25+ Irresistible Saturday Vegan Pressure Cooker Recipes for a Stress-Free Weekend

Saturdays are the perfect opportunity to unwind, relax, and indulge in a meal that’s both delicious and easy to make.

But who wants to spend the whole day in the kitchen when you could be enjoying your weekend? That’s where the pressure cooker comes in.

If you’re a vegan or simply looking to try more plant-based dishes, the pressure cooker is your new best friend.

It allows you to prepare mouthwatering meals in a fraction of the time, freeing you up to enjoy more of your Saturday.

In this blog post, we’ve compiled over 25 incredible vegan pressure cooker recipes to make your weekend cooking stress-free.

Whether you’re craving a hearty stew, a savory curry, or a comforting soup, there’s something here for everyone.

These recipes are packed with flavors, nutrients, and, of course, plant-based ingredients that are as good for you as they are for the planet.

25+ Irresistible Saturday Vegan Pressure Cooker Recipes for a Stress-Free Weekend

With these 25+ vegan pressure cooker recipes, your Saturdays just got a whole lot easier and more delicious.

From hearty stews to quick stir-fries, these dishes prove that eating plant-based doesn’t have to be complicated or time-consuming.

The pressure cooker allows you to whip up flavorful meals in record time, leaving you with more time to relax and enjoy your weekend.

So, next Saturday, skip the takeout and try one of these easy, satisfying recipes that will not only impress your taste buds but also nourish your body.

Vegan Chickpea and Spinach Curry

A comforting and hearty curry, this dish combines chickpeas and spinach in a rich, spiced tomato sauce. The pressure cooker makes the cooking process quick and simple, perfect for a Saturday meal. This vegan chickpea and spinach curry is a great source of protein and iron, offering a wholesome and satisfying meal.

Ingredients:

• 1 cup dried chickpeas (or 2 cups canned chickpeas)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can (400g) diced tomatoes
• 4 cups fresh spinach leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• Salt and pepper to taste
• 1 cup water or vegetable broth
• Fresh cilantro for garnish

Instructions:

1. If using dried chickpeas, soak them overnight and drain before using. If using canned, rinse and drain the chickpeas.
2. Heat the olive oil in a pressure cooker over medium heat. Add the onion, garlic, and ginger. Sauté for 4-5 minutes until the onion softens.
3. Add the ground cumin, turmeric, coriander, and garam masala, and sauté for another 2 minutes until fragrant.
4. Stir in the diced tomatoes, chickpeas, water or broth, salt, and pepper. Close the pressure cooker lid and cook on high pressure for 15 minutes (if using dried chickpeas, cook for 35 minutes).
5. After the cooking time, carefully release the pressure. Open the lid and add the fresh spinach. Stir until the spinach wilts.
6. Adjust seasoning with more salt and pepper if needed.
7. Garnish with fresh cilantro and serve with rice or flatbread.

This vegan chickpea and spinach curry is perfect for a satisfying and nutrient-packed meal. The blend of spices creates a rich and flavorful sauce, while the chickpeas offer a great texture and protein boost. It’s a versatile dish that can be paired with various sides like rice, quinoa, or even a simple salad. This recipe is an excellent option for those looking for a quick and wholesome meal on a busy Saturday.

Vegan Lentil and Sweet Potato Stew

This flavorful vegan stew combines lentils and sweet potatoes in a savory, spiced broth. The pressure cooker allows the lentils to cook to perfection while the sweet potatoes add a natural sweetness that balances the dish beautifully. Packed with nutrients and flavor, this stew is a fulfilling option for a weekend meal.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (400g) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the pressure cooker over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the cumin, paprika, turmeric, and thyme, and sauté for an additional minute to release the spices’ aroma.
3. Stir in the diced tomatoes, lentils, sweet potatoes, vegetable broth, salt, and pepper.
4. Secure the lid and cook on high pressure for 15-20 minutes, depending on the size of the sweet potato cubes.
5. Once the cooking time is complete, carefully release the pressure. Stir the stew and adjust seasoning as needed.
6. Garnish with fresh parsley and serve hot.

