20
min
4
servings
240
kcal
12g
protein
27g
carbs
10g
fat
Instant Pot Vegan Enchilada Soup with Quinoa, walnuts, mushrooms. Pressure Cooker Bean-free Vegan Quinoa Chili with Homemade Enchilada seasoning.
Notes
Serve with toppings of choice like vegan sour cream, lemon juice, cilantro, jalapeño, or hot sauce. Serve with pumpkin cornbread.
Sauté
5 min
Pressure Cook
15 min
High
Natural Release
-
Total: 20 min
Sauté
5 min
Pressure Cook
15 min
High
Natural Release
-
Total: 20 min
or broth
or Tomato paste
or water
to add ingredients to your shopping list
Start the Instant Pot on sauté. Add oil or broth. Once hot, add the onion, garlic, and a pinch of salt and cook for 2 minutes.
Meanwhile, pulse the walnuts in a processor until they form a coarse mixture. Add mushrooms and pulse again until the mushrooms are chopped. Add the mushroom and walnut mixture to the pot and mix in for a minute. Add the jalapeño and peppers and cook for 2 minutes.
Add the spices, quinoa, soy curls, corn, tomato sauce, and broth. Mix well.
Close the lid and pressure cook on high pressure for , allow the pressure to . Taste and adjust the salt, heat or flavor and mix in.
Garnish with vegan sour cream, lemon juice, cilantro, jalapeño or pickled jalapeño, and/or hot sauce. Serve cornbread or tortillas.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Cool completely, store in a freezer-safe container for up to 3 months.
Reheat on the stovetop or in the microwave until heated through.
to post a comment
No comments yet. Be the first!
