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Marissa Livoti

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Category: Stews

One Pot Coconut Chickpea Spinach Stew

This One Pot Coconut Chickpea Spinach Stew is the perfect dish for anyone looking for a wholesome, flavorful meal that’s both comforting and easy to make. Packed with nutrient-rich ingredients like chickpeas, spinach, and turmeric, it’s a complete dish that’s naturally vegan and gluten-free. The rich coconut milk base adds a creamy texture, and the combination of spices brings the perfect balance of warmth and flavor. It’s a simple yet satisfying meal that you can whip up in just one pot, making cleanup a breeze. Be sure to check out my step-by-step YouTube video below, where I walk you through the process. And for the full printable recipe, keep reading below!

A Recipe for Sensitive Stomachs

One of the great things about this stew is how gentle it is on your stomach, making it a great option for anyone who might have a sensitive digestive system. I know that sometimes, certain spices and ingredients can cause discomfort, which is why I’ve kept this recipe simple and soothing. If you have a sensitive stomach like me, you’ll appreciate the subtle flavor profile of this stew—no heavy spices or harsh ingredients here. The turmeric and ginger are gentle, anti-inflammatory ingredients, and coconut milk adds richness without being overwhelming. If you’re feeling adventurous and don’t have any sensitivity issues, I highly recommend adding garlic and a pinch of cayenne pepper to give this dish an extra flavor kick. Garlic will elevate the stew, and cayenne adds a bit of heat without being overpowering. You can always adjust the spices to suit your taste.

Quick, Easy, and All in One Pot

Not only is this stew delicious, but it’s also incredibly easy to make. One of the best parts of this recipe is that it’s made entirely in one pot, meaning there’s minimal cleanup afterward. I love using my COOKLOVER Nonstick Woks and Stir Fry Pan to make meals like this. It’s perfect for sautéing vegetables, simmering soups, and stews, and it distributes heat evenly for the perfect cooking experience. The nonstick surface makes it easy to stir and cook everything without worrying about food sticking to the bottom, ensuring that your stew turns out perfectly every time. This pan is durable, and its large size gives you plenty of room to work with, especially when cooking large meals like this stew. You can find the exact pan I use here: COOKLOVER Nonstick Woks And Stir Fry Pan.

Sourcing Simple, Accessible Ingredients

One of the best parts of this Coconut Chickpea Spinach Stew is that the ingredients are simple, affordable, and easy to find at most grocery stores. Whether you’re shopping at your local supermarket or a natural food store, you should be able to find all the key ingredients without difficulty. Olive oil, coconut milk, vegetable broth, and spinach are pantry staples that are readily available in most stores. Chickpeas, being a versatile and inexpensive protein source, are widely stocked in both canned and dried forms, making them an easy choice for any stew or salad. Fresh turmeric and ginger can be found in the produce section, but powdered forms work just as well for convenience. The beauty of this dish is its flexibility—you can tweak the recipe depending on what’s available in your local store, but it will always turn out delicious. No need to hunt down exotic ingredients—this stew is all about accessible, everyday foods that come together beautifully.

Essential Kitchen Tools for This Recipe

Making this stew is a breeze with the right kitchen tools. Below are some of the items I used for this recipe that make the cooking process even easier and more efficient.

