# data[].attributes.body
https://plantyou.com/homemade-chewy-granola-bars/?fbclid=IwY2xjawFM8SlleHRuA2FlbQIxMQABHZZb96AExIXZI9XoxEOipc3QZ3uS5aoZ1GivBrwVK1e8kSmCSe2TAmolmw_aem_hdtEkMqm0sjAUMbu_3N9lA

# data[].attributes.headline
Stuffed Sweet Potatoes Loaded with Tandori Chickpeas and Basil Guacamole

# data[].attributes.subject
Stuffed Sweet Potatoes Loaded with Tandori Chickpeas and Basil Guacamole

# data[].attributes.body
Ingredients

3 Large sweet potatoes
1 Avacado
1 Tin chickpeas
1 Tsp coconut aminos/soy sauce
1/2 Tsp smoked paprika
Pinch of black pepper
1/2 Tsp turmeric
Pinch cayenne pepper
1 Tsp garlic powder
1/2 Tsp cumin
1/2 Tsp chilli powder

Method

Pre-heat your oven to 200 degrees. Wash and pierce sweet potatoes then place in pre-heated oven for around 45 minutes or until tender, turning once half way.

Meanwhile, drain and rinse chickpeas, place on baking tray and mix in coconut aminos/soy sauce/salt, smoked paprika, black pepper, turmeric, cayenne pepper, garlic powder, Cumin and chilli powder and place in oven for the last 15 minutes of potatoes cooking time.

Guacamole (ingredients and method)

Mix together 1 ripe avacado, juice of half a large lemon, 1/2 tsp garlic powder, 1 tsp coconut aminos/soy sauce, a small handful of fresh Basil chopped finely. Add dollop of guacamole to chickpeas and enjoy!

# data[].attributes.body
https://www.vegansociety.com/resources/lifestyle/shopping/vegan-meal-plan

# data[].attributes.body
https://www.youtube.com/watch?v=Aegua9ION5s&feature=youtu.be&fbclid=IwAR0p6_gzRLql7m6KjQbKp5RyxeoRbTuy35Hrd0BAYm1_-ljv9FEwWeVa09E&app=desktop

# data[].attributes.body
https://www.facebook.com/jessicainthekitchenblog/videos/818445702026536/

# data[].attributes.body
https://www.facebook.com/pastabased/videos/359903734464326/

# data[].attributes.body
https://l.facebook.com/l.php?u=https%3A%2F%2Fveggiefunkitchen.com%2Fveggie-lentil-soup-instant-pot%2F&h=AT3fA-gTIVa7J5Lw5ndqhqtUPVlqAeY_cWtFJPtWBQvSR2lvjDFlbfiKuJcf12tb9G0u0xrZNjnfK-nItCu9mP440pXbPCUud2wZW9gEXnRPE0Bqx1NqQid2jzSQdQGv9ICcz8w&s=1

# data[].attributes.attachment_link.readable_text
Who doesn't love a hearty vegetable lentil soup? This veggie lentil soup is oil-free and whole-food-plant-based. It is full of vegetables and because it uses a soup base of vegetable broth, you can be sure it's vegan. The best part of this vegetable lentil soup recipe is that it's made in the Instant Pot! That's right, you can pretty much set it and forget it.

For this veggie lentil soup, in addition to the (obvious) lentils, you will need...

Some vegetables, including onion, carrots, garlic, celery, potato, and canned diced tomatoes.

You will also need some seasonings including lemon pepper, Italian seasoning, and thyme.

We also add in vegetable broth, some lemon juice, and balsamic vinegar.

And of course the star of the show - a pressure cooker like an Instant Pot!

About the lentils:

After I started eating the plant-based way, I quickly became a huge fan of lentils. Sadly, I never liked lentils much before because I once had a bad experience with undercooked lentils in a thick ketchup-like tomato soup. Yuck! You know, you can't let one bad eating experience dictate what you are prepared to try for the rest of your life.

Thank goodness I was willing to explore a little. Lentils have since become a staple in my family's diet. Lentils are an easy way to add a little protein and give a nice texture to any dish one might have previously used meat in.

I love all types of lentils now! Use any kind of lentil but red in this recipe.

For more awesome lentil recipes:

Try my:

Pin now to save for later:

Tips and Tricks for Making Veggie Lentil Soup (Instant Pot)

Follow all directions to ensure success.

Directions are for the Instant Pot brand of the pressure cooker. This is the only brand I've cooked with and I am not familiar with the others. Make sure you read the directions and know your pressure cooker.

SAUTÉING the vegetables with broth:

Start by sautéing the diced/sliced onion and carrot in one cup of vegetable broth on the sauté setting of your Instant Pot for about 3 minutes - just to get them going.

You don't want the vegetables to be mushy, but just start to soften. If your pressure cooker does not have a sauté setting, then sauté before adding. Otherwise, your soup might have crunchy onions and carrots.

We don't use added processed oil in this recipe. (See above tip to sauté your vegetables in broth.)

Some shortcuts:

I use lemon juice from a bottle. No need to squeeze a lemon unless you really want to.

This recipe calls for 3 cloves of garlic. I use pre-minced garlic I buy at the store. Each clove is about 1/2 a teaspoon.

I do not peel my carrots or potatoes. Just clean well and make sure any "weird" pieces are cut out.

Adding the rest of the ingredients:

After the vegetables have sautéd for about 3 minutes add in the other vegetables, canned diced tomatoes, lentils, seasonings, and broth and give it a little stir.

Cooking in the Instant Pot:

Using the manual mode, set your pot to high pressure for 12 minutes.

After the veggie lentil soup has finished cooking, allow for a "natural" release for about 10 minutes.

Then carefully do a quick release by using a long-handled wooden spoon or spatula.

After all of the pressure has released, carefully open your pot. It will be hot!

Serving suggestions:

This soup will be quite thick. I always add in extra broth and thin it to my liking. The extra broth is added at the end because we don't want to fill up the pot beyond 2/3 full. Also, different people like their soup a little thinner...or thicker.

This veggie lentil soup works great for meal prep. The lentils and vegetables hold their shape and texture well. Store in the refrigerator in an airtight container for up to 5 days.

Do you wanna know what makes this veggie lentil soup even better?

The Recipe for Veggie Lentil Soup:

Did you love this recipe? I'd appreciate hearing about it! It would thrill me to no end if you could leave a review with stars ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ It would also help others who are looking for an awesome veggie lentil soup recipe find it! Thanks, Cindy 💜

# data[].attributes.attachment_link.description
Who doesn't love a hearty vegetable lentil soup? This veggie lentil soup is oil-free and whole-food-plant-based. It is full of vegetables and because it uses a soup base of vegetable broth, you can be sure it's vegan. The best part of this vegetable lentil soup recipe is that it's made in the Instant Pot!

# data[].attributes.body
https://l.facebook.com/l.php?u=https%3A%2F%2Fveggiefunkitchen.com%2Fveggie-lentil-soup-instant-pot%2F&h=AT3fA-gTIVa7J5Lw5ndqhqtUPVlqAeY_cWtFJPtWBQvSR2lvjDFlbfiKuJcf12tb9G0u0xrZNjnfK-nItCu9mP440pXbPCUud2wZW9gEXnRPE0Bqx1NqQid2jzSQdQGv9ICcz8w&s=1

# data[].attributes.attachment_link.readable_text
Who doesn't love a hearty vegetable lentil soup? This veggie lentil soup is oil-free and whole-food-plant-based. It is full of vegetables and because it uses a soup base of vegetable broth, you can be sure it's vegan. The best part of this vegetable lentil soup recipe is that it's made in the Instant Pot! That's right, you can pretty much set it and forget it.

