Instant Pot Vegan Bolognese
User Reviews
5
8 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
18 mins
-
Total Time
48 mins
-
Servings
6
-
Calories
439 kcal
-
Cuisine
Italian-American Fussion
Instant Pot Vegan Bolognese
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 tofu firm, block
- 2 tablespoons olive oil divided
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ tablespoon thyme dried
- ½ tablespoon oregano dried
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ⅛ teaspoon cayenne pepper
- 1 onion finely chopped, medium
- 2 celery diced, ribs
- 1/2 cup mushroom diced
- kosher salt to taste
- 1 marinara sauce not chunky, jarred
- 32 ounces vegetable broth
- 1 diced tomatoes canned
- 1 pound penne pasta or other medium-sized pasta of choice, dried
- parsley flat-leaf, minced parsley; vegan parmesan cheese; garnishes
- Parmesan Cheese flat-leaf, minced parsley; vegan parmesan cheese; garnishes
Instructions
- Press the tofu for 30 minutes to remove the excess water (see video at 00:37 for instructions).
- Turn on the Sauté function on the Instant Pot and add 1 tablespoon of the olive oil. Once hot, crumble in the tofu and the seasonings (chili powder, garlic powder, thyme, oregano, black pepper, red pepper flakes, and cayenne). Sauté until tofu begins to brown, approximately 4-6 minutes. Remove tofu from the Instant Pot and set aside.
- Add 1 more tablespoon olive oil to the Instant Pot and add the diced onion, celery and mushrooms. Cook for 4-5 minutes until softened, adding salt and pepper to season in the last minute of cooking.
- Return the browned tofu to the Instant Pot. If needed, add a tablespoon of vegetable broth or water to deglaze any browned bits stuck on the bottom of the pot.
- On top of the tofu and cooked vegetables. Then add the pasta and vegetable broth, pushing the pasta down to make sure it is completely covered in liquid. Gently pour the marinara sauce, and diced tomatoes on top of the pasta but do not stir in (this helps prevent the tomatoes from scorching).
- Secure the lid of the Instant Pot and select the Pressure Cook setting at high pressure for 5 minutes (see tips above to calculate the precise cooking time based on your pasta box cook time).
- When the time is up, perform a quick pressure release and open the Instant Pot. Stir the pasta well and serve with vegan parmesan cheese and minced parsley.
Nutrition Information
Show Details
Calories
439kcal
(22%)
Carbohydrates
72g
(24%)
Protein
19g
(38%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
4g
(20%)
Sodium
844mg
(35%)
Potassium
709mg
(15%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
761IU
(15%)
Vitamin C
16mg
(18%)
Calcium
156mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 72g | 24% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 844mg | 35% |
| Potassium | 709mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 761IU | 15% |
| Vitamin C | 16mg | 18% |
| Calcium | 156mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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