Vegetarian Archives - Food with Feeling

Roasted Potato, Chickpea, and Cauliflower Bowls

Brita Britnell — Sun, 05 Jan 2025 12:45:00 +0000

A delicious and hearty vegetarian meal that’s perfect for meal prep or an easy weeknight dinner! These Roasted Potato, Chickpea, and Cauliflower Bowls are loaded with roasted veggies, creamy hummus, and an optional tahini dressing that ties everything together beautifully!

Looking for more veggie forward wholesome meals? You should try my Maple Dijon Veggie Bowls as well as my Roasted Veggie Tzatziki Bowls AND my Loaded Veggie Breakfast Bowls!

I’ve been on a KICK with the veggie bowls lately! Someone commented on Instagram recently saying that it was hardly a recipe because ALL I did was roast some veggie and throw a sauce on it. BUT, personally, sometimes I just need to VISUALLY see the inspiration and flavor combo ideas to know what I want for dinner in a given week.

So, I hope that these simple veggie bowls are helpful and give you some quick and easy veggie bowl ideas!

Why You’ll Love This Recipe:

Versatile: Perfect for lunch, dinner, or even meal prep (I would just suggest keeping the hummus and dressing on the side until ready to serve)!
Customizable: Swap in your favorite veggies or add grains like quinoa or rice for a heartier bowl.
Nutritious: Packed with plant-based protein, fiber, and healthy fats.
Easy: Minimal prep and simple ingredients!

Ingredients we’re using:

Baby potatoes – honestly any kind of potatoes will work in this recipe, just be sure to cut them into small bite sized pieces. BUT, I personally prefer golden or red potatoes in this.
Chickpeas
Cauliflower
Creamy hummus – I love making my own because I like mine on the thinner side but store bought absolutely works well!
Spices – I’m using a simple mix of garlic powder, salt and pepper because I want the flavors of the hummus and dressing to really shine through. But feel free to use whatever spices you love.
A simple but delicious tahini dressing – this is admittedly overkill since we’re pairing this with hummus BUT I’m a little obsessed with tahini right now and can’t quite get enough of it.

Expert Tips:

Don’t overcrowd the pan: Spread the veggies out on the baking sheet so they roast evenly and get nice and crispy.
Adjust seasoning: Feel free to add spices like smoked paprika or cumin to the veggies for extra flavor.
Dressing consistency: Add water a little at a time to the tahini dressing until it’s the perfect drizzle-able consistency.

Storage Instructions:

Roasted veggies: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or on the stovetop for best results.
Tahini dressing: Store in a sealed jar in the fridge for up to a week. Stir well before using, as it may thicken slightly over time.

Can I make this ahead of time?

Absolutely! Roast the veggies and make the dressing in advance. Store them separately, and assemble when ready to eat.

What’s a good substitute for tahini?

If you don’t have tahini, almond butter or sunflower seed butter can work as substitutes in the dressing.

Can I use regular potatoes instead of baby potatoes?

Yes, just dice them into small, bite-sized pieces to ensure they roast evenly.

If you try this Chickpea and Cauliflower recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy baking!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling!

Roasted Potato, Chickpea, and Cauliflower Bowls

This Roasted Potato, cauliflower and chickpeas recipe is so simple to make while also being filling and so nourishing!

Course dinner, vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 35

Servings servings

Calories 306kcal

Author Brita Britnell

Ingredients

For the roasted veggies:

1 small head cauliflower cut into small florets
1 pound baby potatoes diced
1 can 15 oz chickpeas drained and rinsed
1 tablespoon olive oil
½ teaspoon garlic powder
Fine sea salt and black pepper to taste

For serving:

hummus
fresh chopped parsley

For the optional Tahini Dressing:

⅓ cup tahini
2 tbs lemon juice
2 tbs maple syrup
¼ cup apple cider vinegar
Optional for creaminess: 2 tbs of sour cream or greek yogurt
Splash of water as needed to thin
Salt and pepper to taste

Instructions

For the veggies:

Preheat the oven to 400 degrees F.
On a large baking tray (or 2 trays as need so that the veggies are not over crowded), add on the cauliflower, chickpeas, and potatoes. Drizzle the veggies with olive oil and sprinkle on the garlic powder, salt, and pepper. Toss so that everything is covered in oil.
Roast in the oven for 30-35 minutes, tossing halfway, until lightly browned.

For the Maple Dressing:

Meanwhile, make the dressing by whisking together all of the ingredients until smooth and well combined.
Serve the veggies on a plate with hummus and with a good drizzle of the dressing and ENJOY!

Notes

You can swap the veggies for whatever you prefer or have on hand!

Nutrition

The post Roasted Potato, Chickpea, and Cauliflower Bowls appeared first on Food with Feeling.

My Most Viral Recipes of 2024

Brita Britnell — Mon, 30 Dec 2024 02:39:31 +0000

These are some of my most viral recipes of 2024 with a total of over 30 million views collectively! Enjoy!

Beer Cheese Soup

Easy and Delicious Beer Cheese Soup!

Roasted Veggie Tzatziki Bowls

These Roasted Veggie Tzatziki Bowls are not only perfect for meal-prep but they’re such a simple dinner that feels fancy but is ultimate so easy to throw together!

Pavlova

Steal the show with this gorgeous Pavlova dessert! It has a light and crispy texture on the outside with a wonderfully soft inside. Top with whipped cream and fresh berries for a sweet treat that’s perfect for any occasion or celebration!

Garlic Butter Tofu

This Garlic Butter Tofu is officially my new FAVORITE tofu recipe! It’s such a great meal to make for guests and it’s surprisingly easy to throw together!

Easy Vegan Sushi

This Vegan sushi is made with simple ingredients and great for those new to making sushi at home! So easy and so delicious!

Cheesy Stuffed Cauliflower

This Cheesy Stuffed Cauliflower is simple to make and will quickly become one of your FAVORITE ways to make cauliflower! It’s cheesy and delicious and makes for the perfect side dish!

Peanut Butter Miso Ramen

This Peanut Miso Ramen comes together in just 20 minutes and is so filling and DELICIOUS!

Honey Garlic Tofu

This Honey Garlic Tofu comes together quickly but is so incredibly packed with flavor and is likely to be one of your NEW favorite tofu recipes!

Marry Me Tofu

This Marry Me Tofu is my vegetarian take on the VIRAL Marry me chicken recipe that I have been seeing everywhere! It’s simple to make and packed with so much flavor!