For this veggie lentil soup, in addition to the (obvious) lentils, you will need...

Some vegetables, including onion, carrots, garlic, celery, potato, and canned diced tomatoes.

You will also need some seasonings including lemon pepper, Italian seasoning, and thyme.

We also add in vegetable broth, some lemon juice, and balsamic vinegar.

And of course the star of the show - a pressure cooker like an Instant Pot!

About the lentils:

After I started eating the plant-based way, I quickly became a huge fan of lentils. Sadly, I never liked lentils much before because I once had a bad experience with undercooked lentils in a thick ketchup-like tomato soup. Yuck! You know, you can't let one bad eating experience dictate what you are prepared to try for the rest of your life.

Thank goodness I was willing to explore a little. Lentils have since become a staple in my family's diet. Lentils are an easy way to add a little protein and give a nice texture to any dish one might have previously used meat in.

I love all types of lentils now! Use any kind of lentil but red in this recipe.

For more awesome lentil recipes:

Try my:

Pin now to save for later:

Tips and Tricks for Making Veggie Lentil Soup (Instant Pot)

Follow all directions to ensure success.

Directions are for the Instant Pot brand of the pressure cooker. This is the only brand I've cooked with and I am not familiar with the others. Make sure you read the directions and know your pressure cooker.

SAUTÉING the vegetables with broth:

Start by sautéing the diced/sliced onion and carrot in one cup of vegetable broth on the sauté setting of your Instant Pot for about 3 minutes - just to get them going.

You don't want the vegetables to be mushy, but just start to soften. If your pressure cooker does not have a sauté setting, then sauté before adding. Otherwise, your soup might have crunchy onions and carrots.

We don't use added processed oil in this recipe. (See above tip to sauté your vegetables in broth.)

Some shortcuts:

I use lemon juice from a bottle. No need to squeeze a lemon unless you really want to.

This recipe calls for 3 cloves of garlic. I use pre-minced garlic I buy at the store. Each clove is about 1/2 a teaspoon.

I do not peel my carrots or potatoes. Just clean well and make sure any "weird" pieces are cut out.

Adding the rest of the ingredients:

After the vegetables have sautéd for about 3 minutes add in the other vegetables, canned diced tomatoes, lentils, seasonings, and broth and give it a little stir.

Cooking in the Instant Pot:

Using the manual mode, set your pot to high pressure for 12 minutes.

After the veggie lentil soup has finished cooking, allow for a "natural" release for about 10 minutes.

Then carefully do a quick release by using a long-handled wooden spoon or spatula.

After all of the pressure has released, carefully open your pot. It will be hot!

Serving suggestions:

This soup will be quite thick. I always add in extra broth and thin it to my liking. The extra broth is added at the end because we don't want to fill up the pot beyond 2/3 full. Also, different people like their soup a little thinner...or thicker.

This veggie lentil soup works great for meal prep. The lentils and vegetables hold their shape and texture well. Store in the refrigerator in an airtight container for up to 5 days.

Do you wanna know what makes this veggie lentil soup even better?

The Recipe for Veggie Lentil Soup:

Did you love this recipe? I'd appreciate hearing about it! It would thrill me to no end if you could leave a review with stars ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ It would also help others who are looking for an awesome veggie lentil soup recipe find it! Thanks, Cindy 💜

# data[].attributes.attachment_link.description
Who doesn't love a hearty vegetable lentil soup? This veggie lentil soup is oil-free and whole-food-plant-based. It is full of vegetables and because it uses a soup base of vegetable broth, you can be sure it's vegan. The best part of this vegetable lentil soup recipe is that it's made in the Instant Pot!

# data[].attributes.body
https://www.facebook.com/bosh.tv/videos/1155534887858343/

# data[].attributes.body
https://www.facebook.com/Veganuary/videos/1566246710120490/

# data[].attributes.body
https://www.facebook.com/MyWholeFoodLife/videos/1665776676830292/

# data[].attributes.body
https://www.facebook.com/lazycatkitchen/videos/679337652260278/

# data[].attributes.body
https://www.facebook.com/tastyvegetarian/videos/1860817237513491/

# data[].attributes.body
https://www.facebook.com/tastyvegetarian/videos/1860817237513491/

# data[].attributes.body
https://www.facebook.com/connoisseurusveg/videos/1503902346372172/

# data[].attributes.body
https://www.buzzfeed.com/alixtraeger/this-lighter-alfredo-sauce-is-made-with-cauliflower-and-its

# data[].attributes.attachment_link.title
This Lighter Alfredo Sauce Is Made With Cauliflower And It’s Gonna Blow Your Mind

# data[].attributes.attachment_link.description
This is an Alfredo sauce you can eat on the regs.

# data[].attributes.body
https://www.facebook.com/redduckpost/videos/593929634134434/

# data[].attributes.body
https://www.accidentallycrunchy.com/vegan-quinoa-pizza-crust

# data[].attributes.attachment_link.readable_text
I love quinoa. It is such a versatile "grain" (well, actually quinoa is a seed!), is a great source of protein, and is naturally gluten-free. As Passover is quickly approaching, a holiday in which all traditional grains are not eaten, I have been looking for new quinoa recipes I can make to enjoy over the holiday. I have been wanting to make quinoa pizza crust for a long time now after seeing Cooking Light's video on Facebook (you know which one). I finally took the opportunity to test it out, and I am in love. If you like thin crust pizza, you'll love this vegan quinoa pizza crust recipe - a great guilt-free, allergy-friendly, gluten-free alternative to traditional pizza crusts.

What do you need to get started? Not a lot - quinoa, water, baking powder, salt and a bit of oil. And time. You need to have a bit of foresight with this one since you need to soak the quinoa in advance, preferably overnight, but at least for a good 8-10 hours.

Preheat the oven to 200 degrees C. Drain and rinse the quinoa, then add it to a food processor with 1/4 (clean) water, baking powder and salt, and pulse for about 2 minutes until you have a smooth mixture. Stop to scrape down the sides as necessary.

Line a spring-form pan with parchment paper, lightly grease it with oil, and pour your quinoa mixture into the pan, smoothing it out to be evenly distributed. Bake your quinoa pizza crust in the oven for 15 minutes, and then remove it from the oven.

Next, you'll remove the siding from the spring-form pan, flip the crust, and in parallel remove the parchment paper. Return the crust to the oven to bake for another 5 minutes.

Remove your quinoa crust from the oven (but leave the oven on!), and add your choice of sauce and toppings. I chose a fresh pesto sauce, cherry tomatoes, chopped kale leaves and onion, and some vegan "cheese".

Put the pizza back in the oven to cook for another 10 minutes. Your vegan quinoa pizza should now be ready to remove, slice, and serve up with your favourite pizza seasonings.

Fair warning - this is an easy to eat recipe. You may want to make a double batch and keep an extra quinoa crust in the freezer for later!

Ready to give it a try? Here's the recipe. Be sure to share pics of your quinoa pizza masterpieces on Instagram and tag us -#accidentallycrunchy @accidentallycrunchy

Not sure what to do with the last bit of quinoa in that bag? Don't put it away yet - check out this recipe for easy to make and super delicious puffed quinoa chocolates.

