Empty My Fridge
Instant Pot Vegan Enchilada Soup with Quinoa, Walnut, Mushroom ! Vegan Richa Recipes
Ingredients
- Oil1 tsp
- Onion½
- Garlic4 cloves
- Mushroom6 oz
- Walnut⅓ cups
- Jalapeño chili · chopped½–1
- Bell pepper · chopped1 ½
- Or more enchilada seasoning2 tbsp
- Quinoa¼ cups
- Soy curls2 oz
- Sweet corn⅓ cups
- Tomato sauce1 cup
- Vegetable broth1 ½ cups
- Salt¾ tsp
- Each of chipotle pepper powder½ tsp
- Smoked paprika¾ tsp
- Cinnamon¼ tsp
- Black pepper
Instructions
- Set the Instant Pot to sauté. Add the oil (or 3 tablespoons broth) and, once hot, add the onion, garlic and a pinch of salt. Cook 2 minutes.
- Meanwhile, pulse the walnuts in a processor until coarse. Add the mushrooms and pulse until chopped. Add this mixture to the pot and stir for 1 minute. Add the jalapeño and peppers and cook 2 minutes.
- Add the spices, quinoa (plus soy curls, if using), corn, salt, tomato sauce and broth, and mix well.
- Close the lid and pressure cook on high for 15 minutes. Let the pressure release naturally. Taste and adjust salt, heat and flavor, and stir.
- Stovetop option: in a saucepan over medium heat, cook steps 1 and 2 as above, cooking the mushroom mixture 3 to 4 minutes before adding the peppers. Then add the spices, quinoa (and soy curls), corn, salt, tomato sauce, broth and 1/2 cup more broth as in step 3. Partially cover and simmer 20 to 25 minutes. Taste and adjust seasoning, liquid and quinoa doneness. Uncover and simmer on low 10 to 15 m
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GarlicOnionBell pepperMushroomSweet cornTomato sauceWalnutQuinoa
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