When I bought my InstantPot, I bought several vegan pressure cooking cookbooks in order to have plenty of recipe ideas to work with so that I would actually use my new gadget and not just put it in the cabinet collecting dust. JL Fields book is my most-used cookbook! I love the variety, the simplicity, the versatility, and the ease of use of these recipes. I have enjoyed trying new things as well as new twists on old favorites. I wanted to wait until I’d made several things before writing a review; I’ve currently made over 20 different recipes, and many of these I have made more than once because they are so good and have become monthly staples!
I’ve made the Three-Bean Delight (fave), brown rice (finally, rice that does not stick! I can get rid of my rice cooker now because my instant pot makes better rice!), Spanish Rice (fave), Freekah (first time to try freekah, I really liked it!), pumpkin spice porridge (really liked!), oat, amaranth, and carrot porridge, Garam Masala Lentil Soup (Fave), white beans and greens soup (fave), curried mung bean stew (Fave, first time to try mung beans, love!), potato soup (this one was just ok, not too fond of the tofu in this, next time I will leave it out), portabello mushroom and barley soup (Fave!), very veggie split pea soup (fave), bean and barley stew (fave), Anasazi bean and potato soup (this was pretty good, but I made several substitutions because I didn’t have all the ingredients, I will try this again now that I have Anasazi beans), speedy bean chili (fave, this is great when you have canned beans and don’t have time to make beans from scratch), black bean and sweet potato stew (Fave!), kale, lentil, and squash chili (fave), black eyed pea and collard green chili (Fave!), summer lentil and millet chili (fave!), black beans and quinoa (Fave! I used red quinoa because that’s what I had and I Loved it with the red, I will always make this with red quinoa!), navy beans, rice and greens (Fave!), amaranth lentils (fave), fava bean risotto (very good, but dried out a little when reheated, when fresh, it was wonderful!), black eyed peas and farro (Fave!).
As you can see, most of these recipes are favorites and I have made them numerous times! What I usually do is batch cook on the weekends, making several things, and freezing several bowls. These recipes are very versatile; I don’t use the oil to saute, using veggie broth instead (if I even take the time to saute first!). I often substitute different greens for whatever I have in the fridge, and I rarely saute the onions and garlic first, just throwing everything in the pot (the only time I really saute first is if it calls for sautéing carrot or sweet potato with the onion, since these are hard veggies, I will saute those, but if the recipe calls for just sautéing onion and garlic, most of the time I don’t do that.) There are a few recipes that call for soy curls or TVP, but not very many and you can always leave those out. I’m glad I purchased this cookbook and I have already got my money’s worth out of it, discovering several new foods that I love! And I already have 3 more new recipes picked out to try this weekend!
In addition to delicious and simple recipes, the cookbook starts out with pressure cooking 101, common answered questions, cooking time charts, and tips for cooking beans and grains. I prefer to use the cooking charts in this cookbook over the charts in my Instant Pot manual. When the recipes lists a cooking range, I use the middle range; for example, the black bean and sweet potato stew calls for cooking at high pressure for 22 to 24 minutes, I will use 23 minutes and that has worked well for me. Love this cookbook!
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Vegan Pressure Cooking, Revised and Expanded: More than 100 Delicious Grain, Bean, and One-Pot Recipes Using a Traditional or Electric Pressure Cooker or Instant Pot®
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From the Publisher
Chik’n Lentil Noodle Soup
This soup is a reader favorite on my blog, I suspect because it is reminiscent of a childhood favorite for many of us—and because it’s incredibly easy to prepare and delicious! The “chicken” flavoring is simply seasoning. I use Butler Chik-Style seasoning, though your favorite brand of dry seasoning will do just fine. This is rich in protein and packed with healthy vegetables.