Author: Accidentally Crunchy

Recipe type: Lunch & Dinner

1 cup quinoa (rinsed and soaked overnight, or for at least 8 hours)

¼ cup water

1 tsp baking powder

¼ tsp salt

1 tbsp oil (grapeseed, olive, etc)

1. Preheat the oven to 200 C

2. Drain and rinse the quinoa after it has finished soaking

3. Put the quinoa, ¼ cup of water, baking powder and salt in a food processor and pulse for about 2 minutes, until smooth.

4. Line a spring form pan with parchment paper and brush with oil.

5. Pour the batter into the pan and smooth with a spatula so it is evenly distributed.

6. Bake for 15 minutes.

7. Remove from the oven, remove the pan edging and parchment paper, and flip the crust.

8. Continue to bake for another 5 minutes.

9. Remove from the oven and add the sauce and toppings of your choice.

10. Return to the oven for another 10 minutes at 180 C.

11. Remove from the oven, slice, and serve.

# data[].attributes.attachment_link.title
Quinoa Pizza Crust | Easy Vegan & Gluten-Free Pizza Crust

# data[].attributes.attachment_link.description
I love quinoa. It is such a versatile "grain" (well, actually quinoa is a seed!), is a great source of protein, and is naturally gluten-free. As Passover is quickly approaching, a holiday in which all traditional grains are not eaten, I have been looking for new quinoa recipes I can make to enjoy over the holiday.

# data[].attributes.body
https://www.facebook.com/nestandglow/videos/699202683590289/

# data[].attributes.attachment_link.title
Nest and Glow - Cashew Mozzarella Quinoa Crust Pizza | Facebook

# data[].attributes.attachment_link.description
Cashew Mozzarella Quinoa Crust Pizza (Vegan and Gluten Free)

FULL RECIPE -...

# data[].attributes.body
https://www.facebook.com/sovegan/videos/795053660657221/

# data[].attributes.body
https://www.facebook.com/bosh.tv/videos/1155534887858343/

# data[].attributes.body
https://www.facebook.com/nestandglow/videos/699202683590289/

# data[].attributes.attachment_link.title
Nest and Glow - Cashew Mozzarella Quinoa Crust Pizza | Facebook

# data[].attributes.attachment_link.description
Cashew Mozzarella Quinoa Crust Pizza (Vegan and Gluten Free)

FULL RECIPE -...

# data[].attributes.body
https://wellandfull.com/2020/02/the-vegan-buddha-bowl/

# data[].attributes.attachment_link.description
This vegan buddha bowl has it all - fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce!

# data[].attributes.body
https://l.facebook.com/l.php?u=http%3A%2F%2Ftheweatheredgreytable.com%2F2020%2F02%2F23%2Fjollof-rice%2F&h=AT0hNCGCbtYbGnUwhkZirekzryi286DOabl1-6Nubudf17tmDoe1JpjQHnmTCgiClP28dhEvS2yfdjjNL94lMJ2Y1GktAipBRV9S9Y73VzgDDWmsI0Ar305ch07SHz9jZBASKec&s=1

# data[].attributes.body
https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.cauldronfoods.co.uk%2Frecipes%2Ftofu-korma&h=AT1OfJDCfgBjuPRA8HHsyBXsDcV55s1PURmSTh8oezlje755JzxbfbRnYn7owqt4Nee330U9yl-l2NG6ix1yDEk8D_rbqeD_9Sfq_fT_TzWV8mpqNJbwX-Wi2X8q3zVb-73zxlk&s=1

# data[].attributes.attachment_link.description
For almost 40 years Cauldron has made delicious organic tofu, falafels & vegetarian street food dishes. Combine our tofu, falafels & street food recipes with your veggie or vegan lifestyle

# data[].attributes.body
https://l.facebook.com/l.php?u=https%3A%2F%2Featplant-based.com%2Fsweet-sesame-sauce%2F&h=AT0jFuciUCoruRLTjsaFDf8ri-XtiawOSHj3QmFTD8zJqAtGxAqCKZKW86bMbF8VFAp3jWi9PrQf9gnf4FQwNNerjaZ0vnM65xBy4MCwA1oUvW2CoA_WySkSNrTEDzoTlEJ5gFM&s=1

# data[].attributes.attachment_link.readable_text
This Sweet Ginger Sesame Sauce has so many uses. I like to use it in stir-fries and even to just season a bowl of rice. It can even be used as a dipping sauce or marinade. More recently, I found out it makes a great salad dressing as well.
Sauces are a delicious accompaniment to many Asian-inspired dishes, but they are usually loaded with lots of sweeteners and preservatives in prepackaged bottles on shelves. I had trouble buying them for years after reading disappointing nutritional and ingredient labels. That's why I came up with this delicious version that happens to be oil-free, gluten-free, and vegan.

You'll love this sweet ginger sauce because it's...

Full of flavor

Savory

Salty

Great as a marinade

Perfect for dipping

Makes great stir-fries

Ingredients in this versatile vegan sauce

Making your own sauces is really quite simple and, once you've made them from scratch, you will be much happier serving them knowing you're eliminating all the extra added junk. The taste of the homemade stuff really trumps the bottled stuff anyway!

How to make sweet ginger sesame sauce

In only a few minutes, this sauce can be ready to use in stir-fries, on pasta dishes, as a marinade, or even drizzled over salad.

Begin by toasting sesame seeds by placing them in a dry frying pan and heating on medium-high heat for just a few minutes. They will begin to turn a golden brown and start popping up out of the pan. Do not leave the pan unattended because it will burn quickly.

Once the seeds are lightly browned, remove them from the heat and pour them into a small mixing bowl.

Next, peel and grate fresh ginger root. Though ground ginger can be substituted in this recipe, I feel that fresh ginger is what really makes the taste pop.

Sometimes, I actually freeze whole unpeeled ginger pieces in a freezer bag to keep it on hand for dishes like this one. It's so nice to always have it ready to pull out and defrost quickly.

Mince up the garlic. Personally, I like to use a garlic press for this. I used to mince my garlic up with a knife or just use the store-bought jar variety. However, over time, I realized that using a press brings out the best and freshest flavor in recipes.

Add all the ingredients to the bowl with the toasted sesame seeds and whisk everything together well.

Your sweet ginger sauce questions answered:

Q: Do I have to toast the sesame seeds? Yes, toasting the seeds brings out the flavor. If you don't toast them first, you'll really miss out on it.

Q: Can I leave the tahini out? You can if you want to, but I personally feel that this sauce really needs that extra nutty flavor to be perfect.

Q: Can I use dry ground ginger instead of fresh? Yes, dry will work too, especially if you aren't a fan of a stronger ginger flavor.

*Originally published December 2014.
Sauce recipe adapted fro m mydarlingvegan.com

Other great sauces to try

Instructions

1. Begin by toasting some sesame seeds by placing them in a dry frying pan and heating on medium-high heat for just a few minutes. They will begin to turn a golden brown and start popping up out of the pan. Do not leave the pan unattended because it will burn quickly.

2. Once the seeds are lightly browned, remove them from the heat and pour them into a small mixing bowl.

3. Next, peel and grate fresh ginger root. Though ground ginger can be substituted in this recipe, I feel that fresh ginger is what really makes the taste pop.

