Jill Nussinow (aka The Veggie Queen) shares her hip strategies for preparing a satisfying vegan one pot meal, along with a recipe from her latest cookbook: Vegan Under Pressure – Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker. Learn more about her and all of her vegan cookbooks on theveggiequeen.com
There is something so satisfying about adding your ingredients to the pressure cooker all at once and ending up with an entire meal as I do in this recipe. The key to doing this successfully is to be sure that ingredients have similar timing so that they are all fully cooked at the end of the cooking time. This can easily be done with quinoa and lentils, cooked for 8 minutes with natural release, red rice and French green or black beluga lentils for 10 minutes with natural release, or unsoaked black beans and brown rice, cooked for 25 minutes, with natural release.
Jill's Vegan Pressure Cooker One Pot Combos
|combo||presure cooking time||pressure release|
|quinoa and lentils||6-8 min||natural release|
|millet and french green lentils or black beluga lentils||10 min||natural release|
|red rice and french green or beluga lentils||10 min||natural release|
|brown rice and unsoaked black beans||25 min||nautral release|
The second part of the equation goes beyond timing and it’s how much liquid to add. I find that many times when trying this on your own, you might not add enough liquid which leads to crunchy grains and legumes or adding too much liquid which leads to a soupy or stew-like result when not intended.
This recipe showcases millet (or quinoa, if you prefer) and French green, or black beluga, lentils with seasonal vegetables. I adore any recipe that is flexible enough for me to use seasonal vegetables. Because the vegetables cook quickly, they do not even need pressure to get heated and cooked through. The residual heat in the cooked ingredients and the pot are enough to get them cooked with the lid just locked on for a few minutes.
Eat as is, or use as a filling for wraps or burritos. There is no added spice so if you have a favorite such as garam masala, curry powder or a Mexican-style spice, feel free to add a couple of teaspoons or more while cooking. Try it and leave a comment below to let me know what you think.
- 1 cup sliced leek or onion
- ¼ to ½ cup thinly sliced shiitake or oyster mushrooms
- 2 cloves garlic, minced
- 1 cup millet, rinsed
- ½ cup French green lentils, rinsed and picked over
- 2¼ cups vegetable stock
- ½ cup thinly sliced bok choy
- 1 cup sliced snow or sugar snap peas
- 1 cup asparagus, cut into 1-inch pieces
- ¼ cup chopped fresh herbs, such as parsley mixed with chives and garlic chives
- Drizzle of lemon juice
- Gomasio (sesame salt), for garnish
- Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the leek, mushrooms, and garlic and dry sauté for 2 minutes. Add the millet and lentils and toast for 1 minute. Add the stock.
- Lock the lid on the pressure cooker. Bring to high pressure; cook for 10 minutes. Let the pressure come down naturally. Remove the lid, carefully tilting it away from you.
- Add the bok choy, peas, and asparagus (or other vegetables of your choice) . Replace the lid and let sit for 2 to 3 minutes. Check to be sure that the millet is cooked through; it should be bright yellow. If not, lock on the lid and let sit for another minute or two.
- Stir, add the fresh herbs, and transfer to a bowl. Add the lemon juice and gomasio right before serving.
©2016, Reprinted with permission from Vegan Under Pressure, Houghton, Mifflin, Harcourt
Prep veggies for recipe
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