friday vegan pressure cooker recipes

Fridays are for unwinding after a long week, and what better way to celebrate the start of the weekend than with a quick, delicious, and plant-based meal?

If you’re looking for recipes that are both healthy and easy to prepare, a pressure cooker is your best friend.

It can drastically cut down cooking time, leaving you with more hours to enjoy your Friday evening.

In this blog post, we’ve gathered over 35 incredible vegan pressure cooker recipes to help you make the most of your Friday night dinner.

Whether you’re craving savory stews, hearty soups, or quick vegan mains, these recipes will leave you satisfied and ready to relax.

35+ Easy Friday Vegan Pressure Cooker Recipes for a Stress-Free Night

With the help of your trusty pressure cooker, you can enjoy a flavorful, plant-based dinner without spending hours in the kitchen.

These 35+ vegan pressure cooker recipes are perfect for Fridays, when you want something delicious but don’t want to spend too much time cooking.

From comforting curries to flavorful pastas and even dessert, there’s a recipe for everyone.

Try them out and let the pressure cooker do the hard work for you, so you can focus on what really matters—enjoying a stress-free and delicious start to the weekend!

Vegan Keto Pressure Cooker Cauliflower Rice Stir-Fry

This cauliflower rice stir-fry is a perfect low-carb, keto-friendly lunch, full of flavor, texture, and nutrients. The pressure cooker helps speed up the process while preserving the freshness of the vegetables. Packed with protein, fiber, and healthy fats, this dish can be customized with your favorite veggies and protein sources.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces
• 1 cup sliced bell peppers (mixed colors)
• 1/2 cup sliced mushrooms
• 1 small zucchini, diced
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 1/4 cup coconut aminos (or soy sauce if not strictly keto)
• 1 tbsp olive oil or coconut oil
• 1/4 tsp ground turmeric
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp sesame oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive or coconut oil, then sauté the onions and garlic until fragrant.
2. Add the bell peppers, mushrooms, zucchini, and turmeric. Stir well and cook for another 2-3 minutes.
3. Add the grated cauliflower, coconut aminos, and a pinch of salt and pepper. Mix everything together.
4. Close the lid and set the pressure cooker to cook on high for 1 minute. Quick release the pressure once the timer goes off.
5. Stir in the sesame oil and red pepper flakes for extra flavor. Garnish with fresh cilantro before serving.

This cauliflower rice stir-fry is an easy and satisfying low-carb meal that takes just minutes to prepare in the pressure cooker. The combination of fresh vegetables and savory coconut aminos gives this dish a delicious depth of flavor, and the cauliflower rice makes it feel hearty while keeping the carb count low. It’s perfect for meal prepping or a quick lunch that fits perfectly into your keto lifestyle.

Vegan Keto Pressure Cooker “Chicken” Salad (Using Tempeh)

This vegan “chicken” salad is a keto-friendly, protein-packed dish made with tempeh, which is an excellent plant-based source of protein and fiber. The pressure cooker helps cook the tempeh quickly and evenly, while the creamy avocado dressing brings everything together for a delicious, satisfying lunch.

Ingredients:

• 1 block of tempeh (8 oz), cut into small cubes
• 1 cup celery, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup pickle relish (optional)
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped
• A handful of mixed greens or lettuce

Instructions:

1. Add the cubed tempeh to the pressure cooker with 1/2 cup water. Set it to cook on high for 5 minutes. Once the timer goes off, quick release the pressure.
2. In a blender or food processor, blend the avocado, olive oil, lemon juice, dijon mustard, salt, and pepper until smooth.
3. Once the tempeh is cooked, drain any excess liquid and transfer the tempeh into a mixing bowl. Add the celery, red onion, and pickle relish (if using).
4. Pour the avocado dressing over the tempeh mixture and toss until everything is well-coated.
5. Serve the tempeh salad over mixed greens or lettuce. Garnish with fresh parsley for added flavor.

This tempeh “chicken” salad is a great low-carb, keto lunch option for anyone craving a creamy, protein-rich meal without the meat. The pressure cooker simplifies cooking the tempeh, and the avocado dressing provides the perfect creamy texture. With the crunch of celery and the tang of lemon and mustard, this salad is a flavorful and filling option for a healthy, satisfying lunch.