4. Mince the garlic. Personally, I like to use a garlic press for this. I used to mince my garlic up with a knife or just use the store-bought jar variety. However, over time, I realized that using a press brings out the best and freshest flavor in recipes.

5. Add all the ingredients to the bowl with the toasted sesame seeds and whisk everything together well.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

Plant-Based Starter Kits $27

# data[].attributes.attachment_link.description
This sweet ginger sesame sauce has so many uses. I like to use it in stir-fries and even to just season a bowl of rice. It can even be used as a dipping sauce or marinade. More recently, I found out it makes a great salad dressing as well.

# data[].attributes.body
https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.cookclickndevour.com%2Fpotato-curry-recipe%2F&h=AT2u99OWVXWuW1NqBb870Tt0PejYp3auzSpEfOSWNLhu3c38rXBd7QhD4MLsqEbAkPNzgg5YOGYg8gAAuhdkBVr3aXSubAvFkJZTRaAqhQGcbGhIrYjPIuHzZx7F8_5kssyZPk4&s=1

# data[].attributes.body
https://www.facebook.com/highcarbhannah/videos/1424489841015131/

# data[].attributes.body
https://l.facebook.com/l.php?u=https%3A%2F%2Fveganhuggs.com%2Fvegetable-paella-recipe%2F&h=AT2loz7zJMJueLHIIUNKG5HUy8RJSYi2zZehK6CSSsamiu2rpA6i4Hdt1BRk-rvyPrX0P6AQTqZs7U1IVCC6xRb1WE63b09xWxFb_kYkHm0cpubrmQIWc1EUa-JFnDrYZqpPxYc&s=1

# data[].attributes.body
https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.ambitiouskitchen.com%2Fhomemade-roasted-tomato-basil-soup%2F&h=AT0oBguSpkI8yl9mRDMIcrIL4ZnP8cyracAd6IWhmGliwMOalmbXnPTRwmeojQFQsl_O261vP88IWO8UniuUVrZREoWYEzJvAPSI6UYgATnwn6hrlYq9g8V5xlYq2G1NNSfXYxY&s=1

# data[].attributes.body
https://www.facebook.com/bosh.tv/videos/1541984129213415/

# data[].attributes.body
https://www.buzzfeed.com/lilmoose/10-easy-and-delicious-one-bowl-meals-to-eat-for-di-1ul6a

# data[].attributes.attachment_link.readable_text
This post has not been vetted or endorsed by BuzzFeed's editorial staff. BuzzFeed Community is a place where anyone can create a post or quiz. Try making your own!

Don't know what to have for dinner? We've got you covered.

2. Sweet Potato Chickpea Bowl

# data[].attributes.attachment_link.title
10 Easy And Delicious One-Bowl Meals You Need To Eat ASAP

# data[].attributes.attachment_link.description
This post has not been vetted or endorsed by BuzzFeed's editorial staff. BuzzFeed Community is a place where anyone can create a post or quiz. Try making your own! Don't know what to have for dinner? We've got you covered. 2. Sweet Potato Chickpea Bowl

# data[].attributes.headline
Red Lentil Chili - Slow cooker or pressure cooker!

# data[].attributes.subject
Red Lentil Chili - Slow cooker or pressure cooker!

# data[].attributes.body
https://www.facebook.com/forksoverknives/videos/10153517433944353/

# data[].attributes.attachment_link.title
Red Lentil Chili - Slow Cooker or Pressure Cooker!

# data[].attributes.headline
Red Lentil Chili - Slow cooker or pressure cooker!

# data[].attributes.subject
Red Lentil Chili - Slow cooker or pressure cooker!

# data[].attributes.body
https://www.facebook.com/forksoverknives/videos/10153517433944353/

# data[].attributes.attachment_link.title
Red Lentil Chili - Slow Cooker or Pressure Cooker!

# data[].attributes.headline
Red Lentil Chili - Slow cooker or pressure cooker!

# data[].attributes.subject
Red Lentil Chili - Slow cooker or pressure cooker!

# data[].attributes.body
https://www.facebook.com/forksoverknives/videos/10153517433944353/

# data[].attributes.attachment_link.title
Red Lentil Chili - Slow Cooker or Pressure Cooker!

# data[].attributes.body
https://www.facebook.com/veganoutreach/videos/10153979469926508/

# data[].attributes.body
https://www.youtube.com/c/thevegancorner

# data[].attributes.body
https://www.facebook.com/LADbible/videos/2652205238159983/

# data[].attributes.body
https://www.facebook.com/bosh.tv/videos/1135718983173267/

# data[].attributes.body
https://www.facebook.com/bosh.tv/videos/1174537409291424/

# data[].attributes.body
Ingredients
1 cup red lentils
2 cups water
2 cups passata/chopped tomatoes
1 white onion (finely chopped)
6 garlic cloves (minced)
1 red pepper (finely chopped)
1 ½ tbsp. coconut palm sugar
2 tbsp. dried basil
1 tbsp. dried oregano
1 tsp. paprika
Salt & black pepper (to taste)
Handful fresh chopped basil

Method
- Turn hob onto low heat and add in some water, onions, garlic, dried basil, oregano, paprika, red pepper, coconut palm sugar and stir
- Add in pasta/chopped tomatoes.
- When sauce starts to bubble add in rinsed red lentils and water.
- Stir and then cover and cook for around 20-25 minutes, stirring occasionally
- Add in fresh basil and mix. Set aside and cook pasta according to package instructions
- Serve on top of pasta

# data[].attributes.body
https://www.youtube.com/results?search_query=ow+fat+vegan+masala

# data[].attributes.body
Danny's Sri Lanken Curry

Ingredients
➡️ 1 Small butternut squash
➡️ 2 Large Mushrooms
➡️ 1 Red pepper
➡️ 1 Courgette
➡️ 1 Red onion, finely chopped
➡️ 4 Garlic cloves
➡️ 1 Tsp Cinnamon
➡️ 1 Tsp Curry powder
➡️ 1 Tsp Turmeric
➡️ 1 Tbsp Black mustard seeds
➡️ 1 Tbsp Cumin seeds
➡️ 1/2 Tsp Black pepper
➡️ 1 Tin of coconut milk
➡️ 1/2 Lime juice
➡️ 1 Tsp Sugar/Maple syrup
➡️ 100 grams Spinach

Method
1️⃣ Place oven on 200 degrees. Peel and cut butternut squash into small cubes. Sprinkle squash with turmeric, black pepper, cinnamon and curry powder and place in oven. Cook for 30 minutes or until tender, 15 minutes in add cut up Courgette and red pepper and mix in with all herbs and spices
2️⃣ Whilst veg roasts, in a large pot over medium heat, add in a bit of water, cumin and mustard seeds, wait until they sizzle adding in extra water when required (not to stick) and then add onion, garlic, mushrooms. Cook for 10 minutes, stirring occasionally and adding extra water in when required.
3️⃣ Once veg is cooked, add roasted veg, sugar/maple syrup and coconut milk into pot. Cook for around 5-10 minutes adding in the spinach and lime juice for the last minute
👌 Serve immiediately

# data[].attributes.body
Ingredients
4 Large potatoes - chopped
4 chopped carrots
2 chopped leeks
2 chopped celery
1/2 Cauliflower floret - chopped
3/4 cup cashews
1.5 Tbs dijon mustard
1.5 litres veggie broth
4 cloves minced garlic
1/2 cup nutritional yeast
3 Tbsp lemon juice
1.5 tbsp dill
1.5 tbsp chives

Method

Fry garlic, carrots, celery, cauliflower and leeks on medium heat in a bit of water/oil/veggie broth. Add a few grinds of black pepper. Saute for around 10 minutes.