  1. WÜSTHOF Gourmet 16-Piece Knife Block Set: This knife set is perfect for chopping leeks and other vegetables with precision. The sharpness and quality of these knives make prep work much faster and more enjoyable. I highly recommend this set for anyone who loves cooking and wants a reliable set of knives in their kitchen. You can get it here: WÜSTHOF Gourmet 16-Piece Knife Block Set.
  2. COOKLOVER Nonstick Woks And Stir Fry Pan: As mentioned earlier, I use this wok for so many of my meals. It’s perfect for sautéing the leeks, adding the spices, and simmering the stew in one go. It’s a high-quality pan that I can always count on for even cooking and easy cleanup. Check it out here: COOKLOVER Nonstick Woks And Stir Fry Pan.
  3. Kitchen Colander Bowl Combo Strainer: Rinsing the chickpeas and any other ingredients is easy with a colander. This combo strainer is a great way to drain your chickpeas, ensuring that they’re ready to go in the pan without excess liquid. You can find it here: Kitchen Colander Bowl Combo Strainer.
  4. Spice Jars: If you like to keep your spices organized, these spice jars are perfect for storing your turmeric, ginger, and other seasonings. I love how easy it is to find the right spice with these jars. Check them out here: Spice Jars.
  5. 16 oz. Pint Containers: I love to make a big batch of this stew and store it in these 16 oz. pint containers for meal prep. They’re perfect for storing soups, stews, and leftovers, and they stack easily in the fridge or freezer. You can find them here: 16 oz. Pint Containers.
  6. Spatulas: Stirring your stew is a breeze with these spatulas. They’re perfect for mixing the ingredients together and ensuring that everything cooks evenly. You can find them here: Spatulas.
  7. Pyrex Bundle: This set is perfect for storing your rice, stew, or any leftovers. The Pyrex glass containers are durable, microwave-safe, and easy to clean. You can find the set here: Pyrex Bundle.
  8. Electric Kettle: If you want to quickly boil water for your vegetable broth, this electric kettle is a time-saver. I use it to heat my water before adding it to the pan. Get it here: Electric Kettle.
  9. Vegetable Broth Cubes: For convenience, I use vegetable broth cubes that dissolve easily in hot water, providing rich flavor for stews and soups. You can find them here: Vegetable Broth Cubes.
  10. Measuring Cup Set: Accurate measurements are key for a perfect recipe. This set helps ensure I’m using the right amount of each ingredient. Check it out here: Measuring Cup Set.

One Pot Coconut Chickpeas & Spinach Stew

This vibrant Coconut Chickpeas & Spinach Stew is a comforting and wholesome meal that’s packed with flavor and nutrients. With a rich coconut base, fragrant turmeric, and fresh spinach, this stew pairs perfectly with a bed of fluffy Jasmine rice for a fulfilling dish. Perfect for a cozy dinner, this recipe is easy to prepare and is both vegan and gluten-free.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 6 people

Equipment

  • 1 wok or large pan

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 cups leeks chopped (clean thoroughly before chopping)
  • 2 cans chickpeas drained and rinsed
  • 1 can coconut milk full-fat for creaminess
  • 1 cup vegetable broth
  • 2 cups fresh spinach
  • 1 tsp turmeric
  • 1 tbsp ground ginger
  • 1 tbsp dried parsley
  • 1 cup jasmine rice

Instructions
 

  • Prepare the Jasmine Rice: Start by rinsing the Jasmine rice under cold water to remove excess starch. Cook the rice according to the package instructions, either on the stovetop or in a rice cooker. Set aside when done.
  • Prep the Vegetables: Rinse and drain both cans of chickpeas. Chop the leeks into slices, making sure to remove any dirt or grit after chopping.
  • Cook the Leeks: In a large pan or wok, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chopped leeks to the pan. Sauté for about 5 minutes until the leeks become soft, fragrant, and lightly browned.
  • Add the Spices and Chickpeas: Add the dried parsley, ground ginger, turmeric, and chickpeas to the pan. Stir well to coat everything in the spices. Let the mixture simmer for 5 minutes, allowing the flavors to meld together.
  • Simmer the Coconut Broth: Pour in the coconut milk and vegetable broth. Stir to combine, and bring the mixture to a gentle simmer. Let it cook for another 5-7 minutes, allowing the coconut milk to melt into the stew, creating a creamy and aromatic broth.
  • Add Fresh Spinach: Once the coconut broth has simmered and thickened, add the spinach to the pan. Stir and let the spinach cook down, which should take about 2-3 minutes.
  • Serve: Spoon the coconut chickpea and spinach stew over a generous serving of Jasmine rice. Serve hot, and enjoy the comforting and flavorful meal!

