to buy an ingredient that I won’t use in any other meal.
So when I came up with the recipes for this cookbook, I wanted to make sure I wasn’t going to ask you to do that either. That being said, there are a few ingredients you might not have in your pantry or that you may want to stock up on before you dive into these recipes.
Rice and Grains
- Arborio rice
- Basmati rice
- Black rice
- Brown rice
- Bulgur
- Couscous
- Dried hominy
- Farina
- Glutinous rice
- Jasmine rice
- Kasha/toasted buckwheat groats
- Millet
- Pearled barley
- Pearled farro
- Quinoa
- Short-grain rice
- Wild rice blend
Beans
- Adzuki beans
- Black beans
- Black-eyed peas
- Brown lentils
- Cannellini beans
- Chickpeas
- 12-bean mix
- French lentils
- Gigantes beans
- Lima beans
- Kidney beans
- Mung beans
- Navy beans
- Pinto beans
- Red beans
- Red lentils
- Split moong dal
See what I mean when I say that these recipes are healthy? They are made of Whole foods. Things that are both yummy and good for you. No “Franken-ingredients”.
So if you’ve been thinking about making the jump to a vegetarian lifestyle, want an excuse to use your Instant Pot some more, or just want some new yummy recipes to add to your meal rotation, grab a copy of my Instant Pot Vegetarian Cookbook.
Check Out My Other Instant Pot Cookbooks
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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I love making soup in my Instant Pot, and I am actually a chickpea soup lover. This Vegan Moroccan Chickpea Soup is no exception. It’s a hearty vegan dish, full of flavor and plant protein.
What Can I Do With Chickpeas?
While the obvious thing to make with chickpeas would be something like hummus or roasted chickpeas, you’l be delighted with how delicious this chickpea soup recipe is.
What Makes This Chickpea Soup Recipe So Good?
- Fast - Use your Instant Pot to make it.
- Vegan - No meat or animal byproducts.
- Customizable - See some of my recommended substitutions below.
- Packed with Flavor - loaded with the most delicious spices.
Moroccan food is known for its rich flavors and seasonings like paprika and cinnamon, and this Moroccan Chickpea Soup embodies all of those and more and it’s perfect for any time of year. I like to eat soups year round, not just in cool weather because they leave me feeling full and satisfied.
This recipe is also dump and cook , which is my favorite cooking style. Dump all the ingredients into your Instant Pot , let it cook under pressure for 10 minutes, and it’s done! Easy dinner!
What Is the Difference Between Chickpeas and Garbonzo Beans?
Nothing. I know they sound absolutely nothing alike. But, chickpeas and garbanzo beans are the same beans. For that reason, this is both a Moroccan Chickpea Soup and a Moroccan Garbonzo Bean Soup .
Because this soup uses chickpeas as the base ingredient, it carries a heavy protein punch. That’s a hard balance to find in vegan food , so this is a great dinner option that all comes in a single bowl.
Tips and Tricks For This Moroccan Chickpea Stew
- Substitute carrots and celery with sweet potato cubes. Increase water by 1 cup.
- Add 2 tablespoons preserved chopped lemons after cooking
- Add a dab of Harissa just before serving
- Add rotisserie chicken after cooking
- Add dried, chopped apricots before cooking for a sweeter flavor.
I mean let’s be honest, there are probably a hundred different ways to make a good Moroccan Chickpea soup . You could say I should have added Harissa, or preserved lemons or a host of other ingredients.
But what I tried to do is to create a chickpea soup with North African flavors, one that was easy and tasty, and might well be a good starting point for you to customize this soup as you like. I’d suggest you try it once as written and then improvise.
Looking for Easy Chickpea Recipes?
- Simple Chickpea Salad
- Instant Pot Coconut Chickpea Curry
- Chickpea Soup
- Instant Pot Chana Masala
- Slow Cooker Chickpea Curry
Instant Pot Moroccan Chickpea Soup
Equipment
- Instant Pot
Ingredients
- ▢ 2 tablespoons ( 2 tablespoons ) olive oil
- ▢ 1 cup ( 160 g ) onions, chopped
- ▢ 1 cup ( 101 g ) chopped celery
- ▢ 1/2 cup ( 64 g ) chopped carrots
- ▢ 2 tablespoons ( 2 tablespoons ) Garlic
- ▢ 1 15.5 oz ( 1 ) Canned Chickpeas , undrained
- ▢ 1 ( 1 ) Canned Fire Roasted Tomatoes
- ▢ 3 cups ( 750 g ) Water
- ▢ 3 tablespoons ( 3 tablespoons ) Tomato Paste
- ▢ 1 tablespoon ( 1 tablespoon ) Ground Cumin
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Smoked Paprika
- ▢ 1/2 teaspoon ( 1/2 teaspoon ) Ground Cinnamon
- ▢ 1/8 teaspoon ( 1/8 teaspoon ) Ground Cloves , optional
- ▢ 1 bunch ( 1 bunch ) Swiss chard, sliced into ribbons , about 4-6 cups
Instructions
- Put all the ingredients into an Instant Pot in the order listed and cook under pressure for 10 minutes.
- Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
- Stir well, add additional water if desired, and serve.
- Substitute carrots and celery with sweet potato cubes. Increase water by 1 cup.
- Add 2 tablespoons preserved chopped lemons after cooking
- Add a dab of Harissa just before serving
- Add rotisserie chicken after cooking
- Add dried, chopped apricots before cooking for a sweeter flavor.
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Nutrition
Originally Published July 23, 2018
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