Marry Me Butter Beans

These Marry Me Butter Beans are packed with SO MUCH flavor! It comes together ALL in one big skillet and is packed with protein!

Spicy Tofu Burritos

These Tofu Burritos are simple and easy to make PLUS they’re great for meal prep! Throw them in the freezer for lazy meals later!

The post My Most Viral Recipes of 2024 appeared first on Food with Feeling.

Stuffed Vegan “Turkey”

Brita Britnell — Sun, 22 Dec 2024 17:00:48 +0000

Elevate your holiday table with this Stuffed Vegan Turkey! A flavorful seitan loaf stuffed with your favorite vegan stuffing, wrapped in crispy rice paper, and roasted to perfection. This is my take on a Homemade Tofurky recipe!

If you love this recipe, you should try my seitan vegan turkey as well as my Vegan Wellington and my Jackfruit Pot Roast.

Thank you to Taylor for sponsoring this post! I’ve worked with them many times in the past and it means a lot to me that you support the brands that make my blog possible! Today, I’m showing you how to make this STUFFED Vegan Turkey Roast using Taylor’s digital kitchen thermometer to help you cook the roast to perfection.

Earlier this year, I posted my AMAZING Vegan Roast recipe and y’all went crazy for it! It was so fun seeing you all making it for Thanksgiving.

Quite a few people asked if the turkey could be stuffed similar to a “Tofurky” that you can buy at the store and the answer is YES. I figured I would give you a whole new recipe showing how I do it.

Why You’ll LOVE This Recipe

Showstopper Dish: Perfect for impressing guests at Thanksgiving or any holiday meal. I really love serving this for Christmas dinner as well.
Versatile: You can use any stuffing recipe—even boxed stuffing works great!
Packed with Flavor: From the herb rub to the crispy rice paper, every bite isSO DELICIOUS!
Make-Ahead Friendly: Prep the loaf ahead of time, then roast it when you’re ready to serve it!

Ingredients we’re working with

Vital Wheat Gluten – this is the main base of the recipe. It’s used to create the seitan.
Silken tofu – I also tested this with firm tofu and it does work but I like it with silken tofu a lot more.
Seasoning – we’re using a few different things to season this turkey including fennel seeds, nutritional yeast, poultry seasoning, onion and garlic powder, and salt.
Broth – the steam the turkey and add extra flavoring.
Stuffing – you can use my delicious vegan stuffing recipe or any other that you prefer! You can even use a meat-free boxed mix of stuffing.
Rice paper – this is what we’re using for the “skin” of the turkey. You *could* skip this but I LOVE how crispy it makes the outside.
Herb roast – a good mixture of dried herbs, olive oil, and salt + pepper.

How to make this Homemade Tofurky

Make the seitan and press it out into a rectangle. Place the stuffing in the middle.

Fold the seitan over top of the stuffing.

Seal up the edges so that the stuffing is fully enclosed.

Steam the roast in a steamer basket for about 25 minutes.

You’ll know the roast is done steaming when it reaches 160 degrees F.

Wrap the loaf in rice paper and brush with olive oil. Sprinkle on the rub seasonings and roast for 30 minutes.

Tips for success

Don’t Skip the Steaming: This step ensures your seitan is tender and fully cooked before roasting.
Rice Paper for the Win: The rice paper gives the loaf a crisp, golden finish that’s reminiscent of turkey skin.
Customize Your Stuffing: Use your favorite vegan stuffing recipe or a store-bought option for convenience.
Monitor the Broth: Keep an eye on the steaming broth to prevent it from evaporating entirely.

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap slices individually and freeze for up to 2 months. Reheat in the oven or microwave until warmed through.

If you try this Stuffed Vegan Turkey recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling!

Thanks again to Taylor for sponsoring this post and thank YOU for supporting the brands that make my blog possible!

Can I make this recipe gluten-free?

Unfortunately, vital wheat gluten is the main ingredient in seitan, so this recipe isn’t suitable for a gluten-free diet. Try a tofu- or lentil-based roast instead.

What’s the purpose of rice paper?

Rice paper creates a crispy, golden exterior that mimics the look and texture of turkey skin.

Can I make this ahead of time?

Yes! You can prepare the loaf up to the roasting step. Store it in the fridge for up to two days, then roast it fresh when ready to serve.

Stuffed Vegan Turkey

This STUFFED Vegan Turkey is my take on a homemade Tofurky that's relatively simple to make and tastes absolutely delicious!

Course dinner, vegan, vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 30

Cook Time 50

Servings

Calories 182kcal

Author Brita Britnell

Ingredients

1 ½ cups vital wheat gluten
14 oz block silken tofu
1 tablespoon water
2 teaspoons of poultry seasoning or something like Adobo seasoning also works well!
⅓ cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 teaspoons crushed fennel seeds optional but highly recommended
1-2 cups of veggie broth for boiling
1 serving vegan stuffing
3 sheets rice paper
Optional: springs of fresh rosemary and thin slices of citrus for roasting

For the herb rub:

½ teaspoon dried thyme
½ teaspoon dried parsley
1 teaspoon paprika
Good pinch sea salt
Freshly ground black pepper
Olive oil for brushing

Instructions

In the bowl of a food processor, add in the tofu and water and process until completely smooth and no lumps remain. Add in the vital wheat gluten, poultry seasoning, nutritional yeast, garlic powder, onion powder, salt, and fennel and blend until the mixture completely comes together and forms a ball inside of the food processor. Keep going until it all comes together into a tight ball as seen in the photos.
On a piece of parchment paper, form the mixture into a to rectangle roughly 8×10 inches. Place the prepared stuffing into the middle and form it tightly into a loaf in the center. Wrap the seitan around the stuffing, pinching the edges all around so that it's completely sealed. Grease a steamer basket and place the loaf on top.
Bring a pot or skillet of veggie broth to a simmer (using just enough so that it doesn’t simmer over and touch the loaf too much). Once simmering, add in the loaf and cover. Let steam for 25 minutes, checking to be sure there is always liquid in the pan to steam the seitan. Use a kitchen thermometer to check that the center is roughly 160 degrees F and that's when it's done. Remove from the heat.
Working one at a time, run the rice paper sheets under water for 10 seconds each. Place the first 2 sheets on a piece of parchment paper so that they overlap in the middle a few inches. Place the seitan loaf in the middle and wrap the rice paper up the sides so that it hugs the loaf. Place the remaining piece of rice paper on the top and wrap it around the loaf so the whole thing is covered.
Preheat the oven to 400 degrees F. Grease a roasting dish and, if using, arrange the rosemary and citrus in the pan and then put the seitan loaf on top. Brush all over with olive oil and then sprinkle generously with salt, freshly cracked black pepper, as well as the dried parsley, thyme, and paprika.
Roast in the oven for 25-30 minutes or until it’s nicely browned and crispy. Let rest, slice, and enjoy!