Notes

  • Customize the Greens: Feel free to swap out spinach for other leafy greens like kale or collard greens.
  • For Extra Creaminess: Use full-fat coconut milk for a richer texture.
  • Protein Boost: Add tofu or tempeh for a more protein-packed meal.
This stew is perfect for meal prep and can easily be stored in the fridge for a few days. It’s a nourishing, easy-to-make meal that’s ideal for those busy weeknights or a comforting weekend dinner!
Keyword Chickpeas, Rice, spinach

I hope you give this One Pot Coconut Chickpea Spinach Stew a try! It’s a nourishing, flavorful dish that’s perfect for any time of the year. The combination of coconut milk, turmeric, ginger, and chickpeas makes for a hearty, satisfying meal. If you’re looking for something easy to prepare with minimal cleanup, this is the recipe for you. I’d love to hear how it turns out for you—leave a comment below and let me know your thoughts!

Pumpkin Black Bean Stew in plated to serve

Cozy Vegan Pumpkin Sweet Potato Bean Stew

Looking for a comforting, hearty meal that’s perfect for fall? This Vegan Pumpkin Sweet Potato Bean Stew is packed with flavor and loaded with wholesome ingredients. With sweet potatoes, pumpkin puree, black beans, and a blend of warming spices, this stew is the ultimate cozy meal that’s both vegan and gluten-free. Whether you’re prepping it for a week of meals or making it for a family dinner, this stew is sure to satisfy!

I’ve provided two easy ways to make this delicious stew—on the stovetop or in the Instant Pot. Both methods are simple and straightforward, with step-by-step instructions available below. The stovetop version simmers gently on the burner, while the Instant Pot option gives you a quick, hands-off approach, making it perfect for busy weeknights. Whichever method you choose, this stew will turn out rich and flavorful!

The combination of pumpkin and sweet potatoes makes this stew a fall favorite. Pumpkin adds a creamy, slightly sweet element, while sweet potatoes bring a hearty texture that holds up well during cooking. Together, they create a naturally sweet and savory balance, making this stew perfect for warming up on those cool autumn nights. Plus, the vibrant colors and flavors of the vegetables just scream “fall.”

If you prefer a soupier consistency, you can easily transform this stew into a soup! Just add an extra cup or two of vegetable broth and toss in an additional can of black beans for more protein and texture. The extra broth will create a thinner, more comforting soup that’s perfect for serving with crusty bread or even over rice.

To make this recipe even easier, I like to use a few of my favorite kitchen tools that help streamline the process. First up is my WÜSTHOF Gourmet 16-Piece Knife Block Set, which makes chopping all the vegetables a breeze. For the Instant Pot version, I highly recommend using an Instant Pot to get the stew ready in no time. When it comes to meal prep, I store my stew in these Pyrex Containers and 16 oz. pint containers for easy reheating. I also love my Electric Kettle for quickly boiling water to dissolve my go-to Vegetable Broth Cubes, and of course, my Measuring Cup Set to get all the ingredient proportions just right!

Pumpkin Sweet Potato Bean Stew

This hearty and flavorful stew is perfect for cozy fall and winter days. Packed with sweet potatoes, black beans, and warm spices, it's a nourishing meal that’s both gluten-free and vegan.
Print Recipe Pin Recipe
Total Time 30 minutes
Course Stew
Cuisine American
Servings 6

Equipment

  • 1 Instant Pot

Ingredients
  

  • 1 cup white onion diced
  • 1 cup carrots diced
  • 1 cup sweet peppers diced
  • 4 cups sweet potatoes or 2 medium, peeled and cubed
  • 2 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp ground turmeric
  • 2 15 oz. can black beans drained and rinsed
  • 1 14 oz. can diced tomatoes with juice
  • 1 15 oz. can organic pumpkin puree
  • 3 cups vegetable broth
  • 1 15 oz. can coconut milk

Instructions
 

Stove Top

  • In a large pot, heat olive oil over medium heat. Add onions, sweet peppers, carrots, and garlic. Sauté for 5-6 minutes until vegetables soften.
  • Stir in salt, ginger, coriander, smoked paprika, thyme, and turmeric. Cook for 1 minute until fragrant.
  • Add black beans, pumpkin puree, diced tomatoes (with juice), sweet potatoes, and vegetable broth.
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes until sweet potatoes are tender.
  • Remove the lid and stir in coconut milk. Allow the stew to simmer until heated through. Adjust seasoning to taste if needed.
  • Serve warm and enjoy!