This vegan lentil and sweet potato stew is a nourishing, hearty dish that’s perfect for a cozy Saturday dinner. The combination of sweet potatoes and lentils provides a satisfying, comforting meal that’s also high in fiber and protein. The spices add warmth and depth to the broth, while the vegetable broth ties everything together with a savory base. It’s a perfect dish to enjoy after a long week and is easily customizable with other vegetables or seasonings to suit your taste.

Vegan Mushroom Stroganoff

A creamy and rich vegan version of the classic stroganoff, this recipe uses mushrooms to provide that savory, umami flavor, and a plant-based sour cream substitute to create a luxurious sauce. The pressure cooker helps to tenderize the mushrooms quickly, allowing for a dish that’s both quick and indulgent.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1 teaspoon smoked paprika
• 1 teaspoon ground thyme
• 1/2 cup vegetable broth
• 1/2 cup unsweetened coconut milk or oat cream
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• 2 cups cooked pasta or rice, for serving
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in the pressure cooker over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the sliced mushrooms and sauté for another 5 minutes, allowing them to release their moisture and start browning.
3. Stir in the smoked paprika, thyme, vegetable broth, and salt and pepper. Secure the lid and cook on high pressure for 5 minutes.
4. Once the cooking time is up, carefully release the pressure. Open the lid and stir in the coconut milk, nutritional yeast, and more seasoning if needed.
5. Serve the stroganoff over cooked pasta or rice, and garnish with fresh parsley.

This vegan mushroom stroganoff is a creamy, satisfying dish that’s perfect for a cozy Saturday night. The mushrooms create a meaty texture that pairs beautifully with the rich, creamy sauce made from coconut milk and nutritional yeast. It’s an indulgent yet dairy-free dish that will satisfy your comfort food cravings. Served over pasta or rice, this dish is filling and flavorful, making it an excellent choice for a relaxing weekend dinner.

Vegan Cauliflower and Potato Tacos

These vegan cauliflower and potato tacos are a delicious and vibrant way to enjoy plant-based flavors. The pressure cooker allows the cauliflower and potatoes to cook quickly while absorbing the delicious spices and seasonings. These tacos are perfect for a casual Saturday lunch or dinner, offering a satisfying combination of textures and flavors.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth
• 8 small corn tortillas
• Fresh cilantro, diced avocado, and lime wedges for serving

Instructions:

1. Heat the olive oil in the pressure cooker over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the cauliflower florets and diced potatoes to the pot. Sprinkle with chili powder, cumin, smoked paprika, salt, and pepper, and stir to coat the vegetables in the spices.
3. Pour in the vegetable broth and stir again. Close the pressure cooker lid and cook on high pressure for 5 minutes.
4. Once the cooking time is complete, carefully release the pressure. Open the lid and use a fork to mash some of the potatoes and cauliflower for a more textured filling.
5. Warm the tortillas, then fill each with the cauliflower and potato mixture. Top with fresh cilantro, diced avocado, and a squeeze of lime juice.

These vegan cauliflower and potato tacos are a delightful treat packed with flavor. The combination of cauliflower and potatoes makes a hearty filling, while the spices add depth and warmth. The toppings of avocado, cilantro, and lime bring a fresh contrast, making each bite refreshing and satisfying. Whether for a quick Saturday meal or a festive taco night, this dish is both simple and tasty, with endless variations for personalization.

Vegan Spaghetti with Pesto and Sun-Dried Tomatoes

This vegan spaghetti with pesto and sun-dried tomatoes is an easy-to-make, aromatic dish that combines fresh, vibrant basil pesto with the richness of sun-dried tomatoes. The pressure cooker quickly cooks the spaghetti and helps infuse the flavors for a delicious, filling meal.