Notes

You can use any stuffing recipe that you want! I even tested this with boxed stuffing (no shame! I grew up eating it and still kind of love it) and it turned out great.

Nutrition

The post Stuffed Vegan “Turkey” appeared first on Food with Feeling.

Roasted Garlic Mashed Potatoes

Brita Britnell — Sun, 24 Nov 2024 16:36:14 +0000

These Roasted Garlic Mashed Potatoes are so simple to make and the addition of the two heads of roasted garlic adds SO MUCH amazing flavor! These would be perfect for weeknight dinners or even to serve at Thanksgiving or Christmas.

And if you want more delicious potato recipes, take a look at my Crockpot Mashed Potatoes, my Rosemary Fried Potatoes, these Cheesy Hasselback Potato dish, this Crispy Potato Bake AND these Accordion Potatoes!

I’m one of those people who gravitates solely to the side dishes at potlucks and holidays and I end up walking away with a plate full of potatoes (and usually a hefty portion of mac and cheese). And I’m not complaining one bit because potatoes are delicious and I’m happy eating them in pretty much every form.

At Thanksgiving, the mashed potatoes are ALWAYS one of my favorite dishes and I was so excited to try out this roasted garlic version! Let’s dive into it.

Ingredients you’ll need:

Potatoes: I am a HUGE fan of using Yukon gold potatoes when making mashed potatoes BUT feel free to use your favorite. Russet potatoes always work well!
Garlic: Roasting garlic brings out its natural sweetness and mellow flavor, adding a rich, caramelized depth to the mashed potatoes. We’re huge fans of it but you could always leave them out of the recipe or use just one head (or 3!).
Milk: This adds moisture and creaminess to the mashed potatoes. You can use dairy or non-dairy milk, depending on your preference.
Mayo: Growing up, my grandmother ALWAYS put mayo in her mashed potatoes and I’d have it no other way. It adds a tangy richness and creamy texture to the recipe!
Butter: Brings a classic, luxurious flavor and smoothness to the dish, while also helping to mash the potatoes evenly. I typically use unsalted butter but salted butter would also work well.
Cream Cheese: Highly recommended for an extra layer of tangy, velvety richness. It takes the potatoes to a whole new level of creaminess!

How to make it:

Making these roasted garlic mashed potatoes is surprisingly simple! The worst part is simply waiting for the garlic to roast. Here’s a quick breakdown of how to do it:

First, you’ll want to roast the garlic. This is where all the magic happens—cut the tops off the garlic heads, drizzle them with olive oil, and wrap them in foil. Pop them in the oven, and in about an hour, you’ll have soft, golden cloves that are sweet and flavorful. Trust me, it’s worth the extra time!

Next, peel and chop them into big chunks so they cook evenly. Boil them in salted water until they’re perfectly tender and easy to pierce with a fork.

Now comes the fun part: mashing! Add the butter first (it melts beautifully into the hot potatoes), then mash away until they’re as smooth or chunky as you like. Stir in the milk, mayo, and cream cheese if you’re feeling indulgent. I like to season with salt and pepper throughout, tasting as I go to get it just right.

Finally, squeeze in that roasted garlic. You can mash it into a paste first for an extra smooth mix, or just pop the cloves straight into the potatoes and stir them in. Either way, the garlic flavor will shine through.

Tips for making the best Roasted Garlic Mashed Potatoes:

Mash Gently: Use a potato masher! This helps gently break down the potatoes while maintaining a desirable texture. Unlike electric mixers or blenders, which can overwork the potatoes and release too much starch (resulting in a gummy or gluey texture), a masher allows you to control the consistency.
Make it vegan: I’ve made this exact recipe but using oat milk, vegan butter AND vegan cream cheese and it turned out delicious.
Don’t Overcook the Potatoes: Cook the potatoes just until they are fork-tender. Overcooking can cause them to absorb too much water, making the mashed potatoes runny.
Warm the Milk and Butter: Adding warm milk and butter helps the potatoes absorb the liquid more easily, creating a smoother and creamier mash. Cold ingredients can cool down the potatoes and result in a less cohesive texture.
Taste and Adjust: Season your mashed potatoes gradually. Add salt and pepper in small increments, tasting as you go, to avoid over-seasoning.

What to serve with these potatoes:

Frequently asked questions

Can I use a different type of potato?

Yes, while Yukon Gold potatoes are recommended for their creamy texture, you can use Russet potatoes. Just note that the texture might be slightly fluffier and less creamy.

What can I use instead of mayo?

If you’re not a fan of mayo, you can substitute it with sour cream, Greek yogurt, or additional cream cheese for a similar creamy texture and tangy flavor!

How can I make these mashed potatoes extra fluffy?

For extra fluffy mashed potatoes, use a potato ricer instead of a masher. Avoid over-mixing, as this can make the potatoes gummy.

Can I add additional flavor to these mashed potatoes?

Yes! Consider stirring in chopped fresh herbs (like parsley or chives), grated Parmesan, or a drizzle of truffle oil for extra flavor.

Can I freeze the mashed potatoes?

Actually, YES! These mashed potatoes freeze well! Allow them to cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave, adding milk or butter to refresh the texture.

If you try this Roasted Garlic Mashed Potatoes recipe or any other recipe on Food with Feeling, don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling !

Roasted Garlic Mashed Potatoes

Servings servings

Calories 470kcal

Author Brita Britnell

Ingredients

2 heads garlic
1 teaspoon olive oil
2 cups water
4 pounds Yukon Gold potatoes peeled and diced into large chunks (about 4-6 pieces per potato)
1 teaspoon salt
½ cup milk of choice
½ cup mayo
⅓ cup butter at room temperature
Optional but highly recommended: 3 tablespoons cream cheese
Additional salt and pepper to taste

Instructions

Preheat the oven to 400°F. Cut the tops off the heads of garlic so the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap tightly in foil. Place directly in the oven or on a baking tray, and roast for 1 hour or until very soft and browned on top. Let cool until safe to handle.
2 heads garlic, 1 teaspoon olive oil
Place the peeled and chopped potatoes into a large pot. Add the 2 cups of water (or more as needed) to fully submerge the potatoes with about 1 inch of water above them. Stir in 1 teaspoon of salt.
2 cups water, 4 pounds Yukon Gold potatoes, 1 teaspoon salt
Bring the pot to a boil over high heat, then lower the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Once cooked, drain the water completely and return the potatoes to the pot.
Add the softened butter to the pot with the drained potatoes. Using a potato masher or electric hand beaters, mash the potatoes until creamy, with little or no chunks remaining.
⅓ cup butter
Stir in the milk, mayo, cream cheese (if using), and season with additional salt and pepper to taste. Start with ¼ teaspoon of fine sea salt and a pinch of pepper, then adjust as desired.
½ cup milk of choice, ½ cup mayo, Optional but highly recommended: 3 tablespoons cream cheese, Additional salt and pepper
Squeeze the roasted garlic cloves directly into the potato mixture. For a smoother texture, you can mash the garlic into a paste before adding it. Mix well to evenly incorporate.
Serve warm and enjoy!

Notes

For ultra-creamy potatoes: Warm the milk slightly before adding it to the mixture.
For fluffy mashed potatoes: If you have a potato ricer, I highly suggest using that as it makes the mashed potatoes extra fluffy.
Make-ahead tip: Roasted garlic can be prepared up to 2 days in advance and stored in the refrigerator.

Nutrition

The post Roasted Garlic Mashed Potatoes appeared first on Food with Feeling.

Vegan Turkey

Brita Britnell — Tue, 19 Nov 2024 05:48:30 +0000

This Vegan Turkey is the PERFECT dish to serve at Thanksgiving, Christmas, or really for any special occasion! Despite how beautiful and fancy this recipe looks, it’s actually surprisingly simple to make and even a beginner can throw this together!

I’ve worked on this recipe for MONTHS and I absolutely love LOVE how it turned out! I tested it so many different ways and this final version is PURE perfection.

I often get a lot of pushback when I create traditional meat recipes turned vegan but quit frankly, I do not care ONE BIT! If vegan turkey is not your thing then you can move right along.

But for those of you that are interested in a VEGAN TURKEY that’s soft on the inside, crispy on the outside, and absolutely packed with SO MUCH flavor, you have landed in the right place. Let’s dive right on into this one.

Ingredients you’ll need:

Vital Wheat Gluten. This is the VITAL component of the recipe. It’s found at most grocery stores in the flour or health foods section.
Silken tofu. I tried this recipe with several different types of tofu and I decided that silken tofu gives the turkey the best texture without drying it out at all.
Spices.
Nutritional yeast.
Rice paper. this is absolutely optional but it gives the turkey “skin” that gets browned and beautifully crispy in the oven.

Vegan Turkey

Course dinner, vegan, vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 50

Servings

Calories 181kcal

Author Brita Britnell

Ingredients

1 ½ cups vital wheat gluten
14 oz block silken tofu
1 tablespoon water
2 teaspoons of poultry seasoning or something like Adobo seasoning also works well!
⅓ cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 teaspoons crushed fennel seeds optional but highly recommended
1-2 cups of veggie broth for boiling
3 sheets rice paper
Optional: springs of fresh rosemary and thin slices of citrus for roasting

For the herb rub:

½ teaspoon dried thyme
½ teaspoon dried parsley
1 teaspoon paprika
Good pinch sea salt
Freshly ground black pepper
Olive oil for brushing

Instructions

In the bowl of a food processor, add in the tofu and water and process until completely smooth and no lumps remain. Add in the vital wheat gluten, poultry seasoning, nutritional yeast, garlic powder, onion powder, salt, and fennel and blend until the mixture completely comes together and forms a ball inside of the food processor. Keep going until it all comes together into a tight ball as seen in the photos.
On a piece of parchment paper, form the mixture into a tight loaf about the size of a small loaf of bread. Aim for it to be roughly 9 inches long by 5 inches wide and about 3-4 inches tall. Grease a steamer basket and place the loaf on top.
Bring a pot or skillet of veggie broth to a simmer (using just enough so that it doesn’t simmer over and touch the loaf too much). Once simmering, add in the loaf and cover. Let steam for 25 minutes, checking to be sure there is always liquid in the pan to steam the seitan. Uncover and remove from the heat.
Working one at a time, run the rice paper sheets under water for 10 seconds each. Place the first 2 sheets on a piece of parchment paper so that they overlap in the middle a few inches. Place the seitan loaf in the middle and wrap the rice paper up the sides so that it hugs the loaf. Place the remaining piece of rice paper on the top and wrap it around the loaf so the whole thing is covered.
Preheat the oven to 400 degrees F. Grease a roasting dish and, if using, arrange the rosemary and citrus in the pan and then put the seitan loaf on top. Brush all over with olive oil and then sprinkle generously with salt, freshly cracked black pepper, as well as the dried parsley, thyme, and paprika.
Roast in the oven for 25-30 minutes or until it’s nicely browned and crispy. Let rest, slice, and enjoy!

Nutrition

The post Vegan Turkey appeared first on Food with Feeling.

Slow Cooker Apple Butter

Brita Britnell — Wed, 13 Nov 2024 01:09:10 +0000

This Crockpot Apple Butter is so simple to make and a great way to use up extra apples! The whole recipes comes together with just 6 simple ingredients. It’s packed with flavor and such a delicious fall treat that everyone will love.

Every fall, I absolutely have to whip up some of this crockpot apple butter! It comes together with just a few simple ingredients to create a rich, velvety spread that will fill your home with the warm scent of cinnamon and apples.

As the apples cook down slowly in the slow cooker, they absorb the deep flavors of brown sugar, cinnamon, nutmeg and vanilla. The result is a sweet, spiced apple butter that’s perfect for spreading on toast, drizzling over pancakes, stirring into oatmeal or enjoying by the spoonful.

Why you will love this recipe

Easy to make: Just toss the ingredients into the slow cooker and let it do all the work!
Super flavorful: Sweet apples, cinnamon, nutmeg, and vanilla combine for a warm, comforting spread.
Perfect for fall: The smell of apples and spices simmering all day fills your home with cozy vibes.
No added preservatives: Homemade apple butter with simple, natural ingredients.
Great for gifting: Makes a perfect homemade gift for friends and family.