Instant Pot

  • Prep the sweet peppers, garlic, onions, sweet potatoes, and carrots. Rinse the black beans.
  • Set Instant Pot to sauté mode. Heat olive oil and add garlic and onions. Sauté for 5 minutes until softened.
  • Add sweet peppers and carrots, sautéing for another 3 minutes. Stir in salt, ginger, coriander, smoked paprika, thyme, and turmeric.
  • Turn off the Instant Pot. Add black beans, pumpkin puree, diced tomatoes (with juice), sweet potatoes, and vegetable broth. Stir to combine.
  • Secure the lid, and set Instant Pot to high pressure for 7 minutes. Allow a natural release for 10 minutes, then manually release any remaining pressure.
  • Once the pressure is released, remove the lid and stir in the coconut milk. The stew will thicken over time, but you can also add rice if you'd like a thicker consistency.
  • Serve or store in containers. Refrigerate for up to 3 days or freeze for later.
Keyword Black Beans, Pumpkin

I hope you give this Pumpkin Sweet Potato Bean Stew a try! It’s a flavorful, nourishing meal that’s perfect for any time of year, but especially great during the cooler months. If you do make it, leave a comment below and let me know how it turned out. I’d love to hear your thoughts and any tweaks you made to the recipe! Enjoy!

Effortless Vegan Mushroom Risotto: Instant Pot Magic!

Are you craving a creamy, comforting bowl of risotto but dread the thought of standing over the stove, endlessly stirring? Say hello to your new kitchen superhero: the Instant Pot. With its set-it-and-forget-it convenience, making risotto has never been easier or more hassle-free. Today, we’re diving into the delightful world of Easy Vegan No-Stirring Mushroom Risotto cooked to perfection in the Instant Pot.

Incorporating nutritional yeast into your Easy Vegan Mushroom Risotto brings a multitude of benefits to the dish. Firstly, nutritional yeast enriches the risotto with a savory, cheesy flavor, enhancing its overall taste profile without the need for dairy products. This is particularly advantageous for those following a vegan or lactose-free diet, allowing them to enjoy the creamy richness of risotto while adhering to their dietary preferences. Additionally, nutritional yeast is a nutritional powerhouse, boasting a wealth of essential vitamins and minerals, including B vitamins like B12, which can be challenging to obtain from plant-based sources alone.

When it comes to incorporating green beans into your Easy Vegan Mushroom Risotto, the choice between fresh and canned offers distinct advantages. Opting for fresh green beans lends a vibrant crunch and a burst of garden-fresh flavor to your risotto. Their crisp texture adds a delightful contrast to the creamy rice base, elevating the dish to new heights of sensory delight. On the other hand, canned green beans provide convenience and time-saving benefits, as they can be effortlessly incorporated once the Instant Pot has finished cooking. While they may lack the crispness of their fresh counterparts, canned green beans offer a tender, succulent bite and ensure a quick and hassle-free meal preparation. Ultimately, whether you choose fresh or canned green beans depends on your preference for texture, flavor, and convenience, but rest assured, both options promise a delicious outcome in this effortless risotto recipe.

Instant Pot Mushroom Risotto

Are you craving a creamy, comforting bowl of risotto but dread the thought of standing over the stove, endlessly stirring? Say hello to your new kitchen superhero: the Instant Pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Servings 8

Equipment

  • 1 Instant Pot

Ingredients
  

  • 1/4 cup water
  • 2 tbsp minced garlic
  • 8 oz. white mushrooms
  • 4 cups vegetable broth
  • 2 tbsp nutritional yeast
  • 2 cups arborio rice
  • 2 cans green beans 15 oz. or 2 cups of fresh chopped green beans

Instructions
 

  • Prep: Begin by rinsing and dicing the mushrooms. Then, portion and rinse the arborio rice in a colander.
  • Saute: Start the Instant Pot on the saute function. Add water and minced garlic, allowing them to cook for about 5 minutes.
  • Add Ingredients: Cancel the saute function, then add the mushrooms, vegetable broth, and rice to the pot. Stir in the nutritional yeast thoroughly.
  • Cook: Lock the lid of the Instant Pot and set it to pressure cook for 7 minutes, followed by a 5-minute natural release.
  • Mix: Once the pressure has been released, open the lid and add the canned green beans. Allow the mixture to sit for a few minutes before serving, allowing the flavors to meld together.

