Here we are again! Just a few days from Thanksgiving – and then Christmas – and lots of people want to know: Can I make a frozen vegan holiday roast in my Instant Pot?
Yes, you can!
Here’s the recipe from Vegan Pressure Cooking, Revised and Expanded: More than 100 Delicious Grain, Bean, and One-Pot Recipes Using a Traditional or Electric Pressure Cooker or Instant Pot® and the first edition of Vegan Pressure Cooking:
Holiday Roast with Mashed Vegetables
From Vegan Pressure Cooking by JL Fields.
- 1 to 2 teaspoons extra-virgin olive oil
- 4 cloves garlic (minced)
- 1 cup 160 g diced yellow onion
- 2 cups 260 g diced carrot
- 2 cups 220 g diced potato
- 1 teaspoon sea salt
- 1 vegan stuffed roast (1 pound, or 454 g, thawed (Field Roast, Gardein, and Tofurky make holiday roasts))
- 3/4 to 1 cup 180 to 235 ml vegetable broth
- 1 tablespoon 15 ml almond milk
- 1/4 teaspoon ground black pepper
- 1 teaspoon vegan butter (optional)
- In an uncovered pressure cooker, heat the oil on medium-high. Add the garlic and onion and sauté for 1 minute. Add the carrots, potatoes, and salt. Mix well. Place the thawed roast on top of the vegetables and pour the vegetable broth over the roast.
- Cover and bring to pressure. Cook at low pressure for 8 minutes. Use a quick release.
- Remove the lid, remove the roast, and set aside.
- Add the almond milk, black pepper, and vegan butter to the vegetables in the pressure cooker and mash with a potato masher. Slice the roast and serve with the mashed vegetables.
If you’re using a multifunction electric pressure cooker:
- Simply select the pressure cooker or manual button and toggle to low pressure.
- You can also use the slow-cooking function for 1 hour.
Happy holiday pressure cooking/Instant Pot cooking!
JL Fields 