#vegan Archives » Kay's Clean Eats

Cashew Date Bars

Cashew Date Bars are a healthy and easy recipe. They are the perfect energizing grab-and-go snack that is vegan, gluten-free, and refined sugar-free. 

Need a quick healthy snack, these Cashew Date Bars are absolutely perfect. These bars are seriously so easy to make and store great in the fridge. You can have a healthy snack all week that also satisfies your sweet tooth. Before COVID lockdown I would eat one of these before my cycle class for energy! So dang delicious and easy to digest. 

So now that we have established how easy these are to make, let’s go over the ingredients you will need to make Cashew Date bars.

  • Medjool dates ( the softer gooey ones are best)
  • cashew butter ( can sub almond or peanut butter)
  • 1/2 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • salt

These are wholesome and easy ingredients. Some optional add-ins would be.

  • chocolate chips
  • dried cherries or any dried fruit

 

Love health snacks, also try Blueberry Protein Oatmeal Cups and The Best Almond Flour Banana Muffins.

Yield: 8 Bars

Cashew Date Bars

Cashew Date Bars

Cashew Date Bars are and healthy and easy recipe. They are the perfect energizing grab-and-go snack that is vegan, gluten-free, and refined sugar-free. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 cup Medjool dates, pitted
  • 1/2 cup cashews
  • 1/2 cup cashew butter
  • 1/2 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tbsp toasted sesame seeds  

Instructions

  1. Lightly spray a 9 x 5-inch loaf pan with cooking spray then line it with parchment paper for easy removal.
  2. To a food processor add dates, cashew butter, cashews, sunflower seeds, cinnamon, vanilla extract, and salt.
  3. Pulse ingredients till dough-like texture forms, there will be some chunks intact.
  4. Press mixture evenly into loaf pan and sprinkle with sesame seeds.
  5. Refrigerate for 1 hr, then cut bars into squares. Store in refrigerator.

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing is easy to make with just a few simple ingredients. This dressing brings the most simple dishes to life, it is vegan, gluten-free, and refined sugar-free.

I love sauce, dips, spreads I pretty much need it on everything I eat. Cashew based dressing is my favorite, I also love Chipotle Cashew Cream!! I love to put Creamy Cashew Dressing on my salads, buddha bowls, and roasted veggies. You can dump this dressing on just about any savory bowl and it will be delicious! I seriously love all sauces but this one I make the most.

So today was a clean out the fridge day and roast all the veggies about to wilt over and die. We are usually pretty good at eating our veggies especially me, but my first trimester and veggies were not blending well. I had to stick to soups and smoothies to eat my veggies, thankfully were out of the trimester! Now in the second, I want nothing more than buddha bowls and big fresh salads, but still loving my carbs too, ha!

How to make Creamy Cashew Dressing 

 

This is a very easy recipe to make. Add all ingredients to your blender and blend till smooth and creamy! I use a Vitamix which also heats the dressing little so I chill mine in the fridge before eating. Keep the dressing stored in the fridge for up to 1 week in a sealed jar. 

Love amazing dressings, you must also try Chipotle Cashew Cream and Vegan Basil Cream Sauce!

Yield: 6 servings

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing is easy to make with just a few simple ingredients. This dressing brings the most simple dishes to life, it is vegan, gluten-free, and refined sugar-free.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup soaked cashews, drained and rinsed
  • 2  garlic cloves
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1/4 cup avocado oil
  • 1 tsp apple cider vinegar
  • 1/2 cup filtered water
  • Salt to taste

Instructions

    1. If you have not soaked cashews overnight, place cashews in boiling hot water and let soak for 15 minutes, then drain thoroughly.
    2. Place cashews, garlic, lemon juice, maple syrup, avocado oil, apple cider vinegar, and salt in a high-speed blender.
      Blend on high, and slowly add in the water, scrape down sides as needed. Blend till smooth and creamy, about 30 seconds to 1 minute.
    3. You can serve immediately or refrigerate. Leftovers will keep in the fridge for 1 week.

Notes

Prep time does not include soaking the cashews, I recommend you do this the night before or flash soak them in hot water for 15 minutes.

Healthier Hawaiian Macaroni Salad

Healthier Hawaiian Macaroni Salad is the perfect side dish for any BBQ or Luau! Made with 5 ingredients this creamy lighted up and vegan-friendly macaroni salad is sure to hit the spot. 

