Vegan Instant Pot Teff Vegetable Soup -

subheading: Saute Ingredients:

1 tablespoon olive oil, or water saute to make oil-free

1 cup minced onion

1 teaspoon minced garlic

½ cup Maskal Ivory Teff

subheading: First Cook Ingredients:

6 cups water or vegetable broth

1 (14.4 ounce) can diced tomatoes

1 cup tomato puree (or 2 tablespoons tomato paste and ¾ cup extra water)

1 medium potato, cubed

2 teaspoons Italian herb mix

subheading: Second Cook Ingredients:

1 (12 ounce) bag frozen mixed vegetables (carrot, corn, peas, and green beans)

1 cup chopped red cabbage

1 (15.5 ounce) can chickpeas, drained (save liquid for baking - it's aquafaba!)

subheading: Before Serving:

¼ to ½ cup nutritional yeast, to taste

1 teaspoon Italian herb mix, or to taste

salt and pepper, to taste

Directions at healthyslowcooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer