2 Vegan Instant Pot Recipes | Easy Vegan Dinner | Bulgogi Lettuce Wraps | Indian Dal | The Edgy Veg
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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GET THE DAL RECIPE: bit.ly/EVInstantPotDal (live at 2pm)
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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.
ITEMS MENTIONED:
Instant Pot: bit.ly/2CJHHv3
Walmart Grocery: bit.ly/2CvECLh
EASY INDIAN DAL INGREDIENTS:
coconut oil: bit.ly/2ABEMz2
yellow onion: bit.ly/2EaHai3
garlic cloves: bit.ly/2EaoS0o
fresh ginger: bit.ly/2CKL1X4
ground cumin: bit.ly/2EceNjH
ground turmeric: bit.ly/2CKM5Ky
curry powder: bit.ly/2CVG9uS
garam masala: bit.ly/2AyI8mk
cayenne powder: bit.ly/2CKVeTt
mustard seed: bit.ly/2m1gj0K
dried brown or red lentils: bit.ly/2CJLI2B
canned lentils: bit.ly/2Cthc93
salt: bit.ly/2qxXCr0
tomatoes: bit.ly/2EaxhkE
fresh cilantro: bit.ly/2CEvp6B
BULGOGI LETTUCE WRAPS INGREDIENTS:
yellow onion: bit.ly/2EaHai3
garlic cloves: bit.ly/2EaoS0o
fresh ginger: bit.ly/2CKL1X4
soy sauce: bit.ly/2CZ2Azp
rice wine vinegar: bit.ly/2CJNFeP
sesame oil: bit.ly/2CWvSyF
maple syrup: bit.ly/2i948gW
chili sauce: bit.ly/2qt8vtQ
portobello mushrooms: bit.ly/2CK6Uom
sesame seeds: bit.ly/2F0uICO
green onions: bit.ly/2Eby0Sy
limes: bit.ly/2CJb4xH
romaine hearts: bit.ly/2AyOaDu
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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