Not only did this Healthier Hawaiian Macaroni Salad get the family approval, my kids asked for it the next day! I served it with my Easy Hawaiian Chicken recipe and it truly was the perfect pair. 

This recipe is perfect to bring to a BBQ or have on its own. It stores great in the fridge for up to 5 days, the kids love a bowl for snack time or lunch. Healthier Hawaiian Macaroni Salad does not skimp on flavor it is absolutely delicious!

4 Simple Ingredients for Healthier Hawaiian Macaroni

  •  dry macaroni pasta
  •  shredded carrots 
  •  grated onion 
  •  vegan mayo, or sub regular mayo
  • salt and pepper to taste

That is all you will need to create this delicious macaroni salad!

 

Love easy and healthy side dishes, also try Nutted Wild Rice Pilaf, Mexican Quinoa Salad, and Easy Greek Pasta Salad.

Yield: 4

Healthier Hawaiian Macaroni Salad

Healthier Hawaiian Macaroni Salad is the perfect side dish for any BBQ or Laua! Made with 5 ingredients this lighted up creamy macaroni salad is sure to hit the spot. 

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 1/2 cup dry macaroni pasta
  • 1/2 cup shredded carrots 
  • 1 tbsp grated onion 
  • 1/2 cup vegan mayo, or sub regular mayo
  • salt and pepper to taste

Instructions

Cook macaroni according to package, about 10 minutes. You want it softer than al dente. Strain pasta and rinse with cold water to stop cooking. Let chill in the refrigerator.

Add mayo to your chilled macaroni and mix well. Stir in carrots and onion. Season with salt and pepper. Enjoy!

Can be made 24 hours ahead of time and stored in the fridge for 4-5 days.

Delicious Vegan Chocolate Pudding

Vegan Chocolate Pudding is so creamy and rich! Made with 4 ingredients and so decadent one would have no clue this is gluten-free, dairy-free, and refined sugar-free.

This week has been a whirlwind, to say the least. My opinion has always been clear, better to be safe than sorry. There is a lot of uncertainty with the Covid-19 virus which has created absolute hysteria in our area. I was able to hit the markets earlier this week and I did not hoard a thing, I got shelf staples that were available and waited in a 40 min checkout line. The number of people and the panic all around me gave me the absolute worst anxiety. Trying to shift my focus to do things I love, like creating Vegan Chocolate Pudding!

vegan chocolate pudding

This vegan chocolate pudding is made from shelf staples! Let me tell you it is so amazing!! It could be used as a pudding, mousse, and tart filling! Personally I love it with a little drizzle of peanut butter and granola, unreal! 

Love healthy desserts, try The Best Vegan Dark Chocolate Tart and Sweet Potato Pie Parfait!

Yield: 4

Vegan Chocolate Pudding

Vegan Chocolate Pudding

Vegan Chocolate Pudding is so creamy and rich! Made with 4 ingredients and so decadent one would have no clue this is gluten-free, dairy-free, and refined sugar-free.

Prep Time 5 minutes
Additional Time 4 hours
Total Time 4 hours 5 minutes

Ingredients

  • 1/2 cup cashews, soaked overnight
  • 1 15.5 oz can coconut cream
  • 1 tsp vanilla extract
  • 3 tbsp cacao powder
  • 1/4 cup agave
  • pinch of pink salt

Instructions

  1. Place all ingredients into a highspeed blender. Blend till combined and smooth.
  2. Transfer to a Tupperware container and refrigerate for 4+ hours, or until it sets into a smooth velvety texture. Enjoy!

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are so creamy and delicious. Naturally sweet and easy to make this is soon to be your new favorite vegan cheesecake. 

Hello guys! Happy Thursday, shall I say home stretch to the weekend!! And this weekend make yourself some time to make these EPIC No-Bake Vegan Peanut Butter & Jelly Cheesecakes! My kids and I officially moved this up to our favorite no-bake dessert.  

Peanut butter and jelly a childhood favorite. The combination is easily one everyone loves. Who doesn’t love a dessert that is good for you and taste great!

How To Make No-Bake Vegan Peanut Butter & Jelly Cheesecakes 

Let’s start with the cashews they must be soaked. I can not emphasize soaking the cashews enough, if you do not the flavor will be quite off tasting. I like to soak them overnight however you can flash soak them. 

How To Flash Soak Cashews

  1. Place cashews in a small pot and cover with water. 
  2. Bring water to boil. Cover and remove from heat.
  3. Soak cashews for 15-20 minutes. Drain, and your good to go!

Okay so now that we have established how important it is to soak your nuts lets move on, haha!

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn’t hold together when squeezed add a few teaspoons of water and blend.
  3. Press a spoonful into the bottom of your cake slots. 
  4. To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.
  5. Divide into 2 bowls.
  6. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl. 
  7. Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth. 
  8. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full. 
  9. Place the cheesecakes in the freezer for 4hours, or until they set.
  10. Remove from the freezer, un-mold and
  11. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cols the chocolate will harden quickly.
  12. Store leftovers in the freezer. 

Picture Steps:

Crust

Base Cheesecake:

Peanut Butter Cheesecake:

Jelly  Cheesecake:

Love healthy desserts, also try Sweet Potato Pie ParfaitsFruit Pizza with Peanut Butter WhipVegan Sweet Potato Brownies, and Raw Vegan Chocolate Strawberry Tart.

Yield: 8

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are so creamy and delicious. Naturally sweet and easy to make this is soon to be your new favorite vegan cheesecake. 

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

Crust

  • 1 cup raw pecans
  • 1/8 cup coconut oil
  • 10 pitted medjool dates 
  • 1/2 tsp vanilla extract 
  • pinch of pink salt

Cheesecake

  • 1 cup cashews, soaked overnight (for best results), drained and rinsed
  • 1/4 cup agave
  • 1 cup canned coconut cream
  • 1 tsp vanilla extract
  • 1/4 cup peanut butter 
  • 8 raspberries
  • 2 strawberries 
  • 1/2 tsp beet powder (optional)

Chocolate Coating

  • 1/3 cup dark chocolate chips

Instructions

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn't hold together when squeezed add a few teaspoons of water and blend.
  3. Press a spoonful into the bottom of your cake slots. 
    To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.
  4. Divide into 2 bowls.
  5. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl. 
  6. Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth. 
  7. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full. 
  8. Place the cheesecakes in the freezer for 4 hours, or until they set.
  9. Remove from the freezer and un-mold.
  10. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cold the chocolate will harden quickly.
  11. Store leftovers in the freezer. 

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry is a simple and healthy recipe bursting with flavor. Have this delicious meal out in 20 mins from start to finish!

Easy Tofu and Vegetable CurryThere is nothing like a warm bowl of curry on a chilly day. I don’t know what is going on with me but I can not get enough of this Easy Tofu and Vegetable Curry. Literally I’ve eaten this 4 times in the past week!! My curry cravings are crazy, funny thing is that I never actually liked curry till 6 months ago! Maybe I am just making up for the lost time. 

This dish has mild spice and is bursting with the most delicious cozy flavor. Serve it with some warm rice or naan and you got yourself the best meal ever! My love for curry lately is crazy, haha! The best part for me is it is that Easy Tofu and Vegetable Curry is a quick, nutritious and delicious meal!  I can have dinner on the table in 20 minutes!

A FEW RECIPES NOTES

  • Use Veggies You Like in this Easy Tofu and Vegetable Curry: Broccoli, bok choi, peas, peppers, and eggplant would all be great additions!
  • Rice: curry goes excellent with rice, rice noodles, and naan. 

Love curry, also try  15 – Minute Chickpea Curry and Quinoa.

If you tried this Easy Tofu and Vegetable Curry please let me know how you liked it by leaving a rating and comment below! Be sure to follow along on InstagramPinterest, and Facebook for all the delicious things happening around here!

Yield: 4

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry is a simple and healthy recipe bursting with flavor. Have this delicious meal out in 20 mins from start to finish!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp avocado oil
  • 14 oz tofu, extra firm cut into cubes
  • 1 shallot, diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 4 cups cauliflower florets
  • 3 garlic cloves, minced
  • 3 tsp ginger, crushed
  • 1 1/2 tbsp curry powder
  • 1/2 tbsp turmeric powder
  • 15 oz coconut milk, canned
  • 1 cup vegetable broth
  • Salt & Peper to taste