Add the potatoes and broth, bring to a boil then simmer for 15 - 20 minutes or until tender

Let cool slightly and then transfer half of the soup to a blender and add in the cashews, dijon mustard, nutritional yeast and 1 tbsp of lemon juice. Blend until smooth and then pour mixture back into soup pot.

Add the dill, chives and rest of the lemon juice and stir!

If you like a thinner soup can add a cup of water to it, I like it super thick 😋

# data[].attributes.headline
Instant pot sweet potato and lentil daal

# data[].attributes.subject
Instant pot sweet potato and lentil daal

# data[].attributes.body
So easy, super delicious and great for meal prepping for the week ahead or to share with the whole family!

I used my instant pot to make this which is like a super fast version of a slow cooker!

Ingredients

➡️ 1 Chopped white onion
➡️ 1 500g pack mushrooms sliced
➡️ 1 inch grated ginger (optional)
➡️ 1 Courgette cubed
➡️ 4 Sweet potatoes cubed
➡️ 4 Minced Garlic cloves
➡️ 1 Cup red lentils
➡️ 1 Tin tomatoes
➡️ 1 Tbsp Turmeric powder
➡️ 1.5 Tbsp Curry powder
➡️ 1 Tbsp Cumin powder
➡️ 1/2 Tsp Black pepper
➡️ 1 Tin of coconut milk
➡️ Half of a Limes juice
➡️ 1 Tbsp Coriander
➡️ 1 Big handful of spinach
➡️ 1.5 Tbsp Garam Masala
➡️ 1 Tbsp liquid aminos/soy sauce

Method
1️⃣ Saute onions, garlic and ginger for around 6 - 8 minutes and everything else apart from the Coriander lime juice and Spinach and give a good stir.
2️⃣ place lid on and put on high pressure Cook for 5 minutes and slow release for 10 minutes. Once finished, open and add the Coriander, lime and Spinach and put lid back on for 5 minutes.

Leave to sit for 10 - 15 minutes.

Tastes even better the next day!

# data[].attributes.body
Ingredients
➡️ 1 Block Tofu
➡️ 1 Tbsp Turmeric
➡️ Pinch of Black Pepper
➡️ 1 Tbsp Garlic Powder
➡️ 1 Tsp Parsley
➡️ 1 Onion
➡️ 1.5 Tbsp Nutritional Yeast
➡️ Pinch of salt
➡️ Half Red Pepper
➡️ 1 Corgette
➡️ 1 Lemon
➡️ Handful Fresh Plum/Cherry Tomatoes
➡️ 1 Tbsp Liquid aminos/Soy sauce
➡️ 2 Large Mushrooms
➡️ 1 Handful spinach
➡️ Pinch of Black Salt (Kala Namak)

Method
1️⃣ Drain and press tofu for around 30 minutes if needed. Once all the liquid has been pressed out, place tofu into bowl and crumble tofu into pieces that look like scrambled egg.
2️⃣ Season tofu with turmeric, black pepper, garlic powder and parsley and mix it all in. Let sit whilst slicing mushrooms, onions, peppers and chopping corgette into small bite size pieces
3️⃣ Turn hob onto medium to high heat add a tablespoon of water and  add courgette, mushrooms, peppers and onion. Once simmering, cook down for around 5 minutes and then add tofu, nutritional yeast and tomatoes. Add more water as needed.
4️⃣ Add your liquid aminos or soy sauce and your lemon and cook for a further 10 minutes
5️⃣ Add in your spinach, lemon, kala namak (if using) or some salt and pepper and turn the heat right down to low for the last 2/3 minutes
Serve immediately 👌

# data[].attributes.body
https://www.facebook.com/carrotsandflowers/videos/1687295431560583/

# data[].attributes.headline
3 Ingredients Raisin Banana Oat Biscuits

# data[].attributes.subject
3 Ingredients Raisin Banana Oat Biscuits

# data[].attributes.body
https://www.facebook.com/nestandglow/videos/624197144424177/

# data[].attributes.body
https://www.facebook.com/fedupfoods/videos/1371728426222639/

# data[].attributes.body
https://www.youtube.com/results?search_query=deliciously+ella

# data[].attributes.body
https://www.nestandglow.com/healthy-recipes/avocado-quinoa-bread-toast

# data[].attributes.attachment_link.readable_text
Gluten-free avocado toast recipe made from quinoa bread and topped with smashed avocado. This quinoa bread recipe has a nutty flavour that is far tastier than normal bread and high in protein. Suitable for celiacs, gluten free diets, yeast free diets and general whole food healthy diets.

The base may take a bit of time with soaking and baking, but little prep is needed. So while it isn't instant it's still very easy to make. No expensive quinoa flour is used in this recipe making it relatively budget friendly.

The same quinoa bread recipe has been used to bake a quinoa pizza base and several people commented that you would need to eat with a knife and fork. This is totally not the case, the base comes out crisp and just like normal toast or pizza you can eat with your hands.

In the video there is a typo on the amount of water, please see the updated recipe below and add 1/2 cup or 120 ml of water.

I used to buy a tiny loaf of quinoa bread several years that was very expensive. It was then a rare treat, now I regularly have this quick quinoa bread.

This quinoa avocado toast is delicious and costs a fraction of shop bought fresh gluten free bread and is also free of grains and yeast.

There's some debate as to whether quinoas paleo or not. Quinoa is technically a seed but according to some is has high levels of acid so is not paleo. Then according to others if it's soaked and sprouted, like it is in this recipe, then it's paleo.

The quinoa here is soaked so it starts to sprout and is easy for the body to digest. Quinoa is one of the fastest sprouting grains/seeds and just in 10 minutes you can see it grow!

This quinoa bread recipe is pretty flat and reasonably dense compared to normal bread, but a bit lighter than something like rye bread. The outside is crispy with a fluffy inside.

As the inside of the quinoa bread for this avocado toast is moist and it should be eaten within a few days and stored in the fridge. The quinoa base can be frozen, so often I make a batch and then freeze most of it.

If your avocados are not ripe then place in a paper bag with an apple or banana and leave for 1 to 3 days checking daily. The gasses that apples and bananas let off cause other foods to go off but for avocados they help ripen. Once an avocado is ripe eat immediately or store in the fridge for a couple of days.

This same gluten free quinoa bread recipe can be used to make a pizza, see my recipe for quinoa crust pizza with cashew cheese.

In Central America I've had avocado and grits, basically avocado with boiled maize. While that is nice, I much prefer this as the smooth wet avocado is with a crispy and crunchy quinoa bread rather than wet with wet.

# data[].attributes.attachment_link.title
Avocado Toast on Quinoa Bread Recipe - Gluten Free High Protein

# data[].attributes.attachment_link.description
Gluten-free avocado toast recipe made from quinoa bread and topped with smashed avocado. This quinoa bread recipe has a nutty flavour that is far tastier than normal bread and high in protein. Suitable for celiacs, gluten free diets, yeast free diets and general whole food healthy diets.