Vegan Keto Pressure Cooker Spaghetti Squash Alfredo

This creamy spaghetti squash alfredo is a keto twist on a classic comfort food, made with a dairy-free, plant-based alfredo sauce. The pressure cooker makes cooking the spaghetti squash a breeze, and the creamy sauce adds richness and flavor without any dairy or excessive carbs. A perfect option for a satisfying and low-carb lunch.

Ingredients:

• 1 medium spaghetti squash
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 1/4 cup raw cashews (soaked for at least 4 hours or overnight)
• 2 cloves garlic
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped (optional)
• Freshly ground black pepper, for garnish

Instructions:

1. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves in the pressure cooker with 1 cup of water.
2. Set the pressure cooker to cook on high for 7 minutes. Quick release the pressure once the timer goes off.
3. While the squash is cooking, make the alfredo sauce: in a blender or food processor, combine the almond milk, nutritional yeast, soaked cashews, olive oil, garlic, salt, and pepper. Blend until smooth.
4. Once the squash is cooked, use a fork to scrape out the spaghetti-like strands from the flesh of the squash and place them in a large bowl.
5. Pour the creamy alfredo sauce over the spaghetti squash strands and toss to combine. Garnish with fresh basil and black pepper before serving.

This vegan keto spaghetti squash alfredo is a comforting yet healthy alternative to traditional pasta dishes. The spaghetti squash offers a great low-carb substitute for pasta, and the creamy cashew-based alfredo sauce provides the richness you crave without the carbs or dairy. This dish is perfect for a keto-friendly lunch that’s both indulgent and nutritious. The use of the pressure cooker helps save time while delivering a perfectly cooked squash that’s ready to be transformed into a creamy, flavorful meal.

Vegan Keto Pressure Cooker Stuffed Bell Peppers

These vegan keto stuffed bell peppers are a perfect balance of savory flavors and textures, offering a satisfying lunch without the carbs. The pressure cooker cooks the peppers to perfection, while the stuffing—made from cauliflower rice, spices, and plant-based protein—gives this dish a hearty feel. With a delicious mix of veggies and a hint of spice, this is a filling, low-carb meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 medium cauliflower, grated into rice-sized pieces
• 1 cup black beans (or another plant-based protein, like lentils), drained and rinsed
• 1 tbsp olive oil
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground turmeric
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)
• 1/4 cup vegan cheese (optional)

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive oil and sauté the onions and garlic until softened, about 3-4 minutes.
2. Add the cauliflower rice, black beans, cumin, chili powder, smoked paprika, turmeric, salt, and pepper. Stir everything together and cook for another 2-3 minutes.
3. Stuff the bell peppers with the cauliflower rice mixture and place them in the pressure cooker.
4. Add 1/2 cup of water to the pressure cooker. Set the lid, cook on high pressure for 4 minutes, and quick release the pressure once done.
5. If desired, sprinkle the stuffed peppers with vegan cheese and return them to the pressure cooker for an additional minute to melt the cheese.
6. Garnish with fresh cilantro before serving.

These stuffed bell peppers are an ideal vegan keto lunch—nutritious, filling, and full of flavor. The pressure cooker ensures the peppers are tender without losing their structure, while the cauliflower rice filling is both light and hearty. With the plant-based protein and spices, this dish hits all the right notes for a satisfying meal. Serve with a side of fresh greens or a simple avocado salad for a complete low-carb, keto-friendly lunch.

Vegan Keto Pressure Cooker Mushroom Stroganoff

A rich and creamy mushroom stroganoff made keto-friendly by using coconut cream instead of dairy and replacing traditional pasta with zucchini noodles. This dish is hearty and comforting, perfect for a cozy Friday lunch. The pressure cooker makes the mushrooms tender and the sauce smooth, creating a comforting and creamy dish that fits into a low-carb, vegan diet.

Ingredients:

• 2 cups sliced mushrooms (cremini or button)
• 1 medium zucchini, spiralized into noodles
• 1/2 cup coconut cream (or full-fat coconut milk)
• 1/4 cup vegetable broth
• 1 tbsp olive oil
• 1/2 cup onions, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)
• 1 tbsp nutritional yeast (optional, for added flavor)

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive oil and sauté the onions and garlic until softened and fragrant, about 3 minutes.
2. Add the sliced mushrooms, thyme, salt, and pepper. Stir well and cook for 4-5 minutes until the mushrooms release their moisture.
3. Pour in the coconut cream and vegetable broth, and stir to combine. Close the lid and set the pressure cooker to cook on high for 3 minutes. Quick release the pressure when done.
4. Meanwhile, spiralize the zucchini into noodles.
5. Once the stroganoff is ready, serve over the zucchini noodles. Garnish with fresh parsley and sprinkle nutritional yeast on top for extra flavor.