Instructions

  1. Heat avocado oil in a skillet on medium-high heat. Add in tofu and cook each side 1-2 minutes, until golden and crispy.
  2. Transfer tofu to a separate bowl and add in the shallot and cauliflower. Cook for 1 minute. Then add in carrots, zucchini, garlic, and ginger let cook for another 3-4 minutes.
  3. Add in the rest of the ingredients. Mix everything together till well combined. Add back in tofu and bring the curry to a simmer.
  4. Taste and adjust if needed, remove from heat and serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 283Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 244mgCarbohydrates: 12gFiber: 5gSugar: 4gProtein: 11g

Pumpkin Breakfast Cookies

Rise and Shine with these healthy and delicious Pumpkin Breakfast Cookies. Made with the wholesome ingredients you need to jump-start your day! A perfect grab and go breakfast that is gluten-free, dairy-free, and refined sugar-free. 

Cookies for breakfast how can anyone turn that down! I think my kids may have been the most excites, ha! So you may be wondering why fall flavors in January… well obviously cause pumpkin can never really go out of season! Let me introduce you to the best Pumpkin Breakfast Cookies around!

pumpkin breakfast cookies

So mornings are NOT my thing, I’ve tried multiple times to be a morning person but I am a tired and true night owl 🦉. During the week I like a quick and nutritious breakfast. One the kids can eat in the car on the way to school drop off if needed! These Pumpkin  Breakfast Cookies are the perfect make-ahead breakfast to have on hand. 

I love the versatility of these breakfast cookies, you can leave in the chocolate chips take them out, or sub them for any nuts or seeds. Adjust them to your liking you can’t go wrong with Pumpkin Breakfast Cookies!!

How To Make Pumpkin Chocolate Chip Breakfast Cookies

  1. Preheat your oven to 350 degrees F
  2. In a medium mixing bowl mash 1 ripe banana.
  3. Add in pumpkin, flax egg, almond butter, vanilla extract, and maple syrup. Mix till combined.
  4. Stir in almond flour, oats, baking soda, and cinnamon till combined. 
  5. Fold in chocolate chips.
  6. Using a cookie scoop, drop balls onto parchment paper. Flatten tops to desired thickness the cookies won’t flatten when cooking. 
  7. Bake cookies for 15 minutes. Let cool completely before serving.
  8. Enjoy!

Love breakfast, also try Banana Cinnamon OatmealGluten-Free Yogurt Banana BreadSweet Potato Pie Parfaits, and Maple Pear Baked Oatmeal. 

Yield: 18 cookies

Pumpkin Chocolate Chip Breakfast Cookies

Pumpkin Chocolate Chip Breakfast Cookies

Rise and Shine with these healthy and delicious Pumpkin Chocolate Chip Breakfast Cookies. Made with the wholesome ingredients you need to jump-start your day! A perfect grab and go breakfast that is gluten-free, dairy-free, and refined sugar-free. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 ripe banana, mashed
  • 1/2 cup pumpkin puree
  • 1 flax egg, 1 tbsp ground flax + 2.5 tbsp water
  • 1/4 cup almond butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips

Instructions

    Preheat your oven to 350 degrees F
    In a medium mixing bowl mash 1 ripe banana.
    Add in pumpkin, flax egg, almond butter, vanilla extract, and maple syrup. Mix till combined.
    Stir in almond flour, oats, baking soda, and cinnamon till combined. 
    Fold in chocolate chips.
    Using a cookie scoop, drop balls onto parchment paper. Flatten tops to desired thickness the cookies won't flatten when cooking. 
    Bake cookies for 15 minutes. Let cool completely before serving. Enjoy!

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 98Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 30mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 2g

Banana Cinnamon Oatmeal

Simplify mornings with Banana Cinnamon Oatmeal. The most delicious, healthy, and quick breakfast! This recipe is dairy-free, gluten-free, and has no added sugars!
 

Growing up my absolute favorite breakfast was Trader Joe’s maple brown sugar instant oatmeal with a piece of butter toast! Oh My Gosh, I ate so much of it. Little did I know that oatmeal may be the easiest thing to whip up!

Banana Cinnamon Oatmeal

Made with 4 wholesome ingredients Banana Cinnamon Oatmeal is a quick and easy meal! There is no added sugar in the glorious bowl of oatmeal. Lately, this has been my breakfast and afternoon snack, I cant seem to get enough! I like to change the toppings, usually, I will use what I have but the combination always includes chia seeds berries and nut butter. 