# data[].attributes.body
https://www.facebook.com/547910812266902/videos/10156322097407040/

# data[].attributes.body
https://www.facebook.com/bosh.tv/videos/1544747565603738/

# data[].attributes.headline
Simple Strawberry Ice Cream - Need a good blender for this!!

# data[].attributes.subject
Simple Strawberry Ice Cream - Need a good blender for this!!

# data[].attributes.body
https://www.facebook.com/sovegan/videos/588627831299806/

# data[].attributes.body
https://www.facebook.com/bosh.tv/videos/1113584902053342/

# data[].attributes.body
https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

# data[].attributes.attachment_link.readable_text
Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!
Despite my daily 3-mile runs, all the morning donuts have finally caught up with me. So Jason and I made a pact to lighten up our diet before our Cabo trip in 6 weeks. But instead of eating bland, boring salads, I decided to make a fun, healthy quinoa dish that we would both really enjoy.

MY OTHER RECIPES

And that's exactly what this quinoa dish is. With a fun Mexican twist, this dish is chockfull of so many amazing flavors, from the tangy lime juice to the hint of spiciness from the chili powder and jalapeno. And not only is this healthy and nutritious but it's also unbelievably easy to make. Simply throw everything into the skillet and that's it. Even the quinoa is cooked right in the pan, really letting the flavors soak in.

Now who said healthy food has to be boring?

One Pan Mexican Quinoa

Ingredients:

Directions:

Enter your email address below to have new recipes delivered right to your inbox!

# data[].attributes.attachment_link.description
Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan! Despite my daily 3-mile runs, all the morning donuts have finally caught up with me. So Jason and I made a pact to lighten up our diet before our Cabo trip in 6 weeks.

# data[].attributes.body
2 carrots, chopped

2 stalks celery, chopped

1 onion, chopped

1 teaspoon salt

½ teaspoon black pepper

1 potato, peeled and cubed

3 cloves garlic, minced

28 oz diced tomato(795 g), 1 can

8 cups vegetable stock(1.8 L)

2 zucchinis, diced

15 oz cannellini bean(425 g), 1 can, rinsed and drained

3 cups spinach(120 g)

2 cups pasta(200 g)

Method

1. Combine water, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.

2. Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.

3. Bring to a boil.

4. Place the lid on the pot, and simmer for 45 minutes.

5. Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.

6. Allow to cool before serving

# data[].attributes.body
https://www.facebook.com/forksoverknives/videos/10154458789594353/

# data[].attributes.body
https://www.facebook.com/nestandglow/videos/706852319491992/

# data[].attributes.body
https://www.facebook.com/VeganInTheFreezer/videos/1209274705801941/

# data[].attributes.body
https://www.facebook.com/ambitiouskitchen/videos/1523729754332103/

# data[].attributes.body
https://www.facebook.com/delish/videos/10156331399567437/

# data[].attributes.body
https://www.facebook.com/sovegan/videos/837436003324261/

# data[].attributes.body
https://www.facebook.com/jessicainthekitchenblog/videos/618870422120989/

# data[].attributes.body
https://www.facebook.com/feastingonfruit/videos/734563830063272/

# data[].attributes.attachment_link.title
Feasting on Fruit - Date-Sweetened Vegan Rice Crispy Treats | Facebook

# data[].attributes.attachment_link.description
{New!} ✨DATE-SWEETENED RICE CRISPY TREATS✨
Your favorite sticky cereal snack made with Medjool dates instead of marshmallows for all of the crispy with...

# data[].attributes.body
https://www.facebook.com/tastyvegetarian/videos/1939537646308116/

# data[].attributes.headline
Curry Roasted Cauliflower Sweet Potato Salad

# data[].attributes.subject
Curry Roasted Cauliflower Sweet Potato Salad

# data[].attributes.body
https://www.facebook.com/ambitiouskitchen/videos/1180322208830317/

# data[].attributes.attachment_link.title
Curry Roasted Cauliflower Sweet Potato Salad

# data[].attributes.body
https://www.unconventionalbaker.com/recipes/raw-chocolate-chip-ice-cream-slice/

# data[].attributes.body
https://www.facebook.com/tastyvegetarian/videos/1818557285072820/

# data[].attributes.headline
Carrot Cake Truffles with Vanilla Bean Icing

# data[].attributes.subject
Carrot Cake Truffles with Vanilla Bean Icing

# data[].attributes.body
https://www.facebook.com/nestandglow/videos/701935216650369/

# data[].attributes.attachment_link.title
Carrot Cake Truffles with Vanilla Bean Icing

# data[].attributes.body
https://www.facebook.com/VeganRicha/videos/1234944559899867/

# data[].attributes.body
https://www.facebook.com/tastyvegetarian/videos/1875517282710153/

# data[].attributes.body
https://www.facebook.com/100044453855396/videos/1431413923570840/

# data[].attributes.body
https://www.facebook.com/carrotsandflowers/videos/1695571344066325/

# data[].attributes.headline
Chocolate Avocado Mousse with Salted Caramel

# data[].attributes.subject
Chocolate Avocado Mousse with Salted Caramel

# data[].attributes.body
https://www.facebook.com/nestandglow/videos/711198419057382/

# data[].attributes.attachment_link.title
Chocolate Avocado Mousse with Salted Caramel

# data[].attributes.body
https://www.facebook.com/veganoutreach/videos/10154862123111508/

# data[].attributes.headline
Roasted Veggie Salad with Avocado Dressing

# data[].attributes.subject
Roasted Veggie Salad with Avocado Dressing

# data[].attributes.body
https://www.facebook.com/tastyvegetarian/videos/1898273270425313/

# data[].attributes.attachment_link.title
Tasty Vegetarian - Roasted Veggie Salad With Avocado Dressing | Facebook

# data[].attributes.attachment_link.description
Roasted Veggie Salad With Avocado Dressing

FULL RECIPE: http://bzfd.it/28SbQuJ

# data[].attributes.body
https://www.facebook.com/eatingbirdfood/videos/1632978136721129/

# data[].attributes.body
https://instantloss.com/instant-pot-vegan-lasagna/

# data[].attributes.attachment_link.provider_name
Instant Loss - Conveniently Cook Your Way To Weight Loss

# data[].attributes.attachment_link.readable_text
This ten minute Instant Pot Vegan Lasagna is so delicious you'll never miss the dairy, meat or grain. I'm not joking, my husband, a meat eater, didn't have a clue that the "cheese" wasn't really cheese. He'd eaten his entire portion before he asked, "was there meat in that?"

This recipe is another family favorite and I'm constantly getting "Mom, when are you making the Lasagna." So, when I make it, it's definitely a treat for everyone.

One of the major selling points for me was that this has no meat in it. The best part of that is that most people wouldn't even know that it didn't have any meat in it. My husband was so surprised that it didn't have any meat in it. Total win for me.

{this post contains affiliate links}

I love that you can use your Instant Pot which makes it so much easier. The prep for this recipe is also something that makes me want to make this meal. Most of the items used to make this can be found in your cabinets and after made, this is a fantastic meal to be heated up. Great for on the go lunches.

If you're totally opposed to a meal without meat this would taste phenomenal with some Italian sausage or seasoned ground beef.

Note: Jennifer Jones from our Facebook Community was kind enough to calculate the Weight Watchers Smart Points for this recipe. 38 for the entire meal. Divide into 4 portions, 9.5 per serving.