Notes

Tip: This recipe yields approximately 7 pint-sized portions, perfect for meal prep. Store leftovers in the refrigerator for up to 4 days, or freeze for later enjoyment.

With the Instant Pot handling the heavy lifting, you can indulge in creamy, flavorful risotto without the constant stirring and monitoring typically associated with traditional stovetop methods. Whether you’re a busy weeknight warrior or simply seeking fuss-free cooking solutions, this Easy Vegan Mushroom Risotto will undoubtedly become a staple in your culinary repertoire. So, dust off that Instant Pot and get ready to impress your taste buds with minimal effort and maximum flavor!

The Nutritional Powerhouse: Vegan Black Bean Chili with Jasmine Rice

Are you looking for a hearty, nutritious, and easy-to-make meal? Look no further than this Instant Pot Vegan Black Bean Chili recipe. Packed with protein, fiber, and essential nutrients, this dish is not only delicious but also incredibly beneficial for your health. This recipe can be made in the instant pot like shown in my video or the on stove top by just adding all the ingredients to the pot and cook until the carrots and celery are fully cooked.

Benefits of Eating Beans

Before diving into the recipe, let’s explore why beans are such a fantastic addition to your diet:

Rich in Protein: Beans are an excellent source of plant-based protein, making them a great option for vegetarians and vegans. Protein is essential for muscle repair and growth, as well as overall body function.

High in Fiber: Beans are loaded with dietary fiber, which aids in digestion, helps maintain a healthy weight, and keeps you feeling full and satisfied after meals.

Packed with Nutrients: Beans are packed with vitamins and minerals, including folate, iron, magnesium, and potassium. These nutrients are crucial for various bodily functions, such as energy production, red blood cell formation, and bone health.

Heart Health: Consuming beans regularly has been linked to a reduced risk of heart disease. Their high fiber content helps lower cholesterol levels, while their potassium content supports healthy blood pressure levels.

Blood Sugar Regulation: The complex carbohydrates found in beans are digested slowly, resulting in steady blood sugar levels. This can be particularly beneficial for individuals with diabetes or those looking to manage their blood sugar levels.

To complete this recipe by adding rice, you can refer to my post on Mastering Jasmine Rice on the Stove Top.

Instant Pot Vegan Black Bean Chili

Packed with protein, fiber, and essential nutrients, this dish is not only delicious but also incredibly beneficial for your health.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course, Stew
Servings 8

Equipment

  • 1 Instant Pot

Ingredients
  

  • 2 cans black beans 15 oz.
  • 1 can kidney beans 15 oz.
  • 1 can diced tomatoes 28 oz.
  • 2 cups diced carrots
  • 2 cups diced sweet peppers
  • 1 cup diced white onion
  • 1 tbsp minced garlic
  • 2 1/2 cups vegetable broth
  • 1/2 cup water
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/4 tsp black pepper
  • 2 cups fresh chopped tomatoes optional
  • 1 cup fresh parsley optional
  • 2 cups cooked jasmine rice

Instructions
 

  • Prepare Ingredients: Begin by rinsing, and draining the beans. Then, dice the peppers, carrots, and onion as instructed.
  • Saute Vegetables: Switch on the Saute mode on your Instant Pot. Add ½ cup of vegetable broth and cook the diced onions for a few minutes until softened. Next, add the minced garlic, carrots, and diced peppers, allowing them to cook for an additional two minutes.
  • Seasoning: Stir in all the spices. Once combined, turn off the Saute mode.
  • Add Ingredients to Instant Pot: Pour in the remaining 2 ½ cups of vegetable broth, along with the diced tomatoes, and beans. Give everything a good stir to ensure all ingredients are well incorporated.
  • Pressure Cook: Lock the lid of the Instant Pot in place and set the timer to 5 minutes on high pressure.
  • Natural Release: Once the Instant Pot timer beeps, allow for a 5-minute natural release before manually releasing any remaining pressure.
  • Combine Ingredients: After releasing the pressure, stir in the parsley and diced fresh tomatoes until evenly distributed. Let the mixture cool for 5 minutes before serving.
  • Serve or Store: Enjoy your Instant Pot Vegan Black Bean Chili immediately, or store it in containers for convenient meals throughout the week.

