Reddit reviews Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker

>We’re definitely guilty of trying a recipe once and ditching it if it doesn’t work out. I’ll work on trying adjustments and sticking with one until it’s perfected.

It can be really hard to do that, because you're basically fighting human nature, lol - but if you do the tweak & experiment approach, then you don't miss or skip over any recipe that might end up being amazing, you know? Granted, there are some recipes that your personal palette will just straight-up reject, so...it's a process, haha!

So I'll throw some recipes & resources out here - keep in mind (1) you may not personally like all of them, and (2) they may come out good, but you may want to tweak them to make them better. For me, trying new recipes is all about:

1. Trying something new
   
2. Seeing if I like it
   
3. Seeing if I love it enough to lock it into my recipes folders
   
4. Seeing if it has potential to be tweaked to be really excellent after some R&D in the kitchen
   
5. Seeing if it's not good & needs to be dumped, lol
   
   If you look at your kitchen as a production environment, then the game changes a little bit: if you only eat 3 meals a day (breakfast, lunch, dinner), then you're on the hook for 21 meals per week. I aim to try at least one new recipe a week, which out of 21 meals required, isn't that bad! That minimum-level effort results in over 50 new recipes tried every year, which makes trying new things much more approachable! So with that said, here's a few links!
   
   Vegetarian:
   
   Jill Nussinow, aka The Veggie Queen, has a couple of great cookbooks: (well - they're vegan, a bit further from vegetarian, but really good!)
   
   

• The New Fast Food
  
• Vegan Under Pressure (TOC)
  
  Many soups are vegetarian! (or vegan)
  
  
• Minestrone soup
  
• Lentil gumbo
  
• White bean soup
  
  Vegetarian (and Vegan) recipes:
  
  
• Vegan chili
  
• Refried beans (if you use the vegetable stock option)
  
• Hummus (you'll need a food processor, and you'll need to experiment a LOT to get the flavoring where you personally want it to be; also be sure remove the skins to make it silky-smooth!)
  
• Buttery garlic mashed potatoes
  
  Chicken recipes:
  
  
• Chicken teriyaki (per the OP...although I recommend using low-sodium soy sauce, as it's a bit on the salty side using regular soy sauce)
  
• Crack chicken (per the previous post, I add a cornstarch slurry at the end...fantastic on buns - especially brioche hamburger buns, quesadillas, etc.)
  
• Chicken parm meatballs (I know it sounds silly, but for doing the noodles separately, plain, I use a microwave pasta cooker most of the time & it has really great results lol)
  
  Indian recipes:
  
  If you're into baking at all, check out this no-knead naan. I use a Baking Steel a lot in my kitchen - not cheap, but it's one of those "buy it for life" things that works for a variety of baking recipes!
  
  I have a huge love for Indian food...here are some of the basics:
  
  
• Butter chicken (read this FAQ)
  
• Chicken tikka masala
  
• Coconut tandoori chicken
  
  Thai recipes:
  
  I'm currently working on my curry game (and failing spectacularly, lol). Thai recipes are very new to me...still learning! Here are some starting points:
  
  
• Yellow curry
  
• Green curry
  
• Red curry
  
• Massaman curry
  
• Peanut tofu pineapple curry
  
• Lemongrass chicken
  
• Peanut noodles
  
  part 1/2

I feel you on the STRUGGLE of vegan baking. My first batch of vegan brownies were a bit sad and when my father took his first bite said that they tasted odd. I told him that they were vegan and he spat them out immediately (since then we've made some glowing progress).

Minimalist Baker is a wonderful dive into a diverse array of vegan baked goods and stunning food photography! https://minimalistbaker.com

I have an instant pot and like to do some "baking" in there and highly recommend the cook book, Vegan Under Pressure - https://www.amazon.com/Vegan-Under-Pressure-Jill-Nussinow-ebook/dp/B010KMOPI0

PERSONALLY - I have been able to surprise many of my friends and family members by veganizing popular and well known recipes. For instance, if you look up the ever so original Tollhouse chocolate chip cookie recipe, it is SUPER EASY to make vegan and no one bats an eye!

For the butter, I replace it with Earth Balance (stick form is best, if you can find that for measuring). Earth Balance acts EXACTLY the same as regular butter, make sure it is softened and not melted through when adding it to the sugars. For eggs, I just started using Bob's Red Mill Egg Replacer (https://www.bobsredmill.com/gluten-free-vegan-egg-replacer.html) and it is pretty darn awesome. Just make sure to fully incorporate it to the batter, it has a very "sticky" texture, which is great since that is the role it is fulfilling! Last replacement is using vegan chocolate chips instead of dairy chocolate chips, which there are quite a few brands for. AND BOOM. A super easy vegan spin on a classic recipe!