How To Make Banana Cinnamon Oatmeal 

  1. In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
  2. Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
  3. Top with chia seeds, berries, and your favorite nut butter. 

Love oatmeal, also try Maple Pear Baked Oatmeal!

Yield: 1

Banana Cinnamon Oatmeal

Banana Cinnamon Oatmeal

Simplify mornings with Banana Cinnamon Oatmeal. The most delicious, healthy, and quick breakfast! This recipe is dairy-free, gluten-free, and has no added sugars!

Prep Time 1 minute
Cook Time 9 minutes
Total Time 10 minutes

Ingredients

  • 1 ripe banana, mashed
  • 1 cup almond milk
  • 1/2 cup oats
  • 1/4 tsp cinnamon

Instructions

    In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
    Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
    Top with chia seeds, berries, and your favorite nut butter. 

Notes

Optional toppings:

Berries, seeds, nuts, and nut butter.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 317Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 13mgCarbohydrates: 63gFiber: 8gSugar: 22gProtein: 8g

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling! 

Instant Pot Vegan !0 bean taco soup

Before I jump into this recipe I must share where my heart is at. With the passing of Kobe Bryant and his daughter along with all the other passengers yesterday, I’d say it has been a very heavy, emotional past 24 hours. I’ve cried on and off and yesterday just felt dark. My heart goes out to his wife mourning the loss of her baby girl and her husband. No mother should ever feel the unfathomable pain she must be going through… I pray God wraps his arms around the families that have been broken. These situations really test our faith, I have so many questions. My heart goes out to each victim and the families affected.

Let this be a reminder to all of us to never take life for granted. Life is short, continue to cherish each moment and love with all your heart.

“The most important thing is to try and inspire people so that they can be great at whatever they want to do.” – Kobe Bryant

 Instant Pot Vegan 10 Bean Taco Soup

If I am being completely honest I have had this Jar of 10 bean mix in my pantry for MONTHS! I knew one day I would use it, I love beans. They are a wonderful source of protein and fiber and a great alternative to meat. Instant Pot Vegan 10 Bean Taco Soup has a similar texture to chili but the taste was better in my opinion!

This week I am really focusing on lower our meat consumption by eating more vegan and vegetarian meals. I can not say I will ever be a vegan again but maybe more like a flex-A-tarian, kind of just made that up but I love the way it sounds! 

This soup tastes amazing, my kids eat it with some crushed tortilla chips on top, and I like mine with some vegan sour cream, so yummy!!! 

How To Make Instant Pot Vegan 10 Bean Taco Soup

  1. Rinse beans in a colander and set aside. 
  2. Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.
  3. Add in taco seasoning and mix till combined. 
  4. Pour in the beans, diced tomatoes, tomato sauce,  broth, and vegan bouillon cube. Stir and place the lid on the instant pot. 
  5. Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release. 
  6. Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft. 
  7. Season with salt and pepper to taste, Enjoy!

Love instant pot soups recipes, also try Instant Pot Bean Potato & Kale Vegan Soup and Instant Pot Lemon Chicken Orzo Soup.

Yield: 5

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling! 

Prep Time 5 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 tablespoons of avocado oil
  • 1 1/2 cups diced carrots
  • 1 1/2 half cups diced celery
  • 1 1/2 cups diced white onion
  • 4 garlic cloves, minced
  • 2 tbsp taco seasoning (I used Trader Joe’s brand)
  • 1 can (14.5 oz) petite diced tomatoes
  • 1 can (15 oz ) tomato sauce
  • 2 cups 10 bean mix
  • 2 quarts veggie broth ( can sub stalk)
  • 1 vegan bouillon cube
  • 1 cup orzo
  • Salt & Peper to taste

Instructions

    Rinse beans in a colander and set aside. 
    Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.
    Add in taco seasoning and mix till combined. 
    Pour in the beans, diced tomatoes, tomato sauce,  broth, and vegan bouillon cube. Stir and place the lid on the instant pot. 
    Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release. 
    Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft. 
    Season with salt and pepper to taste, Enjoy!

Notes

Garnish with your favorite toppings! We enjoy tortilla chips, cheese, sour cream, and cilantro!

Have a picky eater, serve it with a quesadilla for dipping.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 371Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 422mgCarbohydrates: 65gFiber: 17gSugar: 9gProtein: 20g

Instant Pot Bean Potato & Kale Vegan Soup

Heres to warm meals on cold winter nights. Instant Pot Bean Potato & Kale Vegan Soup is hearty, cozy, healthy and delicious. Made with beans, potato, and kale and ready in no time.  

