Teriyaki Tempeh and Broccoli from The Vegan Electric Pressure Cooker Cookbook by Heather Nicholds requires just a few ingredients and it cooks up in a matter of minutes! It’s the perfect dinner for busy weeknights.
Using an electric pressure cooker can be complicated. I have an Instant Pot, and I don’t even bother trying to come up with my own recipes for it. I never know how long things need to cook, what kind of pressure foods require, or what type of release I should use. Since I rely on recipes from others when using it, I’m pretty excited about Heather Nichold’s new book The Vegan Electric Pressure Cooker Cookbook.
In The Vegan Electric Pressure Cooker Cookbook, Heather demystifies these strange kitchen gadgets. She explains how they work, what all of the gizmos they contain do, and what all the buttons are for. Heather also explains the basics, making it easy to know what type of pressure to use to cook different foods. A kitchen safety guide is included, and misconceptions are debunked, too.
The recipes in The Vegan Electric Pressure Cooker Cookbook are easy to make and use just 5 core ingredients. Ingredients that are found in just about any kitchen, such as salt, water, oil, vinegar, and dried spices aren’t counted as core ingredients. Most of the recipes are budget-friendly and use whole foods that can be found in just about any grocery store.
The recipes are organized according to what type of food they are. So, there’s a chapter dedicated to grains, one for beans, another for pastas, and so on. The dishes will get you from breakfast and lunch all the way through dinner and dessert. No one will be able to resist delicious dishes such as Thai Coconut-Chickpea Stew, Creamy Mushroom Rigatoni, or Fudgy Brownies!
Snacks and drinks are also included, and recipes such as Spinach-Artichoke Dip, Spicy Potato Bites with Avocado Dip, and White Bean Crostini are easy to make when the munchies strike. Heather also includes recipes for vegan basics, such as Tofu Feta, Steel-Cut Oat Milk, and Lentil Bolognese Sauce.
- The Basics of Electric Pressure Cooking
- Get Going with Grains
- Basic Beans and Legumes
- Soups, Stews, and Chilis
- Pasta Perfection
- For the Love of Veggies
- Holidays and Social Gatherings
- Piece of Cake Desserts
Teriyaki Tempeh and Broccoli
- 1/4 cup tamari or soy sauce
- 1/4 cup water
- 1 tablespoon olive oil or untoasted sesame oil
- 1 tablespoon maple syrup or unrefined sugar
- 1 teaspoon cornstarch or arrowroot powder
- 1/2 teaspoon ground ginger or 1 teaspoon grated peeled fresh ginger
- 1 (8- or 9-ounce) package tempeh cubed
- 1/2 head broccoli cut into pieces
In your electric pressure cooker’s cooking pot, stir together the tamari, water, olive oil, maple syrup, cornstarch, and ginger. Add the tempeh and broccoli (or put the broccoli in a steamer basket on a trivet to cook above the tempeh, if you like). Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 5 minutes.
When the cook time is complete, quick release the pressure, being careful not to get your fingers or face near the steam release.
Once all the pressure has released, carefully unlock and remove the lid and toss to combine.
Recipe reprinted with permission from The Vegan Electric Pressure Cooker Cookbook by Heather Nicholds.