Today I’m going to show you how to make 2 easy vegan dinners with my Instant Pot! These 2 vegan Instant Pot recipes are super handy for prepping and making healthy meals at home in a flash. The Vegan Bulgogi Lettuce wraps and Indian Dal will warm you from the inside out and will also help you stay on track with your New Year’s goals!
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This post is sponsored by Walmart Canada and INTERAC as part of the #UpstairsAmy program. In exchange for this post, I have received perks in the form of products and/or compensation. All opinions are my own.
Bulgogi is traditional Korean dish made with thin soy and sugar marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. I chose to replace the meat with mushrooms. You
can use any mushrooms you love, but I personally love the taste and texture or Portobello mushrooms and oyster mushrooms. Mushrooms mimic the texture of meat perfectly when cooked
and because of their spongy texture soak up lots of flavour from the marinade. I serve the tangy mushrooms in lettuce cups with rice and homemade kimchi for a light but flavour-packed dinner.
Dal is a term in the Indian subcontinent for dried, lentils, peas, and beans. The term is also used for various soups prepared from these. This yummy Indian dal curry is a nutritious and flavourful vegetarian dish that’s quick to whip up and makes amazing leftovers. There are MANY variations for preparing dal, but this one is my quick go-to. Serve this easy dal recipe with toasted garlic naan or rice and warm yourself from the inside out.
EASY INDIAN DAL INGREDIENTS:
dried brown or red lentils:
BULGOGI LETTUCE WRAPS INGREDIENTS:
rice wine vinegar:
About The Edgy Veg: We’re The Edgy Veg, Candice & James, a couple on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out we choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare.
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