For more delicious dinner recipes, click here!

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone!

After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma.

Brittany's latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

Instant Pot Vegan Lasagna

Oven cook time:

# data[].attributes.attachment_link.title
Instant Pot Vegan Lasagna - Instant Loss - Conveniently Cook Your Way To Weight Loss

# data[].attributes.attachment_link.description
This ten minute Instant Pot Vegan Lasagna is so delicious you'll never miss the dairy, meat or grain. I'm not joking, my husband, a meat eater, didn't have a clue that the "cheese" wasn't really cheese. He'd eaten his entire portion before he asked, "was there meat in that?"

# data[].attributes.body
https://www.facebook.com/veganfoodandliving/videos/1535318606546634/

# data[].attributes.body
https://www.facebook.com/bosh.tv/videos/1539508979460930/

# data[].attributes.body
https://www.facebook.com/buzzfeedtasty/videos/1109062945944750/

# data[].attributes.body
https://www.facebook.com/nestandglow/videos/734210333422857/

# data[].attributes.headline
Roasted Vegetable Chickpea Meal Prep Bowls

# data[].attributes.subject
Roasted Vegetable Chickpea Meal Prep Bowls

# data[].attributes.body
https://www.facebook.com/shelikesfood/videos/1721742937901079/

# data[].attributes.attachment_link.title
Roasted Vegetable and Chickpea Meal Prep Bowls

# data[].attributes.body
https://www.facebook.com/simplyquinoa/videos/2244335679001157/

# data[].attributes.body
https://www.facebook.com/ambitiouskitchen/videos/596238330951645/

# data[].attributes.body
https://www.facebook.com/veganrecipesnews/videos/571471136339593/

# data[].attributes.body
https://l.facebook.com/l.php?u=https%3A%2F%2Fthebellyrulesthemind.net%2Fbest-instant-pot-garlic-noodles%2F&h=AT2oVqjNK0Kyo_syjQQ5TXwoBzIw3Tmb3HNLRskj7yt_MxTxdFmLI4VgvmdR2ON08U39tWc2omkAJYBfi5F3CbibKv5MkoppW-ti-3JcUIDh6Y2ov2s9qGCAxNihjmnS2CCS89Q&s=1

# data[].attributes.attachment_link.readable_text
My easy, Instant Pot garlic noodles recipe gives you restaurant taste in the comfort of your own home with just 5 Ingredients !The perfect quick lunch or dinner your whole family will love. Make this today and get this Quick, no-fuss meal on the table in minutes!
[avatar user="soniyasaluja" size="thumbnail" align="right" link="https://thebellyrulesthemind.net/about-us/" target="_blank"]Soniya Saluja[/avatar]
LET'S BE FRIENDS ON PINTEREST! WE'RE ALWAYS PINNING TASTY RECIPES!
What are Garlic Noodles?

Garlic noodles are a popular noodle dish that are savory and filling. You can find them at many restaurants that serve Asian inspired foods. This is very simple dish that uses some common ingredients to create a big flavor. And, because you can throw the ingredients into your Instant Pot, it is fast and easy to make garlic noodles at home.

Kickin Crab Garlic Noodles - Copy Cat Recipe

Kickin Crab is a popular restaurant near where we used to live in California. They serve garlic noodles that we get almost every time we would eat there. They are incredible with the combination of slightly sweet flavor of the hoisin sauce, a subtle spice from the garlic and the perfect level of salt and creaminess.

Their recipe is my inspiration for my garlic noodles. Since they are so easy to make at home, we can now have a very similar taste at home any time we want it.

How To Make Garlic Noodles

Garlic noodles are incredibly simple to make and only take a few minutes thanks to the Instant Pot.

First, chop the garlic into small pieces. You should have enough for about 2 tablespoons. Turn on Sauté mode and let the pot get hot.

Next, add the butter (or oil if you are keeping it vegan) and minced garlic and stir fry for 1 to 2 minutes or until it turns a light golden brown color.

When the garlic is ready, add the hoisin sauce or vegetarian oyster sauce and stir the mixture.

Next, break the spaghetti in half and spread them in one or two layers. If you use two layers, criss cross them.

At this point, do not stir any more. This is very important. You want to keep the noodles criss crossed on top of the sauce layer before you add the water. This allows them to cook in the Instant Pot without clumping together.

Finally, add the garlic salt and water but do not stir. Place the lid on the Instant Pot and lock it with the valve set to Sealing. Set the Instant Pot to manual high pressure and cook for 5 minutes.

When the timer goes off, allow a natural pressure release for 2 minutes and then quick release the remaining pressure. When the pressure is released, open the lid and stir the noodles and allow them to separate from each other.

Serve in plates or bowls and top with sesame seeds, green onions, and Parmigiano Reggiano cheese (optional).

Tips and Tricks for making Instant Pot Garlic Noodles

When making garlic noodles at home, here are some tips and tricks to make it easy and delicious:

If you don't have spaghetti on hand, you can use linguine, thin spaghetti noodles, angel hair pasta.

If you prefer not to chop your garlic, you could use pre chopped garlic found in most grocery stores or use a garlic press to easily mince the garlic.

You can easily Double the recipe . Remember the time does not change.

Don't stir the pasta once you add in the noodles and before pressure cooking it.

If you are vegan, use olive oil or another oil in place of butter and use the vegetarian oyster sauce

To add to the meal, you can top with veggies like broccoli, zucchini, or mushrooms.

What goes good with garlic noodles?

These noodles pair well with almost any vegetables. I recommend sauteing or steaming them prior to serving.

You can also serve garlic noodles with bread or garlic bread if you want to as well. Also, you can serve garlic noodles with other Asian inspired dishes such as our Ginger-Garlic Eggplant with Homemade Asian Sauce .

What veggies can you add to the Garlic Noodles Recipe?

This recipe is quite versatile so you can serve them with a wide range of veggies that will taste good with the noodles. Some suggestions include carrots, zucchini, mushrooms, broccoli, onions, or sugar snap peas. In most cases, you can saute the veggies on the stove top and then add them at the end.

Garlic Noodles Video Recipe

Garlic Noodle without Oyster Sauce

Hoisin sauce is a great substitution for oyster sauce. But, hoisin sauce is a lot sweeter than oyster sauce. Oyster sauce adds a rich, salty flavor to the noodles, which you may prefer. You can use either and make excellent tasting garlic noodles.

What type of noodles are best for this Garlic Noodles Recipe?

One of the nice things about this recipe is you can use a wide variety of noodles to make these garlic noodles. I prefer Barilla spaghetti, which you can find at nearly any grocery store.

But, if you don't have Barilla spaghetti on hand, you could use any brand of spaghetti, thin spaghetti, or nearly any long noodle. You can also use rice noodles if that is all you have, just adjust the cook time to 3 minutes of cooking on high pressure. Gluten - free noodles work well too .

If you liked this Recipe, you will love our list of
Instant Pot Noodles and Pasta Recipes. Check out the Check out Instant Pot Aglio E Olio, Spicy Thai Noodles Best Instant Pot Vegetable Chow Mein recipe
If you make this Garlic noodles recipe, don't forget to come back and leave your feedback and star rating. We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind

Do leave your feedback and comments if you liked making the Garlic Noodles

# data[].attributes.attachment_link.title
Instant Pot Garlic Noodles (Only 5 Ingredients) | The Belly Rules The Mind

# data[].attributes.attachment_link.description
My easy, Instant Pot garlic noodles recipe gives you restaurant taste in the comfort of your own home with just 5 Ingredients !The perfect quick lunch or dinner your whole family will love. Make this today and get this Quick, no-fuss meal on the table in minutes!