Notes

You could always substitute the spices for a pre-portion chili seasoning packet.
Keyword Black Beans, Chili, Rice

In conclusion, this Instant Pot Vegan Black Bean Chili is not only a flavorful and satisfying meal but also a nutritional powerhouse. Incorporating beans into your diet regularly can provide numerous health benefits, making this dish a must-try for anyone looking to improve their overall well-being. So, grab your Instant Pot and get cooking – your taste buds and your body will thank you!

Vegan Gluten Free Unstuffed Peppers

If you’re in the mood for a comforting meal that’s both vegan and gluten-free, look no further than these Unstuffed Peppers. Packed with flavor and wholesome ingredients, this recipe is sure to become a favorite in your household. Plus, it’s made even easier with the help of an Instant Pot!

Favorite Meal Prep Main Equipment & Supplies


Vegan Gluten Free Worcestershire sauce: https://amzn.to/3HTvUcU
Parboiled Rice: https://amzn.to/49OgrqH
Impossible Meat: https://amzn.to/3wfG595

Instant Pot: When it comes to meal preparation methods, although I have a personal preference for using the Instant Pot, all recipes shared are suitable for stove-top cooking as well. When I opt for stove-top preparation, I typically utilize a 6.4 cups Dutch oven for soups. Both methods will have printable recipes available below to cater to different preferences.

Pyrex bundle: Before starting the cooking process, it’s recommended to gather and portion out all necessary ingredients, ideally completing some preparatory steps the night before to streamline the process. Using Pyrex containers not only makes storage easier but also doubles as a way to measure ingredients, reducing the need for repeated use of measuring cups. Furthermore, making sure the dishwasher is empty before starting helps speed up the cleanup after cooking.

Vegetable broth: In an effort to optimize cost-effectiveness, I have found purchasing vegetable broth cubes in bulk from online retailers such as Amazon to be a prudent alternative to carton-packaged broth. These cubes can be easily dissolved using an electric kettle and measuring cup set, providing a convenient solution for meal preparation. This equals $0.20 a cup.

16 oz. pint containers: For meal portioning, I suggest using 16 oz plastic pint containers, which provide an appropriate serving size without encouraging overconsumption. These containers, conveniently sold in packs of 50 on Amazon, are dishwasher-safe and freezer-compatible, providing versatile storage options.

These are Amazon Affiliate links that incur no additional cost when clicked.

With its hearty flavors and simple preparation, these Vegan Gluten-Free Unstuffed Peppers are sure to become a staple in your recipe rotation. Whether you’re cooking for yourself or sharing with loved ones, this dish is bound to satisfy.

Peppers

In addition to the tantalizing recipe itself, let’s delve deeper into the culinary wonders behind our Vegan Gluten-Free Unstuffed Peppers. Peppers, often praised for their vibrant colors and crisp textures, are the shining stars of this dish. From the classic green bell peppers to the sweeter varieties like red, orange, and yellow, each adds its own unique flavor profile and visual appeal to the mix. Whether you opt for a single color or a medley of hues, the result is a visually stunning dish that’s as pleasing to the eyes as it is to the palate.

Rice

But let’s not overlook the importance of the rice component in this recipe. While rice might seem like a humble ingredient, its role in the dish is anything but ordinary. By choosing the right type of rice, you can elevate the overall texture and flavor of your Unstuffed Peppers to new heights. White rice offers a light and fluffy consistency, while brown rice brings a nutty depth of flavor and added nutritional benefits. For those looking to experiment further, consider exploring exotic rice varieties such as jasmine, basmati, or even wild rice blends, each imparting its own unique character to the dish.

Impossible Meat

Now, let’s talk about the plant-based protein powerhouse that is Impossible meat. Made from simple, wholesome ingredients and packed with protein, this meat alternative adds a hearty and satisfying element to our Unstuffed Peppers. Not only does it mimic the texture and taste of traditional ground meat, but it also provides a cruelty-free and environmentally sustainable option for those looking to reduce their meat consumption. With Impossible meat, you can enjoy all the savory goodness of meat without compromising on taste or ethics.