Ingredients:

• 1 pound spaghetti (or gluten-free pasta)
• 2 cups fresh basil leaves
• 1/2 cup pine nuts or walnuts
• 1/4 cup nutritional yeast
• 3 tablespoons olive oil
• 2 garlic cloves
• 1/2 cup water (or pasta cooking water)
• 1/4 cup sun-dried tomatoes, chopped
• Salt and pepper to taste

Instructions:

1. Cook the spaghetti in the pressure cooker according to package instructions. Once done, set aside, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, prepare the pesto. In a food processor, combine the basil leaves, nuts, nutritional yeast, garlic, olive oil, and a pinch of salt. Blend until smooth, adding water as needed to achieve the desired consistency.
3. Drain the pasta and return it to the pressure cooker. Add the pesto and sun-dried tomatoes, tossing to coat the pasta in the sauce. If needed, add a bit of reserved pasta water to thin the pesto to your liking.
4. Season with salt and pepper to taste, then serve hot.

This vegan spaghetti with pesto and sun-dried tomatoes is a deliciously simple dish that’s perfect for a quick Saturday meal. The pesto offers a fragrant and rich base, while the sun-dried tomatoes provide a tangy burst of flavor. The whole dish comes together effortlessly and can easily be adapted with additional veggies or nuts. It’s a great way to enjoy a plant-based meal that’s light but fulfilling.

Vegan Quinoa and Black Bean Salad

A refreshing and protein-packed salad, this quinoa and black bean salad makes a perfect light lunch or side dish. The pressure cooker makes cooking quinoa fast and easy, while the black beans provide an excellent source of protein and fiber. Tossed with fresh veggies and a tangy lime dressing, this salad is both satisfying and full of flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (400g) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In the pressure cooker, cook the quinoa with 2 cups of water on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then release the remaining pressure and fluff the quinoa with a fork.
2. In a large bowl, combine the cooked quinoa, black beans, diced red bell pepper, red onion, avocado, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
4. Taste and adjust seasoning as needed before serving.

This vegan quinoa and black bean salad is a light yet filling dish, perfect for a fresh Saturday meal. The quinoa provides a hearty base, while the black beans add protein and texture. The tangy lime dressing enhances the flavors of the vegetables, making it a refreshing, satisfying dish. It can be enjoyed on its own or as a side to a main dish. It’s a perfect recipe for those looking for a quick, healthy, and flavorful meal.

Vegan Thai Coconut Soup

This vegan Thai coconut soup is creamy, flavorful, and comforting, with the perfect balance of spicy, sour, and savory notes. The pressure cooker helps infuse the ingredients quickly, creating a rich, aromatic broth. It’s a wonderful dish to enjoy on a cool Saturday evening or to impress guests at a dinner party.

Ingredients:

• 1 can (400ml) coconut milk
• 3 cups vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 1-inch piece of ginger, grated
• 2 garlic cloves, minced
• 1 stalk lemongrass, smashed (optional)
• 1 cup sliced mushrooms
• 1 medium carrot, sliced
• 1/2 cup baby corn, sliced
• 1 red chili, sliced (optional)
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In the pressure cooker, combine the coconut milk, vegetable broth, soy sauce, lime juice, maple syrup, ginger, garlic, and lemongrass. Stir to combine.
2. Add the mushrooms, carrot, baby corn, and chili to the pot. Stir again, then close the lid and cook on high pressure for 5 minutes.
3. Once the cooking time is up, carefully release the pressure. Open the lid and taste the soup, adjusting seasoning with more soy sauce or lime juice if needed.
4. Serve the soup hot, garnished with fresh cilantro and lime wedges.

This vegan Thai coconut soup is the epitome of comfort food, with its creamy texture and vibrant flavors. The combination of coconut milk and lime juice creates a deliciously rich and tangy broth, while the vegetables add a variety of textures. It’s a perfect dish for those looking for something flavorful and satisfying. Whether enjoyed on a Saturday evening or served as a starter for a dinner party, this soup is sure to be a crowd-pleaser.