# data[].attributes.headline
10 Meatless meals made under 10 minutes!

# data[].attributes.subject
10 Meatless meals made under 10 minutes!

# data[].attributes.attachment_link.title
10 Meatless Meals You Can Make in 10 Minutes - ChooseVeg

# data[].attributes.attachment_link.description
Short on time? Try these simple recipes you can make in 10 minutes or less!

# data[].attributes.body
https://www.peta.org/living/food/vegan-one-pot-recipes-to-save-you-from-all-those-dishes/

# data[].attributes.attachment_link.readable_text
We love the idea of throwing a bunch of ingredients into a pot, and-poof-you have a delicious meal. For your cooking pleasure, we present this list of one-pot recipes:

It's literally five ingredients, and you might have most of them in your cupboard right now: onions, black beans, sweet potatoes, veggie stock, and salsa.

It is billed as a 10-minute meal, and when you taste the butternut squash broth, you'll be convinced it was 10 minutes wisely spent.

Creamy polenta without the dairy? Yes, please.

This fresh dish has just about everything you need: vegetables, protein, and carbohydrates. Plus, you could use more artichokes in your life, right?

Anytime there's peanut butter in a recipe, you can count us in.

Yup, It's Vegan recommends that you cook the pasta al dente so that leftovers are a normal pasta texture and not too soft.

Nutritional yeast gives this risotto its creamy quality. Add some tomatoes and basil, and you're in for a real Italian treat.

Curry is the best because you can eat it with any base, including quinoa, rice, barley, and any other whole grain.

This French soup uses vegan Tartex mushroom pâté.

Take a tip from Mediterranean and Italian cuisine: Eggplant is an everyday vegetable in those cultures, and it's nutritious and versatile.

It doesn't get any healthier than kale, beans, olive oil, quinoa, vegetable broths, and seasonings!

This classic Indian recipe is vegan and gluten-free.

The ingredients in this epic dish include fresh ginger, jalapeño peppers, potatoes, cauliflower, and fire-roasted crushed tomatoes.

Bok choy is a cruciferous veggie rich in antioxidants and vitamin A. Combine it with red cabbage and broccoli, and you're in for a healthy pick-me-up.

This looks so good, we can't stand it. Prep time is only 10 minutes, and it's cooked entirely in a skillet using ingredients that you likely already have in your kitchen.

This dish is pure comfort food that your whole family will enjoy.

This meal is easy to prepare and cooks in just 10 minutes. Add extra red pepper flakes for a spicy kick.

Check out this video to see the one-pot magic for yourself!

# data[].attributes.attachment_link.title
17 Vegan One-Pot Recipes to Save You From All Those Dishes | PETA

# data[].attributes.attachment_link.description
We love the idea of throwing a bunch of ingredients into a pot, and-poof-you have a delicious meal. For your cooking pleasure, we present this list of one-pot recipes: It's literally five ingredients, and you might have most of them in your cupboard right now: onions, black beans, sweet potatoes, veggie stock, and salsa.

# data[].attributes.headline
23 Instant Pot Recipes with no meat or dairy

# data[].attributes.subject
23 Instant Pot Recipes with no meat or dairy

# data[].attributes.body
https://tasty.co/article/whitneyjefferson/vegetarian-instant-pot-recipes

# data[].attributes.attachment_link.title
23 Vegan Instant Pot Recipes With No Meat Or Dairy

# data[].attributes.body
https://www.epicurious.com/recipes/food/views/instant-pot-vegan-cauliflower-queso

# data[].attributes.attachment_link.readable_text
Cauliflower is a magical vegetable. It's tasty on its own, but it can transform into oil-free creamy sauces and even replace meat. In this recipe, it's the base for my favorite creamy, cheesy queso sauce. This is great on chips but even better on top of burritos and enchiladas. Best of all, you can get the pickiest of eaters to eat their veggies this way.

# data[].attributes.attachment_link.description
Cauliflower is a magical vegetable. It's tasty on its own, but it can transform into oil-free creamy sauces and even replace meat. In this recipe, it's the base for a creamy, cheesy queso sauce. This is great on chips but even better on top of burritos and enchiladas.

# data[].attributes.body
https://www.veganricha.com/20-vegan-instant-pot-recipes/

# data[].attributes.attachment_link.readable_text
20 Vegan Instant Pot Recipes with no fake meats, no soy, no dairy. Instant Pot Vegetarian Recipes to cook up as meals. Vegan Gluten-free Soyfree.

Instant Pot is a 1 pot cooking appliance that can cook by pressure cooking, slow cooking, warming (yogurt or other fermentation), sauteing, steaming. It is programmable and has been getting popular in the last few years. I use Instant Pot whenever I need to pressure cook. I have been pressure cooking for many years as Indian food uses Pressure cooking for cooking the variety of beans and lentils used in the cuisine. Stive top cookers have been used in India for decades. Some of the old posts on the blog use a pressure cooker and are getting updated IP instructions over the next few months.

Instant Pot works out well to make 1 pot meals, set it and forget it and the meal is ready when needed, and works well for summer as it doesnt heat up the entire kitchen.

Here are a few of the popular IP recipes from the blog. Almost all also have Saucepan cooking options. For more Recipes see the Instant Pot Category. What are your favorite Instant Pot meals for Summer?
Potato Spinach Lentil Curry
Kitchari - Mung Bean Brown Rice Stew - for a yellow mung dal kitchari, see my first book

Barbacoa Mushrooms , serve in tacos or make a bowl over lettuce, roasted veggies and avocado

Chana Saag - Chickpea Spinach Curry
Instant Pot Vegan Butter Chickin (soy curls and chickpeas!) Lasagna soup! Saucepan option IP Lentil Sweet Potato Eggplant/Veggie Curry. Garlic Mashed Potatoes Mixed Veg Khichdi in a Jar for Instant Pot.

Eggplant Sambar- Split Pea soup with Tamarind and Eggplant.
Vegetable Biryani with Chickpeas Jackfruit Curry Dal Makhani - Buttery Black Lentils Chickpea Sweet Potato Spinach Curry IP Aloo Gobi Chana Dal Veggie Soup Lentil Brown Rice Soup - spiced Kitchari Lentil Kidney Chili Masala Eggplant Lentil Veggie Dhansak (stew) Vegetable Kolhapuri - Veggies in Coconut Sesame sauce Black Eyed Pea & Cauliflower Stew Stuffed Acorn Squash
Kidney Bean Curry - Rajma
Brown Coconut Chickpea Curry Jill's Red Lentil Sweet Potato Burgers

# data[].attributes.attachment_link.title
20 Vegan Instant Pot Recipes - Vegan Richa

# data[].attributes.attachment_link.description
20 Vegan Instant Pot Recipes with no fake meats, no soy, no dairy. Instant Pot Vegetarian Recipes to cook up as meals. Vegan Gluten-free Soyfree. Instant Pot is a 1 pot cooking appliance that can cook by pressure cooking, slow cooking, warming (yogurt or other fermentation), sauteing, steaming.