This vegan keto mushroom stroganoff is a great way to enjoy a classic comfort food while sticking to a low-carb, plant-based diet. The coconut cream creates a luscious sauce that pairs perfectly with the earthy mushrooms. The zucchini noodles add a fresh, light base, making this dish a satisfying but not overly heavy lunch. Whether you’re craving something rich and creamy or looking for an easy keto-friendly meal, this pressure cooker stroganoff is a must-try.

Vegan Keto Pressure Cooker Eggplant Parmesan

This vegan keto eggplant parmesan offers all the flavors of the traditional dish without the carbs. By using almond flour for the breading and replacing the pasta with a serving of leafy greens or zucchini noodles, this dish remains both satisfying and low-carb. The pressure cooker makes cooking the eggplant fast and easy, giving you a delicious lunch without much effort.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1/4 cup almond flour
• 1/4 cup nutritional yeast
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup olive oil (for frying)
• 1/2 cup tomato sauce (sugar-free, if keto)
• 1/4 cup vegan mozzarella cheese, shredded
• 1 tbsp fresh basil, chopped (optional)
• Zucchini noodles or leafy greens for serving

Instructions:

1. In a shallow bowl, combine the almond flour, nutritional yeast, oregano, garlic powder, salt, and pepper.
2. Coat each eggplant slice in the almond flour mixture, pressing gently to adhere.
3. Set the pressure cooker to sauté mode and heat the olive oil. Fry the eggplant slices in batches for about 2-3 minutes per side, or until golden brown. Remove and set aside.
4. Add a thin layer of tomato sauce to the bottom of the pressure cooker. Layer the fried eggplant slices on top, then top each slice with more tomato sauce and a sprinkle of vegan mozzarella.
5. Close the lid and cook on high for 2 minutes. Quick release the pressure once done.
6. Serve the eggplant parmesan over zucchini noodles or a bed of leafy greens. Garnish with fresh basil.

This vegan keto eggplant parmesan is a delightful, comforting dish that satisfies cravings for a hearty, cheesy meal without the carbs. The almond flour and nutritional yeast provide a crispy, flavorful coating for the eggplant, and the rich tomato sauce combined with melted vegan cheese creates a mouthwatering experience. This dish is perfect for a Friday lunch or dinner when you want a satisfying meal that fits within your keto lifestyle.

Vegan Keto Pressure Cooker Spaghetti Squash Primavera

This vegan keto spaghetti squash primavera is a fresh and vibrant dish perfect for a low-carb lunch. The pressure cooker quickly cooks the spaghetti squash to create a tender, noodle-like base, while the light, zesty vegetable medley adds flavor and texture. Tossed in a lemony olive oil dressing, this dish is both refreshing and satisfying.

Ingredients:

• 1 medium spaghetti squash
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped (optional)
• 2 tbsp nutritional yeast (optional)

Instructions:

1. Cut the spaghetti squash in half and remove the seeds. Place the halves in the pressure cooker with 1 cup of water.
2. Set the pressure cooker to cook on high for 7 minutes. Quick release the pressure when done.
3. While the squash is cooking, set the pressure cooker to sauté mode and heat the olive oil. Sauté the garlic, cherry tomatoes, zucchini, bell pepper, and onion for about 5 minutes until the vegetables are tender.
4. Scrape the cooked spaghetti squash into a bowl using a fork to create noodle-like strands.
5. Toss the spaghetti squash with the sautéed vegetables, lemon juice, red pepper flakes, salt, and pepper. Top with fresh basil and nutritional yeast before serving.

This vegan keto spaghetti squash primavera is the perfect light yet satisfying lunch option. The tender spaghetti squash mimics pasta while keeping carbs low, and the fresh vegetables add a burst of color and flavor. The lemony dressing ties everything together for a refreshing and vibrant meal that fits perfectly within your keto diet. With minimal preparation and cooking time, it’s an ideal dish for busy days when you crave something light but full of taste.