Vegan Sweet Potato and Black Bean Chili

This hearty and flavorful vegan chili combines the sweetness of sweet potatoes with the richness of black beans, all simmered together in a spicy, smoky broth. The pressure cooker makes it easy to cook the sweet potatoes and beans quickly, while the chili develops deep, satisfying flavors. Perfect for a cozy Saturday night meal, this chili is filling, nutritious, and delicious.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: diced avocado, lime wedges for serving

Instructions:

1. Heat the olive oil in the pressure cooker over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the cumin, chili powder, smoked paprika, cinnamon, and cayenne pepper. Sauté for another minute until fragrant.
3. Add the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, salt, and pepper. Stir everything together.
4. Close the lid and cook on high pressure for 12 minutes.
5. Once the cooking time is up, carefully release the pressure. Stir the chili and adjust seasoning as needed.
6. Serve the chili in bowls, garnished with fresh cilantro, and add diced avocado and a squeeze of lime if desired.

This vegan sweet potato and black bean chili is a delicious, nutritious meal that’s perfect for cooler weather. The combination of sweet potatoes and black beans creates a filling base, while the spices offer depth and warmth. The dish is made even more flavorful with the tangy lime and creamy avocado garnish. It’s a great recipe for meal prepping or enjoying a hearty weekend dinner.

Vegan Spicy Peanut Tofu Stir-Fry

A quick and flavorful stir-fry featuring tofu, vegetables, and a creamy, spicy peanut sauce. The pressure cooker helps to cook the tofu perfectly while allowing the vegetables to retain their crispness. This vegan stir-fry is a crowd-pleaser, packed with protein and vibrant flavors, making it a fantastic dish for a Saturday meal.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup or agave
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha sauce (adjust to taste)
• 1 tablespoon sesame oil
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup snap peas
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 2 tablespoons sesame seeds (for garnish)
• Fresh cilantro for garnish
• Cooked rice, for serving

Instructions:

1. In a bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, and a pinch of salt until smooth. Set aside.
2. Heat sesame oil in the pressure cooker over medium heat. Add the cubed tofu and sauté for 5 minutes, stirring occasionally, until lightly browned.
3. Add the garlic and ginger, and sauté for another minute until fragrant.
4. Add the sliced bell pepper, carrot, snap peas, and onion, and stir-fry for another 3-4 minutes, allowing the vegetables to soften but still stay crisp.
5. Pour the peanut sauce over the tofu and vegetables, tossing to coat evenly. Close the lid and cook on high pressure for 2 minutes.
6. Release the pressure, open the lid, and give everything a final toss. Serve the stir-fry over cooked rice and garnish with sesame seeds and fresh cilantro.

This vegan spicy peanut tofu stir-fry is the perfect combination of creamy, spicy, and savory flavors. The tofu absorbs the peanut sauce beautifully, while the vegetables add crunch and freshness. This stir-fry is quick to make and full of flavor, making it a great choice for a light but satisfying Saturday meal. It’s also easily customizable with your favorite vegetables or protein.

Vegan Cauliflower and Chickpea Stew

A nourishing, hearty stew with cauliflower and chickpeas, this dish is bursting with flavor and provides plenty of protein and fiber. The pressure cooker allows the ingredients to cook quickly, making this stew an ideal option for a comforting and healthy Saturday meal. The blend of spices creates a rich, aromatic broth that’s satisfying and delicious.

Ingredients:

• 1 small cauliflower, broken into florets
• 1 can (400g) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (400g) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in the pressure cooker over medium heat. Add the onion and garlic, sautéing for 4-5 minutes until softened.
2. Stir in the cumin, turmeric, coriander, and smoked paprika, and sauté for another minute until fragrant.
3. Add the cauliflower florets, chickpeas, diced tomatoes, and vegetable broth. Season with salt and pepper, and stir everything together.
4. Close the lid and cook on high pressure for 8 minutes.
5. Once the cooking time is up, release the pressure carefully. Stir the stew and adjust seasoning if needed.
6. Serve the stew hot, garnished with fresh parsley or cilantro.

