Tag Archive for easy vegan recipes

Instant Pot Mushroom Risotto

I watch a lot of cooking shows. Like, a lot. And if there’s one thing I’ve learned from my hours watching the Food Network, it’s never make risotto. 99.999% of the time, the competitor that makes the risotto goes home.

Yeah, risotto is a bit finicky. But it’s not that bad. You can make it. Really, you can.

The main issue with risotto is that it’s time consuming. You can’t really walk away from it. In order for the starches to create the right kind of creaminess (risotto requires no cream to give it that creaminess), you need to stir it lots, and add a little of the hot stock at a time.

Instant Pot Mushroom Risotto

So yeah, it’s kinda high maintenance.

So, when I found out you could make risotto in the Instant Pot, I was intrigued. Would it be any good? There was clearly just one way to find out.

Now, you still have to do all the up-front sauteeing of your aromatics, but the actual cooking of the rice part, which takes about 17-20 minutes of dedicated babysitting, is not required.

The final result? Pretty good. Not quite as good as sitting and stirring the pot for 20 minutes, but still, a pretty passable risotto. It likely would still get me sent home if I were competing on a cooking show, though…

Vegan Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto {Vegan Option}


  • 1/4 cup vegan butter substitute, divided
  • 2 tbsp olive oil
  • 1/2 large onion or one small, diced
  • 2-3 cloves of garlic, diced
  • 3-4 sprigs of fresh thyme
  • 1-2 tsp fresh chopped rosemary
  • 1 container mushrooms of your choice (I used button, crimini would also be good), sliced
  • 2 tbsp white wine
  • 1.5 cups aborio rice
  • 5 cups vegetarian stock
  • Parmesan cheese (optional) or vegan parmesan cheese alternative
  • salt and pepper to taste


  1. Turn on the sauté function on your Instant Pot, and allow it to preheat. Add 2 tbsp of vegan butter and 2 tbsp of olive oil to the bottom of the insert. Add chopped onions, season and stir well. Allow to sauté for 5 minutes or so, until beginning to soften. Add the garlic and herbs, and stir well to combine.
  2. Next add the sliced mushrooms and stir well to get them all coated in the oils and aromatics. Season with salt, and allow to cook down for about 5 minutes, stirring occasionally.
  3. Add the rice and again toss to coat in the oils. Deglaze the pan with the white wine, and then switch off the sauté function.
  4. Add the vegetable stock and stir well. Put the top on and set to manual for 8 minutes.
  5. Once the pot is finished, release the steam manually, and once released, remove the lid. Stir well, and add the last 2 tbsp of vegan butter and cheese, if using.
  6. Stir until everything melts together, and then serve immediately with a drizzle of olive oil.

Veganizing Julia: Vegan Apple Tarte Tatin

Let me just paint you a picture.

First, you have to think about caramel. Smooth, sweet, with a hint of darkness to it. Chunks of apples are drowned it it, bathed in it, until they take on that same caramel colour. Then all of it is covered in a blanket of crispy, light puff pastry.

Sounds terrible, doesn’t it?

Vegan Tarte Tatin

It’s not. It’s wonderful.

People are so intimidated by French food. And maybe the French like it that way. But it’s really not that hard. As far as I’m concerned, any good cuisine boils down to simple ingredients, prepared well. And this dish is exactly that: apples, vegan butter, sugar, and puff pastry. That’s it. What makes it special is the technique.

This is not your mom’s apple pie. Unless your mom was French, of course.

This is the second post/video in my series of Veganizing Julia Child’s recipes. I’m a huge fan, but holy smokes was her food not veg-friendly. Most French cuisine is not, as I learned first-hand last summer in Paris.

So I am setting about to veganize a bunch of her recipes. My first was Mushroom Bourguignon (you can see me doing a live demo of this recipe on Saturday, February 17 at 5 pm on the Celebrity Chef Cooking Stage at The Wellness Show), a rich stew which replaces beef for mushrooms.

This is one of my favourite French desserts. Simple, elegant, and delicious.

You may not have known this, but many commercially-available puff-pastries are vegan. Just read the ingredients to be sure. Oh–and a vessel that has the ability to be on top of the stove and in the oven is key for this recipe. I used my old cast-iron frying pan, it’s pretty much perfect.

Julia Child's Apple Tarte Tatin Vegan

Vegan Apple Tarte Tatin


  • 4-6 apples (depending on size) you want firmer ones–I like Granny Smiths
  • the juice of one lemon
  • 1 1/2 c sugar
  • 6 tbsp vegan butter
  •  puff pastry




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