Here are two ways to make the stew, either using the Instant Pot or on the stove top.

Vegan Gluten Free Unstuffed Peppers: Instant Pot

If you're in the mood for a comforting meal that's both vegan and gluten-free, look no further than these Unstuffed Peppers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Servings 5 people

Equipment

  • 1 Instant Pot

Ingredients
  

  • 12 oz. Impossible Meat
  • 2 cups diced green peppers
  • 2 cups diced sweet peppers
  • 1 cup diced white onion
  • 2 cups tomato sauce 15 oz. can
  • 2 cups crushed tomatoes undrained 15 oz. can
  • 1 tbsp vegan gluten free worcestershire sauce
  • 1 cup parboiled rice
  • 1/4 tsp black pepper
  • 2 1/2 cups vegetable broth
  • 1 tbsp minced garlic
  • 1/4 cup water

Instructions
 

  • Prepare Ingredients: Begin by soaking, rinsing, and draining the rice. Then, dice the peppers and onion as instructed.
  • Saute Vegetables: Switch on the Saute mode on your Instant Pot. Add ½ cup of vegetable broth and cook the diced onions for a few minutes until softened. Next, add the minced garlic and diced peppers, allowing them to cook for an additional two minutes.
  • Seasoning: Stir in the vegan Worcestershire sauce and black pepper. Once combined, turn off the Saute mode.
  • Add Ingredients to Instant Pot: Pour in the remaining 2 ½ cups of vegetable broth, along with the tomato sauce, crushed tomatoes, and parboiled rice. Give everything a good stir to ensure all ingredients are well incorporated.
  • Pressure Cook: Lock the lid of the Instant Pot in place and set the timer to 5 minutes on high pressure.
  • Prepare Impossible Meat: Meanwhile, on the stove, heat a pan over medium-high heat. Add ¼ cup of water and the Impossible meat, breaking it up into grounds. Cook until browned, then transfer to a bowl and set aside.
  • Natural Release: Once the Instant Pot timer beeps, allow for a 5-minute natural release before manually releasing any remaining pressure.
  • Combine Ingredients: After releasing the pressure, stir in the cooked Impossible meat until evenly distributed. Let the mixture cool for 5 minutes before serving.
  • Serve or Store: Enjoy your Unstuffed Peppers immediately, or portion them out into containers for convenient meals throughout the week.
Keyword Impossible Meat, Peppers, Rice

Vegan Gluten Free Unstuffed Peppers: Stove Top

With its hearty flavors and simple preparation, these Vegan Gluten Free Unstuffed Peppers are sure to become a staple in your recipe rotation.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Servings 5 people

Equipment

  • 1 Dutch Oven

Ingredients
  

  • 12 oz. Impossible Meat
  • 2 cups diced green peppers
  • 2 cups sweet peppers
  • 1 cup diced white onion
  • 2 cups tomato sauce 15 oz. can
  • 2 cups crushed tomatoes undrained 15 oz. can
  • 1 tbsp vegan gluten free worcestershire sauce
  • 1 cup parboiled rice
  • 1/4 tsp black pepper
  • 2 1/2 cups vegetable broth
  • 1 tbsp minced garlic
  • 1/4 cup water

Instructions
 

  • Prepare Ingredients: Start by soaking, rinsing, and draining the rice. Dice the peppers and onion as directed.
  • Saute Vegetables: In a large pot or Dutch oven, heat a tablespoon of 1/2 cup vegetable broth over medium heat. Add the diced onions and cook until softened, about 3-4 minutes. Stir in the minced garlic and diced peppers, cooking for an additional 2 minutes.
  • Seasoning: Add the vegan gluten free Worcestershire sauce and black pepper to the pot, stirring to combine.
  • Add Ingredients to Pot: Pour in the vegetable broth, tomato sauce, crushed tomatoes, and parboiled rice. Stir well to combine all ingredients evenly.
  • Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is cooked through and the peppers are tender. Stir occasionally to prevent sticking.
  • Prepare Impossible Meat: While the pepper mixture is simmering, heat a separate skillet over medium-high heat. Add a ¼ cup water and the Impossible meat, breaking it up with a spatula. Cook until browned, then remove from heat and set aside
  • Combine Ingredients: Once the rice and peppers are fully cooked, stir in the cooked Impossible meat until well incorporated.
  • Serve: Garnish with your favorite toppings, such as fresh herbs or a sprinkle of vegan cheese, if desired. Serve hot and enjoy your delicious Vegan Gluten-Free Unstuffed Peppers!
Keyword Impossible Meat, Peppers, Rice