The ingredients in this recipe are very simple:

Fresh apples: You can use any variety that you’d like and I like to mix different kinds together when making apple butter for a more dynamic flavor.
Brown sugar: My recipe calls for 1 1/2 cups of sugar but you can use half of that if you want a less sweet apple butter.
Cinnamon + nutmeg: Adds warm, cozy, fall flavor everyone loves.
Vanilla extract: Many recipes don’t call for vanilla in apple butter but I really like it. This could also be left out as desired. You could also swap it for bourbon (YUM!).
Salt: Helps balance the sweetness and enhances the other flavors.

How to make Crockpot Apple Butter:

While this is a rather lengthy process (that will leave your house smelling AMAZING!), it’s actually very easy. Let’s go over the specifics:

Start out by peeling and dicing your apples. You’ll want to weigh out 5 pounds of diced apples (it ends up being about 5 3/4 pounds of whole apples). I’ve found that diced apples work better than slices in this recipe.

Add all of the ingredients, minus the vanilla, into your slow cooker and mix to combine. Cook on high for 1 hour and then turn the heat to LOW and cook for 10-12 hours. I typically stir it every few hours but this really isn’t necessary. So as desired, you could let it cook overnight once you’ve turned it down to low.

Once it’s almost done cooking, stir in the vanilla and let it cook with the lid off, on low, for one additional hour. This cooks off some of the moisture and thickens up the apple butter a bit. At this point, the apple butter is ready to enjoy and will be about the consistency of chunky applesauce.

I prefer to blend mine up with an immersion blender (although a regular blender will also work – just be careful with the hot liquid) to get it ultra creamy and more like traditional apple butter. Serve and ENJOY!

Helpful tips

Make less: My recipes calls for 5 pounds of apples which admittedly makes a hefty amount of apple butter. It freezes well so I like to pop a jar in the freeze AND still have a couple of small jars leftover to give to friends. If you’d like to make less of the apple butter, you can easily cut the recipe in half and simply weigh out 2 1/2 pounds of apples.
Use a mix of apples: A couple of different apple varieties, such as Fuji, Gala, or Honeycrisp with a tart variety like Granny Smith, brings depth of flavor. Using sweeter apples also means you may need less sugar.
Peeling and coring: Even though you’ll blend the apples, be sure to peel and core them first. This will result in a smoother texture and prevent any bitterness from apple skins.
Cook low and slow: For the richest, thickest apple butter, let it cook on low for 10 hours. This slow cooking process allows the flavors to deepen.

Frequently asked questions

What if my apple butter is not thick enough?

If the apple butter is still too thin after the full cooking time, remove the lid and let it cook on high until the excess moisture evaporates, stirring occasionally.

What does apple butter taste like?

Apple butter has a rich, deep flavor that’s sweet, spiced, and slightly tangy. The cooking process caramelizes the apples and reduces the mixture, concentrating the flavors and giving it a smooth, spreadable texture. It’s similar to apple sauce but much more intense in flavor and more buttery in consistency.

How long does apple butter keep?

Stored in the fridge in an airtight container, apple butter lasts about two weeks. For longer storage, freeze it for up to three months or even a little longer.

Ways to enjoy it:

Most often, I LOVE to eat my apple butter on a piece of toast but this is also great on waffles, biscuits, pancakes and muffins!

I HIGHLY suggest mixing some into oatmeal which is so so delicious!

Storing apple butter:

Put the apple butter in airtight containers and store in the fridge for a few weeks. It also freezes well! Place it in the freezer and use within 6 months.

More apple recipes

ALRIGHT that’s it for today! As always, if you end up making this apple butter, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.

Crockpot Apple Butter

This Crockpot Apple Butter is SO simple to make and produces the creamiest and sweetest apple butter that you’ll ever have!

Course jam

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 12

Total Time 12 20

Servings oz

Calories 61kcal

Author Brita Britnell

Ingredients

5 pounds apples peeled, cored, and rough diced** see note for varieties
1 ½ cups brown sugar packed
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon vanilla extract
¼ teaspoon nutmeg

Instructions

Add the diced apples into a 6-quart or larger Crockpot. Mix in the remaining ingredients minus the vanilla: brown sugar, salt, cinnamon, and nutmeg and mix so that the apples are evenly coated.
5 pounds apples, 1 ½ cups brown sugar, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg
Cover and set the slow cooker to HIGH for 1 hour. Reduce the heat to LOW and cook for 10 hours. It’s not absolutely necessary, but I like to give it a good stir every 1-2 hours.
After the 10 hours, remove the lid and stir in the vanilla. Let it cook, uncovered, for 1 additional hour to cook off some of the moisture. Remove from the heat and stir in the vanilla.
1 teaspoon vanilla extract
You can serve the apple butter as is OR blend it so that it's creamy. The best way to do this is using an immersion blender but a regular blender will also work (just be very careful when transferring and blending the hot apple butter!). Serve and ENJOY!

Video

Notes

**I used freshly picked Oregon apples with lots of crimson reds, Ida Red apples with a few Cortland thrown in as well. You can use a variety of different apples and you can use several different kinds of apples in one apple butter recipe. Other varieties that work well: braeburn, Cortland, Fuji, grimes golden, jonamac, liberty, and McIntosh

*this freezes well so I suggest putting a jar or 2 in the freezer for later! it also makes a great gift :)

Nutrition

The post Slow Cooker Apple Butter appeared first on Food with Feeling.

Maple Dijon Roasted Veggie Bowls

Brita Britnell — Sun, 10 Nov 2024 13:04:00 +0000

These Maple Dijon Roasted Veggie Bowls are simple to make and a great vegan dinner that’s great for meal prep! We love to make these in the fall but they’re great year-round.

We’re going to keep it quick and simple today! These bowls are delicious and you NEED them.

If you enjoy the recipe, I would greatly appreciate a comment and review on the post :)

Maple Dijon Roasted Veggie Bowls

These Maple Dijon Roasted Veggie Bowls are simple to make and a great vegan dinner that's great for meal prep! We love to make these in the fall but they're great year-round.