Vegan Keto Pressure Cooker Tofu “Egg” Salad

This vegan keto tofu “egg” salad is a creative, plant-based take on the classic egg salad. Using firm tofu as the base, this salad features a creamy dressing with turmeric and kala namak (black salt) to mimic the flavor of eggs. Perfect for a low-carb, high-protein lunch, this dish is filling, flavorful, and quick to make using the pressure cooker.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1/4 cup vegan mayo (sugar-free)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 tsp turmeric
• 1/2 tsp kala namak (black salt)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1/4 cup celery, finely chopped
• 1 tbsp fresh parsley, chopped (optional)
• 1 tbsp fresh dill, chopped (optional)

Instructions:

1. Crumble the tofu into a large bowl. Add the vegan mayo, Dijon mustard, apple cider vinegar, turmeric, kala namak, garlic powder, onion powder, salt, and pepper. Stir well until the tofu is evenly coated and resembles the texture of scrambled eggs.
2. Add the chopped celery and mix until combined.
3. If desired, stir in fresh parsley and dill for added flavor.
4. Serve the tofu egg salad on a bed of lettuce, with avocado, or in a lettuce wrap for a low-carb option.

This tofu “egg” salad is a perfect vegan keto lunch, offering a satisfying and creamy dish with plenty of protein. The turmeric and kala namak give it an authentic egg-like flavor, while the crunchy celery adds texture. It’s quick to make and can be enjoyed on its own, in a lettuce wrap, or paired with low-carb sides. This plant-based twist on egg salad is a great way to enjoy a classic comfort food while sticking to a low-carb, dairy-free, and keto-friendly diet.

vegan Keto Pressure Cooker Chickpea “Tuna” Salad

This chickpea “tuna” salad is a delicious, plant-based alternative to the classic tuna salad. Made with chickpeas as the base, it has a light, flaky texture that mimics tuna, and the creamy mayo dressing gives it a rich flavor. With added crunchy veggies and a touch of mustard, this salad makes for a refreshing, protein-packed low-carb lunch.

Ingredients:

• 1 can chickpeas, drained and mashed
• 1/4 cup vegan mayo (sugar-free)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)
• Lettuce leaves for serving

Instructions:

1. Mash the chickpeas in a bowl until they resemble a flaky tuna texture.
2. Add the vegan mayo, Dijon mustard, lemon juice, apple cider vinegar, celery, red onion, and cucumber. Stir well to combine.
3. Season with salt and pepper to taste, and stir in fresh parsley if desired.
4. Serve the chickpea “tuna” salad on a bed of lettuce, in a lettuce wrap, or alongside fresh veggies for a keto-friendly meal.

This vegan keto chickpea “tuna” salad is a satisfying and refreshing lunch that’s easy to prepare. The mashed chickpeas provide a wonderful, tuna-like texture, while the mayo and mustard dressing adds richness and tang. With crunchy veggies like celery and cucumber, this salad is a perfect way to stay on track with your keto goals while enjoying a delicious, plant-based meal. It’s ideal for meal prep or a quick, filling lunch any day of the week.

Vegan Keto Pressure Cooker Lentil and Kale Stew

This hearty lentil and kale stew is a perfect keto-friendly, low-carb lunch that’s both nourishing and filling. The pressure cooker helps speed up the cooking process while preserving the nutrients from the lentils and greens. The earthy lentils, combined with the richness of coconut milk and the freshness of kale, create a comforting meal ideal for colder days or when you need a satisfying, plant-based lunch.

Ingredients:

• 1 cup green lentils (rinsed)
• 2 cups kale, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk (full-fat)
• 2 cups vegetable broth (low-sodium)
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp turmeric
• Salt and pepper to taste
• 1 tbsp fresh lemon juice
• Fresh cilantro for garnish (optional)

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive oil and sauté the onions and garlic until softened, about 3 minutes.
2. Add the lentils, vegetable broth, coconut milk, cumin, smoked paprika, turmeric, salt, and pepper. Stir to combine.
3. Close the lid and cook on high pressure for 10 minutes. Once done, allow for a natural pressure release for 10 minutes before quick releasing the remaining pressure.
4. Stir in the chopped kale and fresh lemon juice. Let the stew sit for a few minutes until the kale wilts.
5. Serve with fresh cilantro on top for garnish.

