[VEGAN] Red Lentil Chili with Basmati Rice on the Instant Pot

Another great vegan recipe for you guys! This is a vegan take on the classic chili. You do need an Instant Pot, at the very least a slow cooker. Here is what you need:

(Makes 4 Servings)




  • 1 cup of freshly cooked corn (off the cob) -or- 1 15 oz can of corn, undrained.
  • 1 cup of fresh tomatoes cut into small cubes -or- 1 14.5 oz can of diced tomatoes, undrained.
  • 1 cup of cooked black beans or red kidney beans -or- 1 15 oz can of black or red kidney beans, undrained.
  • 1 15 oz can of tomato sauce.


  • 1 cup of red lentil beans, dry (Sprouts | Whole Foods) -or- 1 cup of regular lentils, dry.
  • 2 cups of basmati rice.

Other Ingredients

  • 1 tablespoon of minced garlic.
  • 2 teaspoons of ground chili powder.
  • 1 tablespoon of garlic powder.
  • 1 tablespoon of onion powder.
  • salt and pepper.
  • 1 tablespoon of olive oil.
  • 6.5 cups of water in total.


Make the rice, preferably in the ceramic non-stick insert of the Instant Pot, but if you don’t have that you will have to empty the rice into a glass mixer bowl and cover it.

Combine the 2 cups of basmati rice, 3.5 cups of water, olive oil, salt, and pepper to taste in the Instant Pot insert. You can sprinkle a bit of garlic powder in as well (about a teaspoon or so) and stir everything up.

Close the lid, making sure to turn the seal to [SEALING].

Use the [RICE] setting on the Instant Pot, natural release for 10 mins after the timer ends.


If you have the additional Instant Pot insert, skip down to Step Three.

After the 10 minutes have passed, using pot holders carefully pull the insert out of the Instant Pot.

Carefully transfer the cooked rice to a glass mixer bowl, cover with either a large plate, saran wrap, or the corresponding lid (some mixer bowls do come with lids).

Thoroughly clean the insert of the Instant Pot with cold water and soap.

Return the insert to the Instant Pot.


Combine the corn, beans, diced tomatoes, tomato sauce, and lentils all together in the insert. If you are using canned corn, beans, and diced tomatoes do not drain them.

Add the spices:

  • 1 tablespoon of minced garlic.
  • 2 teaspoons of ground chili powder.
  • 1 tablespoon of garlic powder.
  • 1 tablespoon of onion powder.
  • salt and pepper to taste.
  • 1 teaspoon red pepper flakes (optional for a little heat, more for a lot of heat).

Add 3 cups of water (2 cups if you are using canned corn, beans, and diced tomatoes). Give everything a good stir.

Close the lid, making sure to turn the knob at the top to [SEALING].

Use the [BEAN CHILI] setting on the Instant Pot.

SPECIAL NOTE: You may see the [BURN] warning on your Instant Pot, ignore it. It’s very sensitive and even if just a small amount of food is sticking to the bottom, it will beep and display that warning. DO NOT TOUCH the pot or turn it off.

Once the timer goes off, do a MANUAL release — meaning carefully set the knob at the top to [VENTING]. Watch out for the steam and make sure the pot has enough clearance vertically.

Serve the rice in a bowl, add as much of the Red Lentil Chili on top of the rice as you’d like. Salt and pepper as you’d like, if needed.


[VEGAN] Thai Summer Low Mein in Peanut Sauce

This dish is amazing for all foodies. A superb way to start switching a few meals to either vegetarian or vegan in a way that doesn’t skimp out on good taste. Let me show you how! Here is what you need:

(Makes 4 Servings)


  • 2 glass bowls.
  • 1 two or four cup large glass measuring cup.
  • A large iron-cast skillet or stainless steel non-stick skillet.
  • A large sauce pan with lid.
  • A large spatula for tossing veggies in the skillet.
  • Measuring cups and spoons.
  • Small whisk.



  • 1/4 of a red onion, cut into small squares. (Bowl 1)
  • 2 medium sized scallions/green onions (sliced diagonally). (Bowl 1)
  • 1 Poblano pepper, cut into small squares. (Bowl 1)
  • 1 Zucchini cut into thin circles then cut again into half-circles. (Bowl 1)
  • 1 Yellow Squash cut into thin circles then cut again into half-circles. (Bowl 1)
  • 1/2 of a bunch of fresh spinach, washed and stemmed. (Bowl 2)
  • 1 pack of baby bella mushrooms, washed and strained. (Bowl 2)

Other Ingredients

  • 1 teaspoon of minced garlic.
  • 2 tablespoons of olive oil.
  • 1 package of Simply Asia Low Mein Noodles.
  • Pam spray or similar (can drop some olive oil into a paper towel too).

For Peanut Sauce

  • 1/4 cup of creamy peanut butter.
  • 1/4 cup of soy sauce.
  • 1 tablespoon of ground ginger.
  • 2 tablespoons of maple syrup.
  • 2 tablespoons of toasted sesame seed oil.
  • 1 tablespoon of minced garlic.
  • 1 tablespoon of rice vinegar.
  • 2 tablespoons of lime juice.
  • a pinch of ground cayenne pepper.
  • 2 tablespoons of water.


In the large sauce pan, bring 6 qts of water to a boil with a pinch of salt and a pinch of olive oil.

Cover with the lid.

When water is boiling, add in the Low Mein noodles, cook uncovered for 7-8 minutes or until preferred consistency.


In the large skillet heat up the 2 tablespoons of olive oil over high heat.

Stir in the contents of Bowl 1 from above.

Toss the vegetables consistently so nothing sticks or burns.

When onions are fully cooked and translucent, lower the heat to medium.

Stir in the mushrooms and cook for 4-5 minutes until they are tender and browned over.

Stir in 1 tablespoon minced garlic. Cook for 2-3 minutes.

Stir in the spinach. Cook until it’s fully wilted into the veggies.

Lower heat to a simmer.


(NOTE: This is something your partner or older kids could do while you cook the veggies.)

Using your Pam spray (or similar), spray one puff into a 1/4 cup measuring cup before putting your peanut butter into it. Make sure the cup is covered by the spray and put your peanut butter into it. This keeps the peanut butter from sticking to the measuring cup. Drop it into your large glass measuring cup.

Add the sesame oil, soy sauce, rice vinegar, and water to the large glass measuring cup. Stir all the ingredients together with a whisk.

Add the maple syrup and lime juice, keep stirring.

Add the ginger and cayenne pepper, whisk everything together.

Pour over the veggies in the skillet.


Once your noodles are cooked, drain them and add them to veggies in the skillet.

Stir everything together and serve.