Course dinner, vegan dinner

Cuisine American

Prep Time 20

Cook Time 30

Servings servings

Calories 307kcal

Author Brita Britnell

Ingredients

For the roasted veggies:

1 large head of broccoli cut into small florets (about 2 cups)
1 small head cauliflower cut into small florets (about 2 cups)
2 large carrots peeled and sliced
1 can 15 oz chickpeas drained and rinsed
½ a red onion sliced
1 tablespoon of olive oil
½ teaspoon garlic powder
Fine sea salt and black pepper to taste

For the Maple Dijon Dressing:

⅓ cup tahini
½ cup dijon mustard
2 tbs lemon juice
2 tbs maple syrup
¼ cup apple cider vinegar
Optional for creaminess: 2 tbs of sour cream or greek yogurt
Splash of water as needed
Salt and pepper to taste

Instructions

For the roasted veggies:

Preheat the oven to 400 degrees F.
On a large baking tray (or 2 trays as need so that the veggies are not over crowded), add on the broccoli, cauliflower, carrots, chickpeas, and red onion. Drizzle the veggies with olive oil and sprinkle on the garlic powder, salt, and pepper. Toss so that everything is covered in oil.
1 large head of broccoli, 1 small head cauliflower, 2 large carrots, 1 can 15 oz chickpeas, ½ a red onion, 1 tablespoon of olive oil, ½ teaspoon garlic powder, Fine sea salt and black pepper to taste
Bake in the oven for 30-35 minutes, tossing halfway, until lightly browned.

For the Maple Dijon Dressing:

Meanwhile, make the dressing by whisking together all of the ingredients until smooth and well combined.
Serve the veggies with a good drizzle of the maple dijon dressing and ENJOY!

Nutrition

The post Maple Dijon Roasted Veggie Bowls appeared first on Food with Feeling.

Ways to Use Leftover Celery

Brita Britnell — Sat, 09 Nov 2024 11:54:00 +0000

Grab that bag of leftover celery that you have sitting in your fridge because I’m going to show you THREE simple but delicious ways that you can use it up! NO MORE rotten celery for us because it’s such a versatile and nutritious little vegetable and we should all be eating more of it.

Today I’m partnering with Duda Farm Fresh Foods to help you use up that leftover celery that you probably have sitting in your fridge RIGHT NOW. Celery is high in fiber and full of vitamins and minerals and just overall such a great kitchen staple! Even better, Dandy ® fresh-cut celery is naturally sweeter, crispier, and less stringy than other brands on the grocery store shelves!

Many recipes call for just a couple sticks of celery and I always think I’ll use the rest of it but far too often I end up letting it go to waste.

SO, today I’m going to show you 3 different SIMPLE ways to use it up including:

Pickled celery
Sautéed Garlic Celery
Celery Soup

One of the things that I love about all of these recipes is that they’re SUPER versatile! You can use a little or a lot of celery depending on how much you have left over. You can also customize the other ingredients depending on what you have on hand or what your preferences are.

Hopefully this is helpful in using up that left over celery! And if all else fails, you can always juice your celery!

Let’s go over the 3 recipes!

Pickled Celery

This one is SUPER easy and requires no cooking!

Minus the celery, simply combine all of the in a mason jar and shake to combine. Then add in the celery and refrigerate overnight. Enjoy right away or store in the fridge for up to 2 weeks.

Sautéed Garlic Celery

I had the idea for sautéed celery as something that you could serve as a side dish but I wasn’t sure how well it would translate honestly. I’ve never sautéed JUST celery but turns out it’s DELICIOUS! it gets soft and tender and the addition of the garlic is SO GOOD!

To make it, we’re simply going to saute the garlic in a little olive oil before adding in all of the celery. As I mentioned, this is all super customizable so you can adjust the recipe based on how much celery you happen to have on hand.

We ate this as a side dish and really loved it!

Celery Soup

Of the 3 recipes, this one is easily my favorite! It’s super simple to make and the addition of the potatoes makes it filling and so satisfying!

To make it, we’ll saute the veggies in a little oil to get them soft before adding in the potatoes, broth, and seasoning. Let that simmer until the potatoes are tender. I used an immersion blender to blend up about 3/4 of the soup so that it’s creamy but still has a few chunks of celery and potato in it.

I absolutely love how this soup turned out and I’ve been craving it since I last made it. Seriously so good and the stronger celery flavor is really nice!

That’s all for today! Thank you again to Duda Farm Fresh Foods for sponsoring this post and THANK YOU for supporting the brands that make my blog possible!

3 Ways to Use Leftover Celery

We're showing you 3 simple but delicious recipes you can make to use up that leftover celery you have in your fridge!

Calories

Author Brita Britnell

Ingredients

For the Pickled Celery:

⅔ cup apple cider vinegar or white wine vinegar
1 teaspoon salt
1 ½ tablespoons sugar
1 teaspoon whole peppercorns
2 tablespoons fresh dill chopped
2 cups celery sliced
Water as needed

For the Celery Soup:

1 ½ tablespoons extra virgin olive oil
1 medium yellow onion diced
4 medium yukon gold potatoes diced
2 cups celery diced (a bit more or less is ok depending on how much you have on hand)
6 cups vegetable broth
1 teaspoon fine sea salt
Pepper to taste
Optional: ⅓ cup of 2% or whole milk

For the Sautéed Celery:

½ tablespoon extra-virgin olive oil
4-5 cloves garlic finely minced
1 tablespoon soy sauce
½ tablespoon rice vinegar
Fresh herbs for serving: I used about a tablespoon of parsley
2-3 cups celery
Salt and pepper to taste

Instructions

For the Pickled Celery:

In a large jar, combine the vinegar, salt, and sugar. Seal the jar tightly and shake until the sugar and salt are dissolved. Add in the remaining ingredients and as needed, add water to the jar to cover the celery completely.
Let sit overnight and enjoy it within 2 weeks!

For the Celery Soup:

In a large pot over medium heat, add in the oil. Once it’s hot, add in the onion and celery and saute for 8 minutes or until tender. Add in the potatoes and broth and bring to a simmer. Cook until the potatoes are fork tender, about 10-12 minutes. Stir in the milk, if using.
Optional: blend the soup in a blender or using an immersion blender. Season to taste with additional salt and pepper and ENJOY!

For the Sautéed Celery:

Heat the olive oil in a large skillet over medium heat. Add in the garlic and saute for 3 minutes. Add in the celery, soy sauce, and vinegar. Cook for about 10 minutes, stirring often, until the celery is softened. Remove from the heat and season to taste + mix in the herbs. Enjoy!

The post Ways to Use Leftover Celery appeared first on Food with Feeling.

