I thought it was about time to throw another Vegan Instant Pot Menu Plan into the mix. If you don’t have an Instant Pot, try this vegan slow cooker menu plan or this one that’s just for two. Or peruse all my vegan menu plans here.
Breakfast: Make this Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal and keep in your fridge for the week. You’ll be glad you don’t have to make breakfast from scratch every morning this week.
Monday: This Vegan Instant Pot Teff Vegetable Soup is easy to make, full of healthy veggies and is tasty, too. Why not make some teff oatmeal rolls to serve with it too?
Tuesday: Kabocha Squash Pressure Cooker Rice is easy to make, healthy and delicious. You can top with some air fried tofu or chickpeas to make it a complete meal.
Wednesday: Instant Pot Vegan Uttapams are savory south Indian pancakes traditionally made from a batter of urad dal and rice that’s fermented overnight. Serve with Cilantro Coconut Chutney, and you’re sure to fall in love!
Thursday: Chickpea and Rice Soup from myplantbasedfamily.com is a tasty comfort food that can soothe a sore throat or just make you feel better after a bad day.
Friday: Asian Steamed Dumplings can be hard to find once you go vegan, but not if you make your own. This filling is so flavorful you won’t even need a dipping sauce. This recipe is from The Ultimate Vegan Cookbook for Your Instant Pot.
Saturday: Glue and Glitter’s Brown Rice Congee with Shiitake Mushrooms and Bok Choy is full of veggies and is oil free. A perfect meal when you want something comforting and healthy.
Sunday: These Potato Adobo Tamales from Vegan Tamales Unwrapped are incredibly delicious and easy to make with Dora’s step by step directions. Plus I added Instant Pot directions for you!
Dessert: This Pressure Cooker Cashew Lemon Cheezecake from Vegan Under Pressure is super moist since it’s steamed and it’s soy-free too.
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