This vegan keto lentil and kale stew is a delicious and nutritious lunch, filled with fiber, protein, and healthy fats. The pressure cooker reduces cooking time, while the coconut milk adds a creamy richness to the broth. The kale brings a fresh, leafy flavor, making this stew hearty yet light enough to enjoy on a keto diet. It’s perfect for meal prepping and can easily be stored for a couple of days, ensuring a quick and healthy lunch option.

Vegan Keto Pressure Cooker Zucchini Noodles with Avocado Pesto

This zucchini noodle bowl with avocado pesto is a light and refreshing keto-friendly dish. The pressure cooker cooks the zucchini quickly, keeping it fresh and tender while maintaining its crispness. The creamy avocado pesto dressing adds richness and flavor without any dairy. This low-carb, nutrient-dense lunch is ideal for a quick meal that’s both satisfying and energizing.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup nutritional yeast
• 2 cloves garlic
• Salt and pepper to taste
• 1 tbsp pine nuts or walnuts (optional, for garnish)

Instructions:

1. Place the spiralized zucchini noodles in the pressure cooker with 1/2 cup water. Cook on high for 1-2 minutes, then quick release the pressure.
2. In a blender or food processor, combine the avocado, basil, olive oil, lemon juice, nutritional yeast, garlic, salt, and pepper. Blend until smooth and creamy.
3. Drain the zucchini noodles and toss them with the avocado pesto until evenly coated.
4. Garnish with pine nuts or walnuts for added texture and flavor.

This vegan keto zucchini noodle bowl with avocado pesto is a creamy, satisfying lunch that’s light yet full of flavor. The zucchini noodles provide a perfect low-carb base, while the avocado pesto dressing adds richness and a burst of fresh basil flavor. With its easy preparation in the pressure cooker and the nutrient-packed ingredients, this dish is ideal for a quick, low-carb meal that will keep you full and energized throughout the day.

Vegan Keto Pressure Cooker Broccoli and Tofu Stir-Fry

This vegan keto broccoli and tofu stir-fry is a quick and tasty lunch that’s packed with protein, fiber, and healthy fats. The tofu is crispy on the outside and soft on the inside, while the broccoli retains its crunch and nutrients. The pressure cooker helps steam the tofu and broccoli, and the savory soy sauce and sesame oil bring everything together for a satisfying meal.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 cups broccoli florets
• 2 tbsp sesame oil
• 2 tbsp soy sauce or coconut aminos (for keto-friendly option)
• 1 tbsp rice vinegar
• 1 tbsp ginger, grated
• 1 tbsp garlic, minced
• 1 tbsp sesame seeds (optional, for garnish)
• 1/4 cup green onions, sliced (optional)

Instructions:

1. Set the pressure cooker to sauté mode. Heat 1 tablespoon of sesame oil and sauté the tofu cubes until crispy on all sides, about 5 minutes.
2. Remove the tofu from the pressure cooker and set aside.
3. Add the remaining tablespoon of sesame oil to the pressure cooker and sauté the garlic and ginger for 1-2 minutes until fragrant.
4. Add the broccoli florets and soy sauce (or coconut aminos). Stir to coat, then add 1/2 cup of water. Close the lid and cook on high pressure for 2 minutes. Quick release the pressure once done.
5. Add the crispy tofu back into the pot and drizzle with rice vinegar. Stir gently to combine.
6. Garnish with sesame seeds and green onions before serving.

This vegan keto broccoli and tofu stir-fry is a simple yet satisfying lunch that offers a great balance of protein and fiber. The tofu becomes wonderfully crispy, while the broccoli remains perfectly cooked and vibrant. The combination of soy sauce, sesame oil, and rice vinegar creates a savory, tangy flavor profile that makes this dish both delicious and fulfilling. It’s a quick and easy keto meal that’s perfect for busy days, providing a satisfying, nutrient-dense option without the carbs.