This vegan cauliflower and chickpea stew is a rich and satisfying dish that is perfect for a Saturday meal. The cauliflower becomes tender and absorbs the spices, while the chickpeas add a hearty texture. The stew is warming and flavorful, making it an excellent choice for a nutritious, comforting meal. It’s also great as a meal prep option, as the flavors deepen over time.

Vegan Tempeh and Vegetable Stir-Fry

This vegan tempeh and vegetable stir-fry is a healthy, protein-packed dish that’s both flavorful and satisfying. The pressure cooker quickly cooks the tempeh, allowing it to soak up the delicious sauce, while the vegetables remain crisp and fresh. A perfect dish for a Saturday dinner, it’s easy to prepare and full of vibrant flavors.

Ingredients:

• 1 block tempeh, sliced into strips
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons sesame seeds (for garnish)
• Fresh cilantro for garnish
• Cooked rice, for serving

Instructions:

1. In a bowl, whisk together the soy sauce, rice vinegar, maple syrup, and a pinch of salt to make the stir-fry sauce.
2. Heat the sesame oil in the pressure cooker over medium heat. Add the tempeh strips and sauté for 5-6 minutes until golden brown.
3. Add the garlic and ginger, and sauté for another minute until fragrant.
4. Add the bell pepper, zucchini, broccoli, and onion, and stir-fry for 3-4 minutes.
5. Pour the stir-fry sauce over the tempeh and vegetables, stirring to coat. Close the lid and cook on high pressure for 2 minutes.
6. Release the pressure and serve the stir-fry over rice, garnished with sesame seeds and fresh cilantro.

This vegan tempeh and vegetable stir-fry is a protein-packed, flavorful dish that comes together quickly. The tempeh soaks up the savory sauce, while the vegetables add color and crunch. This stir-fry is perfect for a Saturday dinner, offering a satisfying meal that’s both healthy and full of vibrant, fresh flavors. It’s easy to make and highly customizable with your favorite vegetables.

Vegan Lentil and Spinach Soup

This hearty vegan lentil and spinach soup is a nourishing, protein-packed dish that’s perfect for a cozy Saturday meal. The pressure cooker speeds up the cooking process, allowing the lentils to become tender and the flavors to meld together beautifully. With the added spinach, this soup is full of nutrients, making it both filling and wholesome.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (optional)

Instructions:

1. Heat the olive oil in the pressure cooker over medium heat. Add the onion, garlic, carrots, and celery, sautéing for 4-5 minutes until softened.
2. Stir in the cumin, turmeric, smoked paprika, salt, and pepper. Sauté for another minute until fragrant.
3. Add the lentils and vegetable broth, stirring to combine.
4. Close the lid and cook on high pressure for 15 minutes. Once the cooking time is complete, release the pressure naturally for 5 minutes before opening the lid.
5. Stir in the chopped spinach and lemon juice (if using) and let it wilt for a minute or two.
6. Adjust seasoning if needed and serve hot.

This vegan lentil and spinach soup is comforting and full of flavor. The earthy lentils provide a hearty base, while the spinach adds a fresh, leafy note. The spices give the soup a warm and aromatic touch, making it perfect for a chilly Saturday afternoon. It’s a simple yet filling meal, ideal for meal prep or as a light lunch or dinner.

Vegan Mushroom Stroganoff

This vegan mushroom stroganoff is a creamy, indulgent dish made with hearty mushrooms and a rich, dairy-free sauce. The pressure cooker makes cooking the mushrooms and onions quick and easy, allowing the sauce to become velvety and full of flavor. This dish is a perfect choice for a Saturday night when you’re craving something comforting and satisfying.