Cheesy Hasselback Potatoes

Brita Britnell — Mon, 04 Nov 2024 19:22:20 +0000

These CHEESY Stuffed Hasselback Potatoes are simple to make and such a delicious and fun side dish! You can easily customize these based on your preferences and even make them dairy free by leaving the cheese out completely.

These Cheesy Hasselback Potatoes are our all-time favorite potato recipe to make! We love any type of potatoes in our house (are there homes that don’t!?) but they get major bonus points if they’re STUFFED with cheese!

You will be absolutely obsessed with these because they are easy to make and will be a huge hit on your dinner table. They are sliced in such a way that will most certainly impress your family and guests! But not only do they look unique and fun but they are super tasty and pair well with almost anything.

Another fun potato recipe to check out are these accordion potatoes!

Why you will love this recipe

They taste incredible: These hasselback potatoes might be popular because of their visual appeal, but they also have the best taste and texture. The thin cuts get nice and crispy, while the inside will be perfectly tender. The garlic, butter and cheese melts in between the folds for deliciousness in every bite.
Easy to make: They may look complicated but you’ll be surprised by how easy they are to make. Once you slice the potatoes, and season them, the oven will do the rest for you.
Versatile: Cheesy potatoes pair well with any of your main dishes or protein. Plus you can swap the flavor and seasonings with whatever you want! You could even add taco seasoning and Mexican cheese and serve these with Mexican food.

Ingredients needed:

Just a handful of simple ingredients is all you need to whip up a fancy-looking but oh so easy side! Here’s what’s needed to make this hasselback potato recipe:

Potatoes. I really love this recipe with russet potatoes, but honestly any good baking potatoes would work well including yukon gold potatoes.
Garlic butter. We’re going to melt our butter and mix in some garlic powder, salt and pepper. When you brush it on, you want to make sure that some of it gets inside of the potatoes.
Cheese. I used cheddar cheese on the inside and a little parmesan on top.
For topping. I LOVE these topped with chives (or fresh herbs such as rosemary or thyme!) and a little sour cream.

How to make this recipe

You might assume that these are difficult to make because of the unique fan-like appearance. They are actually so simple! It takes just a little bit of extra time to make the cuts, but it’s totally worth it. Here’s how:

Make the cuts. Pre-heat the oven to 425 degrees F. Slice the potatoes by placing them (one at a time) in between 2 wooden spoons of kitchen utensils (see video for reference). This will allow you to more accurately slice the potatoes without slicing too far down to the bottom. Make very thin slices into the potato going all the way across. You want the slices to be roughly 1/4 inch thick each. Having a very sharp knife will make this easier.
Bake. Place the potatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a little salt. Bake for 50 minutes.
Make the garlic butter mixture. Meanwhile, in a small bowl, mix together the melted butter, salt, pepper, and garlic powder.
Add cheese and butter. After 50 minutes, remove the potatoes from the oven and evenly distribute the slices of cheddar cheese into the cuts of the potatoes. I added a slice of cheese in roughly every 3rd-4th cut. Brush the tops of the potatoes with the butter mixture. Sprinkle with the parmesan cheese.
Continue to bake. Bake for 15 more minutes. Top with chives and enjoy!

Helpful tips

To peel or not to peel. Whether or not to peel your potatoes is a matter of personal preference. I actually really like the peel! The skin adds texture, gets deliciously crispy and houses a good portion of the nutrition in potatoes.
Change the flavor. Experiment with different flavorings and seasonings. Some tasty options are chili powder, Italian seasoning and ranch seasoning.
Toppings. Serve these with a dollop of sour cream, crumbled bacon, chives and any other favorite toppings. Or enjoy them as-is straight out of the oven!

Frequently asked questions

Why are they called hasselback potatoes?

These type of potatoes were created in the 1950s at a restaurant called Hasselbacken in Sweden. They’ve been named hasselback potatoes ever since!

What potatoes are good for hasselback?

We really love russets or Yukon golds but you can even use red potatoes and tiny new potatoes.

What’s an easy way to cut hasselback potatoes?

To ensure that you don’t make the cuts all the way through the potato, place the potato between two wooden spoons or chopsticks.

Storage recommendations

Storing. To store your leftover hasselback potatoes, place them in an airtight container in the fridge for up to 4 days.
Reheating. You can reheat these in a microwave-safe dish for 1-2 minutes until they are heated through, or warm in a preheated oven at 350ºF for 6-8 minutes.

More potato recipes you’ll love:

That’s it for today! I’m excited to see more of you making this recipe because it’s seriously so simple and SO GOOD! if you do make it, PLEASE tag my on Instagram @foodwithfeeling!

Cheesy Hasselback Potatoes

These Cheesy Hasselback Potatoes are simple to make and an absolutely fun way to serve baked potatoes!

Course Side, Side Dish

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 407kcal

Author Brita Britnell

Ingredients

4 russet potatoes all roughly the same size
1 tbsp olive oil
3 tbsp unsalted butter melted
1 tsp fine sea salt
½ tsp freshly ground black pepper
1 tsp garlic powder
3 tbsp Parmesan cheese freshly finely shredded
4 oz block of sharp cheddar thinly sliced
chives for garnish chopped

Instructions

Pre-heat the oven to 425 degrees F.
Slice the potatoes by placing them (one at a time) in between 2 wooden spoons of kitchen utensils (see video for reference). This will allow you to more accurately slice the potatoes without slicing too far down to the bottom. Make very thin slices into the potato going all the way across. You want the slices to be roughly 1/4 inch thick each. Having a very sharp knife will make this easier.
4 russet potatoes
Place the potatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a little salt. Bake for 50 minutes.
1 tbsp olive oil
Meanwhile, in a small bowl, mix together the melted butter, salt, pepper, and garlic powder.
3 tbsp unsalted butter, 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, 1 tsp garlic powder
After 50 minutes, remove the potatoes from the oven and evenly distribute the slices of cheddar cheese into the cuts of the potatoes. I added a slice of cheese in roughly every 3rd-4th cut. Brush the tops of the potatoes with the butter mixture. Sprinkle with the parmesan cheese.
4 oz block of sharp cheddar, 3 tbsp Parmesan cheese
Bake for 15 more minutes. Top with chives and enjoy!
chives for garnish

Notes

Storing. To store your leftover hasselback potatoes, place them in an airtight container in the fridge for up to 4 days.

Reheating. You can reheat these in a microwave-safe dish for 1-2 minutes until they are heated through, or warm in a preheated oven at 350ºF for 6-8 minutes.