Vegan Keto Pressure Cooker Cauliflower Risotto

This creamy cauliflower risotto is a keto-friendly, low-carb twist on the classic dish. The pressure cooker helps achieve a smooth, velvety texture without the need for traditional rice. Cauliflower is cooked to perfection and combined with coconut milk, nutritional yeast, and a variety of seasonings to create a rich and savory vegan risotto that is satisfying and perfect for lunch.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1/2 cup coconut milk (full-fat)
• 1/4 cup vegetable broth (low-sodium)
• 1/4 cup nutritional yeast
• 1/2 cup onions, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive oil and sauté the onions and garlic until softened, about 3 minutes.
2. Add the cauliflower florets, vegetable broth, coconut milk, nutritional yeast, thyme, salt, and pepper. Stir to combine.
3. Close the lid and cook on high pressure for 5 minutes. Quick release the pressure once done.
4. Stir the cauliflower risotto until creamy and well-mixed. If it’s too thick, add a little extra vegetable broth or coconut milk to reach your desired consistency.
5. Garnish with fresh parsley and serve.

This vegan keto cauliflower risotto offers a rich, comforting dish that’s both creamy and full of flavor. The cauliflower serves as a fantastic low-carb alternative to traditional rice, while the coconut milk and nutritional yeast lend a delightful creaminess and savory depth to the dish. It’s perfect for a cozy lunch or dinner, and you can even customize it with additional herbs or veggies. This meal is not only keto-friendly but also nourishing and satisfying, making it an excellent choice for a low-carb, plant-based diet.

Vegan Keto Pressure Cooker Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is a hearty, flavorful dish that’s both vegan and keto-friendly. Using the pressure cooker, the sweet potatoes become tender while the black beans provide a great source of plant-based protein. The combination of spices creates a rich, savory chili that’s perfect for a warm, comforting lunch without the carbs.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes (no added sugar)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• 2 cups vegetable broth (low-sodium)
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (optional, for garnish)
• 1 tbsp avocado, sliced (optional, for garnish)

Instructions:

1. Set the pressure cooker to sauté mode. Heat a little olive oil and sauté the onions and garlic until softened, about 3-4 minutes.
2. Add the sweet potatoes, black beans, diced tomatoes, cumin, chili powder, smoked paprika, cayenne pepper (if using), vegetable broth, salt, and pepper. Stir well to combine.
3. Close the lid and cook on high pressure for 8 minutes. Quick release the pressure once done.
4. Stir the chili and adjust seasoning to taste if necessary.
5. Serve the chili topped with fresh cilantro and avocado slices.

his vegan keto sweet potato and black bean chili is the perfect low-carb comfort food. The pressure cooker ensures the sweet potatoes cook to tender perfection while the black beans provide a protein-packed base. The spices create a bold and flavorful chili that’s rich and satisfying. It’s a great meal for chilly days, offering warmth and heartiness without the carbs. With the option of adding fresh cilantro and creamy avocado, this chili is a complete, delicious, and nutritious dish.

Vegan Keto Pressure Cooker Cabbage Rolls

These vegan keto cabbage rolls are a low-carb version of the classic dish, packed with a flavorful veggie and cauliflower rice filling. The pressure cooker allows for a quicker cooking time while infusing the cabbage with the savory flavors of the filling and tomato sauce. This dish is comforting and filling, making it an ideal low-carb, plant-based lunch.

Ingredients:

• 8 large cabbage leaves, blanched
• 1 cup cauliflower rice
• 1 cup cooked lentils or any plant-based protein
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 cup tomato paste
• 1 1/2 cups tomato sauce (sugar-free)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive oil and sauté the onions and garlic until softened, about 3 minutes.
2. Add the cauliflower rice, lentils, oregano, smoked paprika, tomato paste, salt, and pepper. Stir well to combine and cook for another 2-3 minutes.
3. Lay out the blanched cabbage leaves and place a spoonful of the filling in the center of each leaf. Roll them up tightly and secure with toothpicks if necessary.
4. Place the rolls in the pressure cooker and cover them with tomato sauce. Close the lid and cook on high pressure for 5 minutes. Quick release the pressure once done.
5. Garnish with fresh parsley and serve.

These vegan keto cabbage rolls offer a fantastic balance of flavors and textures. The cauliflower rice and lentils make for a satisfying filling, while the cabbage provides a tender, slightly crunchy wrapper. The pressure cooker speeds up the cooking time and infuses the rolls with the delicious, savory tomato sauce. This dish is hearty and comforting, perfect for a low-carb, keto-friendly lunch. It’s also easy to make in advance and reheat for a quick, nutritious meal.

Note: More recipes are coming soon