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  3. BBQ Bean Bowls
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  5. Easy Probiotic-Cultured Vegan Cheese
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  14. The Perfect Bowl of Oats
  15. Vegan Cinnamon Swirl Cake
  16. Cinnamon Raisin Peanut Butter
  17. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
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  19. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
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  23. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
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  25. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  26. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
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  28. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
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  30. Super Cleansing Slaw with Rosemary Dressing
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  43. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  44. 5-Minute Veggie Coconut Wraps
  45. Instant Pot Saag Aloo with Sweet Potatoes
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  49. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
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  51. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
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  74. Veggie Chickpea Potato Soup in Instant Pot
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  76. Lentil Sloppy Joes
  77. Smoky BBQ Black Bean Burger
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  79. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
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  82. 20 Lucky St Patricks Day Food Ideas
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  98. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  99. Shamrock Shake
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  101. Matcha Pancakes
  102. Flourless Bite-Sized Breakfast Muffins
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  104. 15 High Protein Vegan Meals
  105. Mango BBQ Soy Curls or Jackfruit Tacos
  106. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  107. Double Chocolate Granola Bars (Vegan)
  108. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  109. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
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  111. 16 Fun Vegan Appetizers!
  112. Rocky Road Popcorn Clusters
  113. White Bean Beer Fondue
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  115. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  116. Update + Coconut and Berries in 2016
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  118. A Vegan Dinner Party with La Belle Assiette
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  120. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  121. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  122. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  123. Review: Healthy Nibbles Box
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  125. Mini Vegan Pizza Potato Skins
  126. Tempeh Pizza Three Ways
  127. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  128. Black Rosé Punch
  129. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  130. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  131. Vegan 4th of July!
  132. BBQ Pulled Jackfruit
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Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. Vegan, glutenfree, nutfree Recipe. Can be soyfree

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree | VeganRicha.com

It is starting to warm up, but I love a bowl of spiced up veggie filled curry or soup any day. This Japanese Veggie Curry is amazingly good and lovely as a soup, over rice or however you want to serve it.

Simple Everyday Ingredients, roast the onions and flour for a roux, add in the veggies, water and spices, all in a pot (Pressure cooker or a saucepan), simmer and done. If you can find Japanese curry powder, use it. Japanese curry powder is much more complex flavored compared to regular curry powder is more closer to garam masala + turmeric. I use chickpeas instead of the chickin/meat. Add some roasted cashews, more beans or some tofu for more protein.

This warm golden curry bowl is satisfying, flavorful and delicious!

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree | VeganRicha.com

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree | VeganRicha.com

More Instant Pot Recipes! All have saucepan options.

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree | VeganRicha.com

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree | VeganRicha.com

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree | VeganRicha.com Print10 mins25 mins35 mins

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. Vegan, glutenfree, nutfree Recipe. Can be soyfree

Course: Main Course Cuisine: Gluten-free, Vegan Servings: 4 Calories: 209 kcal Author: Vegan Richa

  • 2 tsp oil divided
  • 1/2 onion thinly sliced
  • 4 cloves of garlic finely chopped, or 1 tbsp mined
  • 1 tbsp finely chopped ginger
  • 1 tbsp flour (use rice flour for glutenfree)
  • 2 to 3 tsp garam masala or 1.5 to 2 Tbsp Japanese Curry powder (omit turmeric if using)
  • 3/4 tsp turmeric
  • 1 1/4 cup chopped carrots
  • 1 large potato cubed
  • 15 oz can chickpeas drained, or 1.5 cups cooked
  • 2 tsp tomato paste or ketchup
  • 2 tsp vegan Worcestershire sauce or use soy(tamari for glutenfree) sauce or use coconut aminos for soyfree
  • 2 cups water
  • 3/4 tsp salt
  • 3 tbsp applesauce or grated apple
  • 1/3 cup peas
  • scallions pickled radish, pickled ginger and rice for serving

US CustomaryMetric

  1. Put the Instant pot on Saute. Add oil, when the oil is hot, add onion and pinch of salt and cook until translucent.

  2. Add the garlic and ginger and mix in. Cook for half a minute.
  3. Move the onions to the side. Add 1 tsp more oil to the pot, add the flour and mix into the oil. Then mix with the onion, ginger, garlic and cook for half a minute stirring frequently as the flour will tend to stick and burn if left too long.

  4. Add the veggies, chickpeas, sauces, salt and water. Mix really well to pick up the roasted flour from the bottom, so that none of the flour is sticking. Cancel Saute

  5. Close the lid (sealing). Pressure Cook for 6 to 7 minutes (manual hi). (a minute longer if your veggies are chopped larger). Once the time is up. Click cancel and Let the pressure release naturally.

  6. Open the lid. Put the pot on saute, add the applesauce and peas and bring to a boil. Taste and adjust salt, spice and flavor carefully. Add more spices to taste. Add some sweetener and good dash of black pepper or pepper flakes for heat if needed. Serve with rice and garnished with sesame seeds, pickled radish/ginger and scallions.

Saucepan: Follow step 1 to 4 in a saucepan over medium heat (Use 2.5 cups of water instead of 2). Partially cover and cook for 12 to 14 minutes. Check if the veggies are tender. Add in the applesauce, peas and continue to simmer over medium-low heat for a few minutes. Taste and adjust carefully.

Nutrition is 1 of 4 serves, does not include rice

Nutrition FactsVegan Japanese Curry in Instant Pot (saucepan option) Amount Per Serving Calories 209 Total Fat 5g Sodium 592mg Potassium 603mg Total Carbohydrates 33g Dietary Fiber 9g Sugars 4g Protein 9g Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a 2000 calorie diet.

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree | VeganRicha.com

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