1 teaspoon extra-virgin olive oil
3 cloves garlic, finely diced
1 large onion, diced
2 cups (200 g) green beans (fresh or frozen), snapped into bite-size pieces
1 cup (130 g) chopped carrots
1 cup (120 g) chopped celery
2 teaspoons vegan chicken flavored seasoning
1 bay leaf
1⁄2 teaspoon dried sage
1 cup (200 g) dried brown lentils, rinsed and drained
4 ounces (112 g) soba noodles
4 cups (940 ml) vegetable broth
1 to 1 1⁄2 cups (235 to 355 ml) water
In an uncovered pressure cooker, heat the oil on medium-high. Add the garlic, onions, green beans, carrots, and celery and sauté for about 3 minutes. Add the chicken-flavored seasoning, bay leaf, and sage and sauté for another 2 minutes. Add the lentils, noodles, and vegetable both. Stir to combine. Cover and to bring to pressure. Cook at high pressure for 8 minutes. Use a quick release. Sample both the lentils and the noodles. If they are not cooked through, simmer on low in the uncovered pressure cooker until done. Remove the bay leaf before serving.
Yield: 4 to 6 servings
- You can find vegan chicken-style seasoning or Bouillon cubes at most grocery stores.
- To deepen the flavor further, use vegan chicken broth instead of vegetable broth.
Oat, Amaranth, and Carrot Porridge
Similar to the couscous porridge on page 45, this recipe has a decreased cooking time. Consider replacing the carrots with 1 cup (150 g) of vegetables that cook up in about four minutes: cubed butternut squash, cauliflower florets, or cubed fingerling potatoes.
2 tablespoons (28 g) vegan butter
1⁄4 cup (40 g) diced yellow onion
2 carrots, diced
1 cup (80 g) rolled oats
1 cup (130 g) amaranth
2 1⁄2 cups (588 ml) water
1 teaspoon salt
1⁄2 teaspoon ground cinnamon
In an uncovered pressure cooker, heat the vegan butter on medium heat. Add the onion and carrots and saute until the onions are translucent, 3 to 4 minutes. Add the oats, amaranth, water, salt, and cinnamon. Stir to combine.
Cover and bring to pressure. Cook at high pressure for 4 minutes. Allow for a natural release.
Yield: 4 servings
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Great book for those who are new to the world of Pressure Cooking
Reviewed in the United States on June 30, 2015
This is a gorgeous book with lots of photos, and I really love it because I’m new to the world of pressure cooking, and this book helped me to overcome the fear of the used cooker (Instant Pot) that we recently bought!Vegan Pressure Cooking is packed with great tips on how to use either a stovetop or electric cooker, and general ideas on how to create your own recipes by combining grains/ beans/ ingredients that have similar cooking times. Our favorite recipes in the book so far are the various rice dishes, the Anasazi Beans, the Red Lentil Stew, and the Potato Soup. Now that is summertime, we’ve been using the pressure cooker more than ever, because it keeps the house cool! We bulk-cook lentils or potatoes in the morning before we go to work, then use them to make salads later. Just made the easiest potato salad that way this morning! We have found that we have to add a minute or two of cooking time, due to our altitude - just as JL said in the book.We were lucky to participate in a series of cooking classes with JL when this book came out, and if you ever get that opportunity - take it! JL is a hoot; so educational and so much fun. Her JL Goes Vegan page on Facebook is great, too. What a gem.
Reviewed in the United States on June 30, 2015
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Reviewed in the United States 🇺🇸 on September 10, 2016
Hearty and interesting vegan meals, though some are "pressure cooker friendly" but are mostly oven-baked.
Reviewed in the United States 🇺🇸 on January 12, 2015Reviewed in the United States 🇺🇸 on April 7, 2016
Top reviews from other countries
Anna Rogalska
So far I enjoyed every recipe
Reviewed in the United Kingdom 🇬🇧 on November 6, 2016
Flower
A bit on the dull side.
Reviewed in the United Kingdom 🇬🇧 on February 9, 2021Northwich Belle
A lot of the recipes are the same, just ...
Reviewed in the United Kingdom 🇬🇧 on April 6, 2017D. Gray
Great book for pressure cooker vegans
Reviewed in the United Kingdom 🇬🇧 on March 11, 2018