Ingredients:

• 2 cups sliced mushrooms (button or cremini)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1/2 cup canned coconut milk (or any plant-based milk)
• 2 tablespoons flour (use gluten-free if preferred)
• 1 tablespoon soy sauce
• 1 teaspoon ground thyme
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish
• Cooked pasta or rice for serving

Instructions:

1. Heat olive oil in the pressure cooker over medium heat. Add the mushrooms and onion, sautéing for 5-6 minutes until softened and browned.
2. Add the garlic and sauté for another minute until fragrant.
3. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Slowly pour in the vegetable broth and coconut milk, stirring constantly to avoid lumps. Add the soy sauce, thyme, salt, and pepper.
5. Close the lid and cook on high pressure for 5 minutes. Once the cooking time is complete, carefully release the pressure.
6. Stir the stroganoff to combine, and adjust seasoning if necessary.
7. Serve the mushroom stroganoff over cooked pasta or rice, garnished with fresh parsley.

This vegan mushroom stroganoff is creamy and satisfying, with the mushrooms providing a meaty texture and the coconut milk creating a rich, velvety sauce. It’s the ultimate comfort food, perfect for a Saturday dinner. Paired with your choice of pasta or rice, this dish makes for a decadent, plant-based meal that will satisfy your cravings.

Vegan Chickpea and Spinach Curry

A flavorful and aromatic curry made with chickpeas, spinach, and a blend of spices, this vegan chickpea and spinach curry is perfect for a quick and filling Saturday dinner. The pressure cooker allows the chickpeas to cook to perfection while soaking up all the vibrant spices. This curry is hearty, nutritious, and perfect when paired with rice or naan.

Ingredients:

• 1 can (400g) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 can (400g) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 teaspoon garam masala
• 1/2 cup coconut milk
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat olive oil in the pressure cooker over medium heat. Add the onion, garlic, and ginger, sautéing for 4-5 minutes until softened.
2. Stir in the curry powder, cumin, coriander, turmeric, cinnamon, and garam masala, and sauté for another minute until fragrant.
3. Add the chickpeas, diced tomatoes, and coconut milk. Stir to combine.
4. Close the lid and cook on high pressure for 6 minutes. Once the cooking time is up, release the pressure carefully.
5. Stir in the chopped spinach and cook for an additional 2 minutes until wilted. Season with salt and pepper.
6. Serve the curry over rice or with naan, garnished with fresh cilantro.

This vegan chickpea and spinach curry is a flavorful, satisfying dish that’s perfect for a weekend meal. The chickpeas provide protein and texture, while the spinach adds freshness. The rich and creamy coconut milk creates a delicious base, and the spices give the curry depth and warmth. It’s an easy-to-make dish that is full of vibrant flavors and can be enjoyed with your favorite side dishes.

Vegan Stuffed Bell Peppers

These vegan stuffed bell peppers are a delightful combination of rice, beans, vegetables, and savory seasonings. The pressure cooker makes it quick and easy to cook the rice and beans together, while the peppers become tender and flavorful. This is a great dish for a Saturday dinner, as it’s both filling and nutritious.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked brown rice
• 1 can (400g) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup tomato sauce
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. In a bowl, combine the cooked rice, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
2. Stuff the bell peppers with the rice and bean mixture, pressing down gently to pack the filling in.
3. Pour the tomato sauce into the pressure cooker and place the stuffed peppers upright in the pot. Drizzle with olive oil.
4. Close the lid and cook on high pressure for 8 minutes. Once the cooking time is up, release the pressure carefully.
5. Serve the stuffed peppers garnished with fresh cilantro and a squeeze of lime juice.

These vegan stuffed bell peppers are a colorful, satisfying dish that’s perfect for a Saturday dinner. The rice and bean filling is hearty and full of flavor, while the peppers become tender and sweet. Topped with fresh cilantro and lime juice, this dish is vibrant and refreshing. It’s a versatile recipe that can easily be adjusted to your taste preferences and a great way to enjoy a plant-based meal.

Note: More recipes​ are coming soon!