Instant Pot Bean Potato & Kale Vegan Soup

My Brief Vegan Background

More plant-based meals are what my body has been asking for lately. I go through phases with food but when my body wants more veggies I give it more! I have come along way in the whole ‘balanced’ eating regimen. The idea of listening to my body has been a journey.

Did you know I was a vegan for 4 years, and a raw vegan for 1 of those years!? That’s right no meat, dairy or animal products for 4 years! The vegan diet is a wonderful one however for me it wasn’t sustainable. It all ties back to listening to my body. It came to a point where I had to question why am I vegan, was it for the Instagram family and community I rapidly built? 

Long story short, yes, I was living for this community I had built this success and approval. I had ignored all signs but I am so glad I am here today practicing balance in all aspects of my life. Leaving the community was hard, got a lot of hate messages, threats and some friends I thought were friends left. It got to me and shut down my social media for a year. But, this was the best thing I really grew and worked hard on myself.

I love that I am finally comfortable to be here on this huge cyberspace again. Sharing all the recipes with you is what I LOVE about my job. This place of balance and self-acceptance I have found is beautiful and I hope you find yours too! Whatever it looks like for you I am always here as support! It is so silly to judge others based on the decisions they make to live a better and happier life! Cheers to you and all your doing to live out your very best life!!

Instant Pot Bean Potato & Kale Vegan Soup

What I love about this soup is the heartiness of it! Instant Pot Bean Potato & Kale Vegan Soup is healthier comfort food you can feel good about eating. I love it on cold nights with some warm sourdough bread, it’s an amazing combo. The addition of parmesan and fresh basil on top is another great way to enjoy this soup, to keep it vegan get some vegan parmesan at Whole Foods. I highly recommend Violife, I’m not sponsored just really like their vegan cheeses!

How To Make Instant Pot Bean Potato & Kale Vegan Soup

  • Turn your pressure cooker to saute mode. 
  • Add in avocado oil, onions, potatoes, kale, and garlic, saute for 8-10 minutes till veggies are softened and fragrant. 
  • Stir in seasonings. 
  • Add in beans, crushed tomatoes, broth, water, and vegan bouillon cube.  Stir till combined. 
  • Add salt & pepper to taste.
  • Place lid on Instant Pot and select pressure cook, set time to 10 minutes. 
  • Quick-release the pressure and remove the lid.
  • Dish, Serve, Enjoy!
  • Garnish with your favorites, parmesan & fresh basil work great!

Love an easy Instant Pot recipe, also try Instant Pot Lemon Chicken Orzo Soup.

Yield: 4

Instant Pot Bean Potato & Kale Vegan Soup

Instant Pot Bean Potato & Kale Vegan Soup

Heres to warm meals on cold winter nights. Instant Pot Bean Potato & Kale Vegan Soup is hearty, cozy, healthy and delicious. Made with beans, potato, and kale and ready in no time.  

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 tbsp avocado oil
  • 1/2 cup white onion, diced
  • 2 1/2 cups russet potatoes, diced ( 2 russet potatoes)
  • 2 cups curly kale, chopped & stems removed
  • 4 garlic cloves, minced
  • 1 tbsp dried parsley
  • 1 tbsp dried basil
  • 1 tsp garlic powder
  • 1 15 oz can kidney beans, drained & rinsed
  • 1 15 oz can white beans, drained & rinsed
  • 1 15 oz can crushed tomatoes
  • 32 oz veggie broth or stock
  • 1 3/4 cup water
  • 1 vegan chik'n bouilon cube
  • salt & pepper to taste

Instructions

    Turn your pressure cooker to saute mode. 
    Add in avocado oil, onions, potatoes, kale, and garlic saute for 8-10 minutes till veggies are softened and fragrant. 

    Stir in seasonings. 
    Add in beans, crushed tomatoes, broth, water, and vegan bouillon cube.  Stir till combined. 

    Add salt & pepper to taste.
    Place lid on Instant Pot and select pressure cook, set time to 10 minutes. 
    Quick-release the pressure and remove the lid.
    Dish, Serve, Enjoy!
    Garnish with your favorites, parmesan & fresh parsley work great!

Notes

Garnish with fresh basil and parmesan cheese.