Nutrition

The post Cheesy Hasselback Potatoes appeared first on Food with Feeling.

Instant Pot Sweet Potatoes

Brita Britnell — Wed, 30 Oct 2024 19:03:54 +0000

Learn how to make Instant Pot Sweet Potatoes with all my best tips! This simple guide will teach you how EASY it is to make perfect sweet potatoes that are ready in just 20 minutes to enjoy in a variety of ways!

Instant Pot Sweet Potatoes are quick, easy and delicious! Using your instant pot or pressure cooker to cook sweet potatoes will reduce the cook time in half compared to baking and they turn out perfectly every time with little effort.

Since sharing my guide for making Instant Pot Baked Potatoes, I figured that we should also explore sweet potatoes in the instant pot. Turns out, the whole process is exactly the same….just with a different potato!

Why you will love this recipe

So simple: All you need to do for instant pot sweet potatoes is toss the potatoes in the pressure cooker and cook them to perfection! There are only few key ingredients needed and not many steps to follow, which makes this perfect for even beginner cooks.
Wonderful taste and texture: Sweet potatoes cooked in the instant pot turn out deliciously soft, sweet, and fluffy.
Versatile: Baked potatoes are the perfect vehicle for all of your favorite toppings! Add any seasonings and toppings that you’re craving. They taste great paired with a variety of meals or enjoy them as the main dish, stuffed with chili.

What you’ll need

There are many ways to dress up a sweet potato, but there’s really only one essential ingredient for this recipe: whole sweet potatoes!

Sweet potatoes: It’s best to use 4 medium or large sweet potatoes that look to be the same size. This way they will cook evenly. The outside should be somewhat smooth and evenly shaped without cuts, cracks, or blemishes. Small sweet potatoes also work well but you will need to shorten the cook time.
Water: 1 cup of water is needed to create the steam that will build up and pressurize the cooker.
Flaky salt & pepper: Optional, to flavor the sweet potatoes once cooked. Feel free to also add dried or fresh herbs for more flavor. You can also sprinkle on your favorite seasoning and/or spice blends.
For serving: my favorite way to enjoy a sweet potato is simply with a little butter and cinnamon! A drizzle of honey or maple syrup also goes a long way. Yum! I also have a delicious recipe for black beans stuffed sweet potatoes that you need to try (it’s perfect loaded up with sour cream, chives or green onions and a little bit of cheese).

How to make this recipe

This is more of a how-to than an actual recipe. Once you’ve learned how to use your Instant Pot to cook sweet potatoes, it will be your go-to cooking method. Here are the simple steps:

Prep: To make sweet potatoes in the instant pot, we’re going to start by scrubbing the potatoes clean and then poking each one about 6 times with a fork to help them vent while cooking.
Add the water and seal: Place the trivet into your instant pot (the one that came with it) and pour in the 1 cup of water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot.
Cook: Cook on manual HIGH pressure for 16 minutes (if your potatoes are sightly smaller, go for 14 minutes and if your potatoes are extra large, go for 18 minutes). When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped.

Helpful tips

Serving option: When I’m in the mood for a simple sweet potato with brown sugar, I like to place the cooked potatoes on a baking sheet and spray them with cooking spray. Then, I broil the potatoes for about 3-4 minutes (making sure to watch carefully) to lightly crisp up the skins.
Size of sweet potatoes: Cook time can vary depending on the size of your potatoes. If they end up underdone, you can cook the potatoes for an additional few minutes.
Use the trivet: Be sure to use the trivet, so the potatoes are not sitting in the water and becoming soggy.

Frequently asked questions

What if I only have 2 sweet potatoes?

If you only want to cook 2 (or even just 1) sweet potato(es) in the instant pot, this recipe and cooking time all still work but with just a smaller number of potatoes!

Is the peel of the sweet potato good to eat?

The sweet potato peel is edible and whether or not it’s good is a matter of personal preference. I actually really enjoy eating the peel and it’s loaded with fiber and other essential nutrients.

Which size instant pot works the best?

This recipe is for a 6 ounce instant pot, if you are using an 8 ounce instant pot, add 1/2 cup of water. The cook time will remain the same.

Storage and make ahead

These instant pot sweet potatoes are great for meal prep! Cook a batch at the beginning of the week, so you have sweet potatoes to heat up for lunch or use in various recipes!

Storing in the refrigerator: Place the cooked sweet potatoes in an airtight container and store in the fridge for 5-7 days.
Freezing: Place in a freezer-safe container or bag and freeze for up to 6 months. Thaw overnight in the fridge before reheating.
Reheating: Easily reheat in the instant pot by adding water under your trivet and cooking for 3 minutes. You can also reheat the sweet potatoes in the oven for 10 minutes at 400 degrees F and in the microwave with 30-second intervals. Be careful with the microwave method because they can become overly dry.

Sweet potato recipes

I’m a huge fan of sweet potatoes and I have so many delicious recipes to try! Just type “sweet potato” into the search bar of my blog and it’ll pull up all of my sweet potato recipes! Here are some of my favs:

Here are some more basic instant pot recipes that you might like:

Instant Pot Mashed Potatoes

Instant Pot Baked Potatoes

Instant Pot Basmati Rice

Instant Pot Quinoa

Instant Pot Sweet Potatoes

Course instant pot

Cuisine American

Prep Time 5

Cook Time 16

Total Time 21

Servings potatoes

Calories 194kcal

Author Brita Britnell

Ingredients

4 medium sweet potatoes
1 cup of water

Instructions

Using a fork, poke each potato about 6 times.
4 medium sweet potatoes
Place the trivet into your instant pot (the one that came with it) and pour in the 1 cup of water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot.
1 cup of water
Cook on manual HIGH pressure for 16 minutes (if your potatoes are sightly smaller, go for 14 minutes and if your potatoes are extra large, go for 18 minutes).** When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped.
Optional step: put the cooked potatoes on a baking sheet, spray with cooking spray. Broil the potatoes for about 3-4 minutes (make sure to watch carefully!) to lightly crispy up the skins. I only do this if I’m eating a simple sweet potato with brown sugar etc. Totally not a necessary step!
ENJOY!!

Video

Notes

**Cook time can vary depending on the size of your potatoes. If they end up underdone, you can cook the potatoes for an additional few minutes.

Nutrition

The post Instant Pot Sweet Potatoes appeared first on Food with Feeling.