With its hearty flavors and simple preparation, these Vegan Gluten Free Unstuffed Peppers are sure to become a staple in your recipe rotation. Whether you’re cooking for yourself or sharing with loved ones, this dish is bound to satisfy you.

Celebrate St. Patrick’s Day with Vegan Gluten-Free Irish Stew

Looking for a hearty yet healthy dish to celebrate St. Patrick’s Day? Look no further! This Vegan Gluten-Free Irish Stew is not only delicious and comforting but also perfect for those with dietary restrictions. Packed with wholesome ingredients, this stew will surely become a favorite in your recipe repertoire.

The Perfect St. Patrick’s Day Delight

St. Patrick’s Day is a time for celebration, parades, and of course, delicious food! While traditional Irish cuisine often includes meat and dairy, there’s no reason why those following a vegan or gluten-free diet should miss out on the festivities. That’s where this Vegan Gluten-Free Irish Stew comes in – it’s a delightful twist on a classic dish, perfect for honoring Irish heritage while accommodating dietary preferences.

A Taste of Ireland, Without Compromise

Irish stew has been a staple of Irish cuisine for centuries, known for its hearty and comforting flavors. Traditionally made with lamb or beef, this vegan version swaps out the meat for wholesome vegetables, resulting in a dish that’s equally satisfying and nourishing. The combination of carrots, potatoes, cabbage, and mushrooms creates a symphony of flavors and textures that will transport you straight to the Emerald Isle with every bite.

Health Benefits Galore

Not only is this Vegan Gluten-Free Irish Stew delicious, but it’s also incredibly nutritious. Packed with vitamins, minerals, and fiber from the fresh vegetables, it’s a wholesome meal that will leave you feeling energized and satisfied. Plus, by using gluten-free broth and skipping the meat and dairy, it’s a dish that’s suitable for a wide range of dietary needs, making it perfect for sharing with friends and family, regardless of their dietary restrictions.

Slow-Cooked Perfection

One of the best things about this stew is how easy it is to prepare. Simply chop up your ingredients, toss them in the slow cooker with some broth, and let the magic happen. As the stew simmers low and slow, the flavors develop and intensify, resulting in a rich and flavorful dish that’s perfect for serving on St. Patrick’s Day – or any day when you’re craving a taste of Ireland.

Vegan Gluten Free Irish Stew

This Vegan Gluten-Free Irish Stew is not only delicious and comforting but also perfect for those with dietary restrictions.
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Servings 6

Equipment

  • 1 Slow Cooker

Ingredients
  

  • 1 1b. carrots chopped
  • 1/2 head cabbage
  • 4 medium russet potatoes
  • 8 oz. white mushrooms
  • 4 cups vegetable broth

Instructions
 

  • Chop Ingredients: Begin by chopping all the ingredients. Cut the carrots, cabbage, potatoes, and mushrooms into bite-sized pieces.
  • Combine Ingredients: In a slow cooker, combine the chopped carrots, cabbage, potatoes, mushrooms, and broth.
  • Slow Cook: Set your slow cooker on low heat and let it simmer for 8 hours. This slow cooking process allows all the flavors to meld together, resulting in a rich and savory stew.
  • Serve and Enjoy: Once the stew is ready, ladle it into bowls and serve hot. Garnish with fresh herbs if desired, and enjoy the comforting flavors of this Vegan Gluten-Free Irish Stew.

Whether you’re celebrating with friends or enjoying a cozy night in, this Vegan Gluten-Free Irish Stew is sure to delight everyone at the table. So grab your slow cooker and let the festivities begin! Happy